We celebrated our second wedding anniversary this past Monday, and after some thought I settled on a moist banana cake finished with funfetti frosting. Ripe banana adds natural sweetness and moisture, which lets you use less butter while keeping the crumb tender. If you prefer a lighter option, the cake is delicious on its own without frosting — though the funfetti topping certainly makes it festive and pretty for a celebration.
This week was busy for me with long commutes, so I’m especially glad the weekend arrived. My ideal weekend plans: eat good food, watch a few movies, sleep in, and squeeze in a gym session — the latter is mandatory after sampling this cake all week!
What are your weekend plans?
Funfetti Banana Cake
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 ripe banana
- 1/3 cup butter, room temperature
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- Pinch of salt
- 3/4 cup buttermilk (or milk + 1 tbsp white vinegar as a substitute)
- Frosting (optional): funfetti buttercream or cream cheese frosting, to taste
Instructions
- Note: This recipe makes one 8×8-inch square cake. For a 9×13 pan, double the recipe.
- Preheat the oven to 325°F (163°C).
- Grease an 8×8-inch baking pan and set aside.
- Place the ripe banana in a stand mixer fitted with the paddle attachment and mash by mixing on medium speed, or mash by hand in a bowl.
- Add the room-temperature butter and sugar, then mix until well combined.
- Add the egg and vanilla extract, mixing until incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the batter alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Pour the batter into the prepared pan and bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake to keep the cake moist.
- Allow the cake to cool on a wire rack for about an hour before frosting, if desired.
Makes 1 8×8 square cake
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