Hello and Happy Friday, Friends!
Ok, Buffalo, NY was a blast – a great dinner with girlfriends, and then met up with the crew from the Bears for some fun in the city. Game Day was even more fun with another WIN on the books! My brother hooked us up with field passes and the players just looked like they were having a ball dancing to the music that New Era Field was blaring during pre-game warm up. And then, of course, the game itself was SO GOOD! Oh, and Syracuse, NY (where my friend Lisa just moved to) was such a pretty & quaint town. So beautiful this time of year with the leaves on the trees in full color. We had so much fun catching up over some delicious wine – and then dinner in the downtown area with more friends. A tour of the Syracuse University campus (where Lisa now works) on Saturday morning, delicious lunch at a bar as we cheered on Syracuse U to a win! Then packed up the car and headed to Buffalo to cheer on the Bears. Just a great weekend all around! And did you know that Buffalo NY is where Buffalo wings originated?? I did not. But was sure to order some, and they were great! Chicago does a fantastic job of replicating them too…
Ok, enough about me. This week, I weaned myself off the cheesecake kick, and decided to send “Best Banana Cake” to Halas Hall (along with the balls & chocolate chip cookies, of course). My brother said “Great job on the cake…everyone LOVED it!”. I had sent this to them one time in the past. I remember I sent this cake without a test run that season, and was a little nervous as to how it would go over, but it got rave reviews, according to my brother. I actually have two great recipes for Banana Cake… one has a browned butter frosting which is more of a glaze. Very good, but I particularly love this cake because it comes with a very thick & creamy cream cheese frosting…just like you’d see on a carrot cake or red velvet cake. It’s delicious, and the blogger that I found it on calls it “Best Banana Cake”, and I think that title is pretty true. It’s made with buttermilk, and I think that helps make this cake super moist. It’s also a very dense cake, bordering a banana bread. At any rate, this recipe is worth the effort! Even people who are a little weird about anything banana flavored, tend to enjoy this cake, because I think the frosting off-sets any issues you might have with bananas. I don’t know… I love bananas and cream cheese frosting, so I am biased.
So, here are the only tips I have for you on this cake:
- If you are like me, and don’t think far enough in advance to have already purchased bananas and let them sit for days to brown them for baking, then here is a wonderful trick I learned from the old google machine: Take unripened or yellow bananas and place them on a baking sheet and bake in the oven at 300 degrees for about 15-20 minutes. They will turn black. They tend to ooze too, so I always line my baking sheet with parchment. But you will have perfectly ripened bananas in a matter of minutes. Just be careful when you take them out of the peel because they will be hot!
- The recipe says add an extra 1/4 cup of powdered sugar for a stiffer frosting. I do this. I like the frosting thick and sweet, and a more firm frosting makes for a nicer cut and less mess… and I love a sweeter cream cheese frosting.
- And the only product that I am particular about in this recipe is the cream cheese. I always use Philadelphia full fat cream cheese! Never ever do I deviate from that brand. Ever. 🙂
- Oh, and I use salted butter no matter what the recipe says. Salted. Never ever do I buy unsalted.
Ok, here is the recipe from a really good blogger – Sally’s Baking Addiction :Best Banana Cake
I hope you try this recipe and that you enjoy it! If you have any questions or comments please feel free to reach out to me!
Thank you so much for reading my blog…and GO BEARS!!!!