A delightful dessert that combines the natural sweetness of ripe bananas with a rich, creamy frosting. This cake is perfect for any occasion, from casual family gatherings to festive celebrations.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup ripe bananas, mashed
½ cup buttermilk
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 teaspoons vanilla extract (for frosting)
2-4 tablespoons heavy cream or milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition, and then stir in the vanilla extract.
Mix in the mashed ripe bananas until well incorporated.
Alternately add the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes are cooling, prepare the buttercream frosting by beating the softened butter until creamy.
Gradually add the powdered sugar, mixing until smooth. Add vanilla extract and enough cream or milk to reach desired consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of buttercream frosting on top.
Place the second layer on top and frost the sides and top of the cake.
Decorate with additional banana slices, chocolate shavings, or sprinkles if desired. Slice and serve.
