Banana Cake with Coconut Frosting
This recipe serves 10. One serving contains 200 calories, 2g of protein, and 10g of fat. A mixture of egg, cream cheese, well-mashed bananas, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Put oven rack in middle position and preheat oven to 350°F.
Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
Frost top of cooled cake and sprinkle with coconut.