Mom's Banana Cake
"I fondly remember my mother having some type of foil-covered treat--brownies, cake, bars--in the kitchen at all times. Dreamy, creamy banana cake was often in the pan, the perfect after-school snack. This recipe takes a slight twist on traditional banana cake. The addition of oats gives the cake an almost nutty texture, making it denser than what a classic recipe may yield. Use overripe bananas to ensure a fresh, banana flavor--even mushy bananas work. Hard bananas will not give flavor or contribute to the moist crumb. Serve this cake straight from the pan with a cup of tea--or better yet, a big glass of milk. You'll feel like you're sitting right at Mom's counter...."
INGREDIENTS
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8 tablespoons (1 stick) unsalted butter, at room temperature
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1 cup firmly packed light brown sugar
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1/2 cup granulated sugar
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2 large eggs, at room temperature
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3/4 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/3 cup buttermilk or sour milk*
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1 1/2 cups all-purpose flour
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3/4 cup rolled oats
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1 cup mashed bananas (2 to 3 very ripe)
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* To make sour milk, add 1/2 teaspoon lemon juice to 1/3 cup whole milk and let stand for 5 minutes.
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8 tablespoons (1 stick) unsalted butter, at room temperature
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One 8-ounce package cream cheese, at room temperature
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2 cups confectioners' sugar
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1 teaspoon pure vanilla extract
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Dash of salt
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