I’m going bananas over here! (Seriously).
I haven’t had a full week of work in weeks due to the holidays and the flu :(. I never in a million years thought that I would be so upset about it, but I guess that’s what I get for having a job that I love!
So in celebration of going back to work and hopefully having a full week this week, I baked a cake!!! And I went absolutely bananas over how AMAZING it was.
And now that I have the most perfect revolving cake plate that my boyfriend so lovingly crafted for me for my Christmas gift, frosting cake is one of my new favorite things to do. (Still not great at it, but I’m trying!)
Anywhooo this really is one of the easiest banana cake recipes out there. AND I’m pretty sure you can find all of the ingredients in your home. Any time I can save myself (mostly my wallet) from a trip to the grocery, I do.
It’s a super moist cake with a delicious cream cheese frosting. You really can’t go wrong with this one so give it a try. I promise, it’s totally worth it! 😉
RECIPE: very slightly adapted from Happy Hooligans
- 2 large very ripe bananas, mashed
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 6 Tbs unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 3/4 cup buttermilk (or 3/4 cup milk with a scant Tbs of white vinegar or lemon juice to sour it)
- 4 Tbs full fat cream cheese
- 4 Tbs unsalted butter, softened
- 1 3/4 cups confectioner’s sugar
- 1-2 Tbs heavy cream or milk
- Preheat oven to 275 degrees F. (no I’m not kidding)
- Grease and flour 2 six inch cake rounds and set aside.
- In a medium bowl, whisk together flour and baking soda.
- In a large bowl, cream together butter and sugar. Next, beat in egg and egg yolk until combined. Stir in tsp of vanilla.
- Beat in dry mixture slowly while simultaneously pouring milk until combined.
- Stir in mashed bananas until combined.
- Split cake batter into cake pans and bake in oven for 45-55 min. or until knife comes out clean.
- Immediately place cakes in freezer for 45 min. This is what keeps them moist. It sounds crazy but it absolutely works. Make sure to place them on a thick towel so as not to melt any of your frozen foods.
- While the cake in cooling in the freezer you can make your frosting. Cream the butter and cream cheese together in a large bowl. Slowly add in the confectioner’s sugar so as not to make a mess. Add cream or milk if it needs it for consistency.
- Once cake has been in the freezer for 45 min. it should be cool. Flip it out of the pans gently and frost immediately. Enjoy!