Banana Cake with Coffee Walnut Buttercream

“THINK ONLY OF THE PAST AS ITS REMEMBRANCE GIVES YOU PLEASURE .”  Jane Austen

Banana Cake with Coffee Walnut Buttercream | From My Sweet Heart

Have you ever felt that you were born in the wrong era?  I think about all of the kitchen appliances that I have that are meant to make my life so easy.  Yet, I am fascinated by vintage baking and vintage bake ware.  I find myself collecting as much as I can.  And I even enjoy looking at old recipes.  So I am thrilled that The Cake Slice Bakers are baking from Vintage Cakes by Julie Richardson.  This book is full of recipes from the 1920′s that the author has “revived and updated.”

This month, the votes were so close, that we were allowed to choose between two recipes from the book.  But the combination of flavors for this particular cake had me quite intrigued.  Bananas and coffee?  Together?  There’s more?  Ok.  I’ll bite…..

 

Banana Cake with Coffee Walnut Buttercream | From My Sweet Heart

 

The flavors in this cake are wonderful on their own, and even better together.  The banana cake is really flavorful, moist, and light in texture.  The Swiss meringue buttercream combines a home made walnut paste, coffee and bourbon!  As you can see in the lead picture, I topped my cake with chopped, toasted walnuts and banana chips.  And I chose not to frost the entire cake so that there would be some contrast in color in what would otherwise be a pretty beige cake.

 

Banana Cake with Coffee Walnut Buttercream | From My Sweet Heart

 

I actually enjoyed this cake quite a lot.  But there are a couple of things I may do differently in the future.  I love nuts of all kinds.  But walnuts are probably my least favorite.  So I think in the future I may use pecans.

 

Banana Cake with Coffee Walnut Buttercream | From My Sweet Heart

 

Also, there was an extra step of making a walnut paste that gets added to the buttercream.  However, the flavor of the walnuts gets lost beneath the flavors of the coffee and bourbon. The bourbon is probably the predominant flavor in the buttercream.  (Though I am not complaining!)   So I would add the nuts to the actual banana cake, instead of the icing, when I make it next.

 

Banana Cake with Coffee Walnut Buttercream | From My Sweet Heart

 

The other choice of cake to bake with this wonderful group, was The Classic.  It’s a classic yellow cake with chocolate frosting.  And though this is my favorite kind of cake to make (and eat!), I feel like I have a pretty great recipe already on my blog.  I call it I Wish It Were My Birthday Cake.  And it’s my go to yellow cake.  I just love it!

So if you like vintage baking as much as I do, check out Vintage Cakes.  For more examples from this beautiful book take a look at my Shoo Fly Cake, Honeybee Cake, The Pink Cake, Red Velvet Cake, Black and White Cake, Butterscotch Cream Roll Up Cake, Lemon Almond Streamliner Cake, Maple Pecan Chiffon Cake with Brown Butter Frosting, and Boston Cream Pie-lets.

And also check out The Cake Slice Bakers to see which cake my fellow bakers chose this month.  And a special thank you to Paloma, from The Coffee Shop, for doing such a fabulous job in leading this special group of bakers!

:-P

Comments

  1. Wow your cake looks fabulous. I love how you decorated it with the chopped nuts and dried banana chips. Looks stunning. I made cupckes out of mine

    • Thanks Katie and I LOVED your cupcakes. Actually that was a great idea….since this is a lot of cake! And I especially loved that you used pecans. You will have to teach me how to pipe! : )

  2. Now that is one beautiful banana cake. I love the frosting and layers. I do like walnuts.. and pecans so either version would be fine with me. Bourbon in the icing… I may have to have a second slice. :) You did a fantastic job. I love history so I think it’s cool you like collecting vintage bake ware. :)

    Have a wonderful weekend and week ahead my friend! ~ Ramona :)

    • Thanks Ramona…I do like things from the past….things like your orange creamsicle milkshakes! That was one ray of sunshine in the middle of winter! Just beautiful! And I bet it was delicious, too! Have a great week sweet friend! : )

  3. Anne, this is just so luxurious looking! Your presentation and photography…they are simply stunning. I learn so much from you! :) I’m glad you included a link to I Wish it Were My Birthday Cake- I got to enjoy it, too!

    • Oh thanks Joy! I could say the very same thing about you! Your classic yellow cupcakes turned out beautifully and your pictures were so pretty and festive! : )

  4. Bourbon!!!!!!!!!!!! :D YUM! And your era question totally intrigues me, Anne! If I was to be who I am (aka Af. Amer. woman), then I would pick this era HANDS DOWN. :D BUT the 20s intrigue me, and I love the clothes of the 40s, 50s, and 60s. Ok, ok. I’ll stop rambling! :D Have a great day!

    • Thanks Tif! And your roasted carrot soup looks awesome….and congrats on your tv segment. I can’t wait to see it when it comes out! : )

  5. Although I haven’t baked my cake yet, I must say that your cake looks so awesome!! Vintage looking indeed it is, Anne :) Absolutely stunning

    • Thanks Grace! I can’t wait to see your cake. But in the meanwhile, I will just have to enjoy your beautiful chocolate almond cake. It looks fabulous! : )

  6. This cake is stunning, Anne! I love the look of all the layers and the buttercream ruffles. :) Your tips and thoughts on the cake are so helpful. Well done!

    • Thanks Anna…and I loved your Brown Butter Blondies! And don’t even get me started on those sweet sugar hearts and your outstanding photography! : )

  7. I love the idea of pecans instead, they are my favourite. This is a beautiful cake the way you’ve done it, and this book sounds interesting! I love vintage cooking and baking also because it seems to me like time when everyone did everything homemade without second thought – we seem to be (hopefully) gradually working our way back there!

    • Thanks Anna! And your lemon cranberry scones look so luscious! And I, for one, am happy to return to the baking days of old! : )

  8. Wow, what a wonderful looking cake! This really is incredible – I need a piece! I like vintage recipes and cooking stuff, but I’m awfully glad for all the labor saving devices I have. But it’s really good to know how things used to be made, because it always helps me better understand why recipes work. Good stuff – thanks.

    • Thanks John! Isn’t it funny how we sometimes avoid the simplest methods of cooking and baking for our gadgets? Like your beautiful Singapore noodles…..I always thought that style of cooking would be complicated. But your recipe and instruction seems so easy. Now…that’s good stuff! : )

  9. I have never seen a more beautiful looking banana cake my friend :)

    Cheers
    Choc Chip Uru

  10. You are a true artist Anne! You took this cake to a whole new level! Is there anything you can’t do? WOW! You rock! Such a great job! Beautiful! I’ll have to make it!

    • Thanks Paloma! And I loved your version of ‘The Classic’….and that beautiful white chocolate drizzle! So lovely! : )

  11. Your post is wonderful and your cake looks so scrumptious!
    :)

    • Thanks Holly! And you did a wonderful job with your ‘Classic’ cupcakes….especially those white chocolate free form designs! I must try that! : )

  12. Oh my goodness, your cake looks so gorgeous! Seriously, everything about it screams perfect. I don’t even like bananas or coffee and just the look of your cake makes me want to eat it. Nice job! Hopefully I’ll have mine up tomorrow. I just need to finish editing the pictures when I get back from my grandma’s.

    • Thanks Becca….and I could say the same for yours! That was a great picture of that luscious icing being spread on the cake! Happy belated birthday and I hope you enjoyed your cake on your special day! : )

  13. I have lots of bananas waiting patiently in my freezer to be used. I do like the combination of walnuts and bananas and I think I’d like them better in the cake also. However, I wouldn’t mind a generous sprinkling on top. You nailed this one dear friend.

    • Thanks Sandra! I always find myself pureeing and freezing ripe bananas anymore. So I was happy to have some ready when this cake came due. Speaking of nailing it….you certainly did just that with your ‘schmancy’ table setting! Just beautiful! : )

  14. What a beautiful cake! I like the look of not frosting the entire cake, too. So creative!

  15. Oh, coffee walnut buttercream! Drooling over the thought!

  16. I love how you decorated your cake, just beautiful. I know exactly what you mean about a contrast in colors, and I would do the same next time. Also, I thought about pecans too (since I still have some from Christmas) but in the end I went with a mocha buttercream.

    • Oh thanks Felice! I think your cake turned out so well with the mocha buttercream because you have such a beautiful contrast in colors and I really loved how pretty you decorated it with those delicious coffee beans! Great job! : )

  17. You did a lovely job on this cake! I really wish I had a slice of your cake right now :(

    • Oh Anabel….I just love how you incorporated this cake into the 2 tier cake for your niece’s birthday. It is just beautiful! : )

  18. Anne, that looks absolutely gorgeous. I love the rustic look :)

  19. What splendid flavors to pair together…I love it!

  20. Vintage, vintage, vintage!! That was what kept popping up in my head when I see your lovely cake pictures, Anne. It looks so pretty and yes, I agree with you on the awesome contrast of colours when the cake is not quite totally ‘dressed’ up. Awesome idea!

  21. I love the sound of the buttercream! Such a gorgeous cake Anne!

    • Thanks Jessica! And your garlicky shrimp and white beans with tomatoes…..gorgeous….and now on my weekend menu! : )

  22. You would love one of the gifts I got this year. A friend had an 1970′s KitchenAide Mix Master that he wanted to get rid of. At a party I mentioned that I didn’t have one, so the crazy guy took it in, got it fixed and brought it by last week! I couldn’t believe it and it was the 70′s avocado green which goes perfectly in my new kitchen! WooHoo! Now I guess I need to bake more. :) What a gorgeous cake! I’m glad you didn’t put icing on the side. It’s much too pretty this way. the cake looks so moist and delicious, and that buttercream with bourbon – AWESOME! Bobby isn’t a fan of walnuts either so he would definitely support you on the pecan change. I’ll take the piece that you’ve served up already.

    • MJ…I am so envious but happy for you to have acquired that vintage Kitchen Aide mixer. I’m surprised he needed to fix it because those machines just last forever! I bought my first Kitchen Aide Mix Master a couple of years ago for my birthday. But then I won another, larger one from Cassie at Bake Your Day….and there are some days I have both working at the same time! I bet that avocodo color is the bomb! And …your black eyed pea chipotle dip looks divine! : )

  23. Looks yummy, almost makes me wish that I liked bananas!

    • Ha! Thanks Stacie! Maybe one day! And your 52 week money saving challenge…..one of the best ideas ever! I’m doing it! : )

  24. I was sold at coffee walnut buttercream… But then I looked at the picture and saw how beautiful this cake is. Friend, you are beyond words. I just want to eat the entire cake… by myself… in one sitting.

    • Honey…pull up a chair….I’ll get two forks! Thanks Kim….but I think I could go for some of your beautiful thyme sweet potato chips right now! : )

  25. I’m not sure about the wrong era, but definitely the wrong continent! I love architectural history and have often thought I should have been born in Italy.

    • Jen…it’s never too late and Italy is always a possibility! I am SO GLAD to see you. I hope this means you are back….I’ve missed you! : )

  26. Anne, wow! Your cake looks like it should have come from a bakery. Now I’m regretting not making the buttercream. This is spectacular!

    • Anne Boeckl says:

      Thanks Krista….and I see you did a very creative riff on this cake….but I’ve got to tell you…adding the walnuts and coffee directly into the cake was genius! Well done! : )

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