Of this I’m responsible: Each time I’ve some over-ripe bananas on the counter, I make the identical banana bread, many times, and once more. Why mess with success, proper? However after I noticed this recipe, it satisfied me that perhaps it was time for a change. As a result of who can argue with tucking these bananas right into a 9×13 cake that’s sufficiently big to share with all your folks and topping it off with a candy coffee-kissed buttercream frosting? I definitely can’t.
You’re going to begin by creaming collectively your butter and white and brown sugar till it’s gentle and fluffy…
…and then you definitely’ll add your eggs one after the other and the vanilla.
Then, you wish to alternate your dry elements together with your mashed bananas (you’ll want about three) and Greek yogurt till all of it comes collectively.
FOR THE CAKE:
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup gentle brown sugar
2 massive eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups ripe bananas, mashed (about 3 medium)
1 cup Greek yogurt
FOR THE FROSTING:
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
2 teaspoons instantaneous espresso granules
2-3 tablespoons complete milk
PREPARATION
Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
In a big bowl, cream the butter and sugars with an electrical mixer till gentle and fluffy. Add eggs, one after the other, beating nicely after every addition. Combine in vanilla.
Whisk collectively flour, baking soda, and salt and add the combination to the butter combination in thirds, alternating with the bananas and Greek yogurt, mixing nicely after every addition.
Bake till a toothpick inserted into the middle comes out clear, 35-40 minutes. Let cool fully on a wire rack.
Whereas cake cools, make the frosting:
In a medium bowl, beat butter with an electrical mixer till clean. Progressively add powdered sugar and beat till mixed.
Dissolve the moment espresso in milk, then add to the butter combination and beat on excessive velocity till gentle and fluffy.
Unfold frosting over cooled cake. Take pleasure in!
Potluck Banana Cake
Of this I’m responsible: Each time I’ve some over-ripe bananas on the counter, I make the identical banana bread, many times, and once more. Why mess with success, proper? However after I noticed this recipe, it satisfied me that perhaps it was time for a change. As a result of who can argue with tucking these bananas right into a 9×13 cake that’s sufficiently big to share with all your folks and topping it off with a candy coffee-kissed buttercream frosting? I definitely can’t.
You’re going to begin by creaming collectively your butter and white and brown sugar till it’s gentle and fluffy…
…and then you definitely’ll add your eggs one after the other and the vanilla.
Then, you wish to alternate your dry elements together with your mashed bananas (you’ll want about three) and Greek yogurt till all of it comes collectively.
FOR THE CAKE:
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup gentle brown sugar
2 massive eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups ripe bananas, mashed (about 3 medium)
1 cup Greek yogurt
FOR THE FROSTING:
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
2 teaspoons instantaneous espresso granules
2-3 tablespoons complete milk
PREPARATION
Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
In a big bowl, cream the butter and sugars with an electrical mixer till gentle and fluffy. Add eggs, one after the other, beating nicely after every addition. Combine in vanilla.
Whisk collectively flour, baking soda, and salt and add the combination to the butter combination in thirds, alternating with the bananas and Greek yogurt, mixing nicely after every addition.
Bake till a toothpick inserted into the middle comes out clear, 35-40 minutes. Let cool fully on a wire rack.
Whereas cake cools, make the frosting:
In a medium bowl, beat butter with an electrical mixer till clean. Progressively add powdered sugar and beat till mixed.
Dissolve the moment espresso in milk, then add to the butter combination and beat on excessive velocity till gentle and fluffy.
Unfold frosting over cooled cake. Take pleasure in!
