Banana Cakes

Ingredients

Banana Cake

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, room temperature

1/2 cup white sugar

1/2 cup light brown sugar

2 large eggs, room temperature

1 1/2 teaspoons vanilla extract

2 tablespoons molasses

3 overripe bananas, mashed

 

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

Directions

Banana Cake

Sift the flour, baking powder, baking soda, salt, and cinnamon into a bowl. 

In a separate bowl, cream the butter with sugars, then whisk in eggs, vanilla, and molasses.  Mix in bananas.  Gradually mix in the dry ingredients. Batter will be very thick.

Butter an 11x7 baking dish, scrape batter into dish and smooth out.  Bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.  Remove from oven 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.