What would be a good frosting for a banana cake?

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maytagbear

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Hello, friends!

I've been invited to a BIG potluck (covered dish, carry-in) dinner tomorrow (Tuesday, Oct 19.)

I am going to make my Oatmeal Spice cake, which has a broiled coconut topping, plus, I am going to make a banana cake, because this is a BIG potluck (60-100 people).

However, I am not sure what a good frosting would be for the banana cake.

I generally do not enjoy most frostings, especially the confectioner's sugar and Crisco variety--that, I usually scrape OFF of my piece of cake.

However, MOST people do enjoy a frosting, so, what would be a good one? Right now, I am thinking of a butterscotch flavoured one.......but I am uncertain.

Signed, Cakelorn in Kent.

(Lawrence/Maytagbear)
 
I ALWAYS make a Cream Cheese frosting for banana cake.

my recipie is as follows:

8 oz cream cheese softened
2 TBSP butter softened
2 cups confectionary sugar
1/2 tsp vanilla extract.

beat all ingredients together with mixer until; combined and fluffy
 
another vote for cream cheese

...and I'd sprinkle the top with chopped pecans. They make a great counter-point to the banana flavor.
 
A super-simple and delicious chocolate ganache icing

Rose Levy Beranbaum's Sour Cream Ganache Frosting is my absolute favorite icing for a banana cake. Thanks for reminding me about it!

So EASY, spreads wonderfully, too.

semi-sweet chocolate (no higher than 62%)
12 ounces (340 grams)

sour cream @ room temperature
1 2/3 cups (400 grams)

In a double boiler set over hot water or a microwave oven on high power, melt the chocolate, stirring every 20 seconds.

Remove it from the heat source and stir in the sour cream until uniform in color. Use it right away or store it in a tightly covered bowl.

When ready to frost the cake, soften it if necessary in a water bath or microwave for a few seconds, stirring gently.

A five-minute start-to-finish how-to video featuring Rose is attached:

 
Chopped Pecans and Cream Cheese Frosting

Lawrence, I too was also going to suggest cream cheese frosting. As for the chopped pecans, I'm starting to get very put out with all the cullinary gurus with so many baked goods containinng chopped nuts of various varities. There ae those of us who CANNOT CONSUME NUTS OF ANY FASHION and that ends up severely restricting our desert options at gatherings and potlucks at times. And it gets very disheartening and discouraging because I cannot partake of said indulgences. And the upcoming holiday season can get very depressing at times. I usually bring something just so I know I'll have something to eat. It gets very tiring and old when one goes to a gathering and has to ask what is in a dish or dessert because you suspect it contains something I cannot eat. Particularly in a situation where the host is unaware. It's a totally different story when I go to a gathering where the host does know and they will specifically tell me if they know of things I cannot eat. There is a deli in town who caters very nice "sack lunches". EVERY single desert they include in their lunches I cannot eat becuse of the damned nuts in evrything. [this post was last edited: 10/18/2010-16:49]
 
Fret not, Bob!

Currently, the only nuts in the house are pistachios, and I am NOT going to put them anywhere near a cake.

I do understand your frustration, though. From late middle age, my mother could only have nut butters. Almond butter is very good, and cashew butter is magnificent, and let's not forget the ne plus ultra of nut butters, the pure bliss that is Nutella. I very rarely buy Nutella, mostly because I just sit down with the jar and a spoon! In my house, Nutella rarely reaches toast, croissant, or even a saltine!

(I come by my Bear status quite honestly.)

Thank you to everyone who has posted. So far, cream cheese frosting is the leader. When I make it, which is rare, I make it in the food processor, just to keep the powdered/confectioner's/icing/10x sugar corralled. It is very easy, and very fast with the Steel Knife ("s" blade.)

Lawrence/Maytagbear
 
"I very rarely buy Nutella, mostly because I just sit down with the jar and a spoon! In my house, Nutella rarely reaches toast, croissant, or even a saltine!"

It's very simply a matter of control. Have Nutella once a day, spread on something substantial (slice of bread or toast instead of small cracker). Problem solved.

Or so I have told myself numerous times. Nutella does not last very long for me, either.
 
 
Bob, I don't care for nuts in baked goods ... not because I can't have them, but because IMO they ruin the texture of cakes, cookies, brownies, etc.

But .... give me a spoon and jar of peanut butter (creamy-style only!), and it's a goner.
 
Bob, I can imagine how frustrating it must be going to holiday parties and not being able to eat a single thing, or only eating the thing you, yourself, brought. (That surely can't be fun--if it were me, I'd probably say something like: "if I'm eating what I made myself, I might as well have stayed home!")

Still, if I were in this position, I'd try to see it this way: the important thing with these occasions isn't the food--its the people or what the occasion represents. Although, I know it wouldn't be easy.

In a way, it's "too easy" for me to say this, since I have no dietary restrictions. On the other hand, I have huge restrictions on holiday season which do make me understand what's important. My close family is gone--all I have for a family Christmas is memories. Everyone in my life today seems to end up having other commitments. The whole holiday season depresses me so much these days that I wish I were a (real) bear so I could hibernate through it. Or think it would be nice to get drunk the day before Thanksgiving and stay sozzled through New Year's. These two options failing, I arrange my work schedule so I stay as busy as possible. The only good thing in this is makes me appreciate what things I used not to appreciate, like aunts who pinch cheeks, and grandmothers who bake fruitcakes suitable for Superfund status.
 
Nuts to nuts!

Bob - I share your frustration with nuts everywhere. I do not have an allergy but developed a digestive condition (diverticulitis)that prohibits me from eating nuts, or seeds, or popcorn (all my favorite snacks). I'm glad I can still enjoy peanut butter and other nut butters. When I go to a party that has a nut free dessert - like a nice chocolate cake - I have two or three pieces!! This makes up for when I have to go without ;-)

FROSTING - I always use cream cheese frosting on banana cake. Here's my recipe:
8oz cream cheese (at room temp)
1 stick unsalted butter (at room temp)
2 cups powdered sugar
1 tsp. banana extract

Beat cream cheese and butter until well blended. Add powdered sugar and banana extract and beat until smooth. Frost cake - this works best with a 9x13. Refrigerate until ready to serve. No matter what frosting you go with, I'm sure it will be dee-lish. I've seen a lot of good options here!!
 
Kevin, I have diverticulosis. The "itis" is when the pockets become infected or inflamed. Nice to have found another belly brother lol.
 
The icing I would use!

Ednas Frosting
In saucepan over med heat, combine 6 TBSP plain flour,1 3/4 cup milk, cook till thick, stirring constantly, pour into bowl and cover with saran wrap..make sure the plastic touches the custard all over, let cool overnight, the next day, in large mixing bowl, combine 1 3/4 cup sugar with 2 sticks room temp. butter,and 1/2 cup Crisco,beat till light and fluffy, at least 5 minutes with Kitchen aid, more with Sunbeam, add custard gradually beating all the while add 1 Tsp vanilla, for bananna cake you could use bananna extract, whip well, spread on cake, allow to stand several hours before serving,it absolutely disolves in your mouth,light as air and not grainy as you might think, a lot of trouble but worth it!
 
Thank you ALL

I did put cream cheese frosting on it, and it was a big hit.

I DID make it in the processor, and I suggest that you do, too, next time you make cream cheese frosting.....keeps the sugar from flying around and making a terrible mess.

Lawrence/Maytagbear
 

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