Foodie Friday: "Grandma's Banana Cake"

Recently one of my blogging programs opened up their selection of books available for review. This little development has thrilled me no end because I'm now able to review (drumroll please...) COOKBOOKS! 

Watch out world, here I come! 

LOL! Well maybe not the whole world...maybe just my little corner of the universe! ;) 

My first cookbook review will be up in a jiffy but before I post it I wanted to kick things off by sharing one of the recipes from the book! This recipe from Kelsey Nixon's "Kitchen Confidence" was really the perfect place to start!

"Grandma's Banana Cake" by: Kelsey Nixon

1 cup unsalted butter, at room temperature

2 cups sugar

4 large eggs, at room temperature

2 teaspoons fresh lemon juice

2 ripe medium bananas, mashed

1 cup whole milk

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1) For the banana cake: Preheat the oven to 350 degrees F. Butter and flour a 10.5 x 15.5 inch jelly roll pan.

2) Using an electric mixer, cream together the butter and sugar on medium speed, until pale yellow and fluffy, about 3 minutes. Mix in eggs, on at a time, followed by the lemon juice, mashed bananas, and milk.

3) In a separate bowl, whisk together the flour baking soda, and salt, Slowly beat the flour mixture into the banana mixture, then beat on medium speed for 2 minutes. Spread the batter evenly in the prepared pan. 

4) Bake until a cake tester inserted into the cake comes out clean. 25-30 minutes. Let cool.

1/4 cup unsalted butter, at room temperature

1 ripe medium banana, mashed

2 teaspoons vanilla extract

4 cups powdered sugar

1/2 teaspoon kosher salt

1 cup chopped toasted walnuts

5) For the icing: Using an electric mixer, combine the butter, banana, vanilla, powdered sugar, and salt and beat until smooth. If the icing is too thick, add a teaspoon or two of milk.

6) Frost the cake with the icing and sprinkle the top with the walnuts. Store the cake, covered tightly with plastic wrap, at room temperature for up to 2 days.

My thoughts on the recipe and cake:

I am really pleased at how easy this recipe was to put together, how well it baked up and how yummy it turned out! Even with photoing my steps I think that I maybe spent an hour on it?? It wasn't long and it really was a simple old-fashioned recipe. I like that the bananas were used in both the cake and the frosting- it brings up the banana flavor nicely. The cake itself I really can't say enough about! It is light with an excellent crumb, and it has such a rich butter flavor and buttery mouth-feel that I felt like I was eating an oil based cake recipe with it's super moistness! I used salted butter and still added the salt in both portions of the recipe and like it that way. The added salt level is negligible and in the case of the frosting is actually a better contrast to the banana and cuts the super-sugary 'belch' many icing style frosting's can give. As my family doesn't like walnuts and particularly wouldn't like nuts on a cake like this I omitted them. 

All in all, this is the cake your grandmother used to make- and it's perfect for a crowd, be it a family gathering or a church social! I highly recommend you make it- and enjoy it!