eve11: (foodie_tea_with_milk)
[personal profile] eve11
I had a banana and a can of pumpkin that needed to be used. I started with an internet recipe but did enough substitutions and additions that I need to write it down. The bread is more heavy like a banana bread than cake-y, but I think it tastes pretty good anyway:


1 ripe banana
1 15 oz can pumpkin puree
1/2 cup buttermilk
1 stick (1/2 cup) unsalted butter
1 tbsp (approx) molasses
3 tbsp (approx) honey
3/4 cup sugar (approx)
1 tsp vanilla extract
3 eggs
3 1/4 cup flour (level but not tightly packed)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
spices to taste: all measures approximate
1 1/2 tsp cinnamon
1/2 tsp garam masala
1 tsp ginger
1/2 tsp allspice
1/4 tsp nutmeg

For icing:
1 8oz package cream cheese
1 cup (plus a bit more if you want, to taste) confectioner's sugar
1 tsp vanilla extract
2 tbsp butter
3 tsp maple syrup
~1/3 cup chopped walnuts

Preheat oven to 350. Grease two 8-inch cake pans. Melt butter on the stove until the butter solids turn golden brown, about 5 minutes, then set aside to cool. Sift flour, salt, spices, baking soda and baking powder into a medium sized bowl to combine. In large bowl, mash banana to a pulp. Add pumpkin puree, vanilla, honey, molasses and buttermilk, whisk to combine. Add melted butter and sugar and again whisk. Add eggs one at a time and combine. Fold in the flour mixture a bit at a time (so as not to make a mess), stirring until you have everything together in a batter: it will be less thick than traditional banana or zucchini bread, but not as pourable as cake batter. Split batter evenly between the two pans and spread it out to the edges. Bake at 350 for about 30-35 minutes or until a toothpick comes out clean from the center (You will need to adjust cooking time if using different sized pan--eg, bundt cake pan or 9x5 pans). Cool in pan for 10 minutes, then transfer to wire rack to cool the rest of the way.

Bread may be puffed higher in the middle than the edges; if you want, use a knife to cut the sections flat so they stack better for the final cake. I did mine so the middle layer was bottom-to-bottom and it seems to have worked out okay.

Frosting (to make while the cakes are cooking/cooling):
In mixer, combine cream cheese, butter, and sugar until it is a good frosting-like consistency. Pour in vanilla and maple syrup, mix to combine. Chill.

Cake construction:
place one round as the bottom of the cake and spread 1/2 of the frosting over it. Place second layer on top, finish by icing the top with the second 1/2 of the frosting. Sprinkle the top with chopped walnuts. Slice, serve, enjoy, etc.

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