Banana Cake with Coconut-Cream Frosting
- Active Time 20m
- Total Time 1h 45m
Combining traditional flavors with modern sensibilities, the creamed butter and sugar have been replaced with a simple meringue in this moist, luscious cake.
Make Ahead Tip: Prepare through Step 6. Wrap cake layers in plastic wrap, then foil and freeze for up to 3 months. | Equipment: Two 9-inch round cake pans
- For the Cake:
- 1 cup whole-wheat pastry flour (see Ingredient note)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 large egg white
- 1 large egg separated
- 1/4 teaspoon cream of tartar
- 1 1/2 cups sugar, divided
- 1 cup mashed very ripe bananas (2 large)
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the Coconut-cream frosting:
- 1/3 cup unsweetened coconut chips or flaked
- 12 ounces reduced-fat cream cheese
- 1/2 cup confectioners' sugar
- 1/2 teaspoon coconut extract
- Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
FOR THE CAKE:
Preheat the oven to 350 degrees F.
Coat two 9-inch round cake pans with cooking spray. Dust lightly with flour, shaking out the excess (or use cooking spray with flour).
Whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
Melt the butter in a small saucepan over low heat. Cook, swirling, until it turns a nutty brown, 1-3 minutes. Transfer to a bowl to cool.
Beat the egg whites in a large bowl with an electric mixer on low speed until foamy. Add the cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).
Combine the melted butter, egg yolk, remaining 1 cup sugar, bananas, oil and vanilla in a large bowl. With the mixer on low speed, alternately add the dry ingredients and buttermilk; beat until just blended. Beat in a heaping spoonful of the whites. Using a whisk, fold in the remaining whites. Pour the batter into the prepared pans.
Bake the cake until a skewer inserted in the center comes out clean, 30-40 minutes. Let cool in the pans on a wire rack for 10 minutes. Invert onto the racks and let cool completely.
FOR THE FROSTING & TO ASSEMBLE CAKE:
Toast the coconut in a pie pan at 350 degrees F until lightly browned and fragrant, 2-4 minutes.
Combine the cream cheese, confectioners' sugar and coconut extract in a large bowl; beat with an electric mixer on medium speed until smooth and creamy.
Frost the cake, using a little less than half the frosting between layers and the rest on the top. Garnish with the toasted coconut.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
346 calories; 13g total fat; 6g total saturated fat; 39mg cholesterol; 361mg sodium; 54g 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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