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Author Notes: I found the banana cake part of this recipe when going through some of my mom's old recipes; it was hand-written by my nana, but she said she'd never made it before. I decided to give it a try, pairing the cake with a coconut cream cheese frosting recipe I came up with, and it was a huge hit! Since I first made the recipe six years ago, it has become my signature cake, asked for throughout the year for all sorts of occasions. I definitely want to be known for this recipe! —PinkCupcake22
For the cake
- 2 3/4 cups cake flour
- 1 tablespoon baking soda
- 1 pinch salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 4 ripe bananas, mashed well
- 2/3 cup buttermilk
For the frosting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- 1 3/4 cups sweetened flaked coconut
- FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
- In a small bowl, sift together flour, baking soda, and salt.
- In a large bowl, cream butter with a mixer on high speed for about a minute. Gradually add brown and granulated sugars and mix until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the bananas.
- Add flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Pour batter into prepared pans and smooth tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven; cool in the pans for 10 minutes before turning onto cake racks. Cool completely before frosting.
- FOR THE FROSTING: Beat together the cream cheese and butter in a large bowl with a mixer on high speed until well combined, about 1-2 minutes.
- Gradually incorporate powdered sugar, then beat until fluffy, about 3-4 minutes.
- Add milk and vanilla extract and mix well. Fold in coconut by hand. Fill and frost cake; garnish with toasted coconut, if desired.
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
No Laffy Matter
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