Prep 20 mins
Cook 30 mins
Moist and dense and no nuts! This is always my husband's birthday cake. (And great for breakfast too! But you didn't hear me say that.)
- 2 1⁄2 cups flour
- 1 tablespoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter
- 1 cup white sugar
- 3⁄4 cup light brown sugar
- 2 eggs
- 4 ripe bananas, mashed
- 2⁄3 cup buttermilk
- 1⁄2 cup butter, softened
- 1 (8 ounce) box cream cheese, softened
- 4 cups powdered sugar
- 50 ml Bourbon (an airline bottle)
- Preheat oven to 350°.
- Grease and flour two 8" round pans.
- In a small bowl whisk together flour, soda, and salt.
- In a large bowl, cream butter, white sugar and brown sugar until fluffy.
- Beat in eggs one at a time.
- Mix in bananas*.
- Add flour mixture alternately with the buttermilk to the creamed mixture.
- Pour into cake pans.
- Bake for 30 minutes.
- While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
- *Wefreeze overripe bananas- when it's time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
- Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don't expect a tall fluffy cake.
- Stays moist for days if covered properly.
Made this for my husband's bday, and it was a hit. I was going to cut the sugar in the cake as suggested, but I'm not a frequent baker and was afraid I'd end up with a dry, crumbly cake, so I prepared it per the instructions. It was super moist and still tastes great with leftovers a few days later. I added a tsp. of vanilla to the cake and 2 tsps. to the frosting. I'm a vanilla nut! For the frosting, I did use 2 boxes of neufchatel and cut the powdered sugar back to 1 3/4 C. after tasting, it wasn't quite sweet enough, so I added about another 1/4-1/2 C and it was perfect. I did add 50 ml of bourbon. Yes, I could tastes and sense the alcohol in the newly mixed frosting, but after it sits on the cake for a while, it seemed to really dissipate. By day two, one of my guests couldn't even taste the bourbon. I could if I concentrated hard on just tasting the frosting, but it wasn't overpowering. It goes well with bananas and vanilla. I also liked having the 2 boxes of neufchatel cheese, as it made a greater volume of frosting which helped me frost the layers more easily. The only trouble I had was getting the cakes out of my non-stick (new) pans. I thought they would be ruined or only partially come out from the pans, but eventually they released. I used butter and flour in the pans. Maybe next time I'll be more generous with the flour or try a disk of parchment on the bottom.
Great cake, and there are easy ways to cut down the sugar and fat without sacrificing texture or taste. For the cake, I cut the sugar to 3/4 cup white and 1/2 cup brown. For the frosting, I halved the powdered sugar down to about 1 3/4 cup. instead of one box of cream cheese I used 2 boxes of neufchatel cheese. The frosting was awesome and I can't imagine it more sweet. Maybe I'm a lush, but I couldn't really even taste or smell the bourbon in the frosting, so I'd say that's optional. Delish.
These are awesome! Needed something easy for thanksgiving to go with hostess' pumpkin and cherry pies. Had bourbon on hand, not to mention bananas, and figured, what the heck! Very easy, quick, and delicious! Wonderful! (too much tasting the icing, perhaps?)