Categorized:
- Cake & Cupcakes
- Desserts
Tagged:
- bananas
- brown sugar
- butter
- cream cheese
- flour
- powdered sugar
- sugar
- vegetable oil
Banana Cake with Cream Cheese Frosting
Ingredients
Banana Cake:
- 3 cups (425g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (368g) mashed overripe bananas (from about 4 medium bananas)
- 1 tsp lemon juice
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (60ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light-brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (350 ml) buttermilk
Cream Cheese Frosting:
- 1 1/4 cups (295ml) heavy cream
- 14 oz cream cheese, nearly at room temperature
- 1/3 cup (74g) unsalted butter, nearly at room temperature
- 1 3/4 cup (210g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
For the Banana Cake:
- Preheat oven to 325 degrees F.
- Butter two 9-inch round cake pans then line bottom with a round of parchment paper, butter parchment and dust lightly with flour.
- In a mixing bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside.
- Mash bananas with 1 tsp lemon juice.
- In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy.
- Stir in remaining 2 Tbsp vegetable oil then blend in eggs one at a time.
- Stir in vanilla and mashed bananas.
- With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition.
- Divide batter evenly among prepared cake pans and spread batter into an even layer.
- Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely then frost with Whipped Cream Cheese Frosting.
For the Whipped Cream Cheese Frosting:
- In the bowl of an electric stand mixer fitted with a whisk attachment, whip heavy cream on high speed until stiff peaks form, then transfer whipped cream to a mixing bowl and set aside.
- Replace whisk attachment with paddle attachment and add cream cheese and butter to stand mixer bowl.
- Whip together cream cheese and butter until smooth and fluffy on medium-high speed, about 2 minutes, occasionally scraping down sides and bottom of bowl.
- Add in powdered sugar and vanilla and whip on medium speed, about 2 minutes longer.
- Add half of whipped cream into cream cheese mixture and gently fold until combined, then fold in remaining half. Spread over cake and keep cool.
Notes
- For best results, frost within 30 minutes of serving and store leftover cake in refrigerator. Allow to rest at room temperature about 10 - 20 minutes before enjoying.
- You want to use overripe, practically black bananas for this easy cake recipe.
- Recipe Source: Cooking Classy
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