Today is the Secret Recipe Club Reveal day. There are over 300 bloggers that participate each month in a recipe exchange….so to speak. We are secretly assigned to another blogger and are supposed to choose one of their recipes to cook. Then we are to blog about the results. Sounds fun, huh?
I was assigned to www.butteryyum.blogspot.com and spent many evenings trying to decide what to cook. She has a beautiful blog. I finally decided on something based on what was in my cabinet. Good choice, right? Besides, my favorite cake (and the one I ask for on my birthday) is a banana nut cake. Hers is called To Die For Banana Cake with Vanilla Paste Frosting. Of course, I had to try a “to die for banana cake”.
Patricia is the author of Buttery Yum and she is a mother of 4, just like me. She loves to cook and is a “from scratch” baker. She even makes wedding cakes. (I’m not worthy) Patricia has a beautiful blog and she has quite a talent for photography. Her food photos are so gorgeous. Go check out her blog….www.butteryyum.blogspot.com….and her version of this recipe. I changed it just a touch.
Listed below are all the blog posts that are being revealed today and there are some great recipes by some interesting bloggers. I hope you will hop around…..after you spend some time here.
CREAMY BANANA NUT CAKE AND VANILLA BEAN FROSTING
1 1/3 cups sugar
1 cup sour cream
4 tbsp softened butter
4 mashed ripe bananas (about 1 1/2 cups—-thaw out some frozen ones for this
1 tsp pure vanilla extract
1/2 tsp almond extract
1/2 vanilla bean pod seeds
2 cups flour
1/2 tsp salt
1 tsp baking soda
4 tbsp butter, softened
3 tbsp Crisco Shortening (optional and my addition)
3 oz FF cream cheese (optional and my addition)
1/3 cup heavy cream
1/2 vanilla bean pod seeds
1 tsp vanilla extract
4-5 cups confectioner’s sugar (until right consisitency)
To make cake (easily mixed by hand):
Preheat the oven to 375F (see note below). Cream together sugar, sour cream, egg, and softened butter. Cut the vanilla bean in half, lengthwise. Scrape out the seeds. Save half for the icing. Add mashed bananas, vanilla seeds and extract to the sugar mixture.. Add flour, salt, and baking soda; mix well. Pour into greased pan. Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
To make frosting:
Cream butter, shortening, cream cheese, and confectioner’s sugar together until smooth. Slowly add the heavy cream; stir until smooth. Stir in the vanilla extract and rest of the vanilla bean seeds until fully incorporated. Spread on cooled cake. Now Buttery Yum didn’t use shortening. I guess SHE would never use Crisco but I love the way it tastes in frosting. So, I guess you should decide for yourself.
Note – Bake at 350F if using a glass pan. Recipe doubles well (9×13 pan).
Don’t throw out the scraped vanilla bean pods. I put part of one into my Scentsy warmer. It made the house smell so good.
Linking up with some other blog parties so they can get in on Secret Recipe Club: