Best Ever Banana Cake

Did you notice anything funny about my picture?

Nothing at all?

How about that I have a slice of cake and I have a whole cake showing?   That’s because I baked three of these beauties.  Two for us, and one for my mom who recently had surgery to repair a badly broken arm.

Well I just wouldn’t be me if I didn’t bring someone a piece of cake when they were on the mend….

Banana Cake is one hundred percent comfort food to me.  So moist and delicious with Cream Cheese Frosting.   That is’ lick the bowl clean’ frosting.  So delicious.   I always add some freshly grated nutmeg to my banana cake recipe.  I think it gives banana cakes and breads just a little kick of flavour.

And, I love making them in 6 inch pans.  I rarely make a cake that’s any larger anymore.  It’s the perfect size for a family treat and to give as a gift.

One of my favourite icing technique’s is “tomboy” style from the Miette Bakery in San Fransisco.  I think its’ very simple.  No icing on the sides, just on the layers and an elegant swirl on the top.

I hope my mom enjoys her treat and that her road to recovery is a piece of cake.

*adapted from Food.com 

Note:  I have recently changed this recipe to include the use of oil or butter.  I find oil produces a much more moist and tender cake.   Either ingredient is an option! The recipe on Food.com recommends immediately putting the cake in the freezer after removing it from the oven.  I did not follow this step.

• 1 ½ cups bananas , mashed
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• generous pinch of freshly grated nutmeg
• ¾ cup oil or unsalted butter, at room temp
• 2 ¹⁄₈; cups sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 1 ½ cups buttermilk, room temperature

Preheat oven to 275°.  Grease and flour 3 6 inch cake pans.  You can also make this in a 9 x 13 inch pan.

1.  In a small bowl, mix mashed banana with the lemon juice; set aside.  In a medium bowl, mix flour, baking soda , nutmeg and salt; set aside.

2.  In a large bowl, mix oil/butter and sugar until well combined.  Beat in eggs, one at a time, then add in 2 tsp vanilla.

3.  On low, add the flour mixture alternately with the buttermilk.  Stir in banana mixture.

4.  Pour batter into prepared pans and bake in preheated oven for one hour and 20 minutes or until toothpick inserted in center comes out clean (start checking at the hour mark).   Cool for 10 minutes in pans.  Unmold 6″ cakes on to wire racks and cool completely.  If using a 9 x 13 pan, you can cool completely in the pan and ice it directly in the pan for easy clean up!

Cream Cheese Frosting

*this makes just enough for two of the cakes

• 2 sticks unsalted butter, room temperature
• 1 pound cream cheese softened
• 2 teaspoons vanilla
• 1 pound sifted powdered sugar

For the frosting, cream the butter and cream cheese until smooth.  Beat in the vanilla.  Add icing sugar and beat on low-speed until combined.  Slice cooled 6″ cake into two layers.  Place the bottom layer onto a cake board or plate.  Pipe or spread a layer of icing on top.  Place the second cake layer on top.  Pipe or spread another icing layer (I don’t ice the sides).  Sprinkle chopped walnuts over top of the frosting, if desired.

Notes:

1. This makes enough icing for two of the 6″ cakes.
2. These cakes freeze extremely well.  Make one 6″ cake for now and freeze the other two for later!
3. This batter also makes excellent cupcakes.
4. Oven temp can be easily changed to 350°- just decrease baking time to approx. 40 minutes for the cakes and 20 minutes for cupcakes.