There’s a bakery in Los Gatos, CA called Icing on the Cake and they have a family favorite cake there – banana cake. Made with real bananas and cream cheese frosting, it’s a treat. I’ve often thought it would be nice to be able to make a delicious banana cake at home and I think I’ve found it. Magnolia Bakery is a well known bakery in NYC and they also have a banana cake recipe. We had a friend from NYC over – I wanted to wow him with a cake from his hometown. And, I did. The cake is delicious and the cream cheese and white chocolate go well together in the icing. Made with three ripe bananas, it can’t be that bad. Can it? Makes one 2-layer 9-inch cake.
Banana Cake with White Chocolate Cream Cheese Icing
3 cups cake flour (not self-rising)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
1 1/2 cups mashed very ripe bananas (about three bananas)
6 tablespoons buttermilk
1 1/2 teaspoons vanilla extract
Preheat oven to 325 degrees. Grease and lightly flour two 9×2-inch round cake pans, then line the bottom with wax paper.
To make the cake: In a small bowl, sift together the flour, baking soda, salt and baking powder. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the bananas. Add half of the dry ingredients, mixing until well incorporated, then add the buttermilk and vanilla, and then the second half of the dry ingredients, mixing well. Divide the batter between the prepared pans. Bake for 40-50 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. When the cake has cooled, ice between the layers with White Chocolate Cream Cheese Icing, then ice the top and sides of the cake. Garnish with the walnuts as desired.
White Chocolate Cream Cheese Icing
1 pound (2 8-oz packages) cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
8 oz. white chocolate (such as Lindt, do not use a baking chocolate such as Callebaut), melted and cooled to lukewarm temperature
NOTE: To melt the chocolate, place in a double broiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5-15 minutes, or until lukewarm.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese and butter until smooth, about three minutes. Add the vanilla and beat well. Add the melted chocolate, and beat well. Use immediately or store, covered, at room temperature for up to four hours.
3/4 cup chopped walnuts
Credit: Magnolia Bakery