SOMA Living April 2023

RECIPE OF THE MONTH

INSTRUCTIONS

EASY BANANA CAKE Prep time: 15 mins • Cook time: 55 mins Servings: 8

BANANA CAKE 1. Preheat oven to 350 degrees. Grease a 9 inch pan (round or square) with butter or cooking spray and line the bottom with parchment paper (for easy removal). Set aside. 2.Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, blending well after each addition. 3.Combine mashed banana and buttermilk in a seperate bowl and add the banana mixture to the creamed mixture and beat on medium speed until combined, about 1 minute. 4.Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in small bowl. 5. Add dry ingredients to wet mixture, mixing until just combined. Will be lumpy. Stir in vanilla, being careful not to over mix. 6. Pour batter into the prepared pan and smooth the top.

This easy banana cake is an adaptation of my go-to banana bread recipe, but with a decidedly more cake-y, dessert-like feel. The cake is light, super moist and packed with banana flavor.

7. Bake for about 55 mins or until a toothpick inserted into the center comes out clean. 8. Let the banana cake cool in the pan for 5 minutes before removing to cool on a wire rack. Cool to room temperature. CREAM CHEESE ICING 1. Beat (do NOT whip) the room temp/softened cream cheese and butter together on med speed with a paddle attachment until smooth and silky. 2. Gradually add in confectioners’ sugar, mixing well to combine. Stir in vanilla extract until incorporated. The icing should be smooth but not fluffy. 3.Ice the Cake 4. Once the cake is completely cooled, spoon the icing on top and spread in a thick layer.

INGREDIENTS

BANANA CAKE 1/2 cup granulated sugar 3/4 cup light brown sugar, packed 8 oz unsalted butter, softened (2 sticks) 2 eggs 1 cup buttermilk 1 1/2 cups mashed banana, (about 4 very ripe bananas) 2 1/2 cups AP flour, sifted 1 tsp baking powder

1 tsp baking soda ½ tsp kosher salt 1 tsp cinnamon 1/4 tsp nutmeg 1 tsp vanilla extract CREAM CHEESE ICING 4 oz cream cheese, softened (brick, not whipped) 4 oz unsalted butter, softened (1 stick) 8 oz confectioners sugar (1/2 box) 1 tsp vanilla extract

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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