Banana Cakes with Berry Sauce

Banana Cakes

Ingredients

Banana Cake

1 1/2 cups light brown sugar

14 tablespoons unsalted butter-room temp

4 large eggs-room temp

2 tablespoons molasses

Dry ingredients 

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1 1/4 teaspoon salt

1 1/4 teaspoon cinnamon

1 teaspoon ginger powder

Wet Ingredients

3/4 cup sour cream-room temp

2 teaspoons vanilla extract

About 6-7 large bananas (3 cups)

1 cup toasted, finely chopped pecans

Strawberry Raspberry Sauce

1 pound fresh strawberries, hulled and sliced

6 ounces fresh raspberries

1 cup seedless strawberry jam

1/4 cup fresh squeezed orange juice

1 tablespoon lemon juice

1/2 teaspoon lemon zest

  

Cream Cheese Buttercream

1/2 pound salted butter, room temperature

8 ounces cream cheese, room temperature

1/2 teaspoon vanilla

4 cups sifted powdered sugar

Orange-Candied Walnuts

2 cups whole walnuts

2 tablespoons unsalted butter, melted

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon orange zest

Small Christmas cookie cutters

Holiday

Directions

Banana Cake

Add the brown sugar, and butter to a stand mixer.  Using a paddle attachment, beat on medium for 2 minutes.  

 

Beat in the eggs one at a time on medium speed. Add the molasses and mix in.

 

Dry Ingredients

Add all the dry ingredients to another mixing bowl and whisk to combine. 

Wet Ingredients

Add the sour cream and vanilla to a small bowl and mix well.

Alternate mixing the dry and wet ingredients into the sugar, butter, egg mixture, starting with the dry and ending with the dry.  Be sure to scrape down the sides as you go.  Mix until just smooth. Add 3 cups of the banana and the 1 cup of pecans and mix in on low.  

Butter a 11x7 baking dish, scrape in the batter and smooth out the top. Place in center of a 350F oven and bake until a tester comes out clean.  About 35 minutes. Remove and let cool.  

Strawberry Raspberry Sauce

Whisk jam, orange juice, lemon juice and zest together until smooth.  Place strawberries and raspberries in a bowl and pour sauce over the top.  Gently toss to coat.

 

Cream Cheese Buttercream

Beat butter and cream cheese with vanilla until smooth.  Gradually mix in powdered sugar until smooth and creamy. 

 

Orange-Candied Walnuts

Place walnuts in a medium sized bowl, drizzle with butter and stir to coat.  Sprinkle with brown sugar, cinnamon, and salt and mix.  Spoon onto a baking sheet lined with aluminum foil and bake at 350 degrees for 12-15 minutes, stirring occasionally or until toasted.  Remove from oven and mix in orange zest.  Let cool. 

 

Assembly:

Using a 3-inch round biscuit cutter, cut out cakes and then slice horizontally into thirds. Spread or pipe cream cheese buttercream on bottom layer and top with the second layer of cake.  Spread or pipe another layer of cream cheese buttercream.  Cut out the top piece of cake with desired cookie cutter and press on top of cake.  Serve with strawberry raspberry sauce and candied walnuts.