O.k.. seriously. What is not to like about a banana?  They are primo comfort food for almost everyone. You bite into  creamy, sweet yumminess and in return? You get a ton of potassium.

Gotta love bananas.

Have you noticed that bananas are not considered upscale? I mean not that many five star desserts start out with a banana. Nope. It is the afterschool, milk and cake crowd that loves these things. And so do I.

In fact, you may find this hard to believe BUT my family once ate a whole case of bananas in two days….and lived to tell the tale.

If you love banana you are going to adore this cake. While I was baking it the whole house was banana scented. The flavor is intensely banana with a hint of rum. And, moist? Listen, if this was a state it would be Washington, o.k.?

This cake is moist. The texture changes from the tender cake to the crunchy walnuts and the creamy frosting make it interesting. Drooling yet?

The walnuts in the filling are cuddled (yes cuddled!) by a thick, sweet, rich caramel that is just thick enough to hold them together without being so thick you have to chew it.

The cream cheese frosting is rich and creamy and the slight tang from the cream cheese adds a nice flavor contrast to the sweet caramel. But, do not be fooled…it is definitely the banana that stars in this show.

This is an old fashioned cake. It isn’t fancy, or difficult but it is really, really good. I promise.

C’mon… you know you want some of this….

Old Fashioned Banana Cake

• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 1 cup very ripe mashed bananas (let them get almost liquid in the peel..seriously)
• 1 tsp. vanilla
• 1 tsp. rum extract
• 1/3 cup sour cream with enough heavy cream added to make 1/2 cup total

1. Preheat oven to 375F
2. Grease and flour two 8 inch round cake pans.
3. Sift together the dry ingredients.
4. Cream the butter and sugar until light and fluffy.
5. Add the eggs, one at a time. Beat well after each.
6. Beat in the banana.
7. Add the vanilla and rum extracts.
8. Add the flour mixture alternately with the sour cream mixture, starting and ending with the flour mixture.
9. Spoon into pans and bake for 25 to 30 minutes or until a tester comes out clean.
10. Cool in pan 10 minutes and then turn out to cool completely.
11. When completely cool cover one layer with filling. Add second layer.
12. Frost with the cream cheese frosting and garnish with walnuts.

Filling

• 1/2 cup sugar
• 2 tbs flour
• 1/2 cup evaporated milk or light cream
• 3 tbs unsalted butter

Cook over medium heat, stirring until mixture thickens. Ad 1 tsp. vanilla, 1/2 cup of chopped toasted walnuts, and a pinch of salt. Cool completely.

Cream Cheese Frosting

• 2 - 8 oz packages of Philadelphia cream cheese
• 1 stick of unsalted butter
• 2 cups of confectioner’s sugar
• 1 tbs vanilla

1. Beat the butter and cream cheese until well blended and fluffy.
2. Add the confectioner’s sugar and continue to beat until smooth. You may need to add a bit more or less than specified.
3. Beat in the vanilla.

images: marye audet