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Classic Banana Cake with Vanilla Buttercream


Description

A wonderful and classic banana sheet cake paired with a creamy and luscious vanilla infused buttercream frosting. This cake is your classic banana cake which is light and soft in texture with an absolutely delicious and smooth buttercream icing which is so easy to make with 4 ingredients. Enjoy a square of this beautiful cake for morning or afternoon tea with a cuppa, coffee or hot chocolate. 


Ingredients

Scale
  • Banana Cake
  • 3 cups (450g) plain all purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (4g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp salt
  • 3 medium-large ripe bananas (400g with skin on) mashed, each banana weighing (skin on) between 130g-135g & altogether weighing between 390g-400g (skin on)
  • 100g (1/2 cup) unsalted butter, softened to room temperature 
  • 3/4 cup (150g) raw granulated sugar 
  • 1/2 cup (110g) packed light brown sugar
  • 3 large eggs, at room temperature (each egg weighing approx. 55g in shell)
  • 2/3 cup (160ml) milk   
  • 1/2 cup (130g) plain greek yoghurt
  • 1/4 cup (60ml) extra virgin olive oil 
  • 1 tsp vanilla bean extract 
  • Vanilla Buttercream
  • 2 1/4 cups (340g) icing/powdered sugar
  • 60g unsalted butter, melted
  • 3 Tbsp milk 
  • 2 tsp vanilla extract 

Instructions

  1. Banana Cake
  2. Preheat oven to 180ºC (350ºF). Grease and line a large rectangle sheet cake pan measuring 35cm length x 25cm width (13 inch length x 9 inch width), set aside. 
  3. First bring cold ingredients to room temperature; butter, eggs, milk and yoghurt. 
  4. In a medium sized mixing bowl, add flour, baking powder, baking soda, cinnamon and salt. Whisk until well combined. Set aside. 
  5. In a small mixing bowl, peel and break up bananas. Using a fork or potato masher, mash bananas until creamy, it’s ok if theres still some lumps. Set aside.
  6. In a large mixing bowl using electric hand beaters, or using the bowl of a stand mixer with the paddle attached, add softened butter to the bowl.
  7. Beat for a few seconds to break up the butter and it’s turned slightly creamy, about 5-10 seconds. 
  8. Add both sugars and cream together by beating for 2 minutes, scraping down the sides of the bowl as needed. 
  9. Add eggs one at a time, beating after each addition until just incorporated, about 5-8 seconds. Scraping down the sides as needed. 
  10. Pour in mashed banana, milk, yoghurt, olive oil and vanilla. Beat until well combined. 
  11. Add half the flour and beat until just combined but not fully, some flour will still be visible and not mixed in. Scrape down sides of bowl. 
  12. Add remaining flour and beat until incorporated, ensuring not to over-mix, just until it’s incorporated and no visible flour remains. If some flour is still on the sides of the bowl, simply scrape it down and gently mix it through with a spatula. 
  13. Pour batter into lined pan. Smoothing it out evenly with your spatula. 
  14. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean and cake is lightly golden all over. 
  15. Remove from oven and allow to cool in pan for 15 minutes. 
  16. Carefully remove it from the pan by placing a wire rack or chopping board on top of the cake. Then flip over both the cake pan and rack/board together so the rack/board is now on the bottom. Gently lift the pan up and the cake should fall out onto the rack/board underneath. Then place another rack/board on top of the cake and flip both back over so the cake is now upright with the rack/board underneath.  
  17. Allow cake to cool completely on a wire rack. 
  18. Vanilla Buttercream
  19. In a medium sized mixing bowl, add icing sugar, melted butter, milk and vanilla. Use a hand whisk to mix it altogether until well combined, it will turn thick. Continue to whisk until smooth and no lumps of sugar remain. 
  20. Dollop and spread icing over cooled cake. 
  21. Allow icing to set for 15-30 minutes before slicing.
  22. Cut into squares and enjoy! 
  23. Store in an airtight container, in a dry dark pantry for 3-4 days. Then move to refrigerator for a further 2-3 days to keep it fresh and if there is any left.
  • Prep Time: 30min
  • Cook Time: 35min