3 April, 2012  |   8 Comments

Banana cake. Duh dah duh dah da.

So maybe, while hungry for banana bread, I bought one of those bulk bags of bananas.
Fifty cents for three giant pounds of bananafruit.

It’s like I thought I didn’t have a day job, and 30 pounds to lose. Instead, I’m a pampered wife of leisure with calories for miles!

So, after making banana rum sauce, banana bread, banana chocolate chip bundt cake, the fruit flies started in. And then it was time to really get creative.

Enter: banana cake with cream cheese frosting.

Tasty for dessert,
tastier for breakfast,
let’s get that potassium up.

Silver Palate Banana Cake Recipe

Ingredients
1 stick unsalted butter
3 eggs, separated, yolks in one small bowl, whites in a big bowl
3 ripe bananas, all mashed up
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk (I used yogurt and the cake was still darn fine.)
1 teaspoon vanilla extract

Optional ingredients
2 bananas, sliced
1/2 cup of crushed walnuts

Ingredients for cream cheese frosting
8 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups powdered sugar/confectioner’s sugar
1 teaspoon vanilla
juice of 1/2 lemon

Directions
Way before anything, a few hours before anything, put out the cream cheese and butter to come to room temperature.

Preheat the oven to 350°. Grease and flour two 9 inch layer cake pans

Cream butter and sugar together with an electric mixer. Add the egg yolks and let ‘er rip. Add the mashed bananas, mixing all the way through. Sift dry ingredients and add to butter mixtrue. Stir until just combined. Add buttermilk and vanilla. Dump into a larger bowl and wash your mixer bowl. Or use a different bowl and wash your beaters.

Add egg whites to the bowl of your mixer or add your clean beaters back to your mixer. Beat egg whites to soft peaks. Scoop out of the bowl with a spatula and fold gently into the batter until incorporated.

Put batter into the pans, set on the middle rack and bake for 20-30 minutes or until the cake is done (and your cake testing poker comes out clean).

Cool the cake in the pans for 10 minutes, I put the pans on my cool burners. Then unmold the cakes and cool on a rack for 2 hours.

Make the frosting
Cream sugar and butter with a mixer. Add powdered sugar 1/2 cupful at a time. Stir vanilla and lemon juice through.

When the cake is cooled, place one layer on a serving plate and frost. Arrange slices of banana over frosting. Then cover with the other layer. Frost the top and sides of the whole dang cake and sprinkle the walnuts on top.

 

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8 thoughts on “Banana cake. Duh dah duh dah da.

  1. 1
    Gerrie says:

    Want to thank you for the mealtime “prayer”. Having 22 to dinner tomorrow and wanted something that fell in line with my less than Religious feelings but love Mother Earth. Thank You.

  2. 2
    Mags says:

    Oh, this looks lovely. Can’t wait to try it! (Also, it warms my heart that I am not the only one who sings “banana bread” to the tune of Mahna Mahna. Every. Time.)

  3. 3
    Louise says:

    I want to try this recipe, but there is no sugar listed in the cake portion of the ingredient list. How much sugar should I be creaming with the butter?

  4. 4

    […] Cupcakes with Maple-Coconut Cream Cheese frosting – adapted from an adaptation of The Silver Palate […]

  5. 5
    elizatwist says:

    Thanks for sharing! Is the omission of sugar in your recipe intentional? I found that using maple sugar was very tasty.

  6. 6
    Marjorie Pearl says:

    I just made this cake out of The Silver Palate Cookbook copyright 1982 and this recipe is nothing like that one — at all!! I wonder why you named it Silver Palate?

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