I'm not much of a baker, so when I do get out all of the supplies, I double and triple and quadruple my recipes AND I typically make mini versions of the cake. I like to use my mini loaf pans and make banana bread, or a muffin pan to make muffins or cupcakes. This way I have treats for guests or neighbors, treats to pack for school lunches, and even a nice surprise at breakfast. The mini loaves and muffins also pop into the freezer neatly for future use.
I have been craving toasted coconut lately and tried sprinkling a bit on top of the cream cheese frosting. You can omit that if your not a fan, however it did add a pleasant crunch to complement the creamy cake and frosting.
For the cake/bread/muffins
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, melted (1stick)
- 1/2 cup buttermilk, yogurt, or milk
- 2 eggs
- 1 teaspoon vanilla
- 2 ripe bananas, mashed (about 1 cup)
- Preheat the oven to 350 degrees.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- Blend in the melted butter, mixing together until moist.
- Add the buttermilk and combine.
- In a separate bowl,whisk the eggs, vanilla and mashed bananas.
- Add into flour mixture
- Beat for 1 minute.
- Place the batter in a greased 9 x 13 x 2-inch pan. ( I use DEMARLE Flexi-pans: mini -loaf pans, muffin pans AND cake pans for this recipe).
- Bake for 35 to 40 minutes. Less if using muffin pans or mini loaf pans...about 15 minutes
- When the cake is done, an inserted toothpick or fork should come out clean from the center.
- Cool. Frost with cream cheese frosting and garnish with toasted coconut if desired.
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- In a large bowl, beat together the butter and cream cheese with an electric mixer.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.