Banana Cake – Delicious Recipe Ever : Do you recall when I told you about the most delicious banana cake I’ve ever had?
Over the weekend at a family reunion, I liked becoming fascinated with it. I pursued my cousin like a dessert creep after she made it, talking to her for thirty-five minutes nonstop about cream cheese frosting and spotted bananas.
Banana Cake – Delicious Recipe Ever
I had never eaten a cake that moist as this one. Moisten the back of your fork. The cake was made even more moist by the ideal amount of acidic and sweet cream cheese icing that sank into the top. Not too sweet, not too strong. It tastes like bananas—certainly more than any banana bread I’ve ever had. Extremely fluffy and rich due to the creaming of the butter and sugars. extravagantly lavish and opulent.
Ingredients
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
Warm up the oven to 350°F (177°C) and coat a 9×13-inch baking dish with oil.
Mash the bananas to make the cake. Usually, all I do is use my mixer! Mash the bananas and set aside.
Mix together the flour, baking soda, baking powder, cinnamon, and salt. Put aside.
In approximately a minute, beat the butter on high speed with a handheld or stand mixer that has a paddle attachment until it becomes smooth and creamy. After adding the two sugars, beat on high speed for two minutes to cream the mixture. Using a rubber spatula, scrape up and along the sides of the bowl as needed. Add the vanilla and the eggs. Beat until mixed, using a medium-high speed, and then beat in the mashed bananas. When necessary, scrape up and along the edges of the bowl. Using a low speed mixer, add the dry ingredients in three separate additions, alternating with the buttermilk, and beat until just combined after each addition. Avoid over-mixing. There may be a few lumps, but the batter will be somewhat thick.
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Pour batter into pan that has been prepared. For 45 to 50 minutes, bake. Watch your baking time as they differ. When a toothpick inserted in the center comes out clean, the cake is done. Cover the top of the cake loosely with aluminum foil if you feel that it is browning too soon in the oven.
After taking the cake out of the oven, place it on a wire rack. Let cool fully. To expedite things, I normally put it in the refrigerator after about 45 minutes.
Prepare the frosting: Cream cheese and butter should be beaten together on high speed in a large basin using a handheld or stand mixer with a paddle or whisk attachment until smooth and creamy. Add the salt, vanilla, and three cups of confectioners’ sugar. After 30 seconds of moderate speed beating, move to fast speed and continue beating for two minutes. Add the additional 1/4 cup of confectioners sugar (that’s what I do) if you like the frosting to be a bit thicker. Apply the icing to the cake after it has cooled. Let it cool for half an hour before serving. This facilitates cutting and helps set the frosting.
Keep any remaining cake tightly covered and refrigerated for up to five days.
Nutrition Information
- Calories: 250-300 kcal
- Total Fat: 10-15g
- Saturated Fat: 6-8g
- Cholesterol: 50-70mg
- Sodium: 200-300mg
- Total Carbohydrates: 35-40g
- Dietary Fiber: 1-2g
- Sugars: 20-25g
- Protein: 3-5g
