Banana cake can be so many things, but this is my favorite. It is juicy from all bananas, tastes good from brown sugar and cinnamon and can be used for dessert. The recipe fills a skillet.
Cake base:
6 large ripe bananas, mashed with a fork
750 g wheat flour
2 teaspoons bakingpowder
2 tsp baking soda
1 teaspoon malt cinnamon
1 ts salt
340 g butter, at room temperature
400 g sugar
200 g brown sugar
6 large eggs, at room temperature
4 teaspoons pure vanilla extract
7,5 dl kefirmelk
Whisk the butter in the food processor until white and fluffy. Add brown and white sugar and beat further for a couple of minutes. Add the eggs and vanilla and beat on medium-high speed until mixed. Then beat in the mashed bananas. Scrape from the sides with a spatula and stir in the dry ingredients in three batches, every other time with the milk. Do not mix too much, because the batter should bear a little thick and lumpy.
Line a skillet with baking paper, spread the batter outwards and bake for 45-50 minutes at 175 degrees. Use a stick to check if it's done. The cake is ready, when the stick comes out clean again.
The banana cake is put on a rack until cooling.
Cream:
500 g natural cream cheese
230 g butter, at room temperature
750 melissa
2 teaspoons vanilla extract
Beat cream cheese and butter together at high speed to a smooth and creamy consistency. Add the icing sugar and vanilla and beat further on low speed for 30 seconds, and high speed and for 2 minutes. Spread the cream on the cooled cake. Cool in mine. 30 minutes before serving.
Banana cake lasts a few days in the fridge, but I usually divide the cake into suitable pieces and freeze it without the cream. When I get unexpected coffee guests, I pick it up, make cream and once I've added the cream, the cake is just thawed and ready to serve.
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