Bananas are one of those fruit that I enjoy but I can never eat them quick enough before they start to turn on me. Brent is more of a banana eater than me, so when he is away they seem to turn brown even quicker. Speaking of, I have 4 more bananas that either need to be frozen for smoothies or they will become my next victim in a delicious dessert.
Banana Cake and Carrot Cake are kind of the same in my mind. Totally different tastes obviously, but they are both great left unfancified (I don’t think that’s really a word but it works), topped with piles of cream cheese frosting, and make the piece extra big!! After all, there is healthy stuff in each piece. :) This cake is not exception. There is a hint of banana and the cream cheese frosting gives it that extra bit of decadence. The texture reminded me a little bit of banana bread but not quite as dense. I think my dad would be a big fan of this for sure!!
I am participating in a Holiday Recipe Exchange through Good Life Eats and My Baking Addiction. Each week I will be posting a recipe from their “Recipe Theme”. This week happened to be ‘Vanilla’ which worked out perfectly. Head on over to one of their blogs and vote for me!! The prizes are great which means extra goodness to bake with! YAY!
Vanilla Banana Cake
Vanilla Banana Cake
- 2 2/3 cup all-purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 1/2 sticks (12 tbsp) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 4 ripe bananas, mashed
- 1/2 cup plain yogurt
Vanilla Cream Cheese Frosting
- 2 – 8 oz pkgs light cream cheese, softened
- 1/2 cup (1 stick) butter, room temperature
- 2 cups sifted powdered sugar
- 1 tbsp vanilla extract
1. Preheat oven to 350 degrees. Butter 13×9 inch baking pan.
2. Whisk together flour, baking soda, salt, and nutmeg. Set aside.
3. In a large bowl, beat butter until creamy. Add sugars and beat on medium speed for a few minutes. Add eggs, one at a time beating well after each addition. Add vanilla extract.
4. Lower speed, add bananas. Batter may start to curdle – that’s a good sign. Alternate adding dry ingredients and yogurt (starting and ending with dry ingredients). Mix just until combined.
5. Pour batter into prepared pan. Bake for 45 minutes or until cake looks deep golden brown. Cool in pan for 5-10 minutes. Transfer to a cooling rack.
1. Beat together cream cheese and butter until well combined.
2. Slowly add powdered sugar until combined.
3. Beat in vanilla extract.
**Frosting may be refrigerated until ready to use**