This cake may not be the most healthiest alternative for a sweet treat, but inmoderation a little slice won't hurt you.
I mean after all there is bananas in it. So it can't be too fattening...right?
So grab your mixer, wash your hands and let the baking begin!
For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1⅓ cups granulated sugar
¼ cup vegetable oil
2 eggs
4 ripe bananas, mashed
2 teaspoons vanilla extract
1 cup buttermilk
For the Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
½ cup unsalted butter, at room temperature
Pinch salt
4 cups powdered sugar
1½ teaspoons vanilla extract
Directions:
1. Make the Cake: Preheat
oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.
4. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.
5. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.
6. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.
4. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.
5. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.
6. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.
Bon Appetite!
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