Put the butter, white sugar, brown sugar, and salt in a bowl and beat with a hand mixer on high speed until loosened.
Add the honey and mix for 30 seconds more.
Add the eggs in 6–7 additions, mixing with the hand mixer on high speed. Scrape down the sides of the bowl with a spatula as you go.
Add the sifted cake flour, baking powder, and ground cinnamon and fold in gently with a spatula.
Chop or mash the bananas. Prepare them right before using: if done ahead, they brown and turn watery. Don’t use frozen bananas.
Add the toasted pecans and mix. Cut any large pecans into pieces first.
Pour the batter into the pan and bake in an oven preheated to 170℃ for 35 minutes. It’s done when a skewer inserted in the center comes out clean.
Remove the baked cake layer from the pan and let it cool completely on a cooling rack.
Put the cream cheese and sugar in a bowl and beat with the hand mixer on medium speed until loosened.
Add the heavy cream and whip until thick.
Scrape down the sides of the bowl with a spatula to finish.
Spread the cream cheese frosting over the cooled cake layer with an offset spatula.
Sprinkle a little ground cinnamon around the edges to finish.
Tips
Buying well-ripened bananas gives a stronger banana flavor.
Thanks to all the cream cheese, it can sit at room temperature for a day or two in a cool spot.
In hot weather, keep it in the refrigerator and take it out 20 minutes before eating so it isn’t cold — it tastes better that way. It keeps in the refrigerator for up to 4 days.
Banana Cream Cheese Cake
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (1 batch)
- unsalted butter 110g
- egg 100g
- cake flour 150g
- baking powder 6g
- ground cinnamon 2g
- sugar 35g
- muscovado sugar 50g, or brown sugar
- salt 1g
- honey 15g
- ripe banana 210g
- pecans 40g
- cream cheese 130g
- heavy cream 70g
- sugar 40g
- ground cinnamon a little
Instructions
1. Put the butter, white sugar, brown sugar, and salt in a bowl and beat with a hand mixer on high speed until loosened.
2. Add the honey and mix for 30 seconds more.
3. Add the eggs in 6–7 additions, mixing with the hand mixer on high speed. Scrape down the sides of the bowl with a spatula as you go.
4. Add the sifted cake flour, baking powder, and ground cinnamon and fold in gently with a spatula.
5. Chop or mash the bananas. Prepare them right before using: if done ahead, they brown and turn watery. Don't use frozen bananas.
6. Add the toasted pecans and mix. Cut any large pecans into pieces first.
7. Pour the batter into the pan and bake in an oven preheated to 170℃ for 35 minutes. It's done when a skewer inserted in the center comes out clean.
8. Remove the baked cake layer from the pan and let it cool completely on a cooling rack.
9. Put the cream cheese and sugar in a bowl and beat with the hand mixer on medium speed until loosened.
10. Add the heavy cream and whip until thick.
11. Scrape down the sides of the bowl with a spatula to finish.
12. Spread the cream cheese frosting over the cooled cake layer with an offset spatula.
13. Sprinkle a little ground cinnamon around the edges to finish.
https://hong-recipe.pages.dev/en/recipes/banana-cream-cheese-cake/
Hong's Recipe