Small Banana Cake Recipe

Ingredients

• 55 g (4 Tablespoons) melted butter
• 240 g (2 large) ripe bananas
• 65 g (1/3 cup) soft brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla paste or extract
• 125 g (1 cup) all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 60 g (1/4 cup) natural yogurt (or use buttermilk or sour cream)
• 113 g (1/2 cup) butter, softened to room temperature
• 180 g (1 1/2 cups) powdered sugar
• 20 g (1/4 cup) cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
• 2 - 2 1/2 Tbsp milk, room temperature

Instructions

1. 1

   Preheat oven to 350°F (180°C). Grease and line...: Preheat oven to 350°F (180°C). Grease and line two 6-inch round cake pans.

2. 2

   Whisk the flour, baking powder, baking soda, and...: Whisk the flour, baking powder, baking soda, and salt in a small bowl.

3. 3

   Mash the bananas in a large bowl. Add...: Mash the bananas in a large bowl. Add melted butter, egg, brown sugar, and vanilla extract to the mashed banana. Mix well until combined.

4. 4

   Add the dry ingredients and the yogurt. Use...: Add the dry ingredients and the yogurt. Use a rubber spatula to combine the batter until combined, but do not over-mix it.

5. 5

   Divide the cake batter evenly over the two...: Divide the cake batter evenly over the two cake pans. They won't be very full.

6. 6

   Bake the cakes for 23-25 minutes until a...: Bake the cakes for 23-25 minutes until a cake tester inserted into the center comes out clean and the tops spring back when gently pressed.

7. 7

   Let the cakes cool in their pans for...: Let the cakes cool in their pans for 5 minutes before removing them. Let them cool completely on a cooling rack.

8. 8

   Before you begin, ensure your butter is soft...: Before you begin, ensure your butter is soft at room temperature - this is important for a smooth frosting. You want to be able to press a finger into the butter easily, but it shouldn't be melty or greasy. Make sure your milk is at room temperature too.

9. 9

   In a medium mixing bowl, beat the softened...: In a medium mixing bowl, beat the softened butter until it becomes creamy and light, for about 2 minutes. You can use either a hand mixer or the bowl of a stand mixer fitted with a paddle attachment.

10. 10

    Add the powdered sugar, cocoa powder, milk, vanilla,...: Add the powdered sugar, cocoa powder, milk, vanilla, and salt to the butter. Whisk on low speed to incorporate them. Once incorporated, switch to medium-high speed and beat the mixture for another 1-2 minutes until it's light and fluffy.

11. 11

    Switch to a rubber spatula and stir the...: Switch to a rubber spatula and stir the buttercream in a spreading motion to smooth out some bubbles.

12. 12

    If the buttercream is too thick, add more...: If the buttercream is too thick, add more milk, but take care when adding extra liquid. If you add too much, you'll need extra powdered sugar to thicken it again, which can make the frosting too sweet.

13. 13

    Lay a cooled cake layer on a cake...: Lay a cooled cake layer on a cake stand or turntable.

14. 14

    Scoop half the frosting onto the layer and...: Scoop half the frosting onto the layer and use an offset spatula to spread it out. Top with the second cake layer and add the remaining frosting on top of the cake.

15. 15

    You can serve it now or place the...: You can serve it now or place the frosted cake in the refrigerator for 10 minutes to firm up the frosting.

16. 16

    Store leftover banana bake in an airtight container...: Store leftover banana bake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.