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Banana Cake
Ingredients
For the Cake
  • 1 1/2 C. all-purpose flour
  • 1/2 C. cornstarch
  • 1/2 t. kosher salt
  • 2 t. baking powder
  • 1 1/8 stick unsalted butter softened
  • 1 1/2 C. granulated sugar
  • 2 t. vanilla bean paste or vanilla extract
  • 3 eggs
  • 3 ripe bananas
  • 1 t. lemon juice fresh
  • 8 oz. Greek yogurt
For The Frosting
  • 2 1/4 stick unsalted butter softened
  • 1 C. cream cheese softened
  • 2 t. vanilla extract
  • 5 C. powdered sugar sifted
  • 1 to 2 t. lime juice
  • Chopped pecans for sprinkling on top of the cake
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare a springform pan by greasing it with butter and lining the bottom with parchment paper.
  3. Measure dry ingredients into a bowl. (flour, cornstarch, salt and baking powder)
  4. Cream butter with sugar and vanilla extract (in a different bowl) until the mixture is pale and fluffy. Add the eggs one at a time alternating with the dry ingredients.
  5. Mash bananas and add the lemon juice to the bananas. Add the yogurt and mix. Add the banana/yogurt mixture to the batter and stir to combine.
  6. Pour batter into your prepared springform cake tin and bake the banana cake for 50 minutes or until a skewer comes out clean when inserted into the middle of the cake.
  7. Remove the cake from the oven and let it cool in the pan (sitting on a wire rack) for approximately 10 minutes. After 10 minutes, carefully remove the cake from the pan and let it cool completely on a wire rack.
  8. Meanwhile, prepare the frosting by beating butter, cream cheese and vanilla until you have a smooth mixture. Add the powdered sugar to the mixture and continue to beat until you have a thick and smoooth icing. Add the lime juice to your taste. Spread the icing on the cake and sprinkle chopped pecans over the top of the cake to decorate. This recipe makes a lot of frosting (and uses a lot of powdered sugar). The cake is delicious smothered in the icing but you could choose to halve the frosting and have a wonderful cake, too. Your call.