It seems that there are always bananas in the basket waiting to become a bread or a cake or something. They don't seem to last as long as they used to. Or maybe it is because there are only two of us in the house. Whatever the reason, when I saw this moist cake recently posted by the Brown Eyed Baker, I knew that it was the answer to my banana problem. (Michelle's blog is amazing. There are so many wonderful things to bake..if you have never stopped by, do so!! You will have fun cruising through her great recipes.)
The cake lived up to every expectation. It was bursting with banana flavor, it was moist and the layer...thick layer of cream cheese frosting made it oh so tasty. This is a great little snack cake...nothing fancy, just great with coffee or tea, a cake that can be served anytime of day.
Banana Snack Cake
with Cream Cheese Frosting
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/3 cup granulated sugar
1/4 cup canola oil
4 ripe bananas, mashed
2 tsp vanilla extract
1 cup buttermilk (I used the Cultured Buttermilk Blend for Baking as I didn't have any buttermilk in the house.)
8 oz. cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature (one stick)
Pinch of salt
4 cups powdered sugar
1 1/2 tsp vanilla extract
For the Cake
Preheat the oven to 375° F. Lightly grease a 9 x 13-inch baking dish. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside. (If you are using the dry Buttermilk blend, it is added to the dry ingredients here.)
Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract. Beat until combined. Reduce the speed to low and add the flour mixture in parts, alternating with the buttermilk (water if you are using the dry Buttermilk blend) until combined. Use a rubber spatula to give the batter one last turn and then pour it into the prepared baking dish.
Bake 30-35 minutes or until the top is golden brown and it tests clean with a toothpick or thin-blade knife. Allow to cool completely on a wire rack.
For the Frosting
With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to low and gradually add the powdered sugar until it has combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.
Spread the frosting over the cooled cake. Cut the cake into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container at room temperature or in the refrigerator for up to 4 days.
One of these days I will learn how to cook for two. In the meantime, I continue to share with the neighbors.
I am participating in Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday at Rattlebridge Farm.