Sadly, though, my efforts missed the mark. I don't know whether I didn't mix the batter enough or beat enough air into it or whether I didn't bake it long enough but mine didn't have the fluffy texture I was hoping for. The taste was good but this was too dense which points to one of the errors I probably made above. Back to my quest to find a banana cake similar to Icing on the Cake.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons canola oil
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg white, at room temperature
1 teaspoon vanilla extract
4 large ripe bananas
1/4 cup milk
4 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 & 1/2 cups confectioners’ sugar
2 tablespoons chopped toasted nuts (optional)
- Preheat oven to 375°. Line an 8-inch square pan with foil and lightly spray with cooking spray.
- Whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla. In a separate bowl, mash bananas with milk. Set aside.
- Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.
- Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.
- To make the frosting: Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar. Spread frosting on cake. Sprinkle with nuts if desired.