One-Bowl No-Mixer Banana Cake
Ingredients
For the cake:
- ¾ cups ripe mashed banana about 2 medium-size bananas
- 1 teaspoon lemon juice
- 6 tablespoons very soft butter
- 1 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 1 ½ cups flour
- ¾ cup buttermilk
For the icing:
- ½ cup very soft butter
- 2 tablespoons half and half or cream
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 2¼-2 ½ cups powdered sugar
- ¼ teaspoon salt
For the candied walnuts (optional):
- ½ cup sugar
- ¼ cup water
- 1 tablespoon corn syrup
- ¼ teaspoon salt
- 1 cup roughly chopped walnuts not too small
Instructions
For the cake:
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Preheat oven to 300°F.
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Spray an 8-inch round cake pan (with at least 2-inch tall sides) with baking spray. (If your 8-inch pan is less than 2-inches, use a 9-inch round pan.)
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In a small bowl, mix mashed banana with the lemon juice; set aside.
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In a medium-size bowl, stir butter until smooth. Add sugar and stir until well combined (mixture will be thick). Add the egg and egg yolk and vanilla. Stir until well combined and smooth.
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Sprinkle the baking soda and salt over the top of the butter mixture and stir to combine. Add ½ cup of the flour. Stir just until the flour is incorporated. Add approximately half of the buttermilk and stir until combined.
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Repeat adding another ½ cup of the flour and then the remaining buttermilk, stirring until blended after each addition. Add the final ½ cup flour and stir until the flour has disappeared.
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Add the mashed bananas and stir until well combined.
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Pour batter into the prepared pan and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. (Cover the top with foil during the last 5-10 minutes if getting too brown.)
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Remove from oven and allow to cool for 10 minutes in the pan then invert onto a wire rack to cool completely.
For the icing:
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Stir the soft butter until smooth and creamy
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Add the half and half (or cream), the vanilla bean paste, 2¼ cups of the powdered sugar and the salt. Stir with a whisk until smooth and creamy. If the icing is too thin, add a bit more powdered sugar (up to another ¼ cup). If it's too thick, thin it with a little bit more half and half.
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When the cake is completely cooled scrape the icing from the bowl onto the center of the cake. Spread over the top (and down the sides, if desired) with an offset spatula. You want a thick, but spreadable icing.
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Sprinkle with the candied walnuts (optional).
For the candied walnuts:
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Line a sheet pan with parchment paper. Spray the parchment paper, two forks and a slotted spoon with cooking spray to coat. Set aside.
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Combine sugar, water, corn syrup and salt in a medium heavy-bottomed pot over medium heat and bring to a boil. Swirl the pot a bit in the beginning to dissolve the sugar.
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When the mixture is bubbling, add the walnuts and stir to coat the nuts. Continue to cook, stirring frequently for 3-5 minutes or until the sugar solution starts to turn golden. Now keep an eye on it and stir continuously until the mixture is a deep golden color.
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Remove pan from the heat and, working quickly, use the slotted spoon to transfer large spoonfuls of nuts to the prepared pan. Use the two forks to separate the walnuts as much as possible. Allow the nuts to cool on the pan.
Recipe Notes
See Café Tips above in post for lots of additional tips and instructions.
Cake recipe adapted from Food.com
Candied Walnut recipe adapted from Preppy Kitchen.