I don’t bake with fruit much, but bananas are an exception.
Banana bread and banana cakes – I could never get enough.
I had such a difficult time letting the cake cool enough to be frosted. As soon as I took the beautifully baked cake out of my oven, the entire kitchen was filled with the aroma of banana cake. It might not sound that appealing, but trust me, it took so much mental effort to not eat the entire cake right there and then. It smelled that good. It was honestly driving me crazy, and I went on this rampage around the house, desperately trying to find something to satisfy my cravings so that I wouldn’t eat the cake before frosting it. I was so keen on eating banana cake that I didn’t even want chocolate truffles, and let me tell you – I never turn down chocolate truffles…well, until now.
Finally, I had no other choice but to eat something completely different. I microwaved a plate of homemade dumplings leftover from yesterday, covered them in vinegar (I love vinegar), and ran away from the banana-scented kitchen. At last, my taste buds had calmed down and I could focus on other things again as my banana cake cooled in the kitchen.
Soon enough, my cravings started up again and I figured it was time to frost the cake up and start eating.
I think I knew how good this cake was going to be, but nevertheless, tasting it for the first time blew me away. The banana cake is everything you’d want a cake to be. It had a crumb similar to banana bread, only fluffier. The flavour of banana was definitely there, and it paired so beautifully with the cream cheese frosting. I mean, the cake itself was amazing, but the cake and the frosting go together like peanut butter and jelly. It was a perfect combination of flavours and I’m so in love.
Oh, and in case you were wondering, the cake was gone within two days. It was that good.
Best Banana Cake
Adapted from Sally’s Baking Addiction
For the cake:
- 3 large ripe bananas, mashed (1 and 1/2 cups)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (375g) all-purpose flour
- 1 and 1/2 cups (360ml) buttermilk, room temperature
For the frosting:
- 8 ounces (224g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit
- For the cake, whisk together the flour, baking powder, baking soda, cinnamon, and salt
- In another bowl, use an electric hand mixer or in a stand mixer, beat the butter on high speed until smooth and creamy. Add the sugar and brown sugar and beat until creamed together
- Mix in the eggs and vanilla, before adding in the mashed bananas
- Add the dry ingredients into the wet ingredients, 1/3 of a time and alternating with the buttermilk (Stir in 1/3 of the dry ingredients, stir in 1/3 of the buttermilk, and repeat with the remaining). Do not over mix
- Spread the batter into a greased and/or lined 9×13 inch baking pan and bake for around 50 minutes until a toothpick inserted in the centre comes out clean. Allow to cool completely before frosting
- For the frosting, using an electric hand mixer or a stand mixer, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt.. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes
- Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving
- Cover leftover cake tightly and store in the refrigerator for 5 days