banana cinnamon cake

banana cinnamon cake

• 6.01.2019

Ah banana bread. So delicious and wonderful ... and you secretly think you are making a healthy decision because of the bananas. I had/have a pile of very ripe bananas from when my baby brother stayed with me a week or so ago. It would have been very easy to just whip those bad boys into some bread, but I decided to stretch myself a bit more... and make this banana cake.

Making a cake is not incredibly challenging - but I think making it look good is. Or at least for me that is the case. Since I am but one person, I opted to make a much smaller cake than the recipe called for. I used an adorable 7 inch springform pan and cut the recipe by a third. One human does not need a giant cake for themselves, but an adorable 7 inch cake? Sure.

The upside to working from home is that I was able to do this all at some point during the work day. I made the batter in the morning, baked the layers during lunch, and frosted in the late afternoon. Candidly, I really wanted to use blueberries with this cake but did not feel like going to the store. Blueberries and banana are just a traditional home run, but raspberries and banana meant I never had to leave the house.

Truthfully, I have no idea why this cake turned out so well (at least from my perspective). I am historically known to be a terrible cake decorator in the family. But in this case I was just patient and channeling my strong inner spirit. Earlier in the day I had been very up front with someone who was gaslighting me and perhaps was still riding the "honesty" high of that event. Either way, this cake is my masterpiece.

Long live the 7 inch cake rounds. I hope to make more of them this summer.

Here's how it goes.

1. Preheat oven to 350 degrees. Spray cake pan with baking spray and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in the vanilla, sour cream and canola oil until combined.
4. Beat in eggs one at a time until combined. Add the mashed bananas.
5. Gradually beat in the dry ingredients a little at a time until combined.
6. Divide the batter between the 3 cake pans and bake for 25-30 minutes or until a tooth pick inserted in the center comes out clean.
7. Cool completely.

Frosting

1. In a large bowl beat butter and vanilla until light and fluff. 
2. Add in powdered sugar a little at a time. 
3. Stir in whipping cream as needed to reach you desired consistency.

Shopping List

1 1/2 Cups Sugar
3/4 Cup Butter Softened
1/2 teaspoon Vanilla extract
3/4 Cup Sour Cream
3 tablespoons Canola Oil
3 Eggs
1 Egg White
2 1/2 Cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 Cup Mashed Bananas About 3 Large Ripe Bananas

For the Frosting
1/2 - 3/4 Cups Butter Softened
4ish Cups Powdered Sugar
1 tablespoon Vanilla Extract
3-5 tablespoons Heavy Whipping Cream