Happy Birthday, to my oldest sister, Caitlin! I made you your favorite, a virtual Banana Cake. Better than Icing on the Cake? Possibly.
Let’s talk about bananas, baby.
If there is ONE love/hate relationship I have with a fruit, it is with THE Banana.
I’m very particular about my bananas. I will not eat a banana if it is green to the point that it is difficult to peel open. I will not eat a banana with any brown spots. I will not eat a banana with a bruise. I will not eat the stringy things (a.k.a phloem bundles) of a banana. And I will not eat a banana without slicing it first (biting into a banana actually makes me cringe). Also, can you tell I saw Dr. Seuss’ The Lorax this weekend? Not going to lie, it was kind of a disappointment. It was no Despicable Me, that’s for sure.
Ah, but Banana Cake. A good slice of Banana Cake takes all those imperfect bananas and turns them into something magical. A slice of moist, flavorful banana cake with a rich, cream cheese frosting makes my heart skip a beat. It is possibly my favorite type of cake when made correctly.
Banana Cake recipe from All Recipes:
¾ cup butter
2 cups plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon (I added cinnamon to really bring out the banana flavor!)
¼ teaspoon salt
1 ½ cups buttermilk
2 teaspoons lemon juice
1 ½ cups mashed over ripe bananas (about 2 large bananas)
¾ cup butter, softened
1 ½ (12 ounce) package cream cheese, softened
5 ¾ cups confectioners’ sugar
2 teaspoons vanilla extract
Cinnamon, for sprinkling
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour 2 9-inch round pans. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda, cinnamon, and salt. Set aside. In a large bowl, cream ¾ cup butter and 2 cups plus 2 tablespoons sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the milk. Stir in banana mixture.
- Divide batter into prepared pans. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)
- In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Then apply a thick even layer around the outside of the cake. Sprinkle on a little cinnamon around the outside and store in the fridge until ready to serve.