|My cake without powder sugar... yum|
31/2 c all purpose flour
1/2 tsp baking powder
1 8 oz package cream cheese, softened
1/2 c butter, softened
1/2 ts salt
2 c granulated sugar
2 medium bananas, mashed (about 1 cup)
1/4 c low fat milk
1 tbs vanilla
1 c toasted walnuts
Preheat oven to 325F. Greased and floured a 10-inch fluted tube pan; set aside. Combine flour, baking powder and salt; set aside.
In a large bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light. Add eggs, one at a time, beating 1 minute after each; scrape bowl frequently. In a bowl combine bananas, milk and vanilla. Alternately add flour mixture and banana mixture to butter mixture, beat on low to medium speed after each addition. Just until combine. Stir in walnuts. Spread evenly in pan.
Bake for 80 minutes or until a tooth pick inserted near center comes out clean. Cool cake in the pan or cooling rack for 10 minutes. Sprinkle with powder sugar. Serve with berries or ice cream or both. :)
This recipe is quite similar to the regular banana bread. The addition of cream cheese made this cake heavier and richer. But for just the two of us, the size was a bit too big. Next time I'd try to size it down to the regular size banana loaf pan.