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
Ingredients
- 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
Directions
-
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.
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