Recipes in this post
At my son’s school they have something called “Second Chance Breakfast” for those students who either didn’t have time for breakfast at home, or who are hungry at the midmorning break. Spane has coined a lot of second chance items in our house, dry food for Rolo is “Second Chance Cat Food”, etc.
Spane and I like bananas, and we especially like them when they are just ripe, are firm and might have a little green still on them. I even have a banana slicing tool from Chef’n which makes slicing them a snap. Still, it’s hard for us to get through a small bunch of bananas without one or two going brown. Sure enough, one had gone brown, and knew that it was destined for banana bread.
Why do I call it Second Chance Banana Bread? Well, because it’s a second chance for the banana itself, and because the night Spane and I made it, I was very tired and fell asleep waiting for it to finish baking. When I woke up the house smelled of burnt sugar. The whole loaf was black on top. A little bit in the center had not burned, and we ate that. It was so good, Maria gave me three bananas she had that had also gone brown, so I could make a second loaf – and not burn it.
This recipe is from The American Woman’s Cookbook, my oldest and most used cookbook. The original recipe calls for nut meats and shortening, and does not include frosting. I don’t like nuts in cake/bread, I don’t like shortening, and I really like cream cheese frosting, so here’s my recipe:
: Banana Bread With Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup mashed banana
- 2 eggs, beaten
- 2 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 3/4 package cream cheese
- 1 cup powdered sugar
- 2 teaspoons milk
- Preheat oven to 350. Line a loaf pan with parchment paper.
- In a standing mixer, beat the butter and sugar together until they are light and fluffy.
- Add the banana, and beat.
- I use an egg beater to beat the eggs until they are light. Add the eggs to the mixture and beat to combine. You might want to scrape the bowl at this point.
- Sift the flour, baking powder and salt together. Add to the mixture to the batter slowly while beating on low-speed.
- When all the flour has been added, increase the speed to medium and beat for 2 minutes.
- Pour into the prepared loaf pan and bake for 1 hour, or until a toothpick comes out clean.
- Cool in the loaf pan.
- When the cake is cool, remove it from the pan for frosting.
- In a clean standing mixer bowl, beat the butter and cream cheese together.
- Slowly add the powdered sugar.
- Continue beating, and add the milk.
- If the mixture is too thin, add more powdered sugar, if it’s too thick, add more milk.
- Frost the cooled loaf on the top and sides,
You can add nuts if you want, or omit the frosting if desired.
Preparation time: 5 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.