Saturday, March 19, 2011

Banana Refrigerator Cake

"I feel pretty good. My body actually looks like an old banana, but it's fine. "
Mike Piazza

 Finally a post this week! This is the first recipe I have baked out of  

I won this fantastic book from this little contest. rehrucken-lamington-reinventing.
 One of my favorite blogs to read DeliciousDeliciousDelicious ( by the infamous Mr. P. He recommended that I bake this cake, and of course graciously sent me this book! BISOUS! 

 I love this cake because it is made with oil, vs butter. I buy pounds and pounds of butter, and just when you want to bake just one more do not have enough. :(  CURSES! I'm sure you all know exactly what I am speaking of. Of course, going back out to the store , is not an option. At least not for me. 

Banana Refrigerator Cake
adapted from Rose's Heavenly Cakes


226g-2 very ripe bananas
121 g sour cream
2 large eggs
1 1/2 teaspoons vanilla extract
170g turbinato sugar 
108 g  safflower oil
200g cake flour
1 teaspoons bicarbonate of soda
3/4 teaspoons baking powder
1/2 teaspoons salt
2 teaspoons lemon zest ( I think this could be optional)

  1. Pre-heat the oven to 350 degrees.
  2. One large loaf pan, or 9 by 2 inch round pan. Coat bottom of pan with butter or shortening, line with parchment, then coat with cooking spray with flour, or butter and flour.
  3. Sift together the flour, salt  baking powder, soda. Reserve.
  4. In a separate  large bowl with upright stand mixer with whisk attachment, beat banana until mashed. Add sour cream and beat until smooth. Add eggs, vanilla, lemon zest and beat until combined.
  5. Add sugar to banana mixture and beat until smooth. With mixer on low-to medium speed slowly drizzle the oil into mixture. Beat until incorporated. 
  6. Add sifted flour mixture to wet, beat until just combined.
  7. Pour the mixture into the pan, and bake for 30 to 40 minutes, until the cake tests done.
  8. Cool for 10 minutes in the pan, then invert onto a wire rack. 

Rose's Heavenly White Chocolate Cream Cheese Frosting:
adapted from Rose's Heavenly Cakes

3 oz good quality white chocolate, chopped
4 oz cream cheese, softened but still cool
 2 tablespoons unsalted butter
1/2 tablespoon sour cream
1/8 teaspoon almond extract

In the microwave heat the white chocolate stirring every 15 seconds until almost completely melted, being careful not to overheat the chocolate.

Remove from the microwave and stir until completely melted. Set aside to cool until no longer warm to the touch.

In your food processor, combine the cream cheese, unsalted butter and sour cream and blend until smooth, scraping down the sides often. Add the cooled chocolate and blend until it is incorporated and then pulse in the extract.

Pour the frosting into the bowl. For firmer frosting place in the refrigerator for roughly 30 minutes.

 Delicious, easy. Great with or without the icing.  It has inspired me to adapt this recipe for a variation. Which I hope to bake soon.  CURSES! If I only had some more bananas!

Happy Weekend:)


  1. Wow Yummy feast for the eyes, first thing in the morning :) please link to my cake event Asthe

  2. Lovely - that thick frosting looks delicious!

  3. I want a slice now!!! That looks tasty!

  4. I so know what you mean about running out of butter...I do it with sugar too! Lovely cake & recipe.

  5. Sooo frustratin' when you run out of an ingredient or forget to pick something up at market! Still, looks like this cake came out just fine ... texture of cake looks awesome and that icing sure glistens beautifully!

  6. I have this book and have never baked from it. I see what I am missing. This cake is calling my name.

  7. I've totally been in the mood for a banana-dessert the past couple days. This looks fabulous!