Holly’s Banana Cake

Judith Hannemann — Fri, 13 Jan 2017 00:00:10 +0000

This banana cake is awesome alone, but frost it with this lemon buttercream and it’s even better!

Have Overripe Bananas?

If you’re like me and you overbuy bananas when they are on sale, then you surely have at least three that are all nice and freckly.

Using those freckly bananas for this cake is one of the best things you can do with them.

Holly told me this is her family’s favorite cake, and after one taste, you’ll see why.

Icing To Die For

If you read her post about this cake on Spend With Pennies, you’ll see that Holly reworked the recipe mostly by changing the icing.

Trust me, this icing is AWESOME. It will be hard to save enough to frost the cake with after you keep tasting it. It’s like a nice lemon candy and it goes so well with the cake. The tartness of the icing offsets the sweetness of the cake perfectly.

One day I’m going to work with this icing to make candy disks out of it. I can’t say enough good things about it’s flavor!

Make Sure To Wear Your Glasses

This topic may sound strange, but my first attempt at this cake, I got the leavening wrong because I wasn’t wearing my glasses.

It wasn’t a total disaster though because I salvaged the un-risen cake to make Banana Bread Bread Pudding. Of course you could do the same with any leftovers of properly-made cake and it’d taste just as good!

The only adaptation I did to this recipe was change the mixing method. I have taken to using “rapid-mix” method, which I feel results in a better cake structure.

The Recipe

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Holly's Banana Cake

This banana cake is awesome alone, but frost it with this lemon buttercream and it’s even better!

Prep Time10

Cook Time1 5

Total Time1 15

Course: cakes, desserts

Cuisine: American

Keyword: banana cake

Servings: 12

Calories: 724kcal

Author: Judith Hannemann

Ingredients

1⅓ cup mashed bananas about 3 large
1 tbsp lemon juice divided
1½ cups buttermilk
3 cups flour
½ tbsp baking soda
¼ tsp salt
⅔ cup butter softened
1 cup white sugar
½ cup brown sugar
3 large eggs
1 tsp vanilla

FROSTING

8 oz cream cheese
⅓ cup butter softened
3 - 3.5 cups powdered sugar
1 tsp lemon juice
Zest on 1 lemon

Instructions

ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with non-stick spray.
Mix bananas with the 1 tbs lemon juice in a small bowl. Whisk in the eggs, milk and vanilla; set aside.
Place the flour, baking soda, salt and the sugars in a large bowl. Beat at low speed with electric mixer until combined, about 30 seconds.
Add the softened butter to the flour mixture and beat at low speed until combined, then beat at medium speed (high speed if using a hand mixer) for 2 minutes. Scrape down the sides of the bowl.
Add half the banana mixture and beat for 20 seconds, then add the remaining half and beat for 20 seconds.
Pour into prepared pan and place in the oven. TURN DOWN THE OVEN TEMPERATURE TO 300 DEGREES F.
Bake for 55-65 minutes (see NOTES) or until a toothpick inserted in the center comes out clean.
Cool completely.
Combine all frosting ingredients except the lemon juice, in a small bowl. Beat until smooth. Add only enough lemon juice to get a spreadable consistency. Frost top of cooled cake.

Nutrition

The post Holly’s Banana Cake appeared first on The Midnight Baker.

Banoffee Pie Dessert

Judith Hannemann — Sat, 06 Apr 2013 23:00:00 +0000

Banoffee Pie Dessert

Do you love bananas? Do you love caramel or dulce de leche? What about whipped cream? Yes to all three? Then this is your dessert.

This is a popular dessert in Britain. I used to think the name was hilarious…it’s a contraction of the ingredients–BANanas and tOFFEE, hence “banoffee.”

Brits are fond of their toffee. While they don’t sell soft toffee here, a great equivalent would be caramel sauce or dulce de leche. Either will work well here. I used dulce de leche because frankly, I way dying to make it in the slow cooker. Since the operation was a total success, I opted for the dulce de leche instead of the caramel sauce.

I also cheated here and used whipped topping–but the extra-creamy variety. But if you are going to make this up and serve immediately, then an aerosol whipped cream such as Redi Whip will work perfectly.

These are easy to put together. The original recipe for the actual pie calls for a crust made out of digestive biscuits.

Digestives are whole grain cookies popular in UK–they’ve been around forever and a major manufacturer is McVittie’s. They can be bought in the USA, and they’ll be in the “imported” cookie section. They come either plain or coated with chocolate on bottom. Either variety will do. And if you can’t find digestives, good ole American graham crackers will do just nicely. In fact, they are related to one another in many ways.

All you do is break the cookie up into small bits for this…no fine crumbs. It’s easy to assemble with just layers of cookie, banana, toffee and cream.

Banoffee Pie Dessert

2 ripe bananas, sliced
1/4 cup (more or less) of dulce de leche or caramel sauce
1 cup (or abouts) extra-creamy whipped topping or whipped cream
4 digestive biscuits or
2 whole plain honey graham crackers

Break up the cookies into small bits.

Place 1/2 of the cookie bits in the bottom of 2 dessert dishes. Top with some banana slices, then top the banana slices with some dulce de leche or caramel sauce, add a scant 1/2 cup of whipped cream or topping on top of that, then top with the rest of the broken cookies and a dollop of the remaining topping/cream. Garnish with a banana slice.

Makes 2 desserts

Banoffee Pie Dessert

The post Banoffee Pie Dessert appeared first on The Midnight Baker.

bananas Archives - The Midnight Baker

Holly’s Banana Cake

Have Overripe Bananas?

Icing To Die For

Make Sure To Wear Your Glasses

The Recipe

Holly's Banana Cake

Ingredients

FROSTING

Instructions

Nutrition

Banoffee Pie Dessert