Hannah’s Banana Butter Cake

Today, I have another cakey treat. Honestly, I wasn’t quite sure this would turn out great, but let me tell you, it’s pretty darn delicious. It is a banana cake with a peanut butter cream cheese frosting. If you are allergic to nuts, keep in mind that you can use any nut-free “peanut butter” to alter this recipe.


Hannah’s Banana Butter Cake

Cake Ingredients:

1 stick butter
2 cups sugar
2 eggs
2 tsp vanilla
3 medium sized bananas
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
3/4 cup milk

1.) Preheat oven to 350 degrees F.
2.) Cream the butter and sugar together. Add the vanilla and eggs, one at a time.

3.) Gradually slice the bananas into the mixture. Once all three have been added, mix on high until mostly smooth. Some small chunks are okay.
4.) Gradually add in the dry ingredients. When thoroughly mixed, slowly pour in the milk while the mixer is still running.
5.) Divide into two greased and floured 9 inch round pans. Bake for 29-31 minutes, or until a toothpick comes out clean.
6.) Cool on wire racks. Once the layers are completely cooled, the cake can be frosted and refrigerated, if you are into cold cake, like I am.

Frosting Ingredients:

1 stick butter
1/3 cup cream cheese
1 cup peanut butter
2/3 cup sugar
dash of salt

1.) Cream the butter and cream cheese together.

2.) Add in remaining ingredients and mix on high for approximately 8 minutes.

3.) Frost and enjoy!

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I’m slacking. Sorry. I guess I’ll give you chocolate cake.

Basically, I think about posting every night, and when I get home, I forget to do it. I guess I’m still trying to organize my life. I was productive last week, at least! I got a whole meal’s worth of cooking done for my book…which is awesome! I have some tweaking to do, but I think it turned out just fine.

Since I made you wait entirely too long, I will thank you with a delicious chocolate cake recipe. It has thin, dense, chocolatey layers, and a truly delicious frosting. And I call it…

The Devil Drinks Baileys

Cake Ingredients:
1/2 lb (2 sticks) butter
2 tbs sour cream
2 eggs
1 tsp vanilla
1 cup sugar
1 1/2 cups cake flour
1/2 cup cocoa powder
1/2 tsp salt
3/4 cup water

Bailey’s Buttercream Frosting Ingredients:
5 tbs flour
1/2 cup Bailey’s Irish Creme
1/2 cup milk
1 stick butter
1 cup sugar
1/2 cup shortening
2 tsp vanilla
Dash of salt

1.) Preheat oven to 350 degrees F.
2.) Combine flour, cocoa and salt. Set aside.
3.) Cream the butter with the sour cream. Add in eggs one at a time.
4.) Mix the vanilla and sugar in. Beat until creamy.
5.) Gradually mix in the flour, cocoa, and salt mixture.
6.) Stir in the water.
7.) Divide batter into two greased and floured 8 inch round cake pans. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool on wire racks.

While your cake is baking, start the frosting:

1.) Combine flour, Bailey’s Irish Cream, and milk in a small saucepan. I find that it is best to add the liquids gradually, so that the flour does not clump together. Whisk over medium heat until thick enough to come out of the pot without leaving residue.
2.) Cool mixture in the refrigerator for at least an hour, maybe two. It should not be any warmer than room temperature.
3.) Once the mixture has completely cooled, cream the butter, sugar, and shortening until thoroughly mixed.
4.) Add flour/Bailey’s/milk mixture, vanilla and salt. Mix on medium for 10 minutes.

Now you can frost your cake and serve. I like to serve mine chilled, but it’s fine at any temperature.

Okay, okay. I’m back.

I know how worried you’ve been. It’s been almost a month since my last post, and I’m sure you’ve waiting patiently for this to finally come. Or perhaps you didn’t notice, which is probably more like it, unless you are my Facebook friend and have noticed the decline in post updates. Either way, it doesn’t really matter…because I’m back!

Anyway, the reasons for my hiatus were the holidays, having visitors, getting sick several times, and lack of creative energy due to starting a new job. Now that I’m settled with everything, I can continue my random blogging, with a slight emphasis on recipes.

BREAKING NEWS! I’m writing a cook book. It’s going to be a fabulous collection of cultural deliciousness. Basically, I can’t tell you much more than that, because it’s a big secret and you will only be getting small glimpses of it, as I want you to buy it and not just learn everything off of here. But it’s going to be really exciting! Promises.

But today, we have a little something I put together for dinner tonight:

Perciatelli in a Pepper Cream sauce

Ingredients:
1 lb of perciatelli (a thick, spaghetti-like pasta with a hollow center)
1 tbs extra virgin olive oil
1 chopped onion
2 cloves minced garlic
2 cup milk
2/3 cup finely grated pecorino romano cheese
About 1 teaspoon ground black pepper

1.) Bring a large pot of water to a boil and cook perciatelli for 11 minutes.
2.) While the pasta cooks, brown the garlic and onions in the olive oil. Use a large pan, as you will be adding the pasta into it.
3.) Add the milk and cheese and whisk together until the sauce begins to boil. When it starts to thicken, add in the pepper (adjust according to how much of a peppery kick you would like) and the cooked pasta. Mix until pasta is thoroughly coated.

I chose to pair this with a caprese salad, which is just sliced tomatoes topped with mozzarella and basil, and drizzled with olive oil and balsamic vinegar or glaze.