Potluck Banana Cake Recipe
Ingredients:
For the Cake:
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups ripe bananas, mashed (about 3 medium bananas)
- 1 cup Greek yogurt, plain
For the Frosting:
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar, sifted
- 2 teaspoons instant coffee granules
- 2-3 tablespoons whole milk (adjust for desired consistency)
Equipment:
- 9×13-inch baking dish
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Wire rack for cooling
Directions:
1. Preparing the Cake:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray to prevent the cake from sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process should take about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully integrated into the batter. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the mashed bananas and Greek yogurt. Start and end with the flour mixture. Mix each addition until just combined; avoid overmixing to keep the cake tender.
2. Baking the Cake:
- Pour and Smooth the Batter: Transfer the batter to the prepared baking dish, using a spatula to spread it evenly.
- Bake: Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This step ensures the frosting will not melt when applied.
3. Making the Frosting:
- Beat the Butter: In a medium bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the butter, beating continuously until the mixture is smooth.
- Dissolve Coffee in Milk: Dissolve the instant coffee granules in the milk, then slowly add this mixture to the frosting, beating until everything is well combined and the frosting is light and fluffy.
- Adjust Consistency: If the frosting is too thick, add a little more milk. If it’s too thin, add a bit more powdered sugar.
4. Finishing the Cake:
- Frost the Cake: Once the cake has cooled completely, spread the frosting evenly over the top using a spatula or knife.
- Serve: Cut the cake into squares and serve. This cake can be stored at room temperature for up to two days or refrigerated if preferred.
Additional Tips:
- Banana Ripeness: For the best flavor, use overripe bananas. The more speckled and soft, the better, as they are sweeter and mash more easily.
- Serving Suggestion: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Store any leftovers in an airtight container to keep the cake moist and fresh.
Enjoy your delicious, homemade Potluck Banana Cake, perfect for sharing at gatherings or enjoying as a treat at home!
