I said I was going to make it (Actually I implied I was going to make it, but eh, it’s all semantics, right?)
You’re going to need a sweet tooth for this. Not that that’s a bad thing. The sweet and sour of the icing offsets the sweetness of the cake quite nicely. And the bananas add a fullness to the cake which would be missing otherwise.
Also, use bananas which are brown on the skin and slightly bruised on the fruit themselves. Not only are they easier to mush up, but they also have a sweeter flavor than those who come from the unripened green skin.
- 2 Mashed bananas
- 1/2 cup Vegetable oil
- 2 Eggs
- 1 1/2 tsp Vanilla
- 1 cup Buttermilk or sour milk
- 1 1/4 cup Sugar
- 1 tsp Baking soda
- 2 cup Flour
- 1 tsp Baking powder
- 1 cup Finely chopped walnuts
- 8 oz cream cheese
- 1/3 cup creme fraiche or sour cream
- 2 Tablespoons softened butter
- 1 Tablespoon Vanilla
- 1 cup powdered sugar
- 1/2 cup chopped walnuts
Pre heat oven to 350 degrees F.
Mash the bananas. Using a handmixer, combine the bananas with oil, eggs, buttermilk and vanilla in a large mixing bowl.
In a seperate bowl, sift together sugar, flour, baking powder and baking soda. Slowly mix the dry ingredients into the banana mixture until completely incorporated. Add the walnuts and mix in thoroughly.
Pour cake batter into a 9 x 13 inch baking pan (greased). Place into oven and bake for approximately 35 minutes or until the top is brown and springs back when touched.
While cake is baking, make the icing by mixing together cream cheese, creme fraiche , butter, vanilla, sugar and walnuts. Set aside.
To serve, place a slice of cake on a plate. Top with icing and garnish with any remaining walnuts.