Recipe | Old-fashioned Banana Cake

                                                   

    Spring has sprung but it feels more like the end of September than May here in S.E. MI.  The sun has been shining the past few days---so I really ought naught complain, right?   One other bright note is that it has been cool enough to bake and make some soups and oven baked meals.  Once the temperature rises--'The Hubster" will be grilling and I will be making cold pasta salads, tossed salads and vegetable sides.  I'm really looking forward to some BBQ and potato salad and eating alfresco on the patio!

    I made Ina Garten's Old-Fashioned Banana Cake months ago and I didn't get around to sharing the recipe.  This cake was a hit with Erich.  He likes banana desserts--- top it off with cream cheese frosting and it's double G good!

      This cake is a great way to use those bananas on the counter that didn't get eaten fast enough and turned brown.  This cake is moist and delicious and the addition of grated orange zest gives it a bit of a bright citris scent.  It's not too sweet----so I don't mind giving Erich a slice for breakfast.  One of the best things about baking is that you know exactly what the ingredients are and there is nothing artificial in this cake!

                                                          Old-fashioned Banana Cake

Recipe by Ina Garten
Cook Book "How Easy is That?"                                                             Preheat 350* F

3  very ripe bananas, mashed
3/4  cup granulated sugar
1/2  light brown sugar
2  extra-large eggs, room temperature
1/2  cup sour cream
1  teaspoon pure vanilla extract
grated zest of one orange
2  cups all-purpose flour
1  teaspoon baking soda
1/2  Kosher salt
1/2  cups coarsely chopped walnuts
walnut halves for decorating


Grease and flour a 9x2-inch pan round cake pan.

Mix mashed bananas, sugars, on low speed until combined.  With mixer on low, add the oil, eggs, sour cream, vanilla, and orange zest.  Mix until smooth.

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

Cream Cheese Frosting

6  ounces cream cheese at room temperautre
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 cream cheese, butter and vanilla in mixing bowl with and electric mixer at low speed just until combined.  Do not whip!  Add the sugar and combine until smooth.


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

Thanks Ina for another delicious recipe!

Happy baking!
~Marcie