Banana Cake

I happen to not like bananas much.  I'm a texture sensitive eater, and bananas score quite poorly with my particularness.  It takes a large amount of peanut butter to accompany a banana if I'm going to eat one straight out of the peel.

Yet, I do like banana flavor.  I eat half of one (frozen) with each smoothie I drink, So, I guess you could say our relationship is fussy, but not terrible.

This past weekend I made a banana cake for my mom's birthday party with a recipe that she has used before and had great success.  Her favorite cake is the Beaverton Bakery banana cake, and we all agree that this cake is as good, if not better than it.

The recipe is based off of one from Cooking Light, but the ingredients have been altered a bit in order to make a larger cake.  This one feeds 16-20 people.

Banana Cake

3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/8 tsp baking soda
1/4 tsp salt
2 cups granulated sugar
1/2 cup vegetable oil
2 tsp vanilla extract
3 large egg whites
2 large eggs
1 1/2 cups mashed banana
3/4 cup buttermilk


frosting:

8 ounces cream cheese
1 1/2 tsp vanilla extract
4 1/2 cups powdered sugar
1/4 cup milk


remaining ingredients:

4 tbsp finely chopped pecans, toasted
4 tbsp flaked sweetened coconut, toasted



Preheat oven to 350 degrees.

To make cake, coat two 9 inch round cake pans with cooking spray.  Line each pan bottom with parchment paper, and spray paper with cooking spray too.

Combine flour, baking powder, baking soda and salt in a small bowl.  Stir well with a whisk.  Put granulated sugar, oil, vanilla extract, egg whites, and egg into a mixing bowl with paddle attachment.  Beat well.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans.  Bake at 350 degrees for 35-37 minutes, or until toothpick comes out clean.  Cool in pans for 10 minutes on wire racks then remove from pans.  Peel off parchment paper and let cool completely.

To make the frosting, Combine all ingredients in a mixing bowl and mix with a paddle attachment until well blended.

Once the cake layers have cooled, place the first layer on a cake plate and put 1/2 cup or so of frosting on top and smooth it over the first layer.  Then add the second layer and finish frosting the entire cake.

Once frosted sprinkle the toasted pecans and coconut on top.  Keep cake covered and refrigerated until serving.

Enjoy!

Oh, and of course, you can serve this with a spot of ice cream or whipping cream.  I take mine with whipping cream because I'm addicted to that stuff.  It's my kryptonite.

Lazy Daisy Cake

A newer family favorite, this cake became a popular dessert for families in the 1930s.  The cake is a light and moist sponge with a delicious caramel and coconut topping.  It is a relatively quick bake that includes ingredients commonly found in the pantry.  The following recipe is from the book American Cake by Anne Byrn.

Cake:

1/2 cup (1 stick) unsalted butter

2 cups granulated sugar

3 large eggs

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup buttermilk (please use real buttermilk.  It is far superior to using sour milk- milk with a bit of vinegar)

1 tsp vanilla extract

Topping:

1/2 cup (1 stick) unsalted butter

1 cup light brown sugar, packed

1/2 cup heavy cream

2 cups sweetened shredded coconut

1 tsp vanilla extract

pinch of salt

Preheat the oven to 350 degrees with a rack in the center of the oven.  Lightly grease your 9x13 baking pan with butter.

For cake, beat granulated sugar and 1 stick of unsalted butter (softened) in a large mixing bowl until creamy (2 min).  Add eggs and beat on medium until smooth and light- 2 min.

In another medium bowl stir together flour, baking powder and salt.  Add it to the batter alternating with the buttermilk and vanilla extract- end with flour mixture.  Beat on low until everything in incorporated, then increase speed to medium for 30 seconds more.  Pour batter into prepared pan and smooth top.  Place in oven for 28-33 min, until golden brown and top springs back when lightly pressed.

Once cake has baked remove it from oven and turn oven broiler on.  Place rack 4-5 inches below broiler.

For topping, melt butter in a medium sized sauce pan over medium heat- 1 min.  Add brown sugar and cream.  Let mixture come to a boil and boil for 2 min or until it thickens slightly.  Remove pan from heat and add coconut, vanilla and salt and stir.  Pour the topping over the warm cake, spreading evenly.  Place cake in oven, under broiler and watch carefully.  Let the topping broil until it bubbles up and the coconut carmelizes- 30 to 60 seconds.

Remove pan from oven and let it rest for 15 min before serving.  Enjoy!

Makes 12-16 servings.