Description
Moist and fluffy banana cake topped with rich cinnamon frosting. If you like bananas, you’ll love this decadent cake!
Ingredients
- FOR THE CAKE:
- 2-½ cups Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- ¾ cups Butter
- 1-½ cup White Sugar
- ½ teaspoons Vanilla Extract
- ¾ cups Sour Cream
- 3 Tablespoons Canola Oil
- 3 whole Eggs
- 1 whole Egg White
- 1 cup Mashed Bananas
- FOR THE CINNAMON FROSTING:
- 3 cups Butter
- 2 Tablespoons Ground Cinnamon
- 1 Tablespoon Vanilla Extract
- 6 cups Powdered Sugar
- 3 Tablespoons Heavy Whipping Cream
- FOR DECORATING:
- Caramel Sauce, As Needed
- Vanilla Wafers For Garnish
Preparation
For the cake:
Preheat oven to 350ºF. Spray three 9-inch cake pans with baking spray and set aside.
In a large mixing bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Beat in vanilla, sour cream and canola oil until combined. Beat in eggs and egg white one at a time until combined. Add mashed bananas. Gradually beat in the dry ingredients a little at a time until combined.
Divide batter between the 3 cake pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the cinnamon frosting:
In a large bowl, beat butter, cinnamon, and vanilla until light and fluff. Add powdered sugar a little at a time. Stir in whipping cream as needed to reach desired consistency.
Scoop 1 cup of frosting into a piping bag and set aside.
To assemble the cake, use a cake leveler and cut the domes off the cake. Place 1 cake layer onto plate and scoop about 1 cup of frosting on top. Smooth evenly. Repeat with remaining 2 layers. Frost top and sides of cake as well.
Pour caramel sauce into a squeeze bottle. Pour caramel sauce in drips over the sides of the cake.
Pipe remaining dollops of frosting on the top of the cake using a star tip. Garnish with vanilla wafers.
