Move over banana bread, this cake is taking over. Just as simple to make as a loaf bread but lighter in texture and capped with a delicious cream cheese frosting and candied pecans. A Sally’s Baking recipe.
• 3 cups (381g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 tsp vanilla extract
1 1/2 cups whole milk plain kifer or buttermilk
3 very ripe bananas, mashed
Cream softened butter and sugars together until light and fluffy. Add eggs, one at a time mixing well after each and mix in vanilla. Add smashed bananas, mix to combine.
Combine dry ingredients in a separate bowl. Alternately add, in 3 stages, dry and combine then wet combining after each but not to overmix. Scraping sides of bowl to incorporate everything.
Prepare a 9x13 baking pan with non stick spray. Spread batter edge to edge. Bake in a 400 degree oven 45 minutes or until wooden tester skewer cones out clean. Let cool completely before frosting.
Frosting
1 8oz brick cream cheese, softened
1/2 cup softened butter
2-3 cups powdered sugar
1 tsp vanilla bean paste or extract
Pinch salt to taste.
Beat butter and cream cheese well then add powdered sugar 1/2 cup at a time beating well after each addition. Add pinch of salt to taste.