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Sunday, September 8, 2013

Banana Cake with Vanilla Icing





Banana Cake with Vanilla Icing







 My son has many loves; bikes, sports, watermelon, and banana bread.  However, I've made so many loaves I now give it away rather than keep it.  I've been looking for cake recipes and liked this one. The vanilla icing is fantastic and I'm sure will appear on many other sweets in my kitchen.



 
 Banana Cake with Vanilla Icing
 
2/3 c. granulated sugar
2/3 c. brown sugar, packed
1 c. Greek yogurt, plain or vanilla
2 extra large eggs, room temperature
4 T. coconut oil
1 1/2 c. mashed super ripe bananas
2 t. pure vanilla extract
1 t. baking soda
2/3 c. whole wheat flour
1 1/3 c. AP flour
1/2 t. sea salt or kosher salt

Vanilla Icing
4 T. unsalted butter, room temperature
1/2 c. heavy cream
1 1/2 t. pure vanilla extract)
2 1/2 cup confectioner's sugar
 
To make cake (easily mixed by hand):  
1.  Preheat the oven to 375F (see note below). Cream together sugar and coconut oil.  Mix in eggs and yogurt. 

2.  Add mashed bananas and vanilla extract. Add flour, salt, and baking soda; mix well. Pour into greased 9 x 13 pan. 

3.  Bake at 375F for 23-28 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.

To make frosting: 
4.  Cream butter and confectioner's sugar together until smooth. 

5.  Slowly add the heavy cream; stir until smooth. Stir in the vanilla until fully incorporated. Spread on cooled cake.

Note - Bake at 350F if using a glass pan.

I adapted this recipe from Food52.

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