It’s finally Friday!!! I am sure most of you are as excited as me to be able to say that the work week will soon be officially over. Even though this is technically a “slow” period for us here at parks and rec (my full-time job that pays the bills 😉 ) it has still been a really long week.
Recently, we held our annual 5k race at work. We provide food at the finish line for the runners and we always seem to have leftovers. This year we had several bananas left over so they gave them to me for my blog, they knew I would put them to good use. Actually, I think they knew that I would bring in whatever I made with them for them to taste test.
I knew I didn’t want to do the expected, banana bread or muffins, so I decided I would try making a banana cake. I have made lots of stuff with bananas in the past but this was my first attempt at making a cake, and I must say I did a fabulous job. This cake is super moist and light. I decided to go with a peanut butter frosting, nothing pairs better with bananas in my opinion than peanut butter. I hope you guys enjoy this as much as my co-workers did!
- 1½ cup all-purpose flour
- 1¼ cup wheat flour
- 1½ tsp. baking powder
- ½ tsp. kosher salt
- ¼ tsp. baking soda
- 3½ very ripe bananas
- ½ cup buttermilk, at room temperature
- ⅓ cup half and half, at room temperature
- 1 cup unsalted butter, at room temperature
- 1½ cups granulated sugar
- 1¼ tbsp. pure vanilla extract
- 4 eggs, room temperature
- 1 stick salted butter, at room temperature
- 3 - 3½ cups confectioners sugar
- ¾ cup creamy peanut butter
- ⅓ cup heavy cream
- 1½ tsp. pure vanilla extract
- Preheat oven to 350 degrees. Spray two 9" round cake pans with non stick spray.
- In a large bowl whisk together sifted flours, baking powder, salt, and baking soda.
- In a small bowl, mash the bananas (I used a potato masher for mine and it worked really well) with the buttermilk and half and half.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer will do if you do not have a stand mixer), cream together the butter, sugar, and vanilla on high speed until fluffy, about 5 minutes.
- Add in the eggs one at a time, mixing between each one.
- With the mixer on low, add the flour mixture in three parts, alternating with the banana mixture in two parts, beginning and ending with the flour. Finish blending the last batch of flour in by hand with a spatula.
- Divide the thick batter equally among two greased pans.
- Bake until the center springs back when lightly touched, about 30-35 minutes. Cool cakes in their pans on a wire rack for 30 minutes, then flip them out and cool on the rack until the cool completely.
- Using a stand mixer with a paddle attachment, cream the butter, peanut butter and vanilla together until smooth and creamy.
- Slowly add the confectioners sugar one cup at a time and blend until thoroughly combined. Once the mixture starts to become stiff start alternating between the heavy cream and the confectioners sugar until you reach the desired consistency.
- Drop about ⅓ of frosting on the top center of your base cake and, with a large icing spatula, gently spread out toward the edges of the cake.
- Take the second layer and center it on top of the first, repeat the frosting process.
- Proceed to gently frost the sides of the cake, smoothing the top and the edges as you go.
- Decorate the cake with chocolate shavings or mini chocolate chips.
Recipe adapted from Vintage Cakes by Julie Richardson.