Favorite Banana Cake
Ingredients
INGREDIENTS
Banana Cake
- ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cup honey or maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup white whole wheat flour or regular whole wheat flour
- ¾ cup whole wheat pastry flour or all-purpose flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Directions
INSTRUCTIONS
- To make the cake: Preheat the oven to 350 degrees Fahrenheit and grease a 9” square baker.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for 10 to 20 seconds in the microwave.)
- Add the baking powder, baking soda, vanilla, salt and cinnamon, and whisk to blend. Add both flours, switch to a big spoon and stir just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Place the cake pan on a cooling rack and let the cake cool completely before frosting.
- To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.
- Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.
- To assemble, spread frosting evenly over the top of the cake, then slice it and serve. This cake is best stored in the refrigerator for up to 4 days
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NOTES
*OIL OPTIONS: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the cake, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. Substitute vegan products in the frosting or use your favorite vegan frosting recipe.
MAKE IT DAIRY FREE: Choose non-dairy milk (I used almond milk) or water. Substitute dairy-free products in the frosting or use your favorite dairy-free frosting recipe.
MAKE IT EGG FREE: Replace the eggs with flax eggs.
MAKE IT GLUTEN FREE: Bob’s Red Mill’s gluten-free blend works well here. Do not substitute coconut flour (it’s never a suitable substitute for other flours).
recipe credit @ cookieandkate.com
