Instructions
Step 1: Make the Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, mashed bananas, and vanilla. Mix well.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Step 2: Bake the Cake
Divide the batter evenly between the prepared pans. Smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
Beat the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy.
Step 4: Assemble and Frost
Place one cake layer on a serving plate. Frost the top generously. Add the second layer and frost the top and sides of the cake.
Variations
Banana Nut Cake:
Add 1 cup chopped walnuts or pecans to the batter.
Chocolate Banana Cake:
Add 1/2 cup cocoa powder to the dry ingredients.
Banana Cream Cake:
Add a layer of pastry cream or whipped cream between the cake layers, in addition to the cream cheese frosting.
Tips for Success
- Use ripe bananas for the best flavor.
- Sift the dry ingredients for a lighter cake.
- Line your pans with parchment paper to prevent sticking.
- Let the cakes cool completely before frosting.
- For a taller cake, slice each layer horizontally and add frosting between the layers.
Frequently Asked Questions (FAQs)
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid.
Can I make cupcakes?
Yes! Bake for 18-20 minutes.
How should I store the cake?
Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze the cake?
Yes, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Enjoy your delicious homemade banana cake!
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