Vegetarian Classic Banana Cake

Total time2 hr

Prep time25 min

Cook time35 min

Ripe mashed banana and a hint of cinnamon give this layer cake its warm, cozy flavor, while a stack of soft, tender crumb layers comes together through a simple alternating mixing method that keeps the texture light. Brown sugar adds deep caramel notes to the batter, and a rich, tangy frosting gets spread thick between the layers and swept over the top and sides for that classic bakery finish. Everything here uses straightforward pantry staples and a basic two-pan bake, no special equipment required. This one is a genuinely great fit for a vegetarian kitchen, easy to make for a birthday, a potluck, or just because you have a few overripe bananas on the counter. The result is a moist, generously frosted cake that slices beautifully and tastes even better the next day.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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1 ½ tsp baking soda
½ tsp fine salt
½ tsp ground cinnamon
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1 ½ cups mashed very ripe banana (about 3 large bananas)
1 tsp pure vanilla extract
¾ cup buttermilk, room temperature
¼ cup sour cream, room temperature

For the frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp pure vanilla extract
1 pinch fine salt
1–2 tbsp heavy cream, as needed

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.

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