This cake is like banana bread in fluffier form, layered with a light and tangy cream cheese frosting… yes, I definitely accept! Banana bread has always been one of my favorite desserts/snacks/breakfasts since I was little so when I finally tried it in cake form many years ago it was a given that I was going to be hooked.
Lately, I just buy more bananas at the grocery store than I plan on my family eating on their own because I love to bake with them and add them to smoothies or oatmeal. The hard part though, is waiting for them to ripen. It’s like Christmas when I’m at the grocery store and every once in a while they have those overripe bananas wrapped with a red tape. That means they’ve done the hard part for me and I don’t have to wait a week for my bananas to become generously speckled. I’d pay more for those bananas than the regularly priced ones but they label and sell them like they are the lesser quality.
I love this cake so much that I’ve made it twice in one week and both times it’s disappeared in no time. They cake is fairly dense (but not as dense as a banana bread) so I chose to pair it with a fluffy, airy frosting. With that said, I’d recommend frosting the cake within an 30 minutes of serving as they top layer of cake will begin to weigh down that center layer of frosting (and you may not want a real thick layer in the center, just because after a while it will begin to spill out the sides). You are going to want to eat this frosting by the spoonful (like I may or may not have done). And don’t say that you heard it from me, but this cake makes one of the best breakfasts ever :). Enjoy!
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mashed bananas (from about 4 medium bananas)*
- 1 tsp lemon juice
- 1/2 cup butter, softened
- 1/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1/2 cup packed light-brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk
- 1 1/4 cups heavy cream
- 14 oz. cream cheese, softened slightly
- 1/3 cup salted butter, softened
- 1 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Preheat oven to 325 degrees. Line 2 9-inch round cake pans with aluminum foil, leaving a slight overhang of foil on two sides. Spray foil with cooking spray, 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 Whipped Cream Cheese Frosting. For best results frost within 30 minutes of serving and store left over cake in refrigerator and allow to rest at room temperature about 10 - 20 minutes before enjoying.
- 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.
- *I tried this with both 1 1/2 cups and 1 3/4 cup mashed bananas and the 1 3/4 cup seemed to make the cake more dense and it didn't really need any of that extra moisture so I'd recommend that you measure the mashed bananas and use 1 1/2 cups.
- Recipe Source: Cooking Classy