This banana cake is a blend between a moist cake and dense banana bread and it is incredible. I served it to my family on a Sunday evening with coffee and we all pretty much marveled at its deliciousness.
I made this cake because the frozen bananas in my freezer were taking up precious space but another banana bread loaf sounded boring. I searched Pinterest and found this awesome recipe, and modified it a bit to include my favorite cream cheese frosting.
I’m no professional baker or cake decorater so these layers are uneven. I could have frosted the entire cake to make it a bit more pretty, but I am a fan of naked cakes and I felt like this cake is maybe a tad on the healthier side with all the bananas, so I hesitated to over frost it.
The slices of this cake were lovely, but I didn’t want to cut and slice the cake simply for photos. I wanted the cake in all it’s glory when my family arrived.
Even though I didn’t frost the entire cake, there was still plenty of frosting goodness to go around.
Next time you have overripe bananas taking up space give this awesome banana cake a try. Be sure to enjoy it with a mug of hot coffee. And don’t be afraid to eat it for breakfast.
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups mashed bananas, about 4 bananas
- 1 tsp lemon juice
- ½ cup butter, softened
- ¼ cup vegetable oil
- 1¼ cups granulated sugar
- ½ cup packed light-brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1½ cups buttermilk
- Cream cheese frosting
- 8 oz cream cheese, softened
- 2 cups confectioners' sugar
- 1 sticks unsalted butter (1/2 cup), softened
- ½ teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Grease 2 9-inch round cake pans with oil, then dust evenly with flour and shake off excess.
- 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, occasionally scraping down sides and bottom of bowl, about 3 minutes.
- Stir in remaining 2 Tbsp vegetable oil.
- Blend in eggs one at a time, mixing until combined after each addition.
- 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 Cream Cheese Frosting.
- For the cream cheese: In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated.
- Increase the speed to high, and mix until light and fluffy, about 5 minutes.
- Reduce the speed of the mixer to low.
- Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
- Store in the refrigerator until somewhat stiff, before using.