I have been collecting recipes these past weeks. One of them was Bake and Shake's Moist Banana Cake with White Chocolate Cream Cheese Frosting. Since it is a Sunday and Papa is around, I decided to recreate the recipe. Papa doesn't like chocolates much so he did not complain when I told him that I will be baking this instead of the usual chocolate cakes.
I wasn't able to encounter any problems in making the cake except that I almost forgot to put baking soda in it. Another funny moment was when it almost got burned. Although I already expected it to happen, I still got worried so I lowered the temperature and put it one rack lower.
Bake and Shake was right. The banana cake came out soft and moist. The sweetness was just right and the banana flavor was recognizable. Of course, you can always adjust the amount of sugar you put into the cake mixture. You should not forget that the frosting still has powdered sugar and white chocolate, which add more sweetness to the cake. It is actually similar to the frosting I used for the carrot cake sans the cinnamon. I used unsalted cashew nuts to garnish the frosted moist banana cake.
Forgive me if the cake looked similar to the carrot cake. I will try to learn more ways of frosting the cake and also buy more baking equipment, such as cake molds and cutters so that I can come up with various cake presentations.
After frosting my moist banana cake
I love how the white chocolate cream cheese frosting looks. So creamy.
Want a bite?
Here's the recipe for the cake:
Ingredients:
Moist Banana Cake (Adapted from Recipezaar.com)
- 1 stick + 6 tbs butter, softened
- 2 cups granulated sugar
- 3 eggs, room temperature
- 3 cups AP flour, sifted
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1 1/2 cups milk + 2 tbs lemon juice, stirred together (This is how to create a buttermilk mixture)
- 4 very ripe bananas, smashed or pureed
- 1 teaspoon lemon juice
Directions:
- Preheat your oven to 275ยบ F.
- Spray or grease two 9-inch cake pans and set aside.
- Sprinkle the mashed bananas with 1 teaspoon of lemon juice.
- Cream together the butter and sugar until fluffy and pale yellow. Add the eggs, one at a time and mix well after each. Add the vanilla, salt, cinnamon and nutmeg, blending well.
- Add 1/3 of the flour mixture, and mix just until combined. Follow with half of the milk, blend, then another third of the flour. Add the rest of the milk, blend, and finally add the rest of the flour and mix just until combined.
- Pour the mashed bananas into the batter and stir with a spatula or mix on low speed until they're just incorporated.
- Bake for up to one hour and 30 minutes, testing after one hour and then every ten minutes -- a toothpick or skewed should exit the cake with no wet batter clinging to it.
White Chocolate-Cream Cheese Icing
- 6 oz Cream Cheese, softened
- 3.5 ounces good-quality white chocolate
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Directions:
- In a glass bowl over a small saucepan full of gently simmering water, melt the white chocolate completely, until smooth and glossy. Remove from heat and let cool.
- Cream together the cream cheese, powdered sugar and vanilla extract until smooth. Add the melted white chocolate and whip until smooth. Spread over cooled cake immediately. Top it with ground cashew nuts.
So what happened to the burnt trimmings of the cake?
Well, they did not go to waste because Mama, Nikki, and my cousin feasted over them even before I finshed frosting the other one. Hehe.
Kei
gee, thanks. :)
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