To make the cake:
1) Preheat the oven to 350°. Butter a 13×9-inch glass baking dish and line the bottom with parchment paper.
2) In the bowl of a stand mixer or using a hand beater, cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed for 5 minutes more, or until very light. The butter and maple syrup may separate slightly.
3) Beat in the eggs, one at a time, beating well after each addition. Scrape the bowl and beaters occasionally. Beat in the vanilla.
4) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture along with the milk and bananas. Beat on low speed just until combined.
5) Scrape the batter into the prepare pan and bake for approximately 35 minutes, or until the cake is well risen and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack, removing the paper, and allow to cool completely.
To make the frosting:
1) In a medium bowl, beat the cream cheese until smooth. Add the butter, maple syrup, and vanilla and beat until smooth.
2) Store in the refrigerator until serving. If the frosting becomes too hard, let it sit a room temperature until it’s spreadable.
To serve the cake:
Cut the cake into desired sized pieces. Spread with frosting. Garnish with toasted pecans. Serve immediately.
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macaire1 on 4.12.2010
I made this for a social gathering and everyone liked it. Next time I will definitely add powdered sugar to the frosting to bump up the sweetness and will probably substitute all-purpose flour for half of the whole-wheat pastry flour to get a lighter crumb. Very good!
Theresa DePaepe aka Mama on 4.6.2010
Also, I did not go out and buy whole wheat pastry flour – I used All-Purpose flour in equal proportions and it worked just fine.
Theresa DePaepe aka Mama on 4.6.2010
I made this for the college kids to take on Spring Break with them and they reported that this was a winner – gone the first day. I was a little skeptical about the icing, but received no negative feedback on it. I checked that out with Erica and she suggested adding powdered sugar if you like sweeter icing.
workinghardmomma on 3.31.2010
I loved the cake! The icing did not turn out the way I expected, but the cake was great without it.
hollydeann on 3.27.2010
the cake is perfect! very light and just sweet enough. I did add some additional confectioners sugar to the frosting (1 tablespoon or so) and a pinch of salt. What a combo! Delicious!