Banana Cake with Cream Cheese Frosting
Ingredients
The cake
-
1½
cups
mashed very ripe bananas
-
2
large
eggs
-
¾
cup
granulated sugar
-
¼
cup
light brown sugar
-
⅓
cup
canola oil
-
1
teaspoon
vanilla extract
-
1
cup
all-purpose flour
-
1
cup
white whole wheat flour or additional all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
½
cup
buttermilk
The frosting
-
8
ounces
reduced fat cream cheese at room temperature
-
4
tablespoons
unsalted butter at room temperature
-
3¾
cups
powdered sugar
-
2
teaspoons
vanilla extract
-
⅛
teaspoon
almond extract
Instructions
- Preheat the oven to 350°F and coat a 9x13 inch pan with nonstick spray.
- In a large bowl, mash the bananas and whisk in the eggs, sugars, oil, and vanilla.
- In another bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the banana mixture and fold in gently, then stir in the buttermilk and the remaining dry ingredients, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- While the cake cools, prepare the frosting by beating together the cream cheese and butter until smooth, then mix in the extracts and gradually add the powdered sugar.
- Once the cake is cool, spread the frosting over the top and refrigerate for 20 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
454
Total fat
14g
Total carbohydrates
78g
Total protein
5g
Sodium
20mg
Cholesterol
49mg
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