You might want to be sitting down for this: My husband is not a dessert person.
Crazy, right? We are quite the pair because personally I can’t even imagine the horror of a world without dessert. My birthday cake had layers of marscapone and raspberry between perfect fluffy layers of moist vanilla bean cake and almond icing… yum! Sadly, I knew this simply wouldn’t make the cut for Aaron so after much brainstorming I settled upon a banana spice cake since he does happen to like banana bread and it wouldn’t be too sweet… as if there is even such a thing! It actually did turn out quite delicious so thought I would share the recipe with you!
Banana Spice Cake
(Adapted from Clementine Bakery Recipe published in the LA Times)
Total time: 1 hour, 20 minutes
Servings: 12– I cut this recipe in half when I made it.
2 2/3 cups pastry flour
2 cups sugar
2/3 cups light brown sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 large or 4 small very ripe bananas
1/2 cup 1% buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla extract
1. Heat the oven to 350 degrees. Into a large bowl sift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas. Mix in the eggs, one at a time, until each is completely incorporated, then mix in the buttermilk, oil and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.
3. Pour into a 9-by-13-inch greased pan. Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.
Cream Cheese Frosting
1 cup plus 1 1/2 tablespoons cream cheese, at room temperature
5 tablespoons butter, room temperature
1/2 cup powdered sugar
2 tablespoons sour cream
In the bowl of a stand mixer, or in a medium bowl with a hand mixer, beat the cream cheese until smooth and there are no lumps. Add the butter and whip until incorporated, then add the powdered sugar and the sour cream. Frost the top of the cooled cake, then slice and serve.