I wanted to share this delicious banana cake recipe that the girls and I made last week. The frosting is divine.

This cake bakes at a lower temp but trust me, so good!

Ingredient List

Banana Cake

• 1 cup mashed over ripe bananas (I used 2 large bananas)
• 2 teaspoons fresh lemon juice
• 3 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) of unsalted butter, softened
• 2 cups sugar
• 3 large eggs at room temp
• 2 teaspoons mexican vanilla
• 1/2 cup sour cream
• 4 oz applesauce
• 1 cup raw milk (if you don’t have this whole milk is fine-I just find the more natural ingredients the better)

Brown Sugar Butter Cream Frosting

• 1 cup of butter
• 1 1/2 cups brown sugar, packed
• 1/3 cup heavy cream
• 1 teaspoon vanilla
• 4 cups powdered sugar

Instructions:

1. Preheat the oven to 275 degrees F. Grease and flour three 8-inch round cake pans and set aside.
2. Mash bananas with lemon juice in a small bowl then set aside. In a mixing bowl, mix flour, baking soda, and salt. Then set aside.
3. I take my glass bowl that goes to my stand mixer and cream the butter and sugar until light and fluffy. Beat in eggs one at a time then stir in the vanilla, sour cream and applesauce. Beat in the flour mixture alternately with milk. Take the bowl from the mixer and fold in the banana mixture.
4. Take cake pans and divide the batter in each pan. Bake for 40-50 minutes (keep your eye on it) or until a toothpick inserted in the center comes out clean.
5. Next is a tip I learned and use for many of my cakes now because we love ours dense and moist. From the oven, immediately place into the freezer for about 30 minutes until they are completely cool. This stops the cooking process and keeps that moisture locked in.
6. While that’s going on, I start the frosting.
7. In a medium saucepan over a medium low heat bring the butter, brown sugar, and heavy cream to a boil, stirring constantly. Remove from heat immediately and allow to cool.
8. Transfer the mixture to your stand mixer/bowl and put on the whisk attachment. With the mixer on the low setting, slowly add in the vanilla and then powdered sugar. Turn the mixer speed up to medium to combine mixing until creamy. Be sure to scrape the sides of the bowl as necessary.
9. Remove cakes from the freezer and build. I put mine on a cake stand with parchment paper underneath first while I’m icing-because I’m messy! Ha! Start with one layer and lay the icing on thick. Then the next. Then the next. As the excess begins to fall over the sides, I take my offset spatula and use the rest of the icing to cover all sides of the cake.
10. I garnish with a little cinnamon and let chill in the refrigerator for 2 hours before serving. Enjoy!