This is one celebration cake which I’m pleased with because it is simple to make but pleasant to look at. A friend had asked me to bake a banana cake and decorate it with characters with Totoro and friends. Since she has two toy figurines already, I would only need to make the other two using fondant.
I love decorating a whole cake because it saves the trouble of slicing the cake into layers and filling them with buttercream. Covering them with buttercream and then fondant can sometimes result in a messy appearance. Or perhaps my skill is not there yet.
To bake the banana cake, I used Joanne Chang’s recipe and reduced the amount of sugar since I feel that the sweetness in the bananas is sufficient. The original recipe named it a bread but I think it makes a good cake. The key thing is to use very ripe bananas and sometimes I prefer to use pecan nuts over walnuts but both are good. This recipe fits a 7″ by 3″ round pan very well.
1 1/2 cups unbleached all-purpose f lour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons sugar
1/2 cup canola oil
3 1/2 very ripe, medium bananas, peeled and mashed (1 1/3 cups mashed)
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
3/4 cup walnut halves, toasted and chopped
1. Position a rack in the center of the oven, and heat the oven to 325 degrees F. Butter a 9-by-5-inch loaf pan. In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
2. Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. (If you use a handheld mixer, this same step will take about 8 minutes.)
3. On low speed, slowly drizzle in the oil. Don’t pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn’t deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the bananas, crème fraiche, and vanilla and continue to mix on low speed just until combined.
4. Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. No flour streaks should be visible, and the nuts should be evenly distributed. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 1 to 1 1⁄4 hours, or until golden brown on top and the center springs back when you press it. If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling.
6. The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.
Lovely, isn’t it? And from past experience, I find the cake to be more delicious when you wait it out for the next day to consume.
To cover the sides of the cake, I cut out stripes of yellow and frilled them before adding them unto the cake.
Another type of cake design is to just use cupcakes and create a garden with flowers and bees. I must say the characters are really cute!