Monkey Cake (Double Banana Cake)

I have always been a fan of banana bread, but was kind of dumbfounded when I was asked to make a banana cake as a going away favor for one of my coworkers. My first thought was, seriously? Banana Cake?? But the more I thought about it, the more I realized how great a banana cake could turn out! It is almost guaranteed to be moist, naturally sweet, and perfect for summer. So I did some research and decided to use this recipe. The ingredients include:

Cake:

  • 1 1/2 cups bananas, mashed, ripe
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 1/8 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk

Frosting

  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups confectioners sugar

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Like always I began by preheating my oven to 275Β°, and buttered, floured, and placed parchment paper circles in two nine inch circular cake pans. In a small bowl, I mixed the mashed banana with the lemon juice, and set it aside. In a medium bowl, I mixed the flour, baking soda and salt, then added eggs one at a time. In a large bowl, I creamed 3/4 cup butter and 2 1/8 cups sugar until light and fluffy, and then added the vanilla. I beat thisΒ  butter mixture into the flour mixture alternately with the buttermilk, and then added in the banana mixture. I poured the batter into my prepared pan and baked them for about an one hour, until a toothpick inserted in center comes out clean.

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I removed the cakes from the oven and placed them directly into the freezer for 45 minutes (this locks in the moisture and ensures that the cake will end up super moist).

I got a SUPER late start on this cake (I literally started gathering the ingredients at midnight), so I let the cake cool overnight. I moved it from the freezer, covered it, and put it in my fridge.

I made the frosting in the morning before I went to work. I creamed together the butter and cream cheese until smooth, and then beat in the vanilla. I added the sugar and beat on low speed until it all was combined, then on high speed until frosting is smooth.

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I then spread the icing on the cooled cake and added fresh banana slices between the layers (hence the name of the cake) and decorated the cake with walnuts and banana chips.

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It tasted AMAZING! And I know I say that about a lot of my cakes….but this really is in a class of its own. It was so moist, and tasted like the best banana bread you’ve ever had…on steroids. If you like bananas, you simple must try this recipe. End of story πŸ˜€

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