Naked Banana Cake

• Produce

  • 1 cup Bananas ii got this from, ripe

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup White sugar

• Dairy

  • 3/4 cup Butter
  • 8 oz Butter
  • 3/4 cup Buttermilk
  • 12 oz Cream cheese

• Other

  • 1 teaspoon vanilla bean paste or extract

Found on thebakerchick.com

Description

Ingredients

• ¾ cup butter, softened
• 1 cup white sugar
• 3 eggs- room temperature
• 1 teaspoon vanilla extract
• ¾ cup buttermilk- room temperature
• 1 cup mashed ripe bananas Ii got this from 2 large bananas)
• 2½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 12 oz cream cheese, softened
• 8 oz butter, softened
• 1 teaspoon vanilla bean paste or extract
• 4 cups powdered sugar

Directions

• Preheat over to 375F. Prepare your cake pans by greasing, dusting with flour and lining with a parchment round. Set aside. (I used 3- 6inch pans for this cake, thinner layer in an 8 or 9 inch pan would work too.)
• In a large mixing bowl cream together the butter and sugar. Add the vanilla and then the eggs, one at a time, beating well after each addition. Mix in the buttermilk and bananas until well-combined.
• In a smaller bowl, stir together the dry ingredients. Add them to the batter and beat on low, mixing until almost combined, finishing off mixing by hand, making sure to not over-mix the batter.
• Divide batter evenly amongst the 3 pans, and bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow cakes to cool before removing from pans and frosting.
• Cream together the cream cheese and butter until smooth. Add the vanilla and the powdered sugar, a little at a time until the frosting is smooth and creamy. Add more powdered sugar if you want a more stiff-textured frosting.