THE TOP BANANA CAKE . . . a delicious doodle to make!
Cuisine: American
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
An easy to make banana cake flavoured orange zest and frosted with cream cheese frosting.
Ingredients
  • 3 very ripe bananas, mashed
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature (or two large eggs and one egg yolk)]
  • ½ cup sour cream
  • 1 tsp pure vanilla extract
  • Grated zest of one orange
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 1 cup coarsely chopped walnuts
  • walnut halves, for decorating
  • CREAM CHEESE FROSTING
  • 6 oz cream cheese, at room temperature
  • 6 tbs (3 oz) unsalted butter at room temperature
  • 1 tsp pure vanilla extract
  • 2½ cups sifted confectioners sugar (8 oz)
Instructions
  1. Preheat oven to 350F. Grease. flour and then line with paper a 9 x 2-inchround cake pan.
  2. 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.
  3. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
  4. In a separate bowl, sift together the flour, baking soda, and salt.
  5. With the mixer on low, add the dry ingredients and mix just until combined.
  6. Stir in the chopped walnuts.
  7. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
  9. Spread the frosting thickly on the top of the cake and decorate with walnut halves.
  10. To make the CREAM CHEESE FROSTING:
  11. 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!
  12. Add the sugar and mix until smooth.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3388