What do you do when you have ripe bananas that need to be used up? Make cake, of course.
Lately I’ve been on a banana smoothie kick for breakfast (wow, I need to update those pictures). This cake is not exactly as healthy and by that I mean it’s not healthy at all. Hey, it’s all about balance and this banana cake is worth the occasional indulgence.
This cake is exactly what you’d think it is, like banana bread only not bread shaped. Cover it with delicious cream cheese frosting and… Okay, see? Basically the same, only not.
Once you have a bite of this cake you’ll be eager to have those ripe bananas laying around so you have a good excuse to make it.
Sure, I could have used up those ripe bananas in my morning smoothie. However, it was fun (and more delicious) to use them in a new recipe to bring to a family gathering. I’m pretty sure my family agrees too. 😉
Banana Cake with a Cream Cheese Frosting Recipe
(Makes a 9 x 13 inch cake)
Ingredients for the Banana Cake:
- 1 and 1/2 cups mashed ripe bananas (equivalent to about 4 bananas)
- 3 cups all-purpose flour (equivalent to 375 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter (equivalent to 1 and 1/2 sticks), room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar (dark or light brown, I used light brown.)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 and 1/2 cups buttermilk, room temperature (See note below.)
Note: I made my own “buttermilk” by using white vinegar and whole milk. Add 1 tablespoon of white vinegar into a liquid measuring cup. Then add whole milk until you get 1 and 1/2 cups. Let it sit for about 5 minutes.
Ingredients for the Cream Cheese Frosting:
- 1 package (8 ounces) cream cheese, room temperature
- 1/2 cup butter (equivalent to 1 stick), room temperature
- 3 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions for the Banana Cake:
- Preheat the oven to 350 degrees F. Grease a 9×13 inch pan and set it aside. (I lined it with parchment paper to make it easier to take out, but that is not required.)
- Add the ripe bananas to a small bowl and mash them. Set this aside.
- In medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set these dry ingredients aside.
- In a large bowl, add the room temperature butter and beat it using a mixer on high speed until it’s smooth. (About 1 minute)
- Add in the granulated sugar and brown sugar and beat the mixture on high speed until it’s creamed. (About 2 minutes)
- Add in the eggs and vanilla extract and beat the mixture on medium speed until it’s combined.
- Add in the mashed bananas and beat the mixture on medium speed until it’s combined.
- Mix in the dry ingredients and the buttermilk, alternating, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake it for 45 -50 minutes. (It took 45 minutes in my oven.)
- Let the cake cool completely.
- Spread the cream cheese frosting (see directions below) on the cooled cake.
Directions for the Cream Cheese Frosting:
- In a large bowl, beat the room temperature cream cheese and butter using a mixer on high speed until it’s smooth.
- Add in the confectioners sugar, vanilla extract, and salt, and beat the mixture on low speed until the confectioners sugar is mostly incorporated and then switch to high speed and beat until the mixture is smooth.
Source: Sally’s Baking Addiction
