Shelly's Recipe

BANANA SNACK CAKE

Category: Cakes

8 tbsp unsalted butter, at room temperature (plus 2 tbsp for preparing baking pan)
1-1/2 cups flour (plus 3 tbsp for preparing baking pan)
1 cup whole-wheat flour
1 tsp baking powder and baking soda
1/2 tsp salt
4 large ripe bananas
1 cup sour cream, at room temperature
2 tsp vanilla extract
1 cup packed dark brown sugar
2 large eggs, at room temperature
1/2 cup finely chopped walnuts or pecans (optional)

Preheat the oven to 350. Coat a 13x9-inch baking pan with a thin layer of butter. Spoon 3 tbsp of flour into the pan and move the pan all around to coat the bottom and sides with a thin layer of flour. Tap out and discard the excess flour.

In a small bowl, mix together the all-purpose and whole-wheat flour (if using), baking powder, baking soda, and salt, and stir with a fork. In a large bowl, mash the bananas with a fork, leaving some chunks, then stir in the sour cream and vanilla.

In a separate large bowl, beat the butter and brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula and beat again for 30 seconds. Add 1 egg, beat until incorporated, then beat in the next one. After adding the second egg, scrape the sides and bottom of the bowl with the spatula and beat again until uniform.

Using your flexible spatula, stir half of the dry ingredients into the butter mixture, mixing until the two are nearly combined. Stir in the mashed banana mixture, then add the remaining flour and walnuts (if using) and stir until completely combined, taking care to scrape the bottom of the bowl to incorporate all of the flour. Try to mix the batter as little as possible.

Pour the batter into the pan, smooth the top with your flexible spatula, and bake for 45 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean and the cake springs back when lightly pressed. Let it cool completely in the pan on a wire rack. Dust the top with powdered sugar, or frost the cake with Rich Caramel Frosting (recipe follows).

Rich Caramel Frosting
1-1/2 cups packed light brown sugar
1/3 cup heavy cream
5 tbsp unsalted butter, cut into 10 pieces
1/8 tsp salt
1 tsp vanilla extract

Combine the brown sugar, cream, butter, and salt in a saucepan. Place over medium heat and cook, whisking often, until the butter has melted, the sugar is fully moistened, and the ingredients are combined, about 2 minutes. Continue to cook, whisking more frequently, until the caramel reaches a full boil (that is, even when you whisk it, it still boils). Once it reaches the full boiling stage, let it boil for 1 to 2 minutes, whisking vigorously and constantly. Remove it from the heat and whisk in the vanilla. (Be careful: The caramel might spatter a bit, and it is extremely hot.)

Pour the hot caramel into a large bowl and beat with an electric mixer on medium-high speed until cooled to lukewarm, and frosting has thickened to a spreading consistency and lightened in color, about 6 to 8 minutes. Use the frosting right away.