Description
This technically precise banana cake utilizes professional creaming methods to achieve a structural balance between dense fruit moisture and a light, aerated crumb. Finished with a tangy, silky cream cheese frosting, it offers a sophisticated texture and a long-lasting shelf life.
Ingredients
- 345g mashed ripe bananas (approx. 3 large)
- All-purpose flour
- Unsalted butter, room temperature (65°F)
- Buttermilk
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Full-fat brick cream cheese
- Confectioners’ sugar
Instructions
- Preheat your oven to 350°F (177°C) and thoroughly grease a 9×13-inch baking pan.
- Mash the bananas until smooth and set aside; using a mixer can help break down stubborn fibers.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl to ensure even distribution of leavening agents.
- Using a stand mixer with a paddle attachment, beat the softened butter on high for 1 minute, then add both sugars and cream for exactly 2 minutes to build the foam structure.
- Incorporate the eggs and vanilla on medium-high, then mix in the mashed bananas until combined.
- Set the mixer to low and alternate adding the dry ingredients and buttermilk (beginning and ending with the dry mixture) until just incorporated.
- Spread the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack to ensure the starch structure sets properly.
- Prepare the frosting by beating the cream cheese and butter until smooth, then aerate with confectioners’ sugar, vanilla, and salt on high for 2 minutes.
- Frost the cooled cake and refrigerate for 30 minutes to set the frosting emulsion before slicing with a hot, clean knife.
Notes
To ensure the most consistent results, always measure your mashed bananas by weight rather than volume, as the density of fruit can vary significantly. For the cleanest slices and best mouthfeel, let the chilled cake sit at room temperature for 15 minutes before serving so the butter fats can soften slightly without losing their structural integrity.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American