Thursday, March 15, 2012

Mom's Old Fashioned Banana Cake with Cream Cheese Icing

banana cake 2

I have a shirt from Paper Chef that says, "The Best Things in Life Are Simple".  It's so true, too-when I was a kid, the easiest way to make me happy was to make this cake and slather it with cream cheese icing.  Not only is this cake easy to make, but the dense, moist crumb makes it very easy to eat!

When I was a child this cake was often my pick for my birthday and since my 41st birthday is on March 25, it seemed fitting to dig out this recipe to share with all of you! Kevin greedily wolfed down a piece today after dinner and then used his finger to scrape up every last bit of icing.

I think someone else may have found a new favorite.  

This recipe comes from my Mom, and I don't know the source.  If you recognize it, please let me know!

1/2 cup butter
1 1/2 cups sugar
2 eggs, beaten
1 cup mashed ripe banana (about 2)
1 tsp. vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk

Pre-heat oven to 350 F.  Butter a 9x9 inch pan and then line with parchment paper.

Using an electric mixer, beat the butter and sugar together until light and fluffy. Add eggs, banana and vanilla, beating well. In a separate bowl, sift together the flour, baking soda, and salt. Add to the butter mixture, alternating with the milk and blend well. Pour into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Remove to a rack and allow to cool completely.

Cream Cheese Icing

You may be tempted to reduce the fat in this icing by using low fat products, but I don't recommend it.  What makes the icing so rich and creamy is the fat, and lower fat items contain a lot of water, which would make the icing soupy instead.  Just eat and enjoy!

3/4 brick of full fat cream cheese, softened (do NOT use spreadable, it won't work)
2 1/2 cups of icing sugar 
1 tsp vanilla
1/4 cup whipping cream  (do NOT use milk, it won't work)

Whip the cream cheese in a bowl using an electric mixer until creamy.  Add in the vanilla and icing sugar, 1/2 cup at a time, blending well.  Pour in the whipping cream and turn the mixer to high, letting it whip up and get nice and creamy.  Slather all over the top of the cake.

Store the cake, covered, in the fridge for a few days.

Makes 12 servings.
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