I think I read on an old Salada tea tag line (remember those?) that the only way to overcome temptation is to give in to it. I pretty much adhere to that philopsophy, considering it's not immoral or illegal, grins.
My bloggy friend, Debbie, from Mocha Me, has some some of the most tempting recipes. She shares my love of baking, and I know when I go and visit with her that she's been cooking up something irresistible. With her recent snowy weather she's been cooking up her own storm and among these was this delicious Banana Cake with Cream Cheese Frosting.
Ordinarily, I'm not big on banana cakes as they seem to lack the fullness and richness of the banana flavor that I seek, but the idea of a banana cake with cream cheese frosting enticed me, and with four very ripe bananas begging for attention, I could not resist.
I am most certainly pleased that I gave in to temptation as this cake is delicious! The cake is moist, the banana flavor shines through (you'll notice no extracts to compete with the bananas), and the cream cheese frosting is an excellent choice. Once Sweetie-Pi accepted that this is a banana cake and not banana bread, he liked it as much as I do.
Thanks, Debbie, this recipe is a keeper!
Banana Cake with Cream Cheese Frosting
2/3 cup shortening
1 1/2 cups sugar
2 eggs, whites and yolks separated
2 cups mashed bananas (approximately 4 medium)
1 cup milk
3 cups all purpose flour
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda1/2 teaspoon salt
Cream Cheese Frosting
1 8-ounce package cream cheese, softened to room temperature
1/4 cup butter, softened (if using salted butter, omit dash of salt listed at the end)
4 cups confectioners' sugar
1 teaspoon vanilla
Generously grease and flour a 9 x 13 inch baking pan and set aside. Preheat oven to 350*F.
In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix until just combined.
Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture; beat for 2 minutes.
In another bowl, beat egg whites until soft peaks form. Fold into batter.
Pour into prepared baking pan. Bake for 30 - 35 minutes***or until a toothpick inserted in center comes out clean. Cool on a wire rack and then frost.
For the frosting: In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator.
***My baking times more closely matched Debbie's; my cake definitely was not done at the end of 35 minutes. I had to cover with a sheet of tin foil and continue to bake for another 20 minutes or so. The top of the cake stuck to the tin foil, but frosting repaired its torn appearance and no one was the wiser. I think the added baking time may have made the cake a little tough, but it still tasted good!