Petite & Moist Banana Cake ~ with Essence of Orange Icing
Yields: Two 5-inch layers, or one 8-inch or 9-inch layer
As shared from the kitchen of Once Upon a Plate
(Recipe may be doubled for a two layer 8 or 9-inch cake, or one 9 x 14-inch cake)
1/4 cup butter
3/4 cup sugar
1 large egg, beaten
1 cup flour, sifted twice
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
1/2 (scant) teaspoon baking soda; stir into the pureed bananas
1 ½ or 2 smallish very ripe pureed bananas
Preheat oven to 350 degrees.
Grease and flour two 5-inch x 3-inch Round Cheesecake Pans with Removable Bottoms , or one 8 x 8-inch square baking pan, or one 9" layer cake pan.
Cream butter, sugar and eggs. Sift flour, then add the salt and baking powder to the flour.
To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
Depending upon size of the pans you choose bake layer cakes for 20-35 minutes, or so, until a toothpick inserted into center of cake shows moist crumbs (no wet batter.) I begin watching the cakes at 15 minutes to judge baking time.
Remove pans from oven to cooling racks, allow to cool for 15 minutes then remove cake(s) from pans and continue cooling on racks until completely cool.
Apply frosting or icing as desired. I like to frost this cake with a cream cheese icing.
Here is a favorite that goes perfectly with the banana cake:
Creamy Essence of Orange Frosting
This makes enough to completely frost a 5-inch diameter layer cake (very generously) including filling layer.
1/4 stick butter, softened
4 ounce cream cheese, softened
8 ounces powdered (confectioners) sugar; 1/2 of a 16-ounce bag or box
Finely grated zest of an orange (or less if you want a milder orange flavor)
1/2 to 1 teaspoon pure vanilla extract
1/4 to 1/2 teaspoon pure orange extract (depending upon how pronounced you want the orange flavor)
In a medium bowl cream butter and cream cheese together until smooth and fluffy. Blend the confectioners sugar into the creamed mixture 1/3 at a time, beating well after each addition. Add zest and extracts and beat thoroughly, until well combined.
Taste to determine if more orange extract or zest is needed to suit your taste.
Toasted Coconut Decoration
One and a half cups shredded or flaked sweetened coconut (I use Baker's Brand, from the bag.)
Preheat oven to 350*(F)
Arrange coconut in a single layer in a large, shallow baking pan. Place in oven and toast, stirring every couple of minutes. The coconut on the edges of the pan will brown first, so every couple of minutes bring the coconut on the edges of the pan to the middle and rearrange to toast evenly. Watch carefully (don't walk away) as this will turn from lightly golden to burned in a matter of moments. Remove from oven when it is just golden and allow to cool in the pan. As the coconut cools it will become delectibly crisp.
Sprinkle over entire cake, pressing in gently or just decorate the sides as I usually do.
I hope you enjoy!
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