BANANA CAKE WITH BUTTERCREAM FROSTING

Banana Cake with Buttercream Frosting

If you’ve got overripe bananas sitting on the counter, don’t let them go to waste—turn them into the most flavorful banana cake you’ll ever bake. Paired with a luscious homemade buttercream frosting, this cake is moist, fluffy, and perfectly sweet with a rich banana flavor. Unlike banana bread, which is denser, this cake is lighter, tender, and made for celebrations.

 Ingredients

For the Banana Cake

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional, but enhances banana flavor)
• ½ cup (1 stick) unsalted butter, softened
• ½ cup vegetable oil (keeps the cake extra moist)
• 1 ½ cups granulated sugar
• ½ cup light brown sugar, packed
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup sour cream or plain Greek yogurt
• 1 ½ to 2 cups mashed ripe bananas (about 3–4 bananas)

For the Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 2–3 tablespoons heavy cream or milk (adjust for desired consistency)
• Pinch of salt (balances the sweetness)

 Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans if making a layer cake.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, beat butter, oil, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Mix in the mashed bananas until well combined.
6. Alternately add the dry ingredients and the sour cream to the wet mixture, beginning and ending with the dry. Mix until just combined (do not overmix).

2. Bake the Cake

1. Pour batter evenly into your prepared pan(s).
2. Bake for 30–35 minutes (for a 9×13 pan) or 25–28 minutes (for 9-inch round pans), until a toothpick inserted in the center comes out clean.
3. Remove from oven and let cool completely before frosting.

3. Make the Buttercream Frosting

1. In a large mixing bowl, beat the softened butter until creamy (about 2 minutes).
2. Gradually add in the powdered sugar, 1 cup at a time, beating well after each addition.
3. Mix in the vanilla extract and pinch of salt.
4. Add cream or milk 1 tablespoon at a time until desired fluffy, spreadable consistency is reached.
5. Whip the frosting on high for 2–3 minutes for extra fluffiness.

4. Frost and Assemble

• Spread the buttercream generously over the cooled cake.
• If making a layer cake, spread frosting between layers and on top, then decorate with swirls or piped rosettes.
• Optional: garnish with banana slices, chopped walnuts, or a caramel drizzle.

 Serving Suggestions

• This cake is delicious chilled or at room temperature.
• Pair with a hot cup of coffee or chai tea for an afternoon pick-me-up.
• For a festive twist, add a layer of cream cheese frosting instead of buttercream, or use a peanut butter buttercream for a flavor-packed combo.

 Pro Tips for the Best Banana Cake

• Use very ripe bananas: The darker and spottier the peel, the sweeter and more flavorful your cake will be.
• Don’t overmix: Overmixing leads to a dense cake—mix just until everything is incorporated.
• Add-ins: Fold in chocolate chips, chopped walnuts, or shredded coconut for extra texture.
• Make ahead: Bake the cake the night before, then frost it the next day once completely cool.

 Storage Instructions

• Store frosted cake covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days for maximum freshness.
• Freeze unfrosted cake layers for up to 2 months—thaw overnight before frosting.

 Nutrition (per slice, about 12 servings)

• Calories: ~420
• Fat: 20g
• Carbohydrates: 57g
• Protein: 4g
• Sugar: 39g

 This Banana Cake with Buttercream Frosting is the perfect way to turn simple, humble bananas into a celebration-worthy dessert. Moist, fluffy, and topped with silky buttercream, it’s a recipe you’ll come back to again and again.

Enjoy.