I have a banana problem, I buy them and never seem to eat them all before I've already come up with another banana themed dessert to try. It's always the same pattern; I buy some bananas and end up eating them with breakfast for a day or two. Then I notice a new banana dessert online (usually Pinterest) and suddenly the banana's are spoken for, they sit patiently awaiting their destiny.
This time, I kept seeing a banana cake appear in my Facebook feed from Taste Of Home. I was curious, and loved the idea but knew I wanted to change some things. First, I always want to make layer cakes, old fashioned looking ones (hence my obsession with Pollyanna Bazaar Cakes) so I knew the recipe would need to change a little bit to accommodate that. Also, I'm a butter fan (yes, I know) so I wasn't going to go the shortening route.
It took awhile longer to make the banana cake recipe but ultimately, the flavoring is the same. It's really just a wonderfully delicious banana bread with banana-cinnamon cream cheese frosting and it's heavenly!!!
2/3 cup butter (room temperature)
2 1/2 cups of sugar
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
3 to 4 mashed bananas (about 2 cups)
1/4 cup heavy cream
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Banana-Cinnamon Cream Cheese Frosting:
8 ounces of cream cheese
1/4 cup butter (room temperature)
5 cups of confectioners sugar
1 tablespoon cinnamon
1.) Mash 3 to 4 ripe bananas into a mixing bowl.
2.) Using an electric mixer, beat the bananas until there it's liquified and no large pieces of banana remain.
3.) In a separate bowl, add your dry ingredients; all-purpose flour, baking powder, baking soda and salt. Mix together and set aside.
4.) In yet another bowl, the largest this time, add your sugar and butter.
5.) Cream together butter and sugar.
6.) After mixing for about 3 minutes, the butter and sugar mixture reaches a nice fluffy consistency.
7.) Add your eggs to the butter and sugar mixture and mix under throughly combined.
8.) Next, add your vanilla to and give the batter one last minute of mixing to achieve maximum fluffiness (aka: awesomeness).
9.) Now it's time to add the liquified bananas. Simply fold them into the butter and sugar mixture.
10.) Add your dry ingredients into the batter and mix it for 1 minute.
11.) Add your batter into 2 greased and floured 9 inch cake pans and bake for 30 minutes.
12.) The cakes are done when a toothpick inserted in the middle comes out clean. They will be beautifully golden brown. Place cakes on baking tray to cool completely before frosting.
13.) Prepare the Banana-Cinnamon Cream Cheese Frosting -
Mix together mushed bananas (I used just 1 whole banana), 1/4 cup butter (room temperature) and 5 cups of powdered (confectioners) sugar.
14.) Add 8 ounces of cream cheese and 1 tablespoon of cinnamon to the banana mixture. Using an electric mixer, beat for 3 minutes on high. Once finished beating, your frosting is ready!!
15.) Here's where perfectionists can level out the tops of their cakes. I left them "lumpy" to help with the homemade and old fashioned appeal :) Place the bottom layer on the cake stand and get ready to frost away!
16.) First I topped the bottom layer with a healthy helping of frosting!
17.) Next, I added the top layer. It looked like a giant whoopie pie and I wanted to eat it like it was one!
18.) I added more frosting to cover the entire cake. ALL the frosting!
19.) Since I was going for the old-fashioned, homemade look I kept all the imperfections in tact from the frosting process and added a few vanilla wafers to the top for garnish (and edible flair! LOL).
We cut into it right away and it really is delicious! One big piece of banana bread with awesome banana-cinnamon cream cheese frosting!
As with the past 2 Tuesdays, I'm linking up with with Coping with Frugality, Full Time Mama and Eat Drink & Be Mary, for Delicious Dish Tuesday! Don't forget to check out all the amazing recipes they featured this week!