Banana Cake

 Recipe of Banana Cake

Banana Cake
Banana Cake

 

Making Banana Cake is a great idea if you are searching for any dessert option. This Banana cake is moist, fluffy, dense but not heavy textured, and full of banana flavor. It's delicious; I have made a single-layered Banana Cake frosted with cream cheese, no doubt silky and infused with banana flavor make your day.

I have used over ripped bananas for this cake to bring a enhanced flavor and sweetness, buttermilk makes it moist and will activate the baking soda to work well, but you can use the whole milk and 1 tablespoon of vinegar instead. Make it more simple add all the wet ingredients to the mixer after creaming the butter and sugar mix well, now what is left stir in the dry ingredients to wet ingredients incorporate well, and transfer to the greased pan.

I have left room for your experiments; use 1/2 cup honey and 2 tables spoons of maple syrup as a sweetener will make it the best. I have used granulated sugar and brown sugar just because it's an easy option for all. I always try to make the recipes simple and easy with easily available ingredients in your pantry. So make this recipe with some of your inputs and share your experiences with me.

Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling Time: 1 hours
Yield: 12
Course: dessert
Cuisine: American

Ingredients:

For the Cake

3cups app-purpose flour, spoon n leveled

3 ripe bananas, mashed

4 eggs, at room temperature

3/4 cup unsalted butter

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup buttermilk

1 tsp baking powder 

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 tsp vanilla extract 

For Cream Cheese Frosting

1 cup cheese (8ounce), softened at room temperature

1/2 cup unsalted butter

2 1/2 cups confectioners' sugar

1 tsp pure vanilla extract

1/2 tsp salt

Direction:

Grease a 9x13 inch pan, preheat the oven to 370 degrees F. Mash the banana in the mixer, sift the dry ingredients; flour, baking powder, baking powder, baking soda, cinnamon, and salt. Using an electric mixer with a paddle attachment; cream the butter and sugar for about 2 minutes, scrape down the sides. 

Add the eggs and vanilla extract and beat on high speed for about 1 minute, add mashed banana and combine well. Now stir in the dry ingredients in 3 additions along with buttermilk, mix on low speed do not over mix. 

The batter will be sticky, scrape down the batter, and transfer to the greased pan. Bake for about 40-45 minutes and loosely cover the pan with aluminum foil this will prevent the cake top from browning fast, Check the doneness; insert the toothpick in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool on a wire rack for about 1 hour, let it cool in the fridge for about 15 minutes before frosting.

To Make Frosting:
In the bowl of the electric mixer beat the cheese, butter, sugar, vanilla, and salt together on the low speed for about 30 seconds, beat 1 minute more on high speed, I have taken 2 cups of confections' sugar and thick consistency of the frosting; you can add more 1 cup of sugar to make the frosting think and sweeter. 

Spread the frosting on the cake, keep it in the refrigerator for about 30 minutes this will set the cake well and make it easier to cut into slices neatly. Store the leftover cake in an airtight container in the refrigerator for a week.

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