Wednesday, December 12, 2018

Banana Eggnog Cake #recipe from author @DarylWoodGerber

 From Daryl

What do you want during this holiday? Peace and goodwill, got it. No acrimony. Kind words. Smiles. Happy faces. The sound of children laughing. I'm putting in my order now for all those things for you!

While we're waiting for miracles, how about something really scrumptious and easy to make? With or without icing. I honestly can't remember where I came up with this recipe, whether I found it online or just had extra eggnog and decided to make it. I must admit, I made it last year during the holidays. It was so yummy, I kept the recipe around for a whole year to share with you. It would've been silly to share it in January, right?

So here you go. Easy. Delicious. Maybe it will bring peace and goodwill and smiles and laughter. Miracles do happen.

PS  This is perfect for a book club gathering. Do any you  have holiday book club parties?

Banana Eggnog Cake

Gluten-free version (*regular version noted below)

3 cups gluten-free flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3/4 cup butter, softened
2 1/4 cups sugar (I used half white and brown)
3 eggs
2 teaspoons vanilla extract (gluten-free or use vanillin)
1 teaspoon cinnamon
1 1/2 cups eggnog
1 1/2 cups bananas, mashed well

1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners’ sugar

Preheat oven to 325 degrees. Line 9x13-inch pan with parchment paper.

For the cake:
Mix flour, baking soda, baking powder, xanthan gum, and salt together in a large bowl.
In a separate bowl, beat butter and sugar together until light and fluffy. Beat in eggs until fully incorporated. Stir in 2 teaspoons vanilla extract (or vanillin). Stir butter mixture into flour mixture.   

Add eggnog and mix until well combined. Gently stir in bananas. Pour batter into prepared 9x13-inch pan.

Bake until a toothpick inserted in the center of the cake comes out clean, about 50-55 minutes. 

Remove from oven. Let cake cool completely on a wire rack, about 1 hour, before frosting. (May remove from pan at this point and set on pretty cake plate.

For the frosting:

In a small bowl, beat butter and cream cheese together until creamy. Add 1 teaspoon vanilla extract. Add confectioners' sugar. Beat on medium-low speed until combined. Spread frosting onto cooled cake.

*If you want to make this using regular flour, swap out the gluten-free flour and omit the xanthan gum.  It will be great.

I made half with frosting and half without just to see how it tasted. Delicious, either way.

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  1. I never used eggnog in my banana cake, but why not? Thank you for the recipe.

  2. I love eggnog so I'm going to adore this cake. :)

    1. I love eggnog, too, Linda. I used to make it from scratch back when it was safe to eat uncooked eggs. I think the brandy always killed anything bad. LOL :) ~ Daryl

  3. What a lovely idea for a cake. And if it should bring about a miracle, all to the good!

    1. Lil, it's always good to encourage a miracle or two, don't you think? ~ Daryl

  4. A little eggnog goes a long way for me. One serving is usually enough.
    But used in a baked good? Excellent!
    Have you ever tried a Tom and Jerry drink? Labor intensive but yummy.

  5. Oh my gosh! This one is a real diet killer!

  6. Thank you so much! I love banana, cake, bread. I've done eggnog bread but this sounds like a delicious treat for the holidays!

  7. Sounds fabulous! You took two things I love and combined them into something awesome. <3

  8. I don’t like eggnog nor does anyone I know! Thanks for the chance to win!

    faithdcreech at gmail dot com