“I still have a hard time resisting a piece of this first thing in the morning…“
Unlike the traditional dense banana bread, this one is so soft and fluffy, almost a cake-like texture.

Banana layer cake filled with creamy cream cheese frosting, they are also not overly sweet, if you are banana lover, this one really is a must-try.

When it comes to baking with bananas, most people like to use soft, overripe bananas with peels that are covered in brown spots are because they’re sweet and have a strong banana flavor.
I personally don’t like to use overripe banana because it will add the sweetness to the cake. Ripe bananas with a bit of dark spots just perfect for me.

For this cake I wanted an airy, light, fluffy cake and not something resembling the texture of banana bread. I’m telling you, it does not disappoint!

 It’s everything you love about cream cheese frosting– tangy and sweet, but not as tooth-decaying sweet as buttercream. Creamy, light, silky, smooth…. Yep, all of the above

Look! This is such a delicious cake, it’s light and moist.

You can serve it right away or refrigerate it for at least half hour for a cleaner cut.

Beautiful texture layer cake, intense banana flavour with a luscious homemade creamy frosting, it’s really a wonderful cake and disappeared in no time.
Happy baking!!

LIGHT BANANA LAYER CAKE
Yield: 25 cm x 16 cm pan
Active time: 1 hours
Total time: 2 1/2 hours

INGREDIENTS
Banana Cake:

• 60 grams Unsalted Butter (softened)
• 30 grams Vegetable Oil
• 100 grams Granulated Sugar
• 50 grams Light Brown Sugar
• 75 grams Eggs
• 1/2 teaspoon Vanilla Extract
• 185 grams Mashed Ripe Bananas
• 1 teaspoon Lemon Juice
• 215 grams All-Purpose Flour
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 175 grams Butermilk
  

Cream Cheese Frosting:

• 120 grams Unsalted Butter
• 120 grams Cream Cheese
• 30 grams Icing Sugar

INSTRUCTIONS
Banana Cake

1. Preheat the oven to 160°C.
2. Grease the pan and line it with parchment paper.
3. In a medium bowl, combine the flour, baking soda and salt, set aside.
4. Place ripe bananas in a bowl, add 1 teaspoon of lemon juice, mash it until smooth.
5. In another bowl, combine the butter, half portion of vegetable oil, granulated sugar and light brown sugar. Whip on medium-high speed until pale and fluffy. Stir in the remaining vegetable oil and mix. Blend in the eggs and Vanilla extract. Add mashed banana, mix well
6. Slowly add the flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with the flour mixture; mixing just until combined after each addition.
7. Once the batter is well combined, pour it into prepared pans, spread to an even layer.
8. Bake it in the preheated 160 C oven for about 35 – 40 minutes or until toothpick inserted into center comes out clean.
9. Take it off from the pan, peel the parchment paper allow it to cool completely on the cooling rack.

Cream Cheese Frosting

1. In a medium bowl whip the cream cheese a while until it a bit fluffy.
2. Add in the softened butter, and beat until creamy and well combined.
3. Pour in the icing sugar and vanilla extract, continue mixing until smooth and no lumps remain.
4. Put the frosting into the piping bag with a start tip and store it in the fridge for at least half hour so it will firm up a bit

ASSEMBLY
Cut the cake into 2 equal long pieces. Place the first layer onto long platter, pipe a layer of frosting on top of itand then place another layer on top of the frosting. Clean up the sides a bit, decorate the top of the layer cake with the remaining frosting.

NOTES

1. You can use store-bought buttermilk or simply make your homemade buttermilk by mixing 170 grams of milk with 3/4 tablespoon of vinegar, let it sit 5 minutes before adding to the batter.
2. If you use overripe banana, it will add the sweetness to the cake.
3. To store: 3 days in the fridge, 1 month in the freezer;
   Please note that the texture of the cake may change slightly once thawed. Allow to rest at room temperature about 10 – 30 minutes before enjoying.