Espresso Banana Cake

Recipe Ingredients

3/4 cup	148g / 5.2oz	Butter - room temperature
1/4 cup	49g / 1.7oz	Shortening - plus more
2 1/4 cups	445g / 15oz	Sugar
4		Eggs
1 teaspoon	5ml	Vanilla extract
1/2 cup	118ml	Kahlua
2 cups	474ml	Mashed bananas - (abt 4 bananas)
3 1/2 cups	218g / 7.7oz	Flour
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
3/4 cup	109g / 3.8oz	Chopped walnuts - (optional)
		Espresso Cream Cheese Drip Glaze
4 oz	113g	Cream cheese
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Instant espresso powder
2 cups	396g / 13oz	Sifted powdered sugar - or more
		Water - as needed
2 tablespoons	30ml	Chopped walnuts

Recipe Instructions

Cream butter and shortening with sugar on medium speed until fluffy. Add eggs, then vanilla, Kahlua and mashed bananas, scraping down often to blend batter evenly. (If mixture is very curdled in appearance, stir in 1 cup of flour from recipe).

Mix together flour, baking powder, baking soda and salt, and fold into batter. Fold in walnuts. Spoon into generously greased 13- by 9-inch baking pan. Bake at 350 degrees until toothpick inserted in center comes out clean, 45 to 55 minutes. Cool 10 minutes before removing from pan. Drizzle with Espresso Cream Cheese Drip Glaze or garnish with powdered sugar.

For the espresso cream cheese drip glaze, cream cream cheese with butter. Stir in instant espresso and powdered sugar, and blend well to make soft glaze. Thin with water, if necessary, to achieve a just-pourable glaze. Drizzle or spread onto cooled cake. Garnish with chopped walnuts.

This recipe yields 12 to 14 servings.

Each of 14 servings: 540 calories; 286 mg sodium; 98 mg cholesterol; 20 grams fat; 84 grams carbohydrates; 6 grams protein; 0.27 gram fiber.

Source:
The Los Angeles Times, 03-22-2000

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