Banana Cake with Cream Cheese Frosting

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As usual, I found this recipe on Pinterest. Big shocker, huh? LOL! This cake was a hit with my friends and family. I hope you will enjoy it, too!

INGREDIENTS

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups mashed, ripe bananas (about 4 medium bananas)
• 1 tsp lemon juice
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups buttermilk*

Cream Cheese Frosting

• 1 8 oz. package cream cheese, softened
• 1 stick butter or margarine, softened
• 1 16 oz. package confectioners’ sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 325 degrees. Line 2 9-inch round cake pans with aluminum foil, leaving a slight overhang of foil on two sides. Spray foil with baking spray (cooking spray with flour added, ex. Baker’s Joy).

In bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside. Mash bananas with lemon juice. In the bowl of an electric stand mixer, whip together butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy, occasionally scraping down sides and bottom of bowl, about 3 minutes. Stir in remaining 2 Tbsp vegetable oil. Blend in eggs one at a time, mixing until combined after each addition. Stir in vanilla and mashed bananas. With mixer set on low speed, slowly add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Divide batter evenly among prepared cake pans and spread batter into an even layer. Bake in preheated oven 45-50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely before finishing cake with cream cheese frosting.

For cream cheese frosting:

In medium mixer bowl, beat cream cheese and butter on high speed until smooth. Gradually add powdered sugar and continue beating until it’s spreadable. Stir in vanilla extract. Fill and frost cake.

*I don’t use buttermilk on a regular basis. Whenever I would need some for a recipe, I’d end up wasting what I didn’t use. That was until I found this recipe hack! I never have to waste buttermilk again! Using water and this powder, I can make just enough buttermilk for the recipe. In the grocery store, it can be found on the aisle with baking supplies (flour, sugar, etc.). I found it at WalMart.