Banana Cake with Brown Sugar Cinnamon Frosting

I’ve been making this banana cake for years now. It’s the most requested cake when I’m asked to bake for a birthday! I tend to keep the design simple, since the cake is amazing all by itself. But I thought that a few changes might actually improve the flavor profile AND the final appearance. So I decided to place the pecans INSIDE the cake, and change up the frosting by adding some brown sugar and cinnamon to my basic butter cream cheese frosting.

Here is the original design:

With the help of several piping tips and piping bags, I came up with this beautiful swirling flower design that winds its way from the top of the cake, all the way around to the bottom. And the updated frosting is – OK, to DIE FOR! A few white sprinkles finished it off! I think I managed to make this amazing banana cake – even more amazing!

Here is the banana cake recipe.

(makes 2 – 9″ layers or 3 – 8″ layers)

2 1/2 c cake flour
1 2/3 c granulated sugar
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2/3 c shortening
2/3 c buttermilk
1 1/4 c mashed “over-ripe” bananas (3 bananas)
2 large eggs
1 tsp vanilla
1 c chopped pecans

Preheat oven to 350 degrees. Prepare 2 – 9″ cake pans with non-stick spray, and parchment paper on the bottom. For 3 – 8″ pans, I turned the oven down to 325 degrees.

Add dry ingredients to a stand mixing bowl, and blend with the whisk attachment.

Add shortening, buttermilk, and mashed bananas. Mix til incorporated, then beat for 2 minutes. Add eggs and vanilla, and beat for 1 minute. Fold in pecans.

Pour batter into prepared pans, and bake for 25 – 40 min. but this depends on the # and size of pans you choose. Check for doneness with a toothpick inserted into the center – it should come out clean. Cool completely.

Now prepare the brown sugar cinnamon butter cream cheese frosting.

Combine 12 oz room temp cream cheese, 1 1/2 sticks unsalted butter, also room temp. Add 1 tsp vanilla. Blend well in a stand mixer using a paddle attachment.

Add 1 tsp cinnamon and 1/2 c light brown sugar, packed. Whip until well blended.

Add 5 1/2 c confectioner’s sugar (1 cup at a time). Whip until smooth with each addition of sugar.

These cakes are nice and level, so no need to slice off the tops!

Place 1 cake layer on a cardboard circle, then place on a revolving cake pedestle. Top with a nice dollup of frosting, and spread to the edges.

Repeat for all of your layers.

Then crumb coat the cake. Refrigerate for about 20 min. Then add a final layer of frosting, and smooth with a bench scraper or offset spatula. Refrigerate again for 20 min.