- Hi, guys. Welcome back to my channel.
I'm sorry I missed you last weekend,
but if you weren't following the community tab
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just for the next few months,
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and I am decorating it and remodeling it from the States,
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All right, let me show you how to make this fantastic cake.
So the first thing we're gonna do
is add three-quarters cup of softened butter
in an electric mixer.
Now, if you're in the States, I say to use salted butter
because I just think it'll give you more flavor.
If you're outside the States, I would use unsalted,
just because your butter
is usually a little bit saltier than ours.
Then you're also going to add one cup
of just plain white sugar.
In it goes. And then you just want to beat this up
until it's nice and fluffy, at least five minutes or so.
You want it really pale yellow and really light,
almost like whipped cream.
Then we can add the eggs.
So we're going to add two eggs, one at a time,
beating in between each addition
and scraping down the bowl as needed.
And then we're also gonna add one tablespoon
of vanilla extract.
I know that might seem like a lot,
but I find that it's a really great flavor
against the banana. And then you can set that aside
while you mix up the dry ingredients.
In this bowl, I have two and a half cups
of all-purpose flour.
To that, we're gonna add two teaspoons of baking powder
and one teaspoon of baking soda.
And into that, you can add a half a teaspoon of salt.
And then we're going to add some spices.
So I think what really gives this banana cake
a lot of flavor is using two different spices.
So we're gonna do a teaspoon of ground cinnamon
and a teaspoon of allspice,
which has a wonderful flavor combination against the banana.
Now, if you don't have allspice on hand,
you can also use a quarter teaspoon of ground cloves
or a quarter teaspoon of ground cardamom,
and then you can whisk that all up.
Okay, so now we are going to add our dry ingredients
just in thirds to our batter,
a third of the dry ingredients
alternated by a third of the sour cream
and just keep going back and forth
until everything is incorporated
and the bowl has been scraped down in between.
Okay, so now we can add our mashed bananas.
They can go in.
Give them a beat.
(mixer whirring) And then for a little bit of crunch,
I think this cake is really good
with a half a cup of chopped walnuts,
and we'll just beat just to combine them gently.
(mixer whirring)
Just a little bit.
Just like that. Perfect.
And anytime I've made anything in a stand mixer,
I also just like to go in there with my spatula
and just give it a turn, just to make sure
that there isn't any butter or sour cream
that didn't really incorporate in the bottom of the bowl,
because you don't wanna wait
until you actually pour it in your pan to see that,
because that's how you'll get streaks in your cakes,
so, you know, streaks of like fat, if you've ever seen that,
and it doesn't really incorporate all the way.
So just give it a gentle stir.
Okay. So let's talk about our pan.
I'm working with a nine-by-nine pan here.
You could use a brownie pan, a cheesecake pan.
I really love this one because it has the removable bottom.
You can see there's a hole in the center of it,
which makes it really easy to release.
If you don't have a removable bottom,
you could just line your brownie pan with parchment paper
and then put the batter in
and then lift the parchment paper out.
That also works.
Make sure that you do grease your pan
with some baking spray.
So mine is all ready to go.
And then we are going to put in our batter.
This is a very heavy, thick batter,
but don't let that scare you,
because the cake that it creates
is so light and fluffy and delicious.
You are going to love it.
Okay, then you just wanna smooth this out,
just so that all the batter is incorporated
in all your corners.
I think it's easier sometimes just to pivot the pan
than try to work your way in there.
Once it's all smoothed out, I do kind of give it a shake
and whack it on the counter,
just to release any air bubbles,
and that way, gravity will do its thing.
Then, we're going to put it in a 350-degree Fahrenheit oven
and bake it for just 30 to 35 minutes,
just until a toothpick comes out clean.
So now for the cream cheese frosting,
which is super simple to do.
We're going to add 16 ounces of whipped cream cheese.
I really like the whipped cream cheese,
because there's so much air already whipped into it,
you don't have to do much.
But if you can't find the whipped
and all you have is the brick,
that will definitely work, too.
You just might need to whip it a bit longer
to get the same lightness.
Now, for the powdered sugar.
I definitely have a strong opinion
about how much sugar to put into cream cheese frosting,
and I'm of the opinion that you should not add too much.
I just find that a lot of cream cheese frosting recipes
have a ton of sugar in them.
I also find with desserts,
there's the starring role and the supporting role,
and in this situation, the cake should really take the lead.
It's the sweetest part of the dessert.
It has the most spices and the most flavor,
so whatever you put on top of it
should really just be to support that
and take a bit of a backseat,
so that's another reason why I don't add too much sugar
to this frosting.
So two-thirds cup powdered sugar is going in.
And then we're also going to add two teaspoons
of vanilla extract.
Okay, we're going to whip this up.
Now, if you wanted to make the frosting a day ahead,
you could just leave it right here in the bowl and cover it
and pop in your fridge.
I actually like to frost the cake right before I serve it,
because it's such a smooth and silky, delicious frosting,
that I love it to be just freshly whipped.
But you could definitely make it ahead of time,
and then when it comes time to frost the cake,
just take it out,
let it get to room temperature, about 30 minutes or so,
and if you wanted to, and I actually do do this,
I whip it up again, just to make it really whipped
and put a lot of volume into it. But at least you don't have
to measure all this stuff out again.
Now, that our cake is cooled, it's time to frost it.
So I like to just kind of get it all on here first
and then smooth it out next.
It's probably not going to win any awards
in the Best Dressed category,
but I tell ya, it'll kill it in the flavor.
It's so delicious.
It's more like a warm, cozy sweater
you put on at the end of the day,
between that fluffy flavorful cake underneath
and that silky-smooth cream cheese frosting.
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and I'll see you back here next time.
Until then, bye.