Remember that time I told you about the very best banana cake I’ve ever had? It was in excess of on Instagram.
I loved obsessed more than it at a family members reunion the other weekend. Kevin’s cousin created it and I stalked her down like a dessert creep and proceeded to speak her ear off about cream cheese frosting and spotty bananas for 35 minutes straight.
What? You don’t do that at events?
Okay but this banana cake.
It was the moistest cake I’ve ever eaten. Stick-to-the-back of your fork moist. The excellent cream cheese frosting, the two sweet and tangy, sinking into the top of the cake created it even a lot more moist. Sweet, but not overpowering. Mega banana flavor, undoubtedly more banana taste than any banana bread I’ve ever eaten. Extremely buttery and cakey from creaming the butter and sugars. Ridiculously wealthy, decadent.
The banana cake was dense, but not hefty. If that can make any sense? (Coming from the lady who talks about rotting bananas at social gatherings, but stick with me right here.) The crumb was quite soft, but they had been tight crumbs. The cake didn’t fall apart when you took a forkful.
Lori informed me this cake comes out perfect each and every time she makes it. And this kind of perfection is reinforced, she told me, when absolutely everyone who has a slice begs her for the recipe. It is, hands down, the best banana cake I’ve ever had.
And I haven’t stopped pondering about it given that.
How to Make Banana Cake
The recipe commences with 3 mashed bananas (over). Now, make confident people bananas are wonderful and spotty. As you know, I’m really passionate about spotty bananas. The bananas you see above are just correct. Far more brown spots = sweeter, far more banana flavor. Your cake will thank you. I simply mash the bananas in my mixer– the exact same mixer I use for creaming the butter and sugars. Beat the bananas on high speed for a minute, then transfer to another bowl. I don’t even wash the mixing bowl– just throw the butter proper in and start creaming!
I actually enjoy the mix of brown and white sugars in this banana cake. Brown sugar and banana pair wonderfully collectively and the brown sugar leaves the cake even more moist. Plus, a minor brown sugar taste is by no means a poor issue!
Let’s see, what else. Oh! The cinnamon. Just a minor bit, nothing at all overpowering. one/2 teaspoon of ground cinnamon pairs with the brown sugar and banana flavors.
Here’s the batter. There will be some quite lumps.
Ok, let’s encounter it– are lumps ever eye-catching? Ever?
One particular more factor to note: buttermilk. Hey, how usually do I express my really like for buttermilk in desserts? You’re fortunate I don’t hunt you down at parties and speak your ear off about… dairy.
But anyway, as you guessed, buttermilk is the moist-maker. The cake wouldn’t be what it is without having it! I seldom have buttermilk in my refrigerator, unless of course I have a ton of baking to do that day, so I often sour total milk as an alternative. For this recipe, you’ll need one and 1/2 cups of buttermilk. So here’s what I do rather: measure one Tablespoon of fresh lemon juice or white vinegar, then add ample total milk until finally I reach one and one/two cups. Stir it all around, allow it sit for a minute, then pour into the batter. To preserve the cake further rich, I do recommend total milk when you are souring milk– not any other milks.
So, soured whole milk OR buttermilk. Your two very best bets in this banana cake.
Is this not the silkiest and smoothest cream cheese frosting you’ve ever witnessed? Nicely, it’s the silkiest and smoothest cream cheese frosting I’ve ever tasted! It’s rather similar to my favorite cream cheese frosting, but there’s a minor significantly less cream cheese for the sum of butter. So, this makes the frosting a little more silky. And certainly more buttery!
There’s also a whole lot of cream cheese frosting. You will think I’m crazy (-er than you presently feel I am). When you begin slathering it onto the cake, you’ll most likely go “Sally, this is way as well a lot frosting!” But it’s not. You want a good thick layer. It’s crucial to the cake’s overall awesomeness.
YUP. The ideal banana cake I’ve ever had. Let me know if you attempt it!