Ingredients
For the Banana Cake:
- 2 cups all-purpose flour 🍞
- 1 ½ tsp baking powder 🥄
- 1 tsp baking soda 🥄
- ½ tsp salt 🧂
- ½ cup unsalted butter, softened 🧈
- 1 cup granulated sugar 🥄
- ½ cup brown sugar 🥄
- 2 large eggs 🥚
- 1 tsp vanilla extract 🌿
- 4 ripe bananas, mashed 🍌
- ½ cup buttermilk 🥛
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened 🧀
- ½ cup unsalted butter, softened 🧈
- 4 cups powdered sugar 🍚
- 1 tsp vanilla extract 🌿
- Sliced bananas for garnish (optional) 🍌
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 🔥
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 🍞🧂
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. 🧈🥄
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. 🌿🥚
- Combine Bananas and Buttermilk: Mix in the mashed bananas, then alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix until just combined. 🍌🥛
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. ⏳
- Prepare Frosting: In a large bowl, beat the cream cheese and softened butter until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. 🧀🍚
- Assemble Cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top, and frost the top and sides of the cake with the remaining frosting. 🍰
- Garnish: Garnish with sliced bananas if desired. 🍌
Notes
- Ripe Bananas: Ensure the bananas are fully ripe for the best flavor. They should have brown spots on the peel.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
- Cream Cheese Frosting: For a tangier frosting, you can add a teaspoon of lemon juice or zest to the frosting.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezing: The unfrosted cake layers can be wrapped in plastic wrap and stored in the freezer for up to 3 months. Thaw completely before frosting.
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour, but it will make the cake denser. Consider using half whole wheat and half all-purpose flour for a lighter texture.
Q: Can I make this cake gluten-free?
A: Yes, you can use a gluten-free flour blend instead of all-purpose flour. Make sure it’s a 1:1 substitute for best results.
Q: How can I prevent the cake from being too dense?
A: Make sure not to overmix the batter. Mix just until the ingredients are combined to avoid developing too much gluten, which can make the cake dense.
Q: Can I add nuts to the cake?
A: Yes, chopped walnuts or pecans can be a great addition. Fold in about ½ cup of nuts with the mashed bananas for extra texture and flavor.
Q: How can I make the frosting stiffer?
A: If the frosting is too soft, add more powdered sugar, a little at a time, until it reaches the desired consistency.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 450 Kcal per serving
- Servings: 12 servings