1cup buttermilk(see notes below for a DIY version)
2teaspoonsbaking soda
½teaspoonsalt
2cups all-purpose flour
1teaspoonvanilla extract
½cupfinely chopped walnuts
For the cream cheese frosting:
8ozcream cheese (1 block), softened
½cupbutter (1 stick), softened
1teaspoonvanilla extract
2½cupspowdered sugar
Instructions
For the cake:
Preheat oven to 350°F. Grease a 13x9 inch pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, and salt.
In another large bowl, beat the sugar and ½ cup butter on high until fluffy, about 2–3 minutes.
Add the eggs, vanilla, and bananas, and beat until blended. Scrape down the sides of the bowl with a spatula, if needed.
Add half of the flour mixture and half of the buttermilk. Stir gently with a spatula until incorporated.
Repeat with the remaining flour mixture and buttermilk. Stir in the walnuts.
Pour the batter into the greased 13x9 inch pan. Bake for 20 minutes, then put a piece of aluminum foil over the top to prevent the cake from browning too much. Bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before spreading on the frosting.
For the cream cheese frosting:
Beat the butter and cream cheese in a large bowl until creamy, about 2 minutes.
Add the vanilla and powdered sugar, one cup at a time, beating after each addition.
Spread the frosting on the cooled banana cake. Cut into 15 pieces and serve.
Store any leftover cake in the refrigerator.
Notes
To make your own buttermilk, pour 1 tablespoon of vinegar into a measuring cup. Fill the rest of the cup up to the 1-cup line with milk. You can use white vinegar, apple cider vinegar, or white wine vinegar. You can use skim, 1%, 2%, or whole milk. This is a very moist, somewhat dense cake. Think banana bread but in cake form! Due to the cream cheese icing, I recommend storing it in the refrigerator. Let the cake sit on the countertop for 30–60 minutes before serving.