MY FAVORITE GLAZED BANANA CAKE
I've searched high and low for the *perfect* banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.
Provided by TGirl
Categories Dessert
Time 40m
Yield 16-18 serving(s)
Number Of Ingredients 18
Steps:
- In mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, combining well, then add vanilla.
- In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
- Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
- Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
- Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
- Allow to cool in pan before glazing.
- GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
- Decorate surface of glazed cake with nuts, if desired.
- This cake refrigerates very well, making it a great"make ahead" dessert.
- For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.
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