|Prep Time||30 minutes|
|Cook Time||40-50 minutes|
|Passive Time||5 hours|
- 87 g Freeze-dried banana powder
- 6 T Freeze-dried eggs
- 2 cups water
- 3 cups all-purpose FLOUR [375g], spoon and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter [170g] softened to room temperature
- 1 cup granulated sugar [200g]
- 1/2 cup packed light or dark brown sugar [100g]
- 2 teaspoons pure vanilla extract
- 1 1/2 cups buttermilk [360ml] at room temperature 1
- 8 ounces full-fat block cream cheese [224g] softened to room temperature
- 1/2 cup unsalted butter [115g] softened to room temperature
- 3 cups confectioner's sugar [360g] plus an extra 1/4, if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Cream Cheese Frosting:
- Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan.
- Make the cake: Add water to bananas! Set bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla. Beat on medium-high speed until combined, then beat in the bananas and egg mixture. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, 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 is OK.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add 3 confectioner's sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioner's sugar (I add it).
- 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 refrigerator for 5 days.
Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
If you don't have buttermilk, you can add 1 Tablespoon fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole milk is recommended) to make 1 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe instead of buttermilk.
For cupcakes: For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.
This recipe was adapted from Sally's Baking Addiction recipe: Best Banana Cake I've Ever Had
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