Thursday, 2 July 2015

Moist Banana Cake with Cream Cheese Frosting


I was at the market the other day looking for some apples. What I saw was small piles of ripe bananas going for a bargain price of RM2 per pile. I got very excited as seldom I could find so much leftovers. I bought one pile for making my moist banana cake with cream cheese frosting.

This cake is by far the moistest banana cake that I have ever eaten. It stayed moist even after day 3. The texture was denser that your normal banana bread. I was also pleasantly surprised by the strong taste of banana from the cake (I did not add any vanilla extract to the cake as I ran out). But what made it stood out was the cream cheese frosting. It was fully flavoured with creamy smooth cheese with a touch of tanginess. I have always preferred my banana cake plain. Frostings are fattening in my dictionary and I normally stay away. But since I have quite some cream cheese left in my fridge, I used it for frosting this lovely moist banana cake. And I have not been able to stop nibbling at the cake ever since.




Have you ever noticed how plain banana cakes always seem to split in the middle? Apparently, this is considered pretty looking in the world of banana cakes. It was deliberated. In case you are wondering how to make that slit, just run an oiled knife or a skewer along the middle of the batter. As I have every intention to ice my cake, I was praying hard that there would not be any slits. Lo and behold, I got my prayers answered. The cake came out beautifully browned with just a hairline crack in the middle.


Moist Banana Cake with Cream Cheese Frosting 香蕉蛋糕

Ingredients

Banana Cake

190 g flour
85 g butter
150 g sugar
1 1/2 large eggs
170 g yogurt
200 g banana, mashed
1 tsp lemon juice
1  tsp baking powder
1/2 tsp baking soda
80 g toasted chopped nuts (optional)

Cream Cheese Frosting

60 g butter
110 g cream cheese
200 g icing sugar
1 tsp vanilla
50 g sour cream
a few drops of lemon juice to taste (optional)


Cooking Instruction

1. Preheat oven to 145C. Grease a 9 x 5 in loaf pan.
2. Mash bananas and mix with lemon juice.
3. Using a mixer, cream butter and sugar in high speed until pale and fluffy.
4. Add eggs and vanilla in gradually.
5. Add in flour alternately with yogurt. Use the lowest speed of the mixer to mix until well combined.
6. Lastly, add in mashed bananas and mix until combined.
7. Bake in oven for 40 to 50 minutes. Test cake with skewer to make sure cake is completely cooked. Remove and set aside to cool completely before adding frosting.
8. For frosting, cream together butter and cream cheese. Then add in sour cream. Add sugar gradually and then vanilla extract. Cream until smooth and creamy. Slather cream generously on cake. Add chopped nuts and serve.

Note: 
I halved the recipe for cream cheese frosting in this case.






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