How to Make Banana Cake
The recipe starts with 3 mashed bananas (above). Now, make sure those bananas are nice and spotty. As you know, I’m very passionate about spotty bananas. The bananas you see above are just right. More brown spots = sweeter, more banana flavor. Your cake will thank you. I simply mash the bananas in my mixer– the same mixer I use for creaming the butter and sugars. Beat the bananas on high speed for a minute, then transfer to another bowl. I don’t even wash the mixing bowl– just throw the butter right in and start creaming!
I really love the mix of brown and white sugars in this banana cake. Brown sugar and banana pair wonderfully together and the brown sugar leaves the cake even more moist. Plus, a little brown sugar flavor is never a bad thing!
Let’s see, what else. Oh! The cinnamon. Just a little bit, nothing overpowering. 1/2 teaspoon of ground cinnamon pairs with the brown sugar and banana flavors.
Ingredients
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting
1/2 cup butter, softened
1 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts
