Icing on the Cake.
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1 3/4 cups sugar
1 tablespoon vanilla
Frosting (I only made a half recipe for the 9 x 13 pan)
8 ounces cream cheese, cool but not cold
1 stick (8 tablespoons) butter, room temperature
3 cups powdered sugar (or less depending on your preferences to taste and consistency)
1 teaspoon vanilla
- Preheat the oven to 350 degrees F. Prepare two 8 or 9" cake pans with parchment rounds or 1 9 x 13" pan lined with foil and spray with nonstick cooking spray.
- Mash ripe bananas with a fork until mostly mush.
- Pour buttermilk into the bananas and whisk together. Set aside.
- Sift the flour, baking powder, baking soda, and salt in a large bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until well mixed and lighter in color. Add the eggs one at a time and then the vanilla. Mix well.
- Add the dry ingredients and the banana mixture in three additions, starting and ending with the dry ingredients.
- Pour the batter evenly into the prepared pan(s). Bake for 35-40 minutes or until the cake springs back when lightly pressed and pulls away from the sides of the pan and the toothpick inserted near the center comes out clean.
- Allow the cake(s) to cool for 10 minutes in the pan(s) then turn out to cool completely on racks.
- While the cake(s) cool, prepare the frosting: cream the cream cheese with the butter then add the powdered sugar and vanilla. When frosting is desired consistency, frost the cooled cake(s).