Banana Cake

Prep Time: 10 mins

Cook Time: 35-40 mins (45-50 mins if using frozen fruit)

Yield: 4 to 6 ½ cup servings

Ingredients

3 large ripe bananas (about 1 and 1/2 cups mashed)

1.5 cups all-purpose flour

1.5 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1/2 cup packed light or dark brown sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 and 1/2 cups buttermilk, at room temperature

For frosting

8 ounces cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

3 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Make the cake

Mash the bananas and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Beat the butter until smooth and creamy. Add both sugars and beat until creamed together. Add the eggs and the vanilla. Mix until combined then add in the mashed bananas.
Add the dry ingredients in three additions alternating with the buttermilk and mixing until just incorporated. Do not overmix. The batter will be slightly thick and lumpy.
Spread batter into the prepared pan. Bake for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean. For cupcakes, bake for 20-22 minutes.
Remove the cake from the oven and set on a wire rack. Allow to cool completely.

Make the frosting

In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt and mix completely. Spread the frosting on the cooled cake.
Cover leftover cake tightly and store in the refrigerator for 5 days.

McKenny, S. (2016). The Best Banana Cake I’ve Ever Had. Sally’s Baking Addiction. Retrieved from https://sallysbakingaddiction.com/best-banana-cake/