I baked a cake.. rather perfect as there are no cracks, moist and tall.. but it was slightly burnt on the top! I have therefore decided to cover it with some cream cheese frosting..
The burnt is not the recipe fault, but a fault on my own.. I was deep frying something else when I am baking the cake.. I did not hear the timer rang and I over baked the cake by almost 10 minutes and hence the burnt….
I have lots of butter cake recipe but I have never blog a banana cake as I seldom prepare such a cake… One of the reasons is because my wife do not really like banana cake especially those with banana essence in it… In order to complete my cake recipe, I have decided prepare one since I have some over ripe banana sitting on my kitchen table..
This is an extension of the basic pound cake recipe. Don’t worry that the cake is dense. It is slightly denser than cakes prepared using egg separation method but not as dense as a pound cake.
It is a very moist cake since banana is a moisture retainer… The texture is fluffy and I should say that this is one of my most satisfied cakes…
The only regret i have is not adding chopped walnuts to the cake. It will be perfect with the addition of chopped walnut and I have listed in the recipe as optional but I strongly encourage readers to try adding walnuts to the cake.
WHAT IS REQUIRED
Servings: Prepare a 8” diameter cake
220 grams of butter
220 grams of brown sugar or castor sugar
220 grams of self raising flour
150 grams of mashed banana
1/8 teaspoon of baking soda
1 teaspoon of banana essence or vanilla essence (optional)
100 grams of chopped walnuts (optional and not in picture)
250 grams of cream cheese, at room temperature
50 grams of butter, at room temperature
250 grams of icing sugar
2 teaspoons of milk
1/2 teaspoons of lemon juice
Additional 1-2 bananas for decorating
1/2 lemon juice for cut banana
STEPS OF PREPARATION
Pre-heat the oven to 170 degree Celsius and lightly grease a 8” diameter round baking tin.
Cream the butter and brown sugar until light and fluffy. Add egg one at a time. Beat until well combined. Add the banana/vanilla essence followed by the mashed banana. Beat until well combined.
Sift in the self raising flour and baking soda. Fold quickly and swiftly until well mixed. Transfer to the baking tin and bake in the pre-heat oven of 170 degree Celsius for about 45 minutes or when a skewer inserted comes out clean. If you wish, you can wrap a wet towel or newspaper around the side of the baking tin to ensure even rising. But you will have to take away the towel or newspaper after 30 minutes of baking. Otherwise, the sides will be difficult to get cooked. After taking out from the oven, let the cake rest in the tin for at least 5 minutes before dislodge from the baking tin. Let it cool completely in a wire rack before frosting (Best to chill 1-2 hours).
Beat the cream cheese until light and fluffy. Add softened butter, beat until well combined. Add icing sugar follow by the milk and lemon juice. Beat for 2-3 minutes until well mixed.
Cut the banana for decoration and brush it will lemon juice. Set aside for later decoration.
Take out the cake and apply generously the cream cheese frosting on top and the side of the cake. Arrange the banana on top of the cake and let it chilled for 1 hour before serving.
This is a simple recipe and I am very pleased with the cake with or without the frosting. The cream cheese frosting will heighten the palate to another level of enjoyment. Don’t worry too much about the sweetness. It is not overly sweet be it the frosting or the cake..
Hope you like the post today. Cheers and have a nice day.
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Can i use this cream cheese fosting for my mille crepe.filling between crepes?
I never try but I strongly believe you can…
Can I use this recipe to bake in cupcakes instead? How many would this make?
Thanks in advance for your reply.
I have difficulty to tell you how many .. Definitely you can and timing will be much shorter . You have to keep a close eye after 15 minutes of baking
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