This week has been a long and difficult one. Sometimes you don’t want a 10-tier show stopper, but to bake something comforting. I wasn’t up for anything artistic or involving this time around, but I wanted a treat to end off the week and start the weekend right.
Nothing like an old-fashioned Banana Cake to forget your troubles.
If you wanted the most moist cake you’ve ever tried that isn’t overly heavy and has a great banana flavour, you’ve found it. Stop looking and join me in a slice of this guy.
Confession: I’m not too fond of cream cheese icing. Most Banana Cakes are topped with a variety of cream cheese icings, which if you love it go for it!, but for me this Maple Butter Icing just pairs so well with this cake. So so well. Banana are infamous for pairing up with caramels and syrups with a rich, sweet, smooth, and deep flavour. And with today being the first day of spring, I’ve been dreaming of visiting the local sugar bushes.
My official recommendation: make this when you have the house to yourself, so you can have as much as you want before having to share.
Or alternatively, bake this for a dinner with friends and watch them drool and rave and eat slice after slice. Maybe not a big showpiece compared to some other recipes, but can be matched bite for bite for the best taste against any dessert out there.
Old-fashioned Banana Cake with Maple Butter Icing
Yield: One bundt pan
Cake adapated from: Saving the Family Money
Icing made by: Mint Tea & Honey
- 1 cup brown sugar
- 1 cup sugar
- 1 cup oil
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 milk or almond milk
- 1/2 cup heavy cream
- 2 cups ripe bananas (approximately 5 bananas)
- 1/4 cup butter
- 4 cups powdered sugar
- 4 tablespoons maple syrup
- 2 tablespoons water, as needed
- Preheat oven to 325 degrees and prepare bundt pan by greasing it thoroughly with butter and dusting with flour. Set aside.
- Mix together brown sugar, sugar, oil, and eggs.
- In a separate bowl mix together flour, baking soda, and salt. Alternate mixing in flour, milk, and cream until combined.
- In a large measuring cup, mash bananas and measure out 2 cups. Mix into batter and pour into pan.
- Bake for approximately 1 hour, or until a toothpick comes out clean. Cool in pan.
- For the icing, beat butter until smooth and add in powdered sugar and maple syrup. If it is too thick, add water as needed. Spread onto cooled cake and enjoy!
* I have no notes. This is cake flawless.
The next time you have some over ripe bananas, make this the recipe you use them in and believe me, you’ll be stocking up on bananas to have an excuse to mix this up regularly! And as usual, happy baking! xx