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Prep time
1 hour
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Cook time
30 minutes
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Serves
12
Author Notes
Banana cake evolved! This banana cake has a hint of cinnamon and is paired with a brown sugar swiss buttercream frosting. If you are like me and you buy bananas just to let them ripen to the point of no return so you have to turn them into a baked good then this is the recipe for you! —WallStreetBaker
Ingredients
- Banana Cake
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1/2 cup
butter (softened)
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1 1/2 cups
granulated sugar
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2
eggs (room temperature)
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1 teaspoon
vanilla
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1 cup
mashed ripe banana
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2 cups
all-purpose flour
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1.5 teaspoons
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
ground cinnamon
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1/4 teaspoon
salt
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1/2 cup
buttermilk (room temperature)
- Brown Sugar Swiss Buttercream
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6
egg whites
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2 cups
light brown sugar
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1 1/2 cups
unsalted butter (room temperature)
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2 teaspoons
vanilla
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1/8 teaspoon
salt
Directions
- Banana Cake
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Preheat your oven to 350 degrees F. Prepare two 8" round cake pans. For best results give the bottom of your pan a quick spray with non-stick cooking spray and then line the bottom of the pan with an 8" diameter parchment circle. No need to grease/spray the rest of the pan!
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In a medium bowl combine the flour, baking powder, baking soda, cinnamon and salt. Use a whisk to blend the dry ingredients together. Set aside.
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In a mixing bowl (using a paddle attachment if you have a stand mixer) on medium speed, combine the butter and sugar and cream together until light and creamy. Scrape down the sides of the bowl as necessary. Add the eggs one at a time - scraping the bowl after each addition and continuing to mix until fully blended. Blend in the vanilla. Add the ripened banana and continue to blend until fully incorporated.
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On low speed add 1/3 of the dry ingredients. When incorporated add 1/2 of the buttermilk. Continue with the next 1/3 of the dry ingredients and the remainder of the buttermilk. Finish by adding the remaining dry ingredients. Scrape the bowl as necessary.
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Divide the batter into the two baking pans and bake for 30-35 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
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Allow the cakes to cool before de-panning.
- Brown Sugar Swiss Buttercream
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Whisk together the egg whites, sugar and salt in a bowl. If using a stand mixer you may want to use the bowl of your stand mixer.
Place whisked mixture over a double boiler careful not to let the bottom of the bowl that contains the egg whites touch the water. As the mixture is heating slowly continue to whisk the ingredients. Heat the mixture until it comes to a temperature of 180 degrees F. The sugar will have completely dissolved and may look a bit frothy.
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Remove from double boiler and either on a stand mixer using the whisk attachment or with a hand-held mixer whisk the egg whites/sugar mixture on high speed until it becomes light and glossy and peaks start to form. This process can take 10-15 minutes. Continue to whip until cool. Note that you will want your mixture to cool to room temperature before proceeding to the next step.
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Once the egg whites/sugar have cooled completely mix in your butter (on medium speed) 1-2 tablespoons at a time. Continue this process until all butter has been blended in.
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Blend in the vanilla on low speed. After the vanilla is blended in, mix all ingredients together on high for one final minute to ensure everything is mixed evenly together.
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Assemble the cake and frost. Eat and enjoy! Note: this cake makes for a great breakfast with coffee!
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