Author Notes: This recipe was my nana's recipe for banana cake, which has been a family favorite for some time. I decided to try and make the recipe a little more "fall-ish" by adding spices to the batter. The spices added the warmth I was looking for and made the dessert a great choice for Thanksgiving - moist, decadent, and delicious! - PinkCupcake22
For the cake
- 2 3/4 cups cake flour
- 1 tablespoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 pinch salt
- 1/2 cup unsalted butter, softened
- 3/4 cups dark brown sugar, packed
- 1 cup granulated sugar
- 2 eggs
- 4 medium ripe bananas, mashed
- 2/3 cups buttermilk, at room temperature
For the frosting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3 1/2 cups confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
- 1 cup walnuts, toasted
- For the cake: Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.
- In a small bowl, sift together flour, baking soda, cinnamon, nutmeg, allspice, cloves, and salt into a medium bowl; set aside.
- In a large bowl using a stand mixer, beat butter until fluffy, about 1 minute. Gradually add granulated sugar and brown sugar and mix until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the bananas. The mixture will look curdled - that is okay.
- Add flour mixture alternately with the buttermilk, beginning and ending with the flour mixture; there should be three additions of the flour mixture and two of the buttermilk.
- Pour batter into prepared pans, smoothing tops with an offset spatula to make even.
- Bake for 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: In a large mixing bowl, with an electric mixer, cream the cheese and butter until fluffy, about a minute.
- Add the sugar, 1/2 cup at a time, mixing after each addition.
- Add the vanilla extract and mix well; add milk if necessary to achieve spreading consistency.
- Frost cake; top cake with toasted walnut pieces.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert