A double layered, moist and flavorful banana cake topped with rich and luscious, fluffy cream cheese frosting. It's the perfect use for those overripe bananas sitting on the counter. Everyone will love this cake!
Ready in: 3hours20minutes
3cups (425g)all-purpose flour(scoop and level to measure)
1 1/2cups (368g)mashed overripe bananas(from about 4 medium bananas)
1/2cup (113g)unsalted butter,softened
1/4cup (60ml)vegetable oil
1cup (200g) granulated sugar
1/2cup (100g)packed light-brown sugar
1 1/2cups (350 ml)buttermilk
Cream Cheese Frosting:
1 1/4cups (295ml)heavy cream
14ozcream cheese,nearly at room temperature
1/3cup (74g)unsalted butter,nearly at room temperature
1 3/4cup (210g)powdered sugar
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.
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.