Cream cheese both in the batter and the icing makes a rich, moist cake that is wonderful for any occasion, whether it's for the kids' lunches or your holiday brunch table.
- 4 ounces cream cheese
- 1/2 cup butter, at room temperature
- 1 cup packed brown sugar
- 2 eggs
- 2 large ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup ground almonds
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 large ripe banana
- 2 tablespoons lemon juice
FOR THE CAKE: Preheat the oven to 375 degrees F. Butter a 4 x 8-inch loaf pan.
Beat the cream cheese, butter and sugar together until creamy. Add the eggs, one at a time, beating well. Stir in the bananas, then mix in the flour, baking powder and nuts. Spoon the mixture into the prepared pan.
Place in the oven and bake for 1 hour, or until a skewer inserted in the center comes out clean. Turn out onto a rack to cool completely.
FOR THE ICING: Beat together the cream cheese and confectioners' sugar until smooth and ice the cake. Peel and thinly slice the banana. Toss the slices in the lemon juice, then arrange over the top of the icing. Serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
483 calories; 24g total fat; 105mg cholesterol; 192mg sodium; 62g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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