With this spell of hot weather, I just can’t eat my bananas quick enough before they go ripe so I have had to come up with lots of baking banana recipes to put them to good use. First world problems hey?
One of the moistest cakes I’ve ever eaten. Stick-to-the-back of your fork moist. I am normally not a huge icing fan but the cream cheese frosting, both sweet and tangy, takes this cake from good to greatness. This cake packs mega banana flavour. It is very buttery and cakey from creaming the butter and sugars.
This recipe makes loads of frosting. You don’t have to use it all but it is addictive. If you don’t use it all, I suppose you’ll just have to bake another cake and that’s no bad thing.
The banana cake is dense, but not heavy. The crumb is still very soft and this is down to buttermilk, the moist-maker. The cake wouldn’t be what it is without it. I rarely have buttermilk in my fridge, unless buying it for a specific baking recipe so I usually sour whole milk instead. For this recipe, you’ll need 1 and 1/2 cups of buttermilk. So here’s what I do instead: measure 1 Tablespoon of fresh lemon juice or white vinegar then add enough whole milk until I reach 1 and 1/2 cups. Stir it around, let it sit for a minute then pour into the batter. To keep the cake extra rich, I do recommend whole milk.
For the Cake:
3 large ripe bananas (about 1 and ½ cups mashed)
3 cups (375g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
½ cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and ½ cups (360ml) buttermilk, at room temperature1
Cream Cheese Frosting:
8 ounces (224g) full-fat block cream cheese, softened to room temperature
½ cup (115g) unsalted butter, softened to room temperature
3 cups (360g) icing sugar, plus an extra ¼ cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Preheat the oven to 180°C and grease and line a 9×13 inch tin.
Make the cake: Mash the bananas with a fork. Set mashed bananas aside.
Whisk the flour, baking powder, bicarbonate of soda, cinnamon, and salt together. Set aside.
In a large mixing bowl, beat the butter with a wooden spoon until smooth and creamy. Add both sugars and beat until creamed together. Add the eggs and the vanilla and a spoonful of the flour (to stop the batter separating). Beat until combined then add in the mashed bananas. 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 and a few lumps are OK.
Spread batter into the prepared tin. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the centre comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminium foil.
Remove the cake from the oven and set on a wire rack. Allow to cool completely.
Make the frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add 3 cups of icing sugar, vanilla and salt. Mix together slowly to start with then beat until well combined. If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
Cover leftover cake tightly and store in the fridge for 5 days.