Walking among the produce, I am drawn to the bright yellow bunches of bananas. I imagine that I will eat one every day to begin a healthy regime. So I buy a bundle of these curved yellow tropical fruits feeling almost like I am starting a diet.
Well, that feeling never lasts past leaving the cash register but I usually do eat one on the way home. As they are turning spotted during the week, momma’s voice is chastising me for the waste. I recently made the Banana Cream Sheet Cake that you can find at this link: http://shorturl.at/ewASU
This Banana cake is a nice moist layer cake. Important tips:
- Have indicated ingredients at room temperature
- Preheat oven and prepare pans.
- Measure out all ingredients before starting.
- Always cream butter and sugar 3-4 full minutes. Scrape sides at least once.
- Always start and end with flour when you are alternating with liquid. Do in three increments. Flour, liquid, Flour, liquid, Flour.
- Do not overbake.
- Cool completely before icing.
So gather up your ripe bananas, preheat that oven and remember Momma reminding you to be frugal. If you don’t want or need the cake, spread it among friends. They will love you.
BANANA LAYER CAKE With CREAM CHEESE ICING
Moist layer cake full of bananas with creamy cream cheese icing
Ingredients
CAKE
- 2 1/2 cups all purpose flour
- 1 tablespoon baking soda
- 1/4 teaspoon salt
- 1 stick (4 0z) room temperature
- 1 cup sugar
- 3/4 cup packed brown sugar
- 3 eggs
- 4 ripened bananas, mashed
- 2/3 cup buttermilk
ICING
- 1 Package (8 oz) cream cheese, room temperature
- 3 tablespoons butter, room temperature
- 1 box powdered sugar (about 3 1/2 cups)
- 2 teaspoons milk
- 1 teaspoon vanilla
Instructions
Cake
Gather all ingredients. Preheat oven to 350 degrees. Prepare 3 8-inch baking pans with Baker's Joy or nonstick spray with flour.
Sift soda, salt, and flour. Set aside
In the mixer, cream butter well. Then add the white and brown sugar slowly until all is incorporated in the butter. Increase the speed and beat about 3-4 minutes, stopping to scrape down the sides.
Add eggs, one at a time, beating just until the yellow disappears. Scrape down sides after all eggs added and beat a few seconds.
Add the bananas, beating slowly to thoroughly mix.
With the mixture on low, alternate adding the flour mixture and the buttermilk. Always start and end with flour. Try to do it in approximate thirds, using a measuring cup. No exact measurements here, just trying to alternate. When the flour is added, it does not have to be beat but a few seconds. You may even still see flour streaks but go ahead and add some buttermilk and continue to alternate until you end with flour. Do not overbeat. Just add and mix.
Pour batter in your pans evenly. Pat on a padded towel on your counter to remove air bubbles. Bake about 25 minutes. When you touch the top with a fingertip it would spring back.
Cool in pans for about 10 minutes. Pour out on the cooling rack. This cake is moist so it will stick to the rack so I just lay parchment paper on the rack so I do not have to scrub them.
ICING
In the mixer, cream the butter and cream cheese until smooth. With the mixer on low, begin adding sugar, about a cup at a time. When about half the sugar has been added, pour in the vanilla and milk and continue adding sugar.
Ice the layer. Garnish with your choice of dried bananas, pecans or nothing at all. it is a great cake.
Notes
Soda tends to have little knots so if you do not have time to sift the flour, at least sift the soda into the flour and whisk it around
You can use 2 9-inch pans instead.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 336Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 445mgCarbohydrates: 68gFiber: 2gSugar: 43gProtein: 6g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
TIP: If you make your own smoothies:
Cut your overripe bananas into small slices, put into a freezer bag.
Mash flat. Freeze. Use within a month. They add a thickening and great flavor to your smoothie.