Banana Cake with Buttercream Frosting

Happy Eclipse Day!

Are you doing anything special for the big event? Did you manage to snag those elusive eclipse glasses? As for me, I’ll be keeping it low-key, staying inside with the pups and experiencing the oddity of the sudden darkness at 2:30 in the afternoon. If you get a chance to witness it, come back and tell me how amazing it was!

Banana Cake with Buttercream Frosting

Now, let’s dive into something delicious. For the past year, I’ve been eager to transform my favorite banana cake into a banana layer cake. Do you remember my fondness for this banana cake? It’s the one I pursued Kevin’s cousin for, and it turns out it’s just as moist, perfect, and unbelievable as a layer cake.

Why You’ll Love This Recipe

• Front-and-center banana flavor.
• Buttery and cakey texture.
• Hint of cinnamon spice.
• Dense yet not too heavy.
• Soft crumb that holds its shape.
• Easy to make with basic ingredients.

Just check out the reviews; this cake is phenomenal. Making it as a layer cake changes up the frosting-to-cake ratio, giving you more frosting in every bite. Plus, aren’t layer cakes just a tad more elegant? Serving a layer cake always makes me feel a bit fancier, like presenting a tall masterpiece.

Kitchen Equipment You’ll Need

• 3 round 9×2 inch cake pans
• Handheld or stand mixer with paddle attachment
• Whisk
• Rubber spatula
• Wire rack
• Light-colored skillet

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 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

Brown Butter Cream Cheese Frosting

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 and 1/2 8-ounce blocks (12 ounces) full-fat cream cheese, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (177°C) and grease three round 9×2 inch cake pans. Set aside.
2. **Time-saving tip** Brown the butter in step 8 now, then place into the refrigerator to solidify as instructed below. This will save time when you’re ready to make the frosting.
3. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
4. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
5. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. 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. A few lumps is OK.
6. Divide batter evenly between 3 pans. Bake for 22-26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
8. Make the frosting: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
9. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 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.
10. Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
11. Cover leftover cake tightly and store in the refrigerator for 5 days.

Tips for Success

• Ensure all ingredients are at room temperature for the best results.
• Use ripe bananas for optimal flavor and natural sweetness.
• Be careful not to overmix the batter to keep the cake light and fluffy.

Additional Tips and Variations

• Try adding chopped nuts or chocolate chips to the batter for extra texture.
• You can substitute the frosting with a simple glaze if preferred.

Nutritional Highlights (Per Serving)

• Calories: 450
• Protein: 5g
• Carbohydrates: 70g
• Fat: 18g
• Fiber: 2g

Frequently Asked Questions (FAQ)

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser and slightly heavier.

Can I freeze the cake?
Absolutely! Wrap the cake tightly in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I make this cake in advance?
Yes, you can make the cake layers a day ahead. Store them tightly wrapped at room temperature and frost the next day.

Conclusion

There you have it, a delightful Banana Cake with Buttercream Frosting that’s sure to impress. Whether you’re serving it for a special occasion or just because, this cake is bound to be a hit. I invite you to try this recipe and share your experiences. Happy baking!