Banana Cake

I have a number of banana cake lovers in my little world. I make two different kinds for them. The first uses honey as its sweetener to satisfy those that don't eat processed sugar. It is actually very good, but it can't beat the real thing.

For those that enjoy a very moist and flavorful cake, and don't mind sugar, this is my choice for the best banana cake.

Banana Cake
(Serves 8.)

• 3 large ripe bananas (about 1 and 1/2 cups mashed)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups buttermilk, at room temperature*

• Cream Cheese Frosting, recipe follows

Preheat the oven to 350°F.

Banana Cake

Grease a 9×13-inch baking pan or, if making a layer cake, grease 2 round cake pans.

Mash the bananas and set aside.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.

Using an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for about two minutes until creamed together, scraping down the sides of the bowl with a rubber spatula as needed. 

Add the eggs, one at a time and mix well. Add the vanilla and beat on medium-high speed until combined. Beat in the mashed bananas, scraping down the sides 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 batter will be slightly thick.

Spread the batter into the prepared pan(s). Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.

Remove the cake(s) from the oven and set on a wire rack. Allow to cool completely. Frost the cake(s). Refrigerate for thirty minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftovers tightly and store in the refrigerator up to 5 days.

Cream Cheese Frosting
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

In a large bowl, using an electric mixer, 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 thirty seconds, then switch to high speed and beat for two minutes.

*To make buttermilk if there is none on hand, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add enough room-temperature whole milk until it reaches 1 and 1/2 cups. Let stand for 5 minutes, it should curdle slightly. Use as directed.