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.