Banana cake with cottage cheese glaze

Ingredients:

Pie

• 3 overripe bananas, crushed
• 3/4 cup granulated sugar
• 0.5 cup light brown sugar
• 0.5 cups vegetable oil
• 2 large eggs, room temperature
• 0.5 cup sour cream
• 1 tsp vanilla extract
• Grated zest of 1 orange
• 2 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp coarse salt
• 0.5 cup coarsely chopped walnuts (optional)
• Cream cheese frosting, recipe below
• Walnut halves, for garnish (optional)

Cream cheese frosting

• 170 g of cream cheese, room temperature
• 80 g unsalted butter, room temperature
• 1 tsp vanilla extract
• 2.5 cups sifted powdered sugar (220 g)

Preparation:

1. Preheat oven to 175°C. Grease and flour a 22cm diameter, 5cm deep round cake tin.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the bananas, refined sugar, and brown sugar on low speed until thoroughly combined. With the mixer running, add the butter, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
3. In a separate bowl, sift the flour, baking soda, and salt. With a mixer on low speed, add the dry ingredients and knead the dough. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then turn the cake out onto a wire rack and cool completely.
4. Spread a thick layer of cream cheese frosting over the top of the cake and decorate with walnut halves, if using.
   
   Cream cheese frosting:
   
   In the bowl of a stand mixer, using the paddle attachment, combine the cream cheese, butter, and vanilla extract on low speed. Do not beat! Add the powdered sugar and mix until smooth.
   Exit: icing for one cake with a diameter of 22 cm.