The wait is almost over. With the astronomical first day of spring arriving in less than 24 hours and the new (and sadly last) season of "Game of Thrones" beginning in 26 days, I can hardly contain my excitement. Seriously, I am borderline giddy. Oh, the things bringing me joy these days. However, creating a pile of clothes to be donated to Goodwill is not one of them. Deciding what to keep and what to save are turning into much too labored, stressful decisions. Clearly I have issues letting go of things, particularly clothes. Watching a segment this week on what's in fashion for the upcoming season didn't help my efforts are trying to get rid of things not worn in a very long time. The six month rule is one I have never given any credence to. Hearing polka dots are supposedly making a comeback gave all of my polka dot tops and skirts a temporary reprieve. At least for now they will remain in the closet. I seem to easily find any excuse to hang on to things. Although for the first time i a very long time, I have started to make progress. It all starts with small steps, right?
After a few days of angst, I was badly in need of some baking therapy. In spite of having already shared a Banana Cake with White Chocolate Cream Cheese Icing recipe on the blog several years ago, I desperately wanted to make a new banana cake. One using more readily available ingredients, one easily made in a 9 inch round cake pan, and one fitting more into the everyday versus celebratory cake category. And this Old-Fashioned Banana Walnut Cake with Cream Cheese Icing fit the bill perfectly.
This is a simple cake. Or at least it is supposed to be a simple one. I had every intention of just slathering the cream cheese icing over the top of the cake, maybe creating some beautiful swirls, maybe topping it with some sprinkles. But then I put the icing in a pastry bag and, well, the finished cake didn't end up looking 'little black dress' simple. This would be the adding a string of pearls version. What I am trying to say is don't let the piped cream cheese icing dissuade you from making this Old-Fashioned Banana Walnut Cake. This is one of those cakes worthy of being a staple in your cake baking repertoire.
Made with vegetable oil and sour cream instead of butter, the banana walnut cake batter comes together easily in a standing mixer fitted with a paddle attachment. And although there are no unusual ingredients, the cake calls for the use of extra-large sized instead of large eggs. The addition of coarsely chopped toasted walnuts adds both flavor and texture to the banana walnut cake. If for some reason you aren't a big fan of walnuts, leave them out. Just still make this cake.
Without any spices in the batter to detract from the cake's flavor, the banana flavor shines through.
Without any spices in the batter to detract from the cake's flavor, the banana flavor shines through.
I prefer baking my cakes in springform rather than cake pans as they make cake removable so much easier. However, if you don't have one, use a regular cake pan. There shouldn't be anything preventing you from making this incredibly delicious, moist banana walnut cake.
The cake is so good all on its' own, but when iced liberally with the dreamiest, creamiest, most insanely delicious cream cheese icing, it becomes irresistible. When making cream cheese icing, always sift your confectionary sugar to ensure you have the most luscious, lump free icing possible. Room temperature butter and cream cheese help to contribute to the icing's luscious, creamy texture. I generally take the butter and cream cheese (along with the extra-large eggs) out the night before I plan on baking.
Once the banana walnut cake is iced, store in the refrigerator. Serve the cake chilled (my favorite way to eat it) or somewhat near room temperature (bring thet out of the refrigerator at least 45 minutes before serving).
This Old-Fashioned Banana Walnut Cake with Cream Cheese Icing would be perfect as a dessert, as an afternoon or late-night snack, and for even breakfast. Anything with fruit in it is definitely eligible for consumption at breakfast, well at least in my world it is. If you need to bring a dessert to a friend or family gathering or you simply want to reward yourself for confronting one of your fears (cleaning out your closet qualifies), make this cake. Everyone who takes a bite of this delicious, moist, highly flavorful cake will instantly feel good.
The cake can be made early in the day (or even the night before). Ice it before you are ready to serve or deliver it. A slice of Old-Fashioned Banana Walnut Cake with Cream Cheese Icing is bound to make any day instantly better. Seriously, this cake is soooooooo good.
Old-Fashioned Banana Walnut Cake with Cream Cheese Icing (inspired by a recipe from Ina Garten in her cookbook "How Easy is That?)
Serves 8-12, depending on how you slice it
Ingredients
Cake
3 large or 4 medium sized very ripe bananas (approximately 1 1/2 cups (310 g) mashed bananas)
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) light brown sugar, firmly packed
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1/2 cup sour cream
1 teaspoon good quality vanilla
2 cups (256 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup walnuts, roasted and coarsely chopped
Cream Cheese Icing
16 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature (or combination of unsalted butter and margarine)
5 1/2 to 6 cups confectionary sugar, sifted
2 teaspoons vanilla
Generous pinch of sea salt
Directions
Cake
1. Preheat oven to 350 degrees (F). Line a 9" baking pan with parchment paper. Butter and flour pan. Set aside. Note: Recommend using a springform pan.
2. In the bowl of a standing mixer fitted with a paddle attachment, mix together the mashed bananas, granulated sugar and brown sugar on low speed until blended.
3. Add the oil, eggs, sour cream, and vanilla. Mixing on medium-low speed, mix until batter is smooth (although you will still see some pieces of banana).
4. In a medium sized bowl, combine the flour, baking soda and salt. Whisk until all ingredients are combined.
5. With mixer on low, add in the flour mixture. Mix just until the flour has been incorporated.
6. Remove bowl from the mixer and add walnuts. Fold in with a spatula.
7. Pour batter into the prepared pan.
8. Bake in the center of the oven for 45-50 minutes (rotating cake at the midway point) or until a toothpick inserted in the center of the cake comes out clean.
9. Allow cake to cool in pan for 15 minutes. Unmold and turn out onto a cooling rack. Allow to cool completely. Note: If not icing the cake until the next day, keep the cooled cake in the pan, cover tightly with plastic wrap or aluminum foil, and chill in the refrigerator.
Cream Cheese Icing and Assembly
1. In the bowl of a standing mixer fitted with a whisk or paddle attachment, beat butter just until it starts to get creamy (less than 1 minute). Add in the cream cheese and beat until smooth and creamy.
2. Add in vanilla, sifted confectionary sugar, and sea salt. Beat on medium-high speed until light, fluffy, and creamy.
3. Invert cake onto a serving plater or cake stand (you want a flat surface on top).
4. Ice the the banana cake as simply or as fancy as you heart desires.
5. Serve immediately or store loosely covered in the refrigerator until ready to serve.
Notes: (1) The cake can be made the night before. Keep cake in the baking pan, cover tightly with foil and store in the refrigerator. (2) The recipe for the icing can be cut in half if you only want to a simple slathered layer finish. (3) To toast walnuts, spread nuts on a baking sheet. Place in a preheated 350 degree (F) oven for 10-12 minutes. Remove from the oven and transfer to a cutting board to cool before coarsely chopping.
