Banana Cake with Cream Cheese Frosting – Prevention RD

Let me tell you, July has been the month of work hard, play hard. I’ve always loved living by that motto. My mom says that I live this way all the time and you know what, I think it’s a great thing! My random PTO days have been spent in total relaxation (or productivity), doing all the things I love most (without my darling family, that is) – beach, reading, and exercising…pretty much in that order.

Again yesterday, I was off in the afternoon. I moved from eating lunch while blogging to the hammock to the pavement for a run. I followed it up with yoga in my front lawn. I mean, who am I!? Yoga?! I didn’t hate it. That much.

As I climbed into bed last night, I emailed myself a handful of reminders before knocking off and walked into work this morning with a very full email inbox, with thanks not only to myself. After a day of meetings, patients, and catch-up, quitting time came quick.

Those are my kind of days, let me just say. #workhardplayhard

What I did forget…to take chicken breasts out of the freezer. By the time I remembered at 4pm and texted my work-from-home hubby (for the time being but hopefully forever), I knew it was a little too late. Good thing there’s always brinner (breakfast for dinner) to fall back on.

Lately, there’s often a dessert on hand at home. I’ve swapped my COVID-19 baked donut tradition on the weekends for a weekend prep of some kind of dessert. This week is Cherry Crisp, but a few weeks ago was this banana cake.

If you’re thinking, didn’t she just make a banana cake not too long ago? You’re correct. We enjoyed it THAT much. My kids also have THAT MUCH of a swing in their weekly banana intake – one week they’re monkeys, the next week they “hate” bananas. That is, until they’re made into a cake. This recipe is like banana bread meets cream cheese frosting – simple as that! What’s not to love?

Ingredients

Cake:

• 1 1/2 cups mashed ripe bananas (~3 1/2 bananas)
• 2 tsp lemon juice
• 3 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 1 1/2 cups buttermilk

Frosting:

• 1/2 cup (1 stick) butter, softened
• 8 oz cream cheese, at room temperature
• 1 tsp vanilla extract
• 3 1/2 cups powdered sugar

Instructions

1. Preheat oven to 300 degrees F. Mist a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
2. In a medium bowl, mash the bananas with the backside of a fork or with a potato masher until smooth-ish. Add the lemon juice and mix well; set aside.
3. In a second medium bowl, whisk together the flour, baking soda and salt; set aside.
4. In a large bowl, cream together the butter and sugar using an electric hand mixer on medium-high speed. Beat the eggs in one at a time, scraping down the sides of the bowl, as needed. Mix in the vanilla extract.
5. To the butter-sugar mixture, beat in the flour mixture and buttermilk, alternating the two between each addition. Mix in the mashed bananas until well-combined.
6. Pour the batter into the prepared baking dish and bake for 1 hour and 10 minutes or until a toothpick inserted into the center is cleanly removed. Allow the cake to cook completely.
7. Prepare the frosting by creaming together the butter and cream cheese using an electric hand mixer until well-combined. Beat in the vanilla and powdered sugar on low until combined, then high until smooth.
8. Frost the cake after it has cooled completed. Serve or store in the fridge until ready to serve.

Nutrition Information:

Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 484Total Fat: 18.9gCholesterol: 87mgSodium: 407mgCarbohydrates: 72.7gFiber: 1.2gSugar: 51.5gProtein: 5.9g

Enjoy all things banana-y? Be sure to check out these recipes, too! 😉

Be well,

 

source https://betterweightloss.info/banana-cake-with-cream-cheese-frosting-prevention-rd/