Wednesday, April 17, 2013

It's a gloomy day, time to bake away!

As I've mentioned on other posts, Pinterest will be the death of my current wardrobe.  So many recipes, so little time...well used to be little time, but now I'm home more than I'm not so I can experiment in the kitchen, and blog about it, even more!

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Today is the day I have been waiting for. Overcast, a bit cold, and rain possibly even thunderstorms!  Last week I wanted bananas, so I bought three, two were already more ripe than I care to eat, and bruised.  So I left them on the counter until today, and now they are PERFECT for banana bread.  But wait, what did I find on Pinterest?

Oh yes, a delicious banana cake!  So now I have something new to try!  Click here for the recipe.

To start as always, gather your ingredients, I know it seems silly, but getting everything ready will make sure that you have everything you will need!

Then turn on the oven, to 375

I know that the original recipe says this can be done by hand, but I prefer to use a blender to make sure it is smooth.  Nothing is worse than getting chunks of butter, or banana in an otherwise perfect piece of bread, or in this case, the cake.  Start with the butter, sugar, sour cream and egg.

When it is smooth add the vanilla and the bananas.  When you are using the blender it is not necessary to pre-smash the bananas.  Which makes this an easier way to make this recipe.

While the bender is doing it's thing, grab a separate bowl, and mix the flour, baking soda and salt.
As most people know, I can never follow a recipe as written, I noticed with this recipe there is no cinnamon, or allspice, so I added 1/2 t cinnamon, and 1/4 t allspice to the flour mixture before pouring the pureed banana mixture into the bowl.

At this point mix, scraping the bottom of the bowl well and pour into a greased 8x8 pan.  Bake for 20 minutes.

The cake has to cool completely before frosting.  Ah the frosting, you can't go wrong with vanilla frosting!  I had everything on hand, except for the heavy cream.  Instead I am going to use milk, with some powdered milk added in.  This way it's thicker than regular milk, but a lot less fattening than heavy cream.  And because this frosting recipe only calls for 1/4 cup heavy cream, I'm going to make extra, then turn that into hot chocolate!

Again, I used the blender, well the food processor attachment this time, it worked really well!

Then I simply poured the icing over the mostly cool cake, I did not want to wait!

As soon as the icing is set I am all over this cake!!!

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