Banana Cake with Cream Cheese Frosting

These banana bars are so simple, so moist and with a little effort (not much) they transform into beautiful, elegant treats. I love how a little swirl of frosting here, a carefully placed walnut there and ... tada... the humble banana bar is transformed!



I like this recipe because it only uses 2 bananas so it is perfect for those times when you only have a couple overripe bananas which isn't quite enough for a loaf of banana bread. The crunchy walnut, smooth cream cheese frosting and moist bar are an amazing combination. In my opinion, a splash of maple flavoring to the frosting truly elevates the taste by adding another dimension of flavor. Yum!



Banana Cake with Cream Cheese Frosting
9 x 13 pan | adapted from Betty Crocker

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Cream Cheese Frosting
1/2 brick cream cheese, softened
2 tbsp butter, softened
1 tsp maple flavoring (or vanilla)
1 cup powdered sugar (may need more to achieve desired consistency)
walnuts, for decoration

Directions:
1. Heat oven to 350 degrees F. Grease bottom and sides of rectangular pan, 9 x 13 pan with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.
2. Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, with a hand mixer, mix cream cheese, butter and maple flavoring (or vanilla) on medium speed until blended. Gradually beat in powdered sugar, scraping bowl occasionally, until smooth and spreadable.
4. Cut cooled bars before frosting them. Put frosting in a piping bag and pipe a robust cream cheese frosting rosette on each bar. There is a fair bit of frosting, so you can be generous. Top with a walnut and serve.

Sara Lee's Iced Banana Cake

This recipe evokes childhood memories of eating frozen sheet cake straight out of its aluminum pan. Unlike today's tall, nutty coffee shop banana loaves, this one is shorter, sweeter and reminiscent of simpler days. It is a true American classic. Plus, how can you say no to a cake crowned with rich and creamy banana frosting for a double-dose of banana-y goodness?



I must also add that I love those thin aluminum pans that Sara Lee pound cakes come baked in. Maybe it's the pack-rat in me or maybe it's the "green" mentality, but either way I find it really challenging to throw anything out. So, my cupboards are full of containers, pans and boxes 'just in case' I might need them for something in the future. Being an avid baker, I often bake more than I (and my family) can consume, so disposable pie plates and loaf pans come in handy. Plus it makes me feel warm and fuzzy to know I'm saving the environment - one baking tray at a time.

Note: I pureed the banana very well in the food processor (rather than leaving it semi-chunky like I usually do for banana bread). I think it helped achieve a processed, fine texture like Sara Lee's.

Sara Lee's Iced Banana Cake
9 x 13" pan | Bite Me Cookbook

2 1/2 cups flour
2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2/3 cup buttermilk
4 ripe bananas, mashed
2 tsp lemon juice

Icing:
1/4 cup butter
1 mashed banana
1/2 tsp lemon juice
1/2 tsp vanilla
3 1/2 cups icing sugar

1. Preheat oven to 350 degrees F. Grease a 9x13" pan. Combine flour, baking soda and salt.

2. Cream butter, sugar, brown sugar together. Add eggs one at a time then vanilla. Alternate adding flour and buttermilk until combined. Stir in mashed bananas and lemon juice. Pour into greased pan.

3. Bake for 35-40 minutes or until toothpick comes out clean. Cool in pan.

4. Icing: Beat butter, bananas and lemon juice until combined. Add icing sugar until smooth consistency is reached. Spread onto fully cooled cake.