I had a revelation this weekend. I own a cake stand, and what on Earth is the point of owning one if you don't always keep a cake in it??
New rule of life: Cake stands are for cake, at all times, period.
Like this Old Fashioned Banana Cake with Cream Cheese Frosting. When I saw it on her blog, I knew it had to be good, but when I discovered it was Ina's recipe, that sealed the deal. And it's superb, my friends. Perfectly moist, full of banana flavor with a lovely hint of orange from the zest, smothered in the best kind of frosting ever. All I did differently was use 8oz. of cream cheese and a full stick of butter in the frosting. Oh and I practically had to restrain myself to keep from adding mini chocolate chips. Just once, I told myself, make something without chocolate. It doesn't need it, however, I wouldn't be mad if you added them and sent me a piece.
Yummy!! It looks so moist!
ReplyDeleteDefinitely going to check this out! Love me some banana cake and cream cheese frosting, but I've only ever used the Better Homes & Gardens cookbook recipe. Definitely not moist.
ReplyDeleteYes, you always need to keep that cake stand occupied.
ReplyDeleteLooks soooo delicious!
ReplyDeletelooks super good. i think that cake stand turns into a punch bowl, yes?
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ReplyDeleteI am just willing myself NOT to make this cake!!
ReplyDeleteMy husband is running a half marathon this Sunday and I wanted to make this for him as a "you did it!" surprise. (I'll probably somehow muster up the strength to eat a slice myself. It's hard work doing all that screaming and cheering). Your cake has 2 layers but Ina's recipe calls for using only 1 round cake pan. Did you double the recipe? And if so, I need to get more bananas!! Thanks for your help.
ReplyDeleteLauren - funny, I didn't even realize it called for only one pan! So no, I didn't double the recipe - I just poured it into 2 pans. But I did make more frosting than the recipe called for (1 full stick of butter and 8oz. of cream cheese). Good luck to your husband!
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