I found myself with a cache of very ripe bananas the other day and wanted to do something with them other than banana bread, which is my usual go-to recipe in this scenario. So I decided to make a cake instead. I started with my mom’s banana bread recipe and played around with the ratios and techniques to make a cake batter. And what a cake it makes. It’s a sturdy, banana-ey cake that is perfect for slicing into layers for an awesome and unexpected cake.
Then I was faced with the question of what frosting to make. I contemplated a bourbon-vanilla bean frosting, which I’m now determined to make, but in the end decided to go classic with chocolate. We didn’t put the mini-chocolate chips in banana bread when I was growing up, but I know that’s an integral part for a lot of folks, and I’m certainly not one to judge. So it was to be chocolate. With bourbon. Because why have just regular chocolate frosting when you can add both salt and bourbon and make it the most bad-ass chocolate frosting ever. I’m just saying…
As a kid, I strongly objected to the inclusion of nuts in any kind of baked good. As an adult they’ve grown on me, so I topped the cake off with a sprinkle of ground walnuts. If I had thought about it, I might have also put walnuts between the cake layers with the frosting. Maybe one of you could give it a try and let me know how it turns out?
- Banana Cake
- 2½ C Cake Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Baking Soda
- 1½ C Sugar
- ½ C Butter, room temperature
- 1 C mashed Banana, very ripe
- 2 Eggs, room temperature
- ¼ C + 1 Tbsp Plain Whole Milk Yogurt, room temperature
- 2 Tbsp Bourbon
- 2 tsp Vanilla Extract
- Chocolate-Bourbon Frosting
- 4½ C Powdered Sugar
- 1 C Butter, room temperature
- 1 C Cocoa Powder
- 1 tsp Salt
- ½ C Cream, room temperature
- 3 Tbsp Bourbon
- ½ C ground Walnuts
- Preheat the oven to 350 degrees F and line 2 8" pans or 3 6" pans with parchment paper and non-stick spray.
- Sift together the cake flour, baking powder, salt, cinnamon and baking soda and set aside.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream them together until light and fluffy. Add the banana and mix until fully combined.
- Add the eggs, one at a time, and mix until just combined.
- Stir together the yogurt, bourbon and vanilla.
- Alternate adding the dry ingredients and the yogurt mixture in three batches, starting and finishing with the dry ingredients. Mix until just combined, then crank the speed up to medium-high and beat for 20 seconds.
- Divide the batter evenly among the prepped pans and bake in the center of the oven for 30 to 40 minutes, or until browned and the middles have set.
- Once finished cooking, remove the cakes from the oven and let sit for 10 minutes before turning them out onto a wire rack to completely cool.
- Combine the powdered sugar, butter, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until the ingredients are fully distributed and have taken on a sandy texture.
- Stream in the cream and bourbon and beat on med-high for at least 10 minutes so it lightens up slightly.
- If the cakes have a domed top, slice it off so you have a flat surface. If desired, you can cut the cake layers in half to create more layers, or you can use the whole layers.
- Spread the frosting between cake layers, then over the top and sides of the cake. If you have extra, you can pipe decorations and top it all off with a dusting of ground walnuts.
If you went bananas for this recipe, you might also go nuts for these:
Mom’s Banana Bread | Peaches Please
Yellow Cake with Peanut Butter Buttercream | Peaches Please
Banana Cake with Fluffy Cream Cheese Frosting | Cooking Classy
Chai Banana Cake | Spoon Fork Bacon
Banana Cake with Biscoff Buttercream | Gouda Monster