Banana Cake with Fluffy Cream Cheese Frosting

Banana Cake

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups mashed bananas (about 4 medium ripe bananas)
• 1 tsp lemon juice
• 1/2 cup butter, softened
• 1/4 cup vegetable oil
• 1/14 cups granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups buttermilk
• *2/3 cup crushed pecans (optional)

Fluffy Cream Cheese Frosting

• 1 1/4 cups heavy cream
• 14oz. cream cheese, softened
• 1/3 cup butter, softened
• 1 3/4 cup powdered sugar
• 1/2 tsp vanilla extract

Directions:
Pre-heat oven to 325 degrees F. Spray two 8inch round pans with non-stick baking spray and dust with flour and shake out excess flour.

Whisk together the flour, baking soda, and salt in bowl. Set aside. In another bowl mash the bananas
and lemon juice together.

Whip the butter,  2 tbs. of oil, sugar and brown sugar with an electric mixer using a paddle attachment. After 5min. of whipping add in the rest of the oil. Blend in one egg at a time. Stir in the mashed bananas and vanilla to the mixture. Slowly add the flour mix into the mixture and alternate with the buttermilk until fully incorporated. *(If you want crushed pecans in the cake, mix it into the batter now)


Pour evenly into both cake pans. Bake for about 45min. or until toothpick inserted into center comes out clean. Allow to cool completely before frosting the cake. Store leftover cake in the refrigerator.

Frosting Directions:


With an electric mixer using the whisk attachment, whisk the heavy cream on high until it creates soft peaks (it should look like the whipped cream that comes from a can). Transfer the cream into another bowl.

Using the paddle attachment, mix together the butter and cream cheese until smooth. Add in powdered sugar and vanilla. Turn off mixer & fold in half of the whipped cream until fully combined. Fold in the other half after. Frost cake!

Garnished with pecans. Enjoy!