Here’s a homespun cake for the banana fan.
This buttermilk moistened banana cake is tender and sweet with warm notes from fragrant cinnamon and topped with crunchy toasted pecans.
The batter for this cake is thick and fluffy, and bakes into either one nine-inch or two eight-inch layers. This cake stores well in the fridge or freezer for future sweet treats. Enjoy!
Banana Cake with Cinnamon Frosting
for the Banana Cake
2 cups (10 oz) flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. sea salt
1 1/2 stick (6 oz) unsalted butter, room temperature
10 oz granulated sugar
2 large eggs
2 tsp. vanilla extract
1 cup mashed very ripe banana
1 cup buttermilk
for the Cinnamon Frosting
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1/2 tsp. ground cinnamon
2 TB half-n-half
1 cup pecans, toasted and chopped (optional)
Prepare one 9 X 13 rectangle or 2 8-inch round cake pans with baking spray with flour.
Preheat oven to 350.
For the batter, begin by sifting the flour, baking soda, baking powder and sea salt. Set aside. In a mixing bowl, cream butter and sugar until fluffy. Scrape down bowl and add eggs and vanilla. Beat until smooth and fluffy. Add the mashed banana, buttermilk, and sifted flour mixture. Mix on low until batter just comes together. Give the thick batter a couple turns with the spatula as you scrape the bowl one more time.
Spread the batter in to your prepared pan(s).
Bake for 35 minutes, then test for doneness using a toothpick. If it comes out clean from the center, the cake is done. If not, allow to bake for another 5 – 10 minutes and test again.
Allow cake to cool in the pan for 10 minutes, then cool on rack until room temp.
For the Cinnamon Frosting, cream butter and powdered sugar together until fluffy. Scrape bowl and add cinnamon and half-n-half. Beat until light and fluffy. Spread on cake. Top with chopped toasted pecans, if desired.