Banana cake for those who don’t want it “too banana-ie”. Cream Cheese Glaze is good. Brown Sugar Icing is good. You decide!
Besure to measure the volume of your bunt pan – mine is 8-9 cups. I had to divide the dough and cook the cake twice.
Cake Ingredients:
- 1 c sour cream (8 ounces), at room temperature
- 2 large eggs, at room temperature (add 1 more for altitude)
- 1 stick (4 ounces) plus 1 tablespoon butter, melted, divided
- 3 1/2 c plus 1 tablespoon all-purpose flour, divided
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 c very ripe mashed bananas (3 large or 4 medium )
- 1 2/3 c granulated sugar
- 1/2 c packed dark or light brown sugar
- 1/2 c neutral oil, such as canola or vegetable
- 1 Tab vanilla extract
- 1 tsp kosher salt
- 1 c pecans (about 4 ounces), finely chopped (optional)
Cream cheese glaze and garnish ingredients:
- 4 oz cream cheese, room temperature
- 1/4 c pecans (about 1 ounce, optional)
- 2 Tab milk
- 1 tsp vanilla
- 1/2 c powdered sugar
Brown Sugar Icing:
- ¼ c butter cut into cubes
- ½ c brown sugar packed
- 2 Tabmilk
- ¼ tsp vanilla
- ¾ c powdered sugar
- ¼ c chopped toasted walnuts or pecans
Cake Directions:
- Heat the oven to 350°.
- Mix 1 tablespoon of the melted butter and 1 tablespoon flour together in a small bowl until smooth.
- Brush a 12- to 16-cup Bundt cake pan with all of the paste, making sure to brush the tube. (Baking spray with flour works too)
- Mix the remaining 3 1/2 cups flour, baking powder, and baking soda together in bowl.
- Peel and mash bananas in a large bowl until smooth.
- Mix in sour cream, 2 eggs, remaining melted butter, sugar, brown sugar, oil, 1 vanilla, and salt until smooth.
- Add the flour mixture.
- Add pecans if using.
- Fold until just combined and no dry bits of flour remain. The batter will be lumpy. Do not over mix.
- Scrape the batter into the Bundt pan.
- Smooth the top.
- Bake until a comes out clean and the cake is starting to pull away from the edges of the pan, 50 to 65 minutes.
- Place the pan on a wire rack and let cool for 15 minutes.
- Flip the cake out onto the rack and let cool completely before glazing, about 1 1/2 hours more.
- Meanwhile, toast the pecans for garnish if using. Spread pecans on a rimmed baking sheet. Bake until evenly golden-brown and fragrant, about 5 minutes. Let cool completely, then finely chop.
Glaze Directions :
- Mix cream cheese, milk, and vanilla in a medium bowl until smooth.
- Mix in powdered sugar until smooth. It should be able to coat the back of a spoon, with the excess slowly dripping off.
- Transfer the cooled cake to a cake stand or serving platter.
- Spoon the glaze over the top of the cake, nudging it with the back of the spoon over the sides so it drips down.
- Sprinkle with the finely chopped pecans and let sit for at least 5 minutes before slicing (this is a soft glaze that does not harden completely).
Brown Sugar Icing Directions:
- In a small saucepan combine butter, brown sugar and milk.
- Bring to a simmer, stiring frequently.
- Cook until the sugar is dissolved, a minute or two.
- Remove from the heat and cool for 5 minutes.
- Add vanilla.
- Add powdered sugar ¼ cup at a time, stirring vigorously, until desired consistency. The icing will start to firm up quickly.
- Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.
Serves: 12 to 16
Source: thekitchn.com
Note:
To Ripen – Poke unpeeled bananas all over with a fork or knife. Then put them on a paper towel or plate and microwave on high for 30 seconds at a time, repeating until they’re as soft as you want.
To freeze – Peel and place in a freezer-safe bag or container.