We liked this cake because it’s not too sweet, but sweet enough. It got even better the next day. It’s also super easy since you bake it in a 8 inch pan…no layers to frost. I’m not going to say I didn’t have it for breakfast…
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, at room temperature
2 tablespoons canola oil
3/4 cup granulated sugar
2 large eggs
1 large egg white
1 teaspoon vanilla
4 large ripe bananas
1/4 cup milk
Preheat oven to 375°. Spray an 8-inch square pan with cooking spray.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.
In a separate bowl, mash bananas with milk. Set aside.
Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.
Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons chopped toasted walnuts
Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add powdered sugar.
Spread frosting on cake. Sprinkle with walnuts.