Ingredients: |
Ingredients: 3 large ripe bananas (about 1½ cups mashed)
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
¾ cup unsalted butter, softened to room temperature
1 cup granulated sugar
½ cup packed light or dark brown sugar
3 large eggs, at room temperature
2 tsp pure vanilla extract
1½ cups buttermilk, at room temperature
CREAM CHEESE FROSTING
8 oz cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
3 cups confectioners' sugar, plus an extra ¼ cup if needed
1 tsp pure vanilla extract
⅛ tsp salt
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Directions: |
Directions:Preheat the oven to 350 degrees and grease a 9x13 inch pan.
MAKE THE CAKE:
Mash the bananas.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla. Beat medium high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The mixture will be slightly thick and a few lumps is ok.
Spread batter into the prepared pan. Bake for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on wire rack. Allow to cool completely.
MAKE THE FROSTING:
In a large bowl ssing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla and salt. Beat on low speed for 30 seconds, then switch to high and beat for 2 minutes. If you want the frosting a little thicker add the extra ¼ cup confectioners sugar. 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. |
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