cake · dessert

Banana Cake

Print this recipe (here)
The first thing I did when I woke up this morning was grab my Tartine cookbook and climb back into bed. The first recipe of the book is a five page, two day, step by step instructions on how to make croissants. I’ve decided I have to attempt them!
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Reading Tartine got me in the mood for baking our banana cake that we’re serving for dessert tonight. This recipe we found online, titled “the best ever banana cake with cream cheese frosting.” They convinced me.
First, prep all ingredients, which includes mashing four ripe bananas.
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Mix together the batter, alternate with buttermilk and flour mixture.
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Add in mashed banana mixture.
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Pour into two round cake pans and bake for an hour at 275 degrees.
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After the cakes come out of the oven, put them directly into the freezer for 45 minutes to retain moisture. Meanwhile, mix together the cream cheese frosting.
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We added toasted pecans instead of walnuts, because they’re just better.
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Frost the cake.
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Finally, pat nuts onto the side of the cake.
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Tasted very similar to banana bread with delicious icing. Why did I make this the day before I leave?

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