FOR THE CAKE
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups (300 g) pureed ripe banana, about 4 large bananas, SEE NOTE 1
- 1 cup (200 g) plain Greek yogurt, room temperature, SEE NOTE 2
- 3 cups (360 g) cake flour, sifted, SEE NOTE 3
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
FOR THE FROSTING
- ½ cup (114 g) unsalted butter
- 1 cup (220 g) light brown sugar, packed
- ¼ cup (60 ml) heavy cream, plus 2-3 tablespoons, divided
- 2 cups (240 g) confectioners’ sugar, sifted
- handheld electric mixer
- food processor
- fine mesh sieve
- 9×19-inch ceramic baking dish
MAKE THE CAKE
- Preheat the oven to 350°Lightly grease and flour a 9×13-inch ceramic or glass pan; set aside.
- In a large bowl, combine the butter and sugar; beat on medium speed until light and fluffy.
- Add the eggs one at a time; mixing after each addition. Mix in the vanilla extract followed by the pureed banana and yogurt.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together and add it to the banana mixture. Mix on low speed just until incorporated. Do not over mix.
- Spread batter into the prepared pan. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Bake times can vary so watch closely. Cool completely on a wire rack.
MAKE THE FROSTING
- Melt the butter in a small saucepan over medium heat.
- Once melted, add the brown sugar and heavy cream. Bring to a low boil and let bubble for about 3 minutes, whisking constantly, until sugar is fully dissolved.
- Remove from heat, pour into a bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on low and beat until the mixture cools to room temperature.
- Gradually beat in confectioners’ sugar and 2-3 tablespoons of heavy cream until the frosting reaches a spreadable consistency. Spread over the cooled cake.
MAKE AHEAD TIP
- The cake will keep for up to 5 days covered tightly and stored in the refrigerator. Bring to room temperature before serving.
- Tightly cover the unfrosted cake and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.
- Frosted cake can be covered tightly and stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- It’s best to puree the banana in a food processor. You can mash the banana with a fork but keep in mind this will leave chunks of banana through the cake.
- I’ve tested and retested this recipe. Greek yogurt is so much better than buttermilk. The texture of the cake came out lighter and fluffier. You can still use butttermilk if you don’t have Greek yogurt but keep in mind the recipe will not be as good. Sour cream is the best substitute if you don’t have Greek yogurt.
- Cake flour works the best for a softer cake texture. I prefer it over all-purpose flour. You can find cake flour on the baking isle of your local supermarket. Or you can make homemade cake flour but keep in mind the results are not an exact replica as if using real cake flour.
- The frosting included with the cake is extremely sweet. The cake itself isn’t too sweet and I find the two balance each other nicely. If you do not like super sweet frostings, you won’t like this one. I suggest using cream cheese frosting instead.
- Ceramic or glass baking pans work best with this cake. I’ve tested the recipe in various types of pans and these two yeilded tall, fluffy cakes. Nonstick pans will not work because it prevents the cake from sticking to the sides and it will not rise properly.