I happen to love banana favored items. Last weekend I woke up wanting to bake something and I had four extremely ripe bananas sitting on my counter. I had just finished a loaf of this easy banana bread a few days before so I made the decision that it was time to try a banana cake. This cake was extremely easy to make, super moist, and the frosting made it feel a little decadent. I think this cake would be amazing with morning coffee.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups granulated sugar
1/4 cup vegetable oil
4 ripe bananas, mashed
2 teaspoons vanilla extract
1 cup buttermilk
4 tablespoons softened butter
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
2 1/2 cups confectioner's sugar
1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.
4. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.
5. Make frosting. Beat butter until smooth. Add confectioner's sugar and beat until incorporated. Slowly add heavy whipping cream and stir until smooth. Stir in vanilla extract.
6. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.