I'm a little obsessed with bananas lately. I love them as my smoothie staple, my oatmeal topper, my bread with butter. I love them plain and I love them swimming in caramel sauce over french toast. I love them in frosty shakes, especially when Hubbins buys them for me. I love them bright and cheerful waiting patiently on my countertop for my next tasty treat.
Anyway.
I've been dreaming up baked goods for the past few months and trying a new one out every other week or so... and with Bananas on The Brain, this is what I came up with.
Originally, I had this really delicious Banana Wedding Cake in my mind from some childhood afternoon spent at a wedding reception. I thought it over for a bit and this was my first attempt.
Um..Its kind of delicious. Not a light and fluffy cake this one. No, its dense and almost custard-y.
I like it served up super cold. But room temperature has its merits too.
Wet Goods
1/2 cup sour cream
2 eggs
1/4 cup almond milk ( or plain old milk)
1 box banana flavored instant pudding
2 ripe bananas, smashed
Dry Goods
1 box golden butter cake mix ( I used Pillsbury's)
1/3 cup sweetened shredded coconut
1/2 cup chopped pecans
All the Wet Goods went in the stand mixer first. Just mix until its all incorporated. Add in the coconut and pecans and stir until just mixed, then the cake mix. Mix on low just until the dry mix is all incorporated. It will be thick.
Pour into a well greased bundt cake pan. Bake at 350 for 45 minutes.
Meanwhile....
Clean out the mixer bowl, attach the whisk and beat together;
1 8 oz. Pkg Cream Cheese ( room temperature ---- this is huge!)
1/2 cup Sour Cream
1 cup powdered sugar
whip together until light, fluffy and delicious.
Check cake for doneness with toothpick...should come out mostly clean.
Let cool in Bundt Pan and then turn out onto a plate. Refrigerate for at least an hour. Then frost the top of that baby with the Sour Cream Cheese Frosting.
So, so good. Tell me what you think.
