Old-Fashioned Banana Cake

I recently was given the Gold Touch nonstick baking set from William Sonoma, and I have been dying to test out the cake pans.  When my husband suggested inviting his family over for dinner last night, I figured it was a perfect opportunity.  You cannot have a meal with Nanny and Popoo without ending it with something sweet.  It is written.
 

 

 Banana cake is like banana bread, but better.  MUCH better.  This cake is so flavorful, so delicious you will smile to yourself when you hear them say, "Just a sliver."  One bite and soon they'll be saying, "Just one more sliver."  The cream cheese frosting has the perfect amount of tang and sweetness, and doesn't over power the cake.  When I was kid I would scrape off most of the icing on cupcakes and cakes at birthday parties.  Actually, I often still do.  I cannot stand when the frosting is too sweet or when there is so much, you cannot determine the flavors in the cake itself.  In this cake, the banana is the star.  As it should be.  After all, this is Banana Cake. 

Old-Fashioned Banana Cake

ingredients

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting (recipe follows)
Walnut halves, for decorating (optional)

 

directions

Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
 

 

Cream Cheese Frosting

YEILD: Frosting to cover one 9inch cake

ingredients

6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth. 

 

Recipe adapted from Ina Garten