Banana Cake with Salted Vanilla Buttercream Frosting
This banana cake tastes like banana bread, topped with a sweet and salty frosting that's sure to wow. Recipe is for 1 9" round (half cake as stated above), double cake and frosting recipe for a full 9" layer cake.
Equipment
- Mixing Bowls
- Stand Mixer
- Cake Pans
- Oven
Ingredients
Cake:
- 2 small overripe bananas mashed (about 3/4 cup)
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1 medium egg
- 3 tbsp canola oil
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Salted Vanilla Buttercream:
- 1/4 cup butter softened to room temp
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1 tbsp milk
- 1/2 - 1 tsp salt start with less, taste as you go
Instructions
- Preheat oven to 350F
- In a separate mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt
- Combine wet and dry ingredients and whisk together until fully combined
- Pour batter into a greased 9" cake pan and bake for 35-40 minutes (until a toothpick comes out clean)
- Let cake cool completely before frosting.
- While it cools, start on your frosting. Combine butter and powdered sugar and vanilla in a stand mixer and beat with a whisk attachment on medium speed until combined.
- Add milk 1/2 tbsp at a time to get ideal consistency. Add salt last, tasting as you go, ensuring that it's the right level of sweet and salty for you.
- To complete a half cake, cut the round in half, frost one side, stack the other side on top creating a half moon shape, and frost the outside. Then, just slice and enjoy!
- Store in an airtight container in the fridge for up to 4 days. Let come to room temp before serving.
Nutrition
Calories: 381kcalCarbohydrates: 74gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 29mgSodium: 925mgPotassium: 187mgFiber: 2gSugar: 53gVitamin A: 81IUVitamin C: 3mgCalcium: 43mgIron: 1mg
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