This cake is the new must have in my home. My husband asks for it every week and loves to take it to his office to share with his co-workers. Guess what…they love it too! His new strategy is to buy lots of bananas and never eat them, so I feel forced to prepare this banana cake before they go bad. There is nothing I hate more than throwing food away.
This recipe is the result of an experiment: I mixed three banana cake recipes and what came out was truly unforgettable. The texture is cakey, with the right amount of moist. It is simple to prepare and a perfect complement for a cup of coffee or tea. If you want to make it for dessert, you may add a scoop of vanilla ice cream on top, which makes a pretty good combination.
Sometimes, when I bake it, I like to make some variations to this cake. For example, when I don’t have apricots I use cranberries instead; if I don’t have walnuts I use pecans or almonds. Here’s another great idea: you can use all of them together (a mixture of almonds, pecans, walnuts, apricots, and cranberries). Just make sure, if you decide to do this, that they all add up to the same quantity that the recipe indicates.
Once it’s ready, I keep the cake in a rectangular tray with a cake cover at room temperature. It keeps well like this for about three days, but it’s usually gone way before that, so I never have to worry about it going bad. I hope you like it!
- 1⅓ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- ¼ cup confectioners´ sugar
- ⅓ cup melted unsalted butter, at room temperature
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed over ripe bananas (2 or 3 bananas)
- ½ cup chopped walnuts
- ½ cup chopped apricots
- 3 tablespoons cream cheese or sour cream
- Grease a rectangular baking pan or loaf pan, and line the bottom with parchment paper.
- Preheat the oven at 350ᵒ F.
- In a bowl, sift the flour, baking soda, baking powder and salt.
- In another bowl, combine the sugars and the butter. Beat with a mixer until you have a creamy texture. Add the eggs one by one, beating well until you get a white and creamy mixture.
- Add the vanilla to the butter mixture, mashed bananas, walnuts, apricots and cream cheese or sour cream. Beat until everything is mixed.
- Add the dry ingredients and stir to combine.
- Pour the preparation into the baking pan and bake for 45 minutes or until the cake is golden and a toothpick comes out clean when you insert it.