Banana Cake with Cinnamon Frosting

Here’s a homespun cake for the banana fan.

Banana Cake slice
Banana Cake slice

This buttermilk moistened banana cake is tender and sweet with warm notes from fragrant cinnamon and topped with crunchy toasted pecans.

Banana Cake batter
Banana Cake batter

The batter for this cake is thick and fluffy, and bakes into either one nine-inch or two eight-inch layers.  This cake stores well in the fridge or freezer for future sweet treats.  Enjoy!

Banana Cake with Cinnamon Frosting

for the Banana Cake
2 cups (10 oz) flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. sea salt
1 1/2 stick (6 oz) unsalted butter, room temperature
10 oz granulated sugar
2 large eggs
2 tsp. vanilla extract
1 cup mashed very ripe banana
1 cup buttermilk

for the Cinnamon Frosting
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1/2 tsp. ground cinnamon
2 TB half-n-half

1 cup pecans, toasted and chopped (optional)

Prepare one 2-inch high 9-inch round or 2 8-inch round cake pans with baking spray with flour.

For the batter, begin by sifting the flour, baking soda, baking powder and sea salt.  Set aside.  In a mixing bowl, cream butter and sugar until fluffy.  Scrape down bowl and add eggs and vanilla.  Beat until smooth and fluffy.  Add the mashed banana, buttermilk, and sifted flour mixture.  Mix on low until batter just comes together.  Give the thick batter a couple turns with the spatula as you scrape the bowl one more time.

Spread the batter in to your prepared pan(s).

For a 9-inch payer, heat oven to 325.  Bake for 50 minutes, then test for doneness using a toothpick.  If it comes out clean from the center, the cake is done.  If not, allow to bake for another 5 – 10 minutes and test again.

For two 8-inch layers, heat oven to 350.  Bake for 35 minutes, then test for doneness using a toothpick.  If it comes out clean from the center, the cake is done.  If not, allow to bake for another 5 – 10 minutes and test again.

Allow cake to cool in the pan for 10 minutes, then cool on rack until room temp.

For the Cinnamon Frosting, cream butter and powdered sugar together until fluffy.  Scrape bowl and add cinnamon and half-n-half.  Beat until light and fluffy.  Spread on cake.  Top with chopped toasted pecans, if desired.

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One Comment Add yours

  1. CoveHouse98110 says:

    I’m going to make that cake tomorrow. Looks great!

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