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Title : Best Banana Cake
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Best Banana Cake

Best Banana Cake - Hello Recipes Today, In the Article that you read, this is titled Best Banana Cake We have prepared articles on this page very well for you to read and follow. Hopefully this article article Cakes, what we provide for you can you read and follow to take advantage. alright, happy reading.

Title : Best Banana Cake
link : Best Banana Cake
Best Banana Cake - This is truly the Best Banana Cake Recipe ever! It’s soft, sweet with the perfect amount of banana and it’s topped with creamy frosting!

I have been holding out on you. You see, this banana cake. Oh this cake. It’s been on my list to share for some time now, but I always seem to get side-tracked!
So today I end the hold-out and talk cake…specifically this EPICALLY DELICIOUS BEST BANANA CAKE.

Dudes, it’s so great I can’t even tell you. Like so great you should probably go ahead and make it now. Plus, bananas + cream cheese = breakfast material folks. Sprinkle a few chia seeds on top and you’re basically drinking a smoothie.

Also, you may think that you don’t need a WHOLE cake sitting on your counter on a random weekday. I’m here to debunk that negativity.

You do need cake. Cake needs you. It’s a relationship that’s bound to happen, so don’t fight it. You can diet when the cake is gone. Trust me, that’s my life’s motto.

Ingredients
Cake

• 1 1/2 cups milk
• 2 tablespoons lemon juice
• 3/4 cup butter, room temp
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking soda
• 3 cups flour
• 3 ripe medium bananas mashed, approximately 1 1/2 cups

Frosting

• 8 ounces cream cheese, room temperature (I used Challenge Cream Cheese)
• 1 cup butter, room temperature
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk
• optional – 3/4 cup sweetened flaked coconut

Instructions

1. Preheat oven to 325°F
2. Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.
3. In a medium bowl combine the milk and lemon juice. Stir and set aside.
4. In the bowl of your stand mixer fitted with the paddle at
5. Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.
6. Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.
7. Finally mix in the bananas until just incorporated.
8. Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.
9. Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

Frosting

1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.
2. Finally add in the vanilla and 1 tablespoon of milk.
3. Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.
4. If desired add in the remaining tablespoon of milk and mix until combined.

Frost cake.

1. If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.
2. Remove the pan from the heat and allow the coconut to cool completely.
3. Garnish cake with the toasted coconut.

full instructions please see : cookiesandcups.com

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