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Yesterday while I was scanning the internet for a few new recipes to try out this week, I happened to see this recipe for Banana Cake with Cream Cheese Frosting from Krista's Kitchen. Â As I had three very ripe bananas just sitting on my counter waiting to be made into something, I knew this one was just waiting for me!
If you're looking for a few more yummy recipes this week check out Krista's BLT Macaroni Salad and Banana Split Dessert (can I just say yummmmm?) But at our house, this Banana Layer Cake with Cream Cheese Frosting is about all we can handle in one night. 🙂
Banana Layer Cake with Cream Cheese Frosting recipe courtesy of Krista's Kitchen
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk we didn't have buttermilk so I soured regular milk by mixing 1/2 cup milk with 1/2 milk vinegar
- 3 bananas, mashed
- 1 teaspoon vanilla
- 1/2 cup finely chopped pecans + more for garnish optional – we didn't have them and my littlest doesn't like nuts so we skipped this one
Directions
- Cream butter and sugar.
- Next add in eggs, one at a time, beating after each addition.
- Sift dry ingredients.
- Stir together bananas, buttermilk and vanilla.
- Add dry ingredients to batter alternately with buttermilk mixture, beating until combined.
- Add pecans to batter.
- Spray cans with cooking spray or grease and flour pans. Â Pour batter into pans.
- Bake at 350 for 25 – 35 minutes (mine were done right at 25), or until toothpick inserted comes out clean.
- Place cakes on cooling rack for ten minutes, then pop out of pans and cool completely. Â Once cooled, add cream cheese frosting.
Cream Cheese Frosting
Ingredients
- 8 oz. cream cheese softened
- 1/2 cup unsalted butter softened
- 1-3/4 to 2-1/4 cups powdered sugar, sifted
- 1 teaspoon vanilla
- finely chopped pecans (for garnish) optional
Directions
- Cream butter & cream cheese together.
- Add powdered sugar.
- Stir in vanilla.
- Frost cake with cream cheese frosting, then top with pecans.
- Refrigerate until ready to serve, refrigerate remaining cake.
To see this and more yummy recipes, visit Krista's Kitchen. Â Looking for more yummy cake recipes? Â Try out a few of my favorites: Â Southern Living Apple Cake, Blueberry Cobbler Dump Cake, and Chocolate Chocolate Chip Cake.
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I have made 3 of these in 9×13 pan, without the icing. Have had rave reviews on them. Was told the icing would probably ruin it, as much I love I love cream cheese icing I think I have to agree.
Can i make cupcakes with this batter? Would time in oven be different? Thanks
The oven time would be different Donna – I’d read through this for more information!
http://www.bhg.com/recipes/how-to/bake/convert-a-cake-recipe-into-cupcakes/
Thank you..:)
For the butter, does it need to be softened or can I plop it straight in the mixer out of the fridge?
I think it’ll be easier if it’s softened – plop it in the microwave on defrost for a few seconds just to soften a wee bit! 🙂
This recipe sounds fabulous! I cannot wait to try it out. Thanks for sharing.
Let me know if you try it Jo – I can’t wait til ours is eaten so that it’s not sitting there just tempting me . . .
I gotta ask…what is milk vinegar? Because everything else I have in my pantry ready to go (was going to make banana bread but this sounds better!)
The milk vinegar is just to substitute the buttermilk –
1/2 cup buttermilk we didn’t have buttermilk so I soured regular milk by mixing 1/2 cup milk with 1/2 milk vinegar.
Hope that helps! I think I might try out this recipe this weekend 🙂
I think she means 1/2 cup milk mixed with 1/2 Tablespoon vinegar. This is a substitute for buttermilk.
Your little girl is precious and I love her apron. The cake looks yummy! Can’t wait to try it.
Thanks so much Mary – she’s a mess! She went to a “cooking” birthday party recently and those were their gifts (such a neat idea – thanks Jessica!) 🙂
Banana cake with cream cheese frosting. Does it have to be unsalted? If it’s only for health reasons, the ingredients aren’t healthy but you can tell it’s delicious.
Bobbi – The recipe calls for unsalted, but I actually used salted. I heard once that that’s all Paula Deen uses so I figured if it’s good enough for her it’s good enough for me! 🙂