by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 30 minutes Cook Time:35 minutes Total Time:1 hour 5 minutes Author: Anne Carter
– Mixing Bowl – Wooden Spoon – Measuring Cups – Cake Pan – Oven
– 3 cups all-purpose flour – 1½ tsp baking soda – 1/4 tsp Salt – 1/2 tsp Ground cinnamon – 10 tbsp unsalted butter, at cool room temperature – 1/2 cup granulated sugar – 1/2 cup light brown sugar
– 1 tsp vanilla extract – 3 large eggs – 1 1/3 cups mashed bananas, from about 4 medium bananas – 1 cup sour cream – 1/2 cup whole milk – 3/4 cup California walnuts, chopped
For the frosting: – 8 ounces cream cheese, at cool room temperature – 1 stick unsalted butter, at cool room temperature – 2 tsp vanilla extract – 2 cups powdered sugar, sifted – Chopped walnuts, for garnish
1. Preheat your oven to 350°F. Grease a 9 by 13-inch baking pan really well. 2. In a medium bowl, mix together flour, baking soda, salt, and cinnamon.
3. Using an electric mixer, beat butter and sugars until fluffy (about 3 minutes). Add vanilla, then eggs one by one. 4. On low speed, mix in half of the dry ingredients. Then add mashed bananas, sour cream, and milk. Add the rest of the dry mix. Gently fold in walnuts—don't overmix.
5. Pour the batter into the pan. Bake for around 35 minutes or until a toothpick comes out clean from the center. Let it cool completely. You can freeze the unfrosted cake for up to 2 months and thaw before frosting.