The story of my life...bananas well past ripe, sadly sitting in the fruit basket on the counter, and the thought running through my head, "I did it again this week!". How do I always over-buy bananas? How many dishes can you actually successfully use bananas in? Is my subconscious just looking for an excuse to bake? While all rhetorical questions, I could answer them all without pause. (My son. Thousands. YES!) If you are looking for something to impress the ladies coming over 'to brunch', need something a little different for your family (which will make a statement--impressive!), or simply looking for a way to salvage those bananas that are on the edge of the leaping into the trash, this recipe will withstand even the harshest critics. And let me tell you, it tastes as good as it looks!
Ingredients:
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking powder
1/4 tsp. fresh grated cinnamon
1/8 tsp. fresh ground nutmeg
1/4 tsp. salt
2 eggs, beaten
5 over-ripe medium sized bananas, about 1 1/2- 2 cups mashed
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup shredded coconut
1/2 pkg. Philadelphia Cream Cheese room temperature
1/2 cup milk
1/2 cup confectioners sugar
1 1/2 tsp vanilla extract
2 tbsp. finely ground toasted pecans to garnish
Directions:
1. Grease bundt pan with shortening or butter. Lightly flour and remove excess. Set aside.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
4. In medium sized mixing bowl, mix eggs. Then add smashed bananas, sugar, and oil. Thoroughly mix all wet ingredients. (A potato masher works well for this process...)
5. Add wet ingredients to dry ingredients. Mix well by hand. Batter will be lumpy.
6. Finally add coconut to batter and combine.
7. Pour into bundt pan and place in oven.
8. Cook for 45-50 minutes or until toothpick comes out clean.
9. Remove from oven and let cook in pan on wire rack for ten minutes.
10. Then remove from pan and continue to cool on wire rack until room temperature.
11. In the meantime make the glaze. In a medium mixing bowl, combine cream cheese, milk, confectioners sugar, and vanilla. Whip ingredients together using a hand mixer.
12. Pour glaze into measuring cup with a spout to easily drizzle over cake once cooled to room temperature. Now top with pecans and serve.
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