I am always at a loss at what to do with ripe bananas. There is only so much banana bread one family can eat. When my mom stumbled upon this recipe for a Banana Cake, I knew I had to try it. This cake is moist, not overly banana-y (you know what I’m talking about!), and has the most amazing melt-in-your-mouth frosting. It tastes delicious the first day you make it, but even better after letting it sit for a day. Mom and I decorated ours with some candied kumquats (we had them, so why not?), which cuts the sweetness of the sweet frosting a bit. Any candied citrus would work well. Here is a quick link on how to make your own!
In this recipe, there are two new techniques to be aware of. The first is the use of sour milk. Sour milk is used in place of buttermilk and sour cream in many recipes. For every 1 cup of sour milk called for, use 1 cup of full fat milk, add 1 tablespoon vinegar and let sit for 5 minutes. For this recipe, since it only calls for 1/2 cup of sour milk, only use 1/2 tablespoon of vinegar for the 1/2 cup of milk. The second technique is whisking egg whites into soft peaks. If you haven’t done this before, this is a great step by step tutorial.
Banana Cake with Brown Sugar Frosting
Makes one 2-layer cake
- 1 1/2 cups white sugar
- 1/2 cup butter, room temperature
- 2 eggs, separated
- 2 very ripe bananas, crushed
- 1/2 cup sour milk (add 1/2 tablespoon of vinegar to full fat milk, wait 5 minutes to make sour milk)
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- Heat the oven to 350° F.
- In the bowl of a stand mixer, cream together the butter and sugar until combined, 3-5 minutes. Add the egg yolks one at a time, blending after each addition. Stir in the bananas, stirring until combined. Add sour milk, stirring until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the mixing bowl and stir to combine. Do not overmix! Set mix aside.
- Using a whisk or the whisk attachment on the stand mixer, beat the egg whites until soft peaks form, about 5 minutes. Gently fold egg whites into the batter using a rubber spatula.
- Butter and flour two 8-inch cake pans, divide the batter evenly between the pans, and bake for 25 to 30 minutes or until done (toothpick comes out clean).
Brown Sugar Frosting
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/4 cup full fat milk
- 1 3/4 to 2 cups powdered sugar, sifted.
- In a saucepan over low heat, melt the butter. Slowly stir in the brown sugar. Cook for 2 minutes, stirring constantly until butter is melted and sugar is combined.
- Add the milk, raise the heat to medium, and cook until the mixture boils. Remove from heat, and let the mixture cool until it is lukewarm (about 5-8 minutes).
- Using a stand mixer, transfer the brown sugar/butter mixture and gradually stir in the powdered sugar, beating until smooth, 3-5 minutes.
- Frost your cake and voila! (Here is a good link for frosting cakes).