I love anything banana, especially when cloves and nutmeg are involved. This cake is something different, but in a good way! The cream cheese frosting goes especially well with this cake. I added chocolate sprinkles ontop so it looked kind of like a banana split (I think so, anyway). The recipe for this follows after the jump.
Banana Cake with Cream Cheese Frosting
Prep time:
Cook time:
Total time:
Serves: 12-15 servings
Ingredients
For the Cake:
- ⅔ cup shortening
- 2 teaspoons vanilla
- 1⅓ cup sugar
- 2 eggs
- 2⅔ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- dash ground cloves
- 1½ cup mashed banana (about 2 or 3 bananas)
For the Cream Cheese Frosting:
- 2 (8 ounce) packages cream cheese, softened
- ½ cup butter, softened
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Cream the shortening and vanilla with an electric mixer; beat in sugar until mixture is light and fluffy.
- Add the egg and beat well. Mix the dry ingredients together and add to the creamed mixture, beating on low speed until just blended.
- Stir in the banana and blend well. Fill two greased cake pans half full. Bake at 375° for 20 minutes, or until the cakes are golden brown and a toothpick comes out clean.
For the Frosting:
- In a medium bowl, beat together the cream cheese and butter until creamy.
- Mix in the vanilla, then gradually stir in the powdered sugar. Let chill a bit in the fridge before using.
That looks like one delicious cake!
That looks like one delicious cake!
Mmmm… Gorgeous. Looks delicious!
That looks really good and I like the sound of a banana cake with cream cheese frosting.
Help! I made your banana cake recipe this Tuesday….I followed your directions with the exception of making cupcakes instead of a cake. I had a few issues. First I don’t know if my dash of cloves was too much or if I shouldn’t have used fresh ground nutmeg but the cupcakes while good had a strong flavor of something other than bananas. What do you think?
I also found that the cupcake was more like a muffin. It had a lovely crunchy crust. One batch of cupcakes/muffins came out undercooked and the next batch came out overcooked. Do you think I should have lowered the temp? In looking back at your photos I see that your crust was quite brown as well.
I seem to have problems when baking with bananas and I LOVE bananas. Everything either comes out undercooked or overcooked. I noticed here at your blog that you’ve made a lot of banana desserts…..any helpful hints?
I haven’t posted the recipes, links, and photos yet but intend to tonight. Maybe you can stop by, take a look, and leave me a comment. I’d love to read your thoughts on my banana issues.
Thanks in advance for your help!
Ingrid
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