Classic Banana Cake
Sometime you just need a slice of something classic! Since I happened to have three ripe bananas sitting around, just begging to be used, I decided to recreate one of my childhood favorites: Classic Banana Cake! And of course, I needed to make it gluten-free for my wonderful followers. If you prefer to make this as a traditional, non gluten-free recipe, just use regular white flour, cup for cup, and leave out the xanthan gum. If you whip this recipe up yourself, we’d love to hear how it turned out for you, so feel free to leave us a comment below!
3 large ripe bananas, mashed (should equal about 1 1/2 cups)
1/4 cup Salted Kerrygold Butter
1/4 cup brown sugar
1 cup crushed pecans
In a saucepan, simmer the bananas, butter, and brown sugar together. Allow to simmer for about five minutes before adding in the pecans. Let this mixture sit on a low heat while you prepare the cake batter (remember to occasionally stir!).
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp Himalayan salt
1/2 cup Salted Kerrygold Butter , softened
1 cup sugar
1/4 cup brown sugar
1 tbsp vanilla extract
1 1/2 cups buttermilk
Preheat your oven to 350°F and grease two 9″ round pans.
In a mixing bowl, whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon, and salt. Set aside until needed.
Using a handheld mixer, whip together the butter and sugars until fully creamed. Scrape down the sides of the bowl with a rubber spatula then whip again. Add in the eggs and the vanilla, then mix until fully combined.
Slowly add the dry ingredients into the creamed mixture, in three separate additions, alternating with the buttermilk. Mix each addition just until combined and be sure not to over-mix. Now, with a rubber spatula, gently fold in the simmered banana mixture.
Divide batter evenly between the prepared pans. Bake for 35-40 minutes. Your cakes will be done when a toothpick inserted in the center comes out clean with just a few crumbs.
Banana Butter Cream
2 cups Salted Kerrygold Butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp banana extract
heavy cream, as needed
In a medium bowl with an electric mixer, cream butter then add in a cup of powdered sugar and the extracts. Whip in another cup of powdered sugar. Then mix in the final portion of powdered sugar, and add a splash of cream. Keep mixing until smooth.
Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting. Garnish with a sprinkle of chopped pecans, cut, serve, and enjoy this Classic Banana Cake!