Banana Cake with Buttercream Frosting
Fluffy buttercream frosting tops sweet and nostalgic banana cake, the ideal partner for a midafternoon cup of coffee or tall glass of chilled Canadian milk.
- Prep: 30 minutes
- Cooking: 30 minutes
- Total: 1 hour
Ingredients
- Cake
- 3 ripe bananas
- 3/4 cup (175 mL) Canadian buttermilk
- ½ cup (125mL) + 1 tbsp (15 mL) Canadian butter, softened and divided
- 1 tsp (5 mL) vanilla extract
- 2 ½ cups (625 mL) all-purpose flour
- 1 ½ cups (375 mL) granulated sugar
- 1 ½ tsp (7 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 2 eggs
- Buttercream Frosting
- ½ cup (125 mL) Canadian butter, softened
- 2 cups (500 mL) confectioners’ (icing) sugar
- 1 to 2 tbsp (15 to 30 mL) Canadian milk
- ½ cup (125 mL) banana chips
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Preparation
Cake:
Preheat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking dish with 1 tbsp (15 mL) butter.
In large bowl, mash bananas. Add buttermilk, remaining ½ cup (125 mL) butter and vanilla. Stir to combine.
In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add to bananas mixture. Using handheld electric mixer, beat on low speed until combined. One at a time, add eggs until fully incorporated. Beat on medium speed for 2 minutes. Transfer to prepared baking dish.
Bake for 30 to 35 minutes or until toothpick inserted in centre comes out clean. Let cool completely.
Buttercream Frosting:
In medium bowl, using handheld electric mixer with clean beaters, beat butter with confectioners’ sugar for 5 to 6 minutes or until light and fluffy. Add milk 1 tsp (5 mL) at a time until mixture reaches desired consistency. Beat on medium-high speed until smooth and fluffy.
Spread cooled cake with buttercream frosting and garnish with banana chips.
