Banana Cake with Cream Cheese Frosting Recipe
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The first thing I did after eating a piece of this banana cake was cut another slice. That's how good it is. If you have a soft spot in your heart for banana bread, you are going to love banana cake. This subtly sweet cake has the full flavor you'd expect from banana bread and a hint of cinnamon, but the texture puts it firmly in dessert territory. Unlike a dense slice of banana bread, this cake is soft, tender, and incredibly moist. While this cake is great on its own, a generous layer of cream cheese frosting makes it truly incredible. Best of all, like many of my favorite cake recipes, it's simple, unfussy, and easy to make.
Ingredients:
- 12 tablespoons unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 cups buttermilk, at room temperature
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 4 medium or 3 large bananas, mashed (1 1/2 cups)
- 2 teaspoons vanilla extract
- Cooking spray
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Directions:
- Preheat the oven to 325℉. Line a 9x13-inch baking pan with parchment paper so that the paper hangs over two long sides to form a sling. Coat the paper and pan lightly with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salt until fluffy.
- Beat in the mashed bananas and vanilla extract. The batter will look curdled.
- Beat in the eggs, one at a time, then beat in 1/3 of the flour mixture. Beat in half of the buttermilk. Repeat with another 1/2 of the remaining flour mixture and the rest of the buttermilk, then finish with the remaining flour mixture, scraping down the sides of the bowl as needed.
- Transfer the batter to the prepared pan and spread into an even layer. Bake for 50 to 55 minutes, or until a tester inserted into the center comes out clean. Transfer to a wire rack and let cool completely, about 2 hours.
- Meanwhile, make the frosting. In a clean bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth and fluffy, about 3 minutes total.
- Grasping the excess parchment, lift the cooled cake out of the pan and place on a cutting board. Spread the frosting over the cake. Cut into 24 pieces to serve.
Make ahead:
The cake can be baked up to 1 day ahead, cooled, wrapped in plastic wrap, and stored at room temperature. The frosting can be made up to 3 days ahead and refrigerated in an airtight container. Let the frosting sit at room temperature for 15 to 30 minutes before frosting the cake to allow it to soften and become spreadable again (if it is still a little stiff, you can beat it briefly with a whisk).
Storage:
Refrigerate leftover frosted cake in an airtight container for up to 4 days. Do not freeze.
Originally Post From https://www.thekitchn.com/banana-cake-recipe-23667973
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