Banana Bread – Round 2

Interviews are almost over! Wahoo! I’m down to my final week of interviews and I am excited for them to be over. It is not fun to feel like your fate lies in a 15 minute conversation…which means you got to shine! And by shine, I do NOT mean saying the name of the wrong school during your interview. I swear…that did NOT happen. *cough*

What I did realize throughout this interview process is that the more nervous I am, the more I smile and laugh. Which is a good thing in these situations, because there are moments (like above) that can make you either want to cry, or in my case, laugh hysterically. Which brings me to my final point of this incredible random post that ends in an incredible recipe. At the end of this interview month, I cannot wait to just eat a cake. A cake…not a slice…but A CAKE. Specifically this cake – banana bread with cream cheese icing. I am a sucker for a good icing. It is definitely better than the first banana bread recipe I posted.

Banana Bread with cream cheese Frosting


Banana Bread:

  • 3 very ripe bananas, mashed
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • Grated zest of 1/2 an orange
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup coarsely chopped walnuts (optional)
  • Cream Cheese Frosting (recipe follows)
  • Walnut halves, for decorating (optional)

Cream cheese frosting:

  • 6 ounces cream cheese, at room temperature
  • 6 tablespoons (¾ stick) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups sifted confectioners’ sugar (½ pound)

Recipe from Barefoot Contessa 



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