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Dear Megan. It shoulda been banana cake.
Ingredients
Cake
  • 4 T. unsalted butter softened
  • 1/4 C. vegetable oil
  • 1 C. sugar
  • 2 large eggs
  • 1 1/2 C. mashed bananas
  • 3/4 C. yogurt or sour cream
  • 1 t. vanilla extract
  • 2 t. cinnamon
  • 2 1/4 C. King Arthur Unbleached All-Purpose Flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 3/4 t. salt
Icing
  • 1/2 C. cream cheese at room temperature
  • 1/2 C. powdered sugar
  • 2-4 T. milk
  • Chopped walnuts roasted for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Beat butter, vegetable oil and sugar together in a large bowl. (I used my KitchenAid stand mixer.) You want the butter mixture to be light and fluffy when it is properly mixed. Add the eggs one at a time, beating after each addition until the eggs are well-incorporated into the mixture.
  3. Add the mashed banana, yogurt, vanilla and cinnamon to the butter mixture and mix until the ingredients are thoroughly incorporated into the batter.
  4. Mix all the dry ingredients (flour, baking powder, baking soda, salt) together with a whisk to be sure the ingredients are well-distributed in the mixture. Add the dry ingredients to the banana mixture and beat until everything is well-combined, scraping the sides and bottom of the mixing bowl occasionally.
  5. Grease a bundt pan and pour the batter into the pan.
  6. Bake the cake for 45-50 minutes. Your cake will be done when a long skewer can be inserted into the center of the cake and comes out clean.
  7. Remove the cake from the oven and let it cool for 10 minutes in the pan. Then, invert the cake over a rack and let it cool completely.
  8. Meanwhile, make your icing. Mix the cream cheese and the powdered sugar. Stir in enough milk to make the icing thin enough to drizzle over the cake. Pour the icing over the top of the cake after the cake has thoroughly cooled.
  9. Decorate with chopped roasted walnuts.