After a long week of work and class I was ready to have a night to myself and relax. So, after a ten-hour day of clinicals, I decided to do what I enjoy most; spending the evening in the kitchen. So, on the way home, I stopped by the local grocery and picked up a few ingredients I didn’t have. I took my extra ripe bananas and dark brown sugar home and changed from scrubs into a tee shirt and gym shorts.
This is a three-layer banana cake with a brown sugar and cinnamon whipped buttercream frosting. This recipe I stumbled upon while searching for a cake that I could experiment with and share with my coworkers. (and of course a slice taken to my grandmother for her seal of approval) It created a dense banana bread style cake and the icing was light and extra sweet. After using 6 sticks of butter in one cake, I’ve never felt so American. 😉
This will definitely become a staple for sure. Enjoy!
- 2 cups All Purpose Flour
- 1 cup Cake Flour
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 3/4 cup Butter, softened (3 sticks)
- 1 cup Sugar
- 1/2 cup Brown Sugar
- 3 Eggs
- 2 tsp Vanilla Extract
- 3 Over Ripe Bananas, mashed
- 1 1/2 cups Milk or Buttermilk
- 2 Tbsp Lemon Juice* omit if using Buttermilk
Cinnamon Brown Sugar Frosting
- 1 1/2 cup butter (softened)
- 2/3 cup dark brown sugar, packed
- 1 pinch of salt
- 1/2 tsp vanilla extract
- 1 teaspoon cinnamon
- 6 cups powdered sugar
- 1/2 cup heavy whipping cream
*Note* If using buttermilk, do not use additional lemon. If using milk and lemon, whisk the milk and lemon together and set aside until needed in recipe*
Preheat oven to 375.
In a bowl, whisk together the dry ingredients up to salt. Set aside. In a stand mixer, beat together the butter and sugars until light, and fluffy. Scrape down the sides and mix again until it is completely incorporated.
Beat in eggs, one at a time, mixing for 30 seconds in between each egg. Add in vanilla extract and combine. Add in mashed bananas.
With the mixer on low, add in 1/3 of the flour mixture, and alternate with 1/3 of the milk/lemon or buttermilk mixture. Repeat until all of the flour and liquid is combined.
Distribute between three greased and parchment lined 8-inch cake pans. Bake individually for approximately 30-35 minutes each, or until a toothpick inserted in the middle comes out clean. Let cool on a baking rack for 10-15 minutes between removing from the pan. Wait to decorate until the cakes have cooled completely.
Cinnamon Brown Sugar Buttercream:
In stand mixer bowl with paddle attachment or with hand mixer, whisk softened butter until fluffy. Add brown sugar, salt, vanilla and cinnamon and beat until smooth. Scrape down sides of mixer to make sure that it is incorporated evenly.
Add in one cup of powdered sugar at a time, beating well after each addition.
With mixer on medium high speed, steadily pour in the heavy whipping cream pouring nice and slow until desired consistency. When incorporated and very light, and fluffy stop mixing – about 5 minutes. Be patient – beat it entirely for 5 minutes.
I cut parchment paper in 3 pieces so I could ice the cake and have a clean base after removing. Spread onto layered cake. (This recipe makes more than enough frosting so you can have fun with design)
(Adapted from countrycleaver.com)