September 17, 2010

On the cooling rack: Banana Bundts with Maple Cream Cheese Icing

I have complained a few times over the last year that we never have bananas ripe enough for me to make banana bread. There are three solid-food-eaters under this roof, and all three of us eat a banana almost every day. Sometimes I share a banana with Tessa in hopes that the banana spared will turn a lovely shade of spotted so I can make a smoothie or a loaf of bread with it. But then it gets eaten. Grrr!

But this week, my friends, this was it. Ted was gone in San Diego for two and a half days, and during that time, I stayed at a friend's house with Tessa and Dean. And our half dozen bananas that were ripe when we left got...riper. Ted had to leave for another trip to DC for two days, and I fed Tessa a pear instead of a banana for breakfast.


Banana baked goodies, here I come!

In searching for my loaf pans, I came across the mini bundt pans we registered and got for our wedding. I'm trying to remember if I've used them yet. My mind flashed back to one of the greatest desserts I've had at Corner Bakery - their Banana Bundt Cake with Maple Icing. It was delish. I figured I have the world's greatest banana bread recipe (courtesy of a recipe my mom created decades ago), so why not turn it into a bundt and throw some maple icing on it? Why not, indeed! So I'm here to share.

Banana Bundt Cake

1/2 cup shortening
1/2 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 cup mashed banana (from 2 medium bananas - the blacker, the better [like my men {that was for you, Chris}])
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Grease six mini bundt pans. I use spray to get into all the nooks (and crannies). Also, if you only have four pans, like I do, you can also spray a mini loaf pan.

Cream together shortening and sugars. Add eggs and beat. Add banana and beat to combine. Sift together flour, soda, and salt. Add to batter. Spoon batter carefully into bundt pans about 2/3 full. DO NOT OVERFILL.

Bake 15-20 min or until toothpick comes out with moist crumbs on it. Let cool in pans 10 min or so, then invert onto a cooling rack to cool completely.

Cream Cheese Frosting

This is my go-to cream cheese frosting. I would halve it for the above recipe, then just add maple flavoring (which is already a lovely shade of brown) to it.
1 stick butter
1 8oz pkg cream cheese
1 tsp vanilla
dash salt
3-4 cups powdered sugar
Maple flavoring (optional)
Chopped pecans, toasted (optional)

Beat together butter and cream cheese until fluffy. Add vanilla and salt, beat again. Add powdered sugar one cup at a time.

If using this as a maple icing, the consistency is perfect if you zap it in the micro for a few seconds, stir in a little imitation maple flavoring, and drizzle away. If you're feeling randy (always, thank you), chop up a few pecans and toast in a nonstick skillet over med-low heat for a few minutes and garnish while the icing is still wet.

Eat, and moan.
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Kizzycakes said...

that's what i'm talkin about. i so love & miss those perfect little treats from the cb, especially this time of year. well done friend.

La La Land said...

Please send a tub o' that frosting ASAFP.

Melissa said...

Chris reminded me about his shout out today and I can't believe I haven't commented yet! I'm all with you about the bananas and men...obviously.

Melanie said...

don't mind if i do!!

The Cooling Rack

Baked goods are only half the story...