Fresh Banana Cake with Cinnamon Cream Cheese Frosting

• servings: 12 servings
• active time: 30 minutes
• total time: 1 hour 15 minutes

Ingredients

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup (1 stick) unsalted butter, softened

1/4 cup vegetable oil

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 teaspoon pure vanilla extract

3 large eggs

1 1/2 cups very ripe mashed bananas, about 3 very large or 4 medium

1 1/2 cups full-fat buttermilk

12 ounces cream cheese, softened, 1 1/2 packages

1/2 cup (1 stick) unsalted real butter, softened

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1/4 teaspoon cinnamon

4 cups powdered sugar

3 to 4 tablespoons half & half, as needed for the perfect consistency

Directions

Cake

Line two 9 inch cake pans with rounds of wax paper. Lightly grease and flour the insides of the pans and the wax paper and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt & cinnamon, and set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer. Beat the butter on medium-high speed until it’s light and creamy, about 1 minute. Add the vegetable oil, sugars, and vanilla and mix on medium speed until all the ingredients are well combined. Add the eggs, one at a time, mixing well after each addition. Add the bananas and mix on medium speed long enough to incorporate. Add the dry ingredients and buttermilk in alternately in thirds, starting and ending with the dry ingredients. Stop the mixer and scrape the sides and bottom of bowl as needed. Mix the last addition of dry ingredients just long enough to incorporate. Do not over mix.

Divide the batter equally between the two cake pans. Tap the pans gently on a counter-top to release any air bubbles. Bake cakes on a middle oven rack until a toothpick inserted into the centers comes out clean, about 45 to 50 minutes. The tops should also be golden brown.

Allow cakes to cool for about 5 minutes. Run a sharp knife around the edges to make sure cakes are loosened from the pans. Invert cakes onto wire racks and allow to cool completely before frosting.

Frosting

Add the cream cheese to the bowl of a stand mixer, using the whisk attachment, (or use a hand mixer). Beat the cream cheese on medium-high speed until it’s smooth and creamy and free of any lumps. Add the butter, vanilla, salt, and cinnamon and mix on medium speed until all ingredients are incorporated and the mixture is smooth and creamy. Add 2 cups of the powdered sugar and 2 tablespoons of the half & half and mix on medium speed until well combined. Add the last two cups of powdered sugar and mix again until well combined. Add the last 2 tablespoons of half & half, 1 tablespoon at a time, until the frosting is a perfect consistency. It should be creamy and thick enough for easy spreading, yet not too stiff.

Run your hands around each cake layer to remove any loose crumbs. Place 1 cake layer on a cake plate or stand. Spread approximately 1/3 of the frosting over the cake layer. Place the 2nd layer on top of the frosted layer. Spread a second 3rd of the frosting over the top of the cake, and use the remaining frosting to frost the sides. I use a large offset spatula for frosting the cake. This frosting is so creamy and easy to work with. I used a teaspoon and made upward swoops on the sides of the cake, then I used the spoon to make circular swoops on the top of the cake.

Refrigerate cake until ready to serve. Also refrigerate the cake for at least 1 hour before slicing or serving, for easy slicing. I also think cream cheese frosting tastes best when it’s cold.

Store refrigerated in an air tight container for up to 5 days.