I think I have a serious crush on the banana...(get your mind out of the gutter, kids) because I seem to be making something banana flavored everytime I turn around. Last week I made two batches of banana walnut chocolate chip rum raisin bread. Good lord I love that bread... It is just so decedent. Here is a link to the post featuring that recipe.
This week's banana recipe is from the More from Magnolia cookbook. It is Banana Cake with White Chocolate Cream Cheese Frosting. Now I have to say that I was really surprised I pulled this one off. I was running low on time and smack dab in the middle of teaching my sister how to make Veal Marsala, and for some unknown reason I thought "Hey, I think I will whip up some sort of cake... and use these bananas." The bananas were literally on the verge of decomposition. But I swear, black bananas make the best bread. I won't even think of using them until they at least have gnats circling them. So I peeled my black bananas, dug out the sure enough rotten parts and mashed them to a pulp. I covered that up, killed a few gnats and got on with the veal. After the veal was simmering away and my sister finished up dinner, I made the rest of the batter and popped the batter in the oven. The cakes came out surpisingly light springy and the perfect shade of golden brown. They did, of course, have the ugly hump on top like they always do... but I am getting all "professional" these days and actually leveling cakes. I nearly sliced my finger off in the leveling process, but I did end up with a sound layer cake, so if I had lost a finger it wouldn't have been in vain.
The cream cheese white chocolate icing was a breeze. I melted my white chocolate only to see afterwards that I was NOT to use baking chocolate.... I was supposed to use a fine white chocolate.... but it was near midnight and baking chocolate seemed just fine. So I melted and creamed and blended and ta da..... icing. I do wish I had let the icing cool off a bit and let it thicken up .... it seemed too liquid-y when I was spreading it on.... but again, it was midnight and it was time to end this cake adventure.
Banana Cake with White Chocolate Cream Cheese Icing
3 cups cake flour
2 teaspoon baking soda
¾ teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter, softened
2 cups sugar
3 large eggs at room temperature
1 ½ cups VERY ripe bananas
6 tablespoons buttermilk
1 ½ teaspoons vanilla
Preheat the oven to 325.
Grease and flour two 9” cake pans, then line with parchment paper.
In a small bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add in the bananas. Add half the dry ingredients and mix until well incorporated. Add in the buttermilk and vanilla and then the second half of the dry ingredients, mixing well. Divide the batter among the prepared pans and bake for 40-50 minutes….
1 pound cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla
8 ounces white chocolate (such as Lindt…. Do not use baking chocolate… although we all know I did) melted and cooled to lukewarm temperature.
In a large bowl, beat the cream cheese and butter until nice and smooth, about 3 minutes. Add in the vanilla and beat well. Add in the melted chocolate and mix well… Use immediately or store covered, at room temp for up to 4 hours.
Let the cake layers cool to room temp, level, and ice between the layers of cake, then ice the top and sides and enjoy getting fat…….