This 2-layered cake is ridiculously moist, fluffy, and full of wonderful flavors, with or without frosting. It also makes an excellent breakfast treat with only 10 minutes of prep time. Super easy, stick-to-the-back of your fork moist and sweet but not overpowering!
Calories 360 kcal
Banana Cake 3 cups (450g) all-purpose flour, sifted 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large bananas 1 teaspoon lemon juice ½ cup (125g) butter ¼ cup (60ml) vegetable oil ½ cup (100g) granulated sugar ½ cup (100g) brown sugar 3 large eggs 1 tablespoon vanilla extract 1 tablespoon lemon zest, grated 1½ cup (350 ml) buttermilk Cream Cheese Frosting 1¼ cups (295ml) heavy cream 14 ounces (397g) cream cheese, nearly at room temperature ⅓ cup (74g) unsalted butter, nearly at room temperature 1¾ cup (210g) powdered sugar ½ teaspoon vanilla extract
Banana Cake Preheat oven to 325℉/163℃. Grease and flour two 9-inch round cake pans lined with parchment paper. In a mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. Mash the bananas and add a teaspoon of lemon juice. In the bowl, whip together butter, vegetable oil, sugar, and brown sugar on medium-high speed until pale and fluffy. Mix in the eggs one at a time. Then add vanilla, lemon zest, and mashed bananas. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk in three batches. Begin and end with the flour mix, stirring just until combined after each addition. Bake in preheated oven for 45-50 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely, then proceed with frosting. Cream Cheese Frosting In a cold bowl, whip heavy cream at high speed until stiff peaks form. Set aside. Next, in a separate bowl, whip the butter and cream cheese until smooth and fluffy on medium-high speed, about two minutes, occasionally scraping down sides and bottom of the bowl. Add powdered sugar and vanilla and whip on medium speed, about 2 minutes longer. Add half of the whipped cream into the cream cheese mixture, gently fold until combined, and then fold in the remaining half. Assembly Place the first cake layer on a serving platter. Then spread the cream cheese frosting over the cake layer. Top with the second cake layer, add more frosting over the cake layer. Spread the rest of the frosting over the top and sides of the cake. Pipe the remaining frosting and decorate your cake with banana slices and crushed pecans or walnuts.
Measure the ingredients correctly to guarantee the success of your cake. Weighing your ingredients is even more exact, and they're usually provided on the recipe card.
Avoid opening the oven door too often because it disrupts the baking process due to a sudden drop in temperature. And that may underbake your cake or make it sink in the middle.
Cover your banana cake with foil or turn down the heat a tad if it is browning too quickly. Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 1 slice | Calories: 360 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 18 g | Cholesterol: 32 mg | Sodium: 205 mg | Potassium: 168 mg | Fiber: 1 g | Sugar: 49 g | Vitamin A: 57 IU | Calcium: 21 mg | Iron: 0.8 mg