Sunday, December 6, 2015

Banana Cake #16 from Cooking Classy

Banana Cake #16 - made November 21, 2015 from Cooking Classy
I'm blogging out of order because I forgot to write this one up earlier and didn't get to it until now. I made this as a birthday cake for my nieces before Thanksgiving. I was using up the overripe bananas I had in the freezer and I was going for attempt #16 to replicate the banana cake from Icing on the Cake. The baking gods forbid that I quit going after that particular holy grail anytime soon.
I had pinned this recipe awhile ago, before I had narrowed down some key elements I thought the Icing on the Cake recipe had, such as being made with cake flour for that fluffy texture. This one uses all-purpose flour but I'd had the recipe so long that I felt duty-bound to try it out regardless.
Like many other attempts, this one didn't quite replicate my favorite cake from my favorite bakery. It was more dense and not as fluffy. Taste-wise it was pretty good though and moist like a good cake should be. It garnered the highest parental praise of "it's not too sweet" so that's as high an accolade as anything I bake is going to get.
The frosting was also good (although a reminder that I'm not a frosting person); lighter than the traditional cream cheese frosting, not too sweet but sweet enough to take the edge off the tang from the cream cheese. All in all, a pretty good banana cake.
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (from about 4 medium bananas)
1 teaspoon lemon juice
1/2 cup butter, softened
1/4 cup vegetable oil
1 1/4 cups granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

Fluffy Cream Cheese Frosting
1 1/4 cups heavy cream
14 ounces cream cheese, softened slightly
1/3 cup butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract
  1. Preheat oven to 325 degrees. Line 2 9-inch round cake pans with parchment circles. Spray with cooking spray, then dust evenly with flour and shake off excess.
  2. In a mixing bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside. Mash bananas with 1 teaspoon lemon juice. 
  3. In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 tablespoons vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy, occasionally scraping down sides and bottom of bowl, about 3 minutes. Stir in remaining 2 tablespoons vegetable oil. 
  4. Blend in eggs one at a time, mixing until combined after each addition. Stir in vanilla and mashed bananas. With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition. 
  5. Divide batter evenly among prepared cake pans and spread batter into an even layer. Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely then frost with Whipped Cream Cheese Frosting. For best results frost within 30 minutes of serving and store left over cake in refrigerator and allow to rest at room temperature about 10 - 20 minutes before enjoying.
For the Whipped Cream Cheese Frosting:
  1. In the bowl of an electric stand mixer fitted with a whisk attachment, whip heavy cream on high speed until stiff peaks form, then transfer whipped cream to a mixing bowl and set aside. 
  2. Replace whisk attachment with paddle attachment and add cream cheese and butter to stand mixer bowl. Whip together cream cheese and butter until smooth and fluffy on medium-high speed, about 2 minutes, occasionally scraping down sides and bottom of bowl. 
  3. Add in powdered sugar and vanilla and whip on medium speed, about 2 minutes longer. Add half of whipped cream into cream cheese mixture and gently fold until combined, then fold in remaining half.


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