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  • Banana Cake Recipe (Cream Cheese Frosting)

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    v.ascher.flute
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    This banana cake recipe calls for mashing bananas, mixing them with butter, brown and white sugars, eggs, flour, baking soda, cinnamon, and buttermilk before baking. The cake is then frosted with a cream cheese frosting made from cream cheese, butter, confectioners' sugar, and vanilla. The author rates this as the best banana cake they've ever had and notes it is supremely moist and full of banana, brown sugar, and cinnamon flavor.

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    This banana cake recipe calls for mashing bananas, mixing them with butter, brown and white sugars, eggs, flour, baking soda, cinnamon, and buttermilk before baking. The cake is then frosted with a cream cheese frosting made from cream cheese, butter, confectioners' sugar, and vanilla. The author rates this as the best banana cake they've ever had and notes it is supremely moist and full of banana, brown sugar, and cinnamon flavor.

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    © All Rights Reserved
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    12 views3 pages

    Banana Cake Recipe (Cream Cheese Frosting)

    Uploaded by

    v.ascher.flute
    This banana cake recipe calls for mashing bananas, mixing them with butter, brown and white sugars, eggs, flour, baking soda, cinnamon, and buttermilk before baking. The cake is then frosted with a cream cheese frosting made from cream cheese, butter, confectioners' sugar, and vanilla. The author rates this as the best banana cake they've ever had and notes it is supremely moist and full of banana, brown sugar, and cinnamon flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    The Best Banana Cake I’ve Ever Had

    ★ ★ ★ ★ ★ 4.8 from 576 reviews


    Author: Sally Prep Time: 30 minutes Cook Time: 45 minutes
    Total Time: 5 hours (includes cooling) Yield: serves 12

    This is absolutely the best banana cake I’ve ever had! It’s supremely moist with cream cheese
    frosting, tons of banana, brown sugar, and cinnamon flavor.

    Ingredients

    BANANA CAKE

    1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
    3 cups (375g) all-purpose flour (spooned & leveled)
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt
    3/4 cup (170g) unsalted butter, softened to room temperature
    1 cup (200g) granulated sugar
    1/2 cup (100g) packed light or dark brown sugar
    3 large eggs, at room temperature
    2 teaspoons pure vanilla extract
    1 and 1/2 cups (360ml) buttermilk, at room temperature*

    CREAM CHEESE FROSTING

    8 ounces (224g) full-fat block cream cheese, softened to room temperature


    1/2 cup (115g) unsalted butter, softened to room temperature
    3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
    1 teaspoon pure vanilla extract
    1/8 teaspoon salt

    Instructions

    1 Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
    2 Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed
    bananas aside.
    3 Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
    4 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 the eggs and the vanilla. Beat on medium-high speed
    until combined, then beat in the mashed bananas. 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.
    5 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.
    6 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.
    7 Make the frosting: 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 cups confectioners’ 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 confectioners 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.
    8 Cover leftover cake tightly and store in the refrigerator for 5 days.
    Notes
    1 Make Ahead & Freezing Instructions: Prepare cake through step 6. 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 or unfrosted cake freezes well, up to 3 months. Thaw
    overnight in the refrigerator, bring to room temperature, and then frost if needed and serve.
    2 Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any
    excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw
    Bananas for Baking.
    3 Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of
    buttermilk if needed. Add 1 Tablespoon of white vinegar or lemon juice to a liquid
    measuring cup. Then add enough room temperature whole milk to the same measuring cup
    until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured
    milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The
    homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
    4 Cupcakes: I’ve gotten a few questions about turning this cake into cupcakes. For about 2
    dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same
    oven temperature.
    5 Can I Turn This into a Banana Bundt Cake? I recommend using my extremely similar recipe
    for chocolate marble banana Bundt cake instead. (There’s a little extra baking powder for
    lift, which is helpful when baking in a large Bundt pan.) You can leave out the chocolate
    swirl in that recipe.
    6 Layer Cake: I use this recipe to make my banana layer cake. If you want to make a 2 layer
    cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 26-
    30 minutes or until a toothpick inserted in the center comes out clean.

    Find it online: https://sallysbakingaddiction.com/best-banana-cake/

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