4.0 from 255 votes
Banana Cake with Spiced Vanilla Buttercream
Banana Cake with Spiced Vanilla Buttercream is probably the most luxurious outcome imaginable for those over ripe bananas on your counter! If you love banana bread you're going to flip for this easy banana snack cake.
Prep Time
20 mins
Cook Time
1 hr
freezing
30 mins
Total Time
1 hr 50 mins
Servings: 12 servings
Calories: 707 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup unsalted butter at room temperature
- 2 cups sugar
- 3 large eggs
- 1 tsp vanilla
- 1 tsp cardamom
- 2 very ripe bananas mashed
- 2 tsp lemon juice
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk
spiced frosting
- 1/2 cup 1 stick unsalted butter, at room temperature
- 8 oz mascarpone cheese, at room temperature (you can substitute cream cheese)
- 1 tsp vanilla extract
- 1/4 tsp ground cloves, or more to taste
- 4 cups confectioner's sugar
Instructions
- Preheat oven to 325F. Grease a 9 inch round springform pan (the cake is tall, you will need high sides.)
- Cream the butter and sugar in a stand mixer, or by hand. Beat in the eggs, one at a time. Beat in the vanilla and cardamom.
- Mash the bananas until smooth, and add the lemon juice. Blend in to the butter and sugar mixture, and don't worry if it looks curdled.
- Whisk the flour with the salt and baking soda, and add to the bowl alternately with the buttermilk, blending until everything is just mixed.
- Turn the batter into the buttered pan, and smooth out the top. Bake for about 60-70 minutes, or until the cake is risen, not wobbly in the center, and a toothpick inserted in the center comes out without wet batter clinging to it.
- Put the cake pan immediately into the freezer for 30 minutes.
- Remove the cake from the pan when you take it out of the freezer. When it has completely cooled, frost it.
- To make the frosting, blend the butter and mascarpone cheese until light and fluffy. Beat in the vanilla and cloves. Blend in the sugar, a cup at a time,until you get a smooth, thick frosting. You may not need all of it.
- I like to store the frosted cake in the fridge.
Cup of Yum
Nutrition Information
Calories
707kcal
(35%)
Carbohydrates
104g
(35%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
247mg
(10%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
77g
(154%)
Vitamin A
977IU
(20%)
Vitamin C
2mg
(2%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 707
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 104g | 35% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 247mg | 10% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 77g | 154% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.