Banana Cake with Brown Sugar Frosting
in Diana's Recipe Book
(total ratings: 7)
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A guest to Diana's Desserts Website emailed me and asked if I might have a recipe for Brown Sugar Frosting or Icing. A lady she lived with more then 20 years ago used to make a Brown Sugar Icing (frosting) for her Banana Cake. She couldn't find a recipe for it anywhere, so for "Heather", here's a really nice old fashioned recipe for Banana Cake with Brown Sugar Frosting. Enjoy.....Diana
2/3 cup butter (1 1/4 sticks/5 oz./150g), softened to room temperature
1 2/3 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups mashed ripe bananas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
2/3 cup buttermilk* (to make buttermilk substitute, see note below)
1 teaspoon vanilla extract
Brown Sugar Frosting (Recipe Follows)
Pecan or walnut halves, or 1/2 cup finely chopped pecans or walnuts (optional)
*Note: Buttermilk Substitute
If you don't have buttermilk, substitue it with one tablespoon lemon juice or white vinegar, then add it to 2/3 cup milk and let it stand for 5 minutes.
1. Preheat oven to 350 degrees F/180 degrees C. Grease and flour two 8 or 9-inch round cake pans.
2. With an electric mixer, beat softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Add mashed banana. Mix well.
4. Stir flour, salt, baking soda and baking powder together in small bowl.
5. With electric mixer on low speed, alternately mix flour mixture in fourths and buttermilk in thirds into batter, beginning and ending with the flour mixture. Add the vanilla and beat for one minute on medium speed.
6. Divide batter into prepared cake pans. Bake in preheated oven for 30-35 minutes, or until a cake tester, inserted into center of cakes, comes out clean.
7. Remove cakes from oven, place pans on cooling racks for 10 minutes to cool slightly, then invert cakes onto plates to cool completely.
8. Once cakes have cooled completely, place one cake layer on a serving plate or platter, spread layer with brown sugar frosting, then place remaining cake layer on top. Frost sides and top of cake with brown sugar frosting. If desired, once cake is frosted, garnish top with pecan or walnut halves or 1/2 cup finely chopped pecans or walnuts.
Makes 10-12 servings.
Brown Sugar Frosting
1/2 cup (1 stick/4 oz./113g) butter or margarine
1 cup brown sugar, firmly packed
1/4 cup milk
3 1/2 cups confectioners' sugar
Melt butter (or margaine, if using) in a saucepan on low heat. Add the firmly packed brown sugar. Stir and cook until mixture starts to bubble. Remove saucepan from heat and add the milk. Using a wooden spoon, quickly stir mixture until smooth. Add the confectioners' sugar. Keep stirring with wooden spoon until mixture is of spreading consistency.
|Date: May 10, 2009|
First of all, it should be known that I only made the cake part of this recipe, and not the frosting. I'm looking for a banana cake for my wedding cake, and so I've been trying different recipes out.
The ingredients list does not mention salt, but then in the instructions it tells you to combine salt with the flour. So I just added 1/2 tsp of salt. This could have been wrong, but like I said, all I could do was guess.
The cake was delicious, but very dense. More bread-like I guess. It turned out only about a little over an inch high, baked in 9" round pans. So, I'd like something a little more cake-like for my wedding cake.
I made these as cupcakes using a 1.5:1 ratio of spelt flour and cake flour. I also added a splash of banana extract. I found the texture very light, delicious, and different. I used the brown sugar frosting. I brought them to work, and I had to send quite a few people to this website after they tasted the cupcakes.
Unlike the first reviewer, my cake was rather fluffy (not too dense at all). It doesn't rise too much, but when you put the two layers together with the frosting, it is a normal height for a cake. It had just the right amount of banana flavor and was very moist. The cake deserves five stars for the frosting alone! It is delicious. It hardens quickly, though, so you have to be careful to spread the frosting on the cake before the frosting is completely cool. It hardens into a fudge-like consistency.
This cake came out very strange for me. I cooked it for about 40 minutes and the cakes appeared to be done. They fell shortly after taking them out of the oven and were very dense and thick. The cake did have a good flavor though. I was just disappointed with the texture and heaviness of it. The frosting turned out well, I believe. I wasn't sure what it was supposed to be like, but I do know It tasted pretty good. Different from any frosting i've tried.
I made this cake exactly as above and it was light and wonderful tasting. I did notice it seemed a little crumbly but after a day it became moister and I rate it as excellent! I had trouble with my frosting hardening up too quickly and had to rewarm it several times. I think the flavor was divine though and I will make this cake again (now if only my waistline could handle having the temptation of it in the kitchen!) lol Thank you, Diana!
Very tasty. I was a bit annoyed though assembling it because the top kept sliding off. The cake itself was a four rating but the icing was a bit too sweet, for my tastes at least. I really like the idea of a brown sugar icing to go with the cake but I think this one could use a little more tweeking. Despite that overall it was very yummy.