Name: Moist Banana Cake
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 13
Cuisine: American
Ingredients: 1/2 cup salted butter; 1 cup sugar; 2 eggs; 2 1/4 cups flour; 1/2 tsp baking soda; 1 cup mashed bananas (2-3 bananas); 1/4 cup sour milk (you can make sour milk by adding 2 tsp vinegar to milk and let it sit about 10 minutes); 1 tsp vanilla; 1 cup butter; 1 cup shortening; 8 cups powdered sugar; 2 tsp vanilla extract; 3-5 tbsp water

Description

This super easy Banana Cake is incredibly soft and moist! Paired with a simple vanilla buttercream frosting and topped with fresh banana slices, you’ll instantly fall in love with this feel-good dessert.

Ingredients

For the Cake

1/2 cup salted butter
1 cup sugar
2 eggs
2 1/4 cups flour
1/2 tsp baking soda
1 cup mashed bananas (2–3 bananas)
1/4 cup sour milk (you can make sour milk by adding 2 tsp vinegar to milk and let it sit about 10 minutes)
1 tsp vanilla

For the Vanilla Buttercream Frosting

1 cup butter
1 cup shortening
8 cups powdered sugar
2 tsp vanilla extract
3–5 tbsp water

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Instructions

Make the Cake

Preheat oven to 350°F. Grease two 8-inch cake pans and set them aside.
Cream butter and sugar together in a large bowl.
Add eggs and mix well.
Add flour and baking soda and mix until combined.
Add bananas, milk and vanilla and mix well.
Pour batter into prepared pans.
Bake for 25-30 minutes, or until a toothpick comes out with just a few crumbs.
Cool in pan for 5-10 minutes, then remove to cooling rack to finish cooling.

Make the Frosting & Assemble

Beat the shortening and butter until smooth.
Slowly add half the powdered sugar. Mix until combined.
Mix in the vanilla extract and 3 tbsp water.
Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
Level both cakes so that they are flat on top and bottom.
Cover the top of the bottom layer of cake with icing.
Place the other cake on top of the icing.
Using an offset spatula, fill in any gaps in the icing around the outside.
Ice the outside of the cake with the remaining frosting and top with banana slices.

Notes

Makes 12-14 slices.
Recipe modified from Tidy Mom.
To Store: Keep well covered in the fridge and enjoy within 3 days. Bring to room temperature before enjoying.
To Freeze: Wrap unfrosted layers, entire cake or individual slices in a layer of plastic wrap and a layer of heavy-duty foil. Defrost within 3 months. Thaw in the fridge and bring to room temperature before serving.

Nutrition

Serving Size: 1 Slice
Calories: 683
Sugar: 72.5 g
Sodium: 113.4 mg
Fat: 35.3 g
Carbohydrates: 90.7 g
Protein: 3.5 g
Cholesterol: 79 mg