I swear, sometimes I buy bananas knowing that they’ll sit in the basket and eventually go past the eating stage. Oh well, I’ll think, I guess I’d better do something with them. How about banana bread? No, done that recently. Still have some in the freezer. I know – caaaake (drool)…
Banana Cake with Cream Cheese Frosting
This was adapted from a recipe for a layer cake, using 2-9″ cake pans, but I didn’t have the patience for all that, so I threw it in my bundt pan. I didn’t, however, change the amount of frosting. Get ready for the hearty frosting layer, people.
1 cup sugar
1/3 cup vegetable oil
1 1/4 teaspoons vanilla extract
2 large egg whites
1 large egg
1 cup mashed ripe banana (2 bananas)
2 cups white whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup low-fat buttermilk
Mix together the wets (sugar through banana) until thoroughly combined. Dump in about half of the drys, mix. Add the buttermilk, followed by the other half of the dry ingredients. Coat your pan with cooking spray, pour the batter in, and bake at 350° for 40 minutes or until a tester comes out clean.
As you eagerly await the cake, prepare the frosting. Mix together:
2/3 cup (about 5 ounces) cream cheese
1 teaspoon vanilla
3 cups powdered sugar
until smooth. Let the cake cool a bit, then slather it up.
The cake is really moist and lovely, even after its second day in the fridge. I won’t be giving you a report on how it survives three days, because it will be eaten by then. Caaaake.