Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 2 1/2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Eggs: 2 large
- Mashed ripe bananas: 1 cup
- Buttermilk: 1 cup
- Vanilla extract: 1 teaspoon
- Heavy cream: 2 cups
- Powdered sugar: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Step 3: Add the softened butter, eggs, mashed bananas, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
- Step 4: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
- Step 5: While the cake is cooling, prepare the banana cream frosting. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
- Step 6: Once the cake is completely cool, frost with the banana cream frosting. Refrigerate for at least 30 minutes before serving.
Notes
- Store leftover cake in the refrigerator to keep the banana cream frosting fresh.
- For a delightful dessert, serve each slice with a dusting of cocoa powder or cinnamon.
- Chef's secret: Don't overmix the batter; a gently combined mixture results in a more tender cake.
- Reheating isn't recommended since the frosting is best cold, but a few minutes at room temperature softens it nicely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American