MOMMYS Banana Cake

MOMMYS’ Banana Cake Version 1
Ingredients
 3 large ripe bananas (about 1 and 1/2 cups mashed)

 3 cups (375g) all-purpose flour (spoon & 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 (OPTIONAL)
 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
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.
7. Make the frosting (optional): 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.
Notes
1. Make Ahead Instructions: 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.
2. Buttermilk: 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 and 1/2 cups total.
Stir and let sit for 5 minutes. This soured milk can be used in the recipe instead of
buttermilk.
3. Cupcakes: For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for
about 20-22 minutes. Same oven temperature.
4. Bundt Cake: You can bake this batter in a 10-12 cup bundt pan, but I find it’s not
quite as moist when baked in the bundt shape. Bake for 50-65 minutes, give or
take. Use a toothpick to determine doneness. Same oven temperature.
5. 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.
MOMMYS’ Banana Cake (Moist) Version 2

INGREDIENTS
 1 1/2 cups mashed ripe bananas
 2 teaspoons lemon juice
 3 cups all-purpose flour
 1 1/2 teaspoons baking soda
 3/4 cup butter, softened
 2 cups sugar
 3 large eggs
 2 teaspoons vanilla
 1 1/2 cups buttermilk
 1/2 cup unsalted butter, softened
 8 ounces cream cheese, softened
 1 teaspoon vanilla
 3 1/2 cups powdered sugar
INSTRUCTIONS
1. Preheat oven to 275°. Grease and flour a 9 x 13 pan.
2. In a small bowl, mix mashed bananas with the lemon juice; set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until
light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2
teaspoons of vanilla.
5. Beat in the flour mixture alternately with the buttermilk until just combined. Stir in
mashed bananas.
6. Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or
until toothpick inserted in center comes out clean. This could take longer than 75
minutes depending on your oven.
7. Remove from oven and place directly into the freezer for 45 minutes. This will make
the cake extremely moist.
8. For the frosting, cream the butter and cream cheese until smooth. Add in 1
teaspoon vanilla and mix until incorporated.
9. Add powdered sugar and beat on low speed until combined, then on high speed
until frosting is smooth.
10. Spread on cooled cake and devour!
NOTES
1. If you prefer less frosting, feel free to cut the frosting ingredients in half.
2. This moist banana cake will keep in the refrigerator for up to 4 days.

MOMMYS Banana Cake

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MOMMYS’ Banana Cake Version 1

 3 large ripe bananas (about 1 and 1/2 cups mashed)

Cream Cheese Frosting (OPTIONAL)

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

MOMMYS’ Banana Cake (Moist) Version 2

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