I know, I know. Another banana cake recipe. But this one NEEDS to be made!! So delicious! There are no words to describe this buttercream. Holy moly get in my belly RIGHT NOW. Yes, I am screaming! I found this recipe on Pinterest as a “picked for you” and tried it. I changed it a bit but love how it turned out. Definitely different than other banana breads I’ve made. Read the entire recipe before starting and you will see why. Go start those ovens…

What you will need:

9 inch springform pan, greased

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cups vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 ripe bananas
2 teaspoons lemon juice
1 1/2 cups buttermilk

For the buttercream:

8 oz. cream cheese
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
3-4 cups powdered sugar

Preheat oven to 325 degrees fahrenheit. In a large bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, mash bananas with the lemon juice. Add to the wet mixture and beat until combined. Slowly add the dry ingredients, alternating with the buttermilk until everything is combined. Pour into prepared pan and bake for about 60 minutes or until a toothpick comes out clean.

IMMEDIATELY put in freezer for 30 minutes. This is a new step I learned makes the cake stay moist. It worked really well and cooled the cake quick so you don’t have to wait forever to frost.

To make the buttercream:

In a large bowl (or bowl of your electric mixer), beat cream cheese and butter until soft and smooth. Beat in vanilla and cloves. Slowly add in powdered sugar 1 cup at a time until you reach desired consistency. Frost the cooled cake. I mean, it’s gorgeous!

Slice and enjoy!

Store covered in the fridge 🙂