Banana Cake with Brown Sugar Frosting

by Koko on July 20, 2016 · 1 comment

in Baking, Cake, Recipe

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I am always at a loss at what to do with ripe bananas. There is only so much banana bread one family can eat. When my mom stumbled upon this recipe for a Banana Cake, I knew I had to try it. This cake is moist, not overly banana-y (you know what I’m talking about!), and has the most amazing melt-in-your-mouth frosting. It tastes delicious the first day you make it, but even better after letting it sit for a day. Mom and I decorated ours with some candied kumquats (we had them, so why not?), which cuts the sweetness of the sweet frosting a bit. Any candied citrus would work well. Here is a quick link on how to make your own!

In this recipe, there are two new techniques to be aware of. The first is the use of sour milk. Sour milk is used in place of buttermilk and sour cream in many recipes. For every 1 cup of sour milk called for, use 1 cup of full fat milk, add 1 tablespoon vinegar and let sit for 5 minutes. For this recipe, since it only calls for 1/2 cup of sour milk, only use 1/2 tablespoon of vinegar for the 1/2 cup of milk. The second technique is whisking egg whites into soft peaks. If you haven’t done this before, this is a great step by step tutorial.

 

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{ 1 comment }

Brian Martin July 22, 2016 at 8:15 am

Mmmm banana cake.. Craving for a slice (or two!) right now..

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