Saturday, May 18, 2013

Banana Cake with Maple Syrup

Mom gave me 6 rotten bananas yesterday.  We freeze them when they get over ripe to use when the need strikes us.  The riper the better is the rule when you are making banana bread or cake.  I’m making a very rich and moist banana cake to share with mom.  I’m also going to use some of that great homemade maple syrup that mom loves that I was gifted.

Banana Cake with Maple Syrup

1 1/2 sticks butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup maple syrup
3 large eggs
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 3/4 cups flour
6 mashed bananas

1 eight ounce package of whipped cream cheese
1 stick butter
2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla
Pecans or walnuts (you can put ½ cup in batter and ½ cup for topping or just sprinkle on top)

Preheat the oven to 350°. Spray a 13 × 9 inch baking dish.

Using a mixer, cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed until very light. The butter and maple syrup may separate slightly.  Add you sugars and mix well.

Beat in the eggs, one at a time. Add the vanilla.

Whisk together the  flour, baking powder, baking soda, and salt. Add to the butter mixture along with the  mashed bananas. Beat on low speed just until combined.  Add nuts here if you like nuts. 

Scrape the batter into the prepare pan and bake for approximately 35 minutes, or until the cake is well risen and a toothpick inserted in the center comes out clean.


Add the whipped cream cheese, butter, maple syrup, powdered sugar and vanilla and beat until smooth.

Spread on the banana cake when it is still a little warm so it spreads easily.  Sprinkle nuts on top.  Store the cake in the refrigerator.

Make sure you save and freeze those over ripe bananas in the future.  

Have a great Saturday.  Be happy and may God bless you and yours.  

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