The bananas in this cake makes it much healthier than other cakes right? I jest, but everything in moderation, I say. For my husband's brother in law's birthday dinner last weekend, I made this banana cake with peanut butter filling and cream cheese frosting.
I tested out a new banana cake recipe, which I included below, but I'm not 100% happy with it. The banana taste was too subtle and I wish the cake wasn't as dense. Given all the positive reviews, I might go back to this recipe but substituting cake flour and adding sour cream.
Also, I used melted chocolate to pipe "Happy Birthday" and I realized how much I liked the flow of the chocolate versus frosting. Will definitely use this method again.
Banana Cakeadapted from Allrecipes.comMakes 1 8 inch cake
3/4 cup butter2 1/8 cups white sugar3 eggs2 teaspoons vanilla extract3 cups all purpose flour1 1/2 teaspoons baking soda1/4 teaspoon salt1 1/2 cups buttermilk1 1/2 cups mashed bananas
Preheat oven to 350F. Grease and flour 3 8 inch baking pans.
In a medium bowl, mix flour, baking soda, and salt together. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. Stir in the flour mixture alternating with the buttermilk. Stir in the bananas. Pour the batter evenly among the pans.
Bake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs stuck to it.
Remove from oven and let cool in the pan on a wire rack. Remove from pan and continue to let cool completely on the rack.
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