Recipe Review - Banana Cake

Banana Cake Recipe - Dulce Dough 
Whipped Cream Cheese Frosting Recipe - Whispers of Thyme

This is by far the Best Banana Cake I have tasted! The cake recipe is from Jill at Dulce Dough. Her recipe calls for Rum Cream Cheese Frosting, which sounds good, but since I didn't want it to be too cream cheesy, I opted for my Whipped Cream Cheese Frosting, which is listed at end of this post. 


For the cake you will need flour, sugar, baking powder, baking soda, salt, ripe bananas, buttermilk or sour milk, shortening, vanilla extract, and eggs. I used buttermilk powder (and water) instead of buttermilk.

Sift flour, sugar, baking powder, baking soda, and salt. 
[If using buttermilk powder, add the powder in now. We'll add the water in a minute.]

Whisk them all together.

Mash the bananas.

Measure mashed bananas. Add to flour mixture.

Add the water now if using buttermilk powder.

Add shortening.

Add vanilla.

I also added this (optional): Buttery Sweet Dough Flavor
This is for baked products only, not frosting, etc.

Mix until well combined.

Add eggs.

Beat everything together.

Pour batter into pans.

 Bake and remove from oven.

Remove from pans and cool on rack.

For my Frosting you will need butter, cream cheese, shortening, salt, [meringue powder, optional], powdered sugar (confectioners'), [heavy whipping cream (or milk)], vanilla extract, and imitation butter flavor (like McCormick or Watkins). Meringue powder can be purchased from Wal-Mart.
 

Add butter, shortening, and cream cheese to mixer bowl.

 Add in salt.

Blend together.

 Add in vanilla and imitation butter flavor.

Sift in 1/2 cup of powdered sugar along with meringue powder, if using.

Blend well and add remaining powdered sugar 1/2 cup at a time and mix for 5 minutes on medium speed. Add in 1 tablespoon of cream or milk at a time, until desired consistency.

Assemble the cake.

Slice, eat, and be prepared to say Yum!

Note: Cake must be refrigerated or frozen.


RECIPE: Banana Cake

Whipped Cream Cheese Frosting 
 (frosts 2 layer cake)

Ingredients:
1 stick unsalted butter*, softened
4 ounces cream cheese, softened
1/3 cup shortening
1/8 teaspoon salt*
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon imitation butter flavoring
2 teaspoons meringue powder
2 tablespoons heavy cream or milk, for desired consistency

Directions:
Mix together butter, cream cheese, shortening, and salt until light and fluffy. Add in vanilla extract, butter flavoring, (and meringue powder, if using). Mix well. Add in 1/2 cup of powdered sugar at a time, mixing well after each addition. Once all sugar has been added, mix on medium speed for 5 minutes. Add cream (or milk) 1 tablespoon at a time, if needed for desired consistency. 

*If using salted butter, omit salt in recipe.

Whipped Cream Cheese Frosting

One of my favorite frostings...simply delicious!

Whipped Cream Cheese Frosting 
whispersofthyme.blogspot.com

Ingredients:
1 stick unsalted butter, softened
4 ounces cream cheese, softened
1/3 cup shortening
few grains of salt (optional)
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon imitation butter flavoring
2 teaspoons meringue powder (optional)
2 tablespoons heavy cream or milk, for desired consistency

Directions:
Mix together butter, cream cheese, shortening, (and salt, if using) until light and fluffy. Add in vanilla extract, butter flavoring, (and meringue powder, if using). Mix well. Add in 1/2 cup of powdered sugar at a time, mixing well after each addition. Once all sugar has been added, mix on medium speed for 5 minutes. Add cream (or milk) 1 tablespoon at a time, if needed for desired consistency. 


 

Recipe Review - Oreo Cheesecake Bars

Brown Eyed Baker

This recipe is from Michelle at Brown Eyed Baker and combines two of my favorites, Oreo cookies and cheesecake. The end result is a creamy and very rich dessert.

Photo Source: Brown Eyed Baker

Here's what you'll need:
Oreo cookies, eggs, sugar, butter, sour cream, cream cheese, and vanilla extract

Make the base of cheesecake by placing half of the Oreos in food processor and pulsing until fine crumbs.

 Add melted butter to crumb mixture and pulse several times until thoroughly blended.

Place crumb mixture in pan and press into even layer, then bake for 10 minutes (see my note at end of post).

Place cream cheese in mixer bowl and blend until fluffy.

Blend sugar into cream cheese a little at a time.

Blend in eggs, one at a time, and mix thoroughly after each.

Blend in sour cream.

Blend in vanilla extract.

Roughly chop remaining Oreos and stir into cheesecake mixture.

Pour mixture into prepared and baked crust.

Bake cheesecake until edges are set and middle is still jiggly. Remove from oven and let cool for 2 hours at room temperature, then refrigerate overnight. Here it is fresh out of the oven. Once it cooled, it formed cracks on top, but didn't affect taste.

Cut into small bars and serve.You may freeze these for four to six weeks, or store in the fridge for up to 3 days. If freezing, you can thaw in fridge before serving or eat them frozen (my preference).  These taste good added to vanilla ice cream and blended for a milk shake.

*Note: The only issue I had with these was cutting them without crumbling and mashing the bars. When I make these again, I will cook the cookie base for 8 minutes instead of 10, and cut them only after freezing.

Photo Source: Brown Eyed Baker

Recipe: Oreo Cheesecake Bars                

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