Home > Cakes, Dessert > Banana Cake with Cream Cheese Frosting and Honey-Toasted Almonds

Banana Cake with Cream Cheese Frosting and Honey-Toasted Almonds

Try as i might, i just cant seem to get a decent shot of this bugger here.

It might be because of the lighting, or the props, or the way it is frosted.

The cake started out as a banana cake,

Over which cream cheese frosting is piled onto

Geez, i think that’s it!

I think the poor shots are probably due to the cream cheese frosting. Yummy as the frosting is (how can u go wrong with cream cheese, butter and icing sugar?), the consistency is not exactly suitable for frosting. It is a tad too liquid, and you don’t even wanna think about pipping with this frosting. I might need to add more icing sugar into this to get to the consistency that’s workable.

And try as i might, frosting this cake made it look somewhat like a huge cloud of shapeless blob

I am sorry, i tried my best. Honest.

But, looks can be deceiving, cause it is still a good cake,

I was kind of weirded out when i saw espresso powder in the cake recipe. But i dipped my finger into the cake batter before i sent it to the oven. It was like a flavour breakthrough. Who would have thought espresso would go so well with bananas?

I have also added some candied honey almonds for an extra crunch, and for that bit of saltiness i so enjoy in all sweet desserts. So don’t judge a book by its cover this time around!

Banana Cake with Cream Cheese Frosting and Honey-Toasted Almonds (makes 1 double layer cake, or 1 single layer cake and 6 large muffins)

For the cake: (taken from Baking with Buttermilk)

2 1/2 cups (350 g) all-purpose flour (I used white whole wheat)
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup (8 ounces/230 g) unsalted butter, at room temperature
1 1/2 cups (300 g) sugar
1 tsp vanilla extract
1 Tbsp instant espresso or coffee powder (I omitted this)
2 large eggs, at room temperature
6 Tbsp (90 ml) buttermilk, yogurt or sour cream (regular or low-fat), at room temperature (I used Fage 0%)
2 cups (50 ml) banana purée (3 to 4 very ripe bananas) (I used 4)

1. Preheat oven to 350°F (175°C)
2. Spray with oil or butter 2 9-inch cake pans. Line the bottoms with parchment paper. (If making muffins, prepare one cake pan and 1 muffin tin)
3. In a medium bowl, combine flour, cinnamon, baking powder, soda and salt. Whisk to combine.
4. In a stand mixer bowl (or large mixing bowl if using a hand mixer or spoon) beat butter and sugar until light and fluffy. It should take about 3 to 5 minutes. Incorporate the vanilla and espresso powder. Beat in eggs one at a time until each is completely mixed in. Add half of the flour then the buttermilk and banana purée. Add the remaining flour and stir until combined, but don’t over mix.
5. Divide the batter between the two prepared pans (or pan and muffin tin) and bake until golden and toothpick comes out clean, about 40 minutes. (12-15 minutes for muffins, or until tops spring back to the touch) Cool in pans on wire racks.

For the frosting: (Taken from Baking with Buttermilk)

1 stick butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp vanilla extract
1-2 Tbsp. almond milk

In a large bowl, beat together butter and cream cheese until very light and fluffy. Slowly add powdered sugar until well mixed. Add vanilla extract. Tip in a Tablespoon or two of milk, if needed.

For the almonds:

1/3 cup sliced raw almonds
1 Tbsp honey
1 tsp ground cinnamon
1/8 tsp salt

Place almonds in a small pan over medium heat. Allow to begin toasting, 1-2 minutes. Add honey, cinnamon and salt, stir until golden. Add water 1 tsp at a time if clumping together. Toast until fragrant but not burnt, about 5 minutes. Pour onto lined baking sheet or Silpat when done until ready to use.

  1. March 2, 2011 at 3:41 am

    ah coffee in banana this is something new and unique but i know i will love it.. the cake looks gorgeous Lina.

  2. March 2, 2011 at 4:04 am

    Personally, I don’t think I’d mind what it looks like as long as there’s lots of cream cheese frosting on it. Sounds absolutely yummy and those almonds would add a great change in texture.

  3. March 2, 2011 at 7:10 am

    wow, very tempting cake… can I have a slice pls 😉

  4. March 2, 2011 at 7:24 am

    Good shots or not, this cake is definitely yummy looking.

  5. March 2, 2011 at 9:26 am

    Looks delicious and I love the added crunch from the toasted almonds. Sometimes cakes are best when they are rustic and ready. Makes you want to dive right in

  6. March 2, 2011 at 3:16 pm

    Lina I’m ecstatic that you found this cake on my itty bitty blog! Yours looks absolutely scrumptious. I’m envious of your ability to do a layer cake…haven’t mustered up the courage to try that yet. Bravo!!

  7. March 2, 2011 at 4:13 pm

    scrumptious! the butter frosting and cream cheese sounds delicious!

  8. March 2, 2011 at 11:13 pm

    Love this combo: banana cake and cream cheese frosting. Five Stars!*****

  9. April 21, 2011 at 11:06 pm

    Sorry I have to disagree with you – how can you apologise for bad pictures when I want to eat it off the screen?! It looks wonderfully pillowy, fluffy soft and delicious!

  10. Elisasellshomes@comcast.net
    February 29, 2012 at 3:17 pm

    Well my Granddaughter Mckayla just loves Bannanas and Creamcheese,so here we go. I’ll let you know how the our cooking event turns out. Your cake looks and sounds yummy. Thanks, Mckayla’s Gigi

  1. March 2, 2011 at 2:21 pm
  2. March 3, 2011 at 5:51 am

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