This week's blue-eyed winter weather misadventure involved ice. Lots of shiny, slick ice. Coating the driveway. The driveway that is pitched at a 45 degree downward angle. The driveway that is now our enemy.
Let's just say we're not leaving the house anytime soon.
So what are girls to do stuck in a house all day?
Install towel rails in several bathrooms? Check.
Try on every pair jeans in their closet? Check.
Vow to go on a crash diet after trying on said jeans while simultaneously swearing that said denim was clearly shrunk in latest laundry load done by evil body-image elves? Check.
Decide that dieting is pointless and rather time should be spent baking a cake? Check.
We're not totally clear on why this particular cake is called Old-Fashioned Banana Cake. Have there been marked improvements in recent years in banana cake baking that have led to a new way to go about making banana cake that we are unaware of? Are bananas an old-fashioned fruit? Is cake not modern?
These are all good questions. Ones that we don't care one iota about because the old-fashioned way is just fine by us. It's moist and rich and banana-y and easy and delicious and from Ina Garten (aka Goddess of Everything) and is smothered in cream cheese frosting!!!
Dare we say, again, anything with cream cheese frosting has to be good.
Old-Fashioned Banana Cake
Adapted from Ina Garten
For the Cake:
3 very ripe bananas
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable or canola oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
Zest from 1 orange (or 1 tangelo or 2 clementines, something orange-like at least)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional), plus more for decorating
For the Frosting:
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' (powdered) sugar
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9x2-inch round cake pan.
In the bowl of an electric mixer fitted with the paddle attachment, mash the bananas on low speed. Add in the sugar and mix until combined. With the mixer still on low, add in the oil, eggs, sour cream, vanilla and orange zest.
In a separate bowl, sift together the flour, baking soda and salt. Gradually add to the mixer with the speed still on low until the flour and banana mixture is just combined. Fold in the chopped walnuts with a rubber spatula and then turn the batter out into the prepared cake pan.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in its pan for 15 minutes and then turn out on a wire rack to cool further.
In the meantime, make the frosting. Mix the cream cheese, butter and vanilla together in a large bowl with an electric hand mixer until just combined. Do not whip the mixture. Slowly add the sifted powdered sugar and mix until smooth.
Spread the frosting thickly (obviously) on top of the cake and sprinkle with the chopped walnuts.