If you have overripe bananas, do not throw them away. I repeat, do not throw them away. You are going to want to save them to make this banana cake because it is so ridiculously delicious.
A few years after we became addicted to this tasty treat we actually met the hands and heart behind our favorite recipe. Debbie is an exceptional baker and she makes the down right most amazing pies too. My family actually orders pies and banana bread from her on the side for parties and we had it for brunch after my sister’s wedding.
Our favorite time to eat banana bread was for lunch in the Sunshine Salad. It comes with chicken salad, like this one, and a side of fruit and banana bread. My ATF (all time favorite) lunch ever.
Now, I know this recipe isn't banana bread, but it definitely reminds me of my childhood just the same. This recipe is actually a banana cake. It’s a bit sweeter and obviously more cake-like than bread-like. But it doesn’t mean you can’t have it for breakfast, lunch, dinner or snacks!
Have overripe bananas lying around? Use them for this recipe because they are perfect for baking. They’re so much easier to mash up and are super sweet, just what you're looking for when making a cake.
Don’t have ripe bananas but want to make this recipe? Don’t worry! Just preheat your oven to 300 and place your bananas on a lined baking sheet and bake for 40 minutes. Let them cool and you’ve got ripe bananas for your baking pleasure.
- For the Cake:
- 3/4 cup butter
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 cup mashed ripe bananas about 2
- 1 teaspoon vanilla
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- For the frosting:
- 1/2 cup salted butter 1 stick, softened
- 8 ounces cream cheese softened
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- For the cake, cream the butter and sugar until light and fluffy.
- Beat in eggs, bananas and vanilla.
- Combine flour, baking soda, baking powder and salt into a separate bowl.
- Add the dry ingredients to the creamed mixture alternating with the buttermilk beating well after each addition.
- Pour into greased and floured bread pan.
- Bake at 375 degrees for about 30 minutes or until toothpick comes out clean.
- While baking, cream together butter and cream cheese for frosting. Slowly beat in powdered sugar and vanilla until well combined.
- When cake is done, cool for 10 minutes before removing to wire rack to cool completely.
- Frost with cream cheese.