The Banana Bliss Cake with Velvety Cream Cheese Frosting is an irresistible delight that combines the sweet, comforting flavors of ripe bananas with the luxurious smoothness of cream cheese frosting. Each layer of the cake is moist and fluffy, offering the perfect backdrop for the rich and creamy topping.
Ideal for any gathering or a simple family dessert, this cake promises not just a treat for your taste buds but also a charming addition to your dessert table. It pairs wonderfully with a cup of
Banana Bliss Cake
Decadent Banana Dream Cake with Luscious Cream Cheese Frosting
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3-4 medium bananas)
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped walnuts (optional)
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
- Gradually add the flour mixture to the banana mixture, alternating with the buttermilk. Fold in the chopped walnuts, if using.
- Pour batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Allow the cake to cool completely before frosting.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 430 kcal per serving | Servings: 12 servings
Notes:
- Banana Ripeness: For best results, use very ripe bananas. They are sweeter and more flavorful, which enhances the overall taste of the cake.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1.5 teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before using.
- Walnut Options: Walnuts are optional in this recipe. You can omit them or replace them with pecans for a different flavor.
- Storing: This cake can be stored at room temperature for up to two days, or in the refrigerator for up to five days. Make sure it’s covered to keep it moist.
- Freezing: Both the cake and frosting freeze well. Wrap the cake layers separately in plastic wrap and freeze. Thaw and then apply fresh frosting for best taste.
Frequently Asked Questions (FAQs):
- Can I use a different type of frosting?
- Yes, while cream cheese frosting pairs beautifully with the banana flavor, you can use buttercream or chocolate frosting if you prefer.
- Can I make this cake gluten-free?
- Yes, substitute the all-purpose flour with a gluten-free flour mix. Make sure to check that all other ingredients are gluten-free as well.
- Can I add chocolate chips to the cake?
- Absolutely! Adding chocolate chips can give an extra layer of sweetness and texture. Fold in 1/2 cup of chocolate chips into the batter if desired.
- How do I know when the cake is done baking?
- The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Can I make cupcakes with this recipe?
- Yes, this batter will work well for cupcakes. Fill cupcake liners two-thirds full and adjust the baking time to about 20-25 minutes.
If you have more specific questions or need further clarifications, feel free to ask!