Banana Cake with Cream Cheese Frosting
For the cake:
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 eggs
  • ¾ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 cup ripe mashed bananas (about 2 whole bananas)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons cornstarch
  • 2 cups +3 tablespoons all-purpose flour
For the frosting:
  • 6 oz cream cheese, soften
  • ½ cup unsalted butter, soften
  • ½ teaspoon pure vanilla extract
  • 1 pound powdered sugar
For assembly:
  • fresh flowers, stems cut so that they're 5 inches long (optional)
  • plastic wrap (important to use if you're using fresh flowers
  • 4 or 5 fresh blackberries (optional)
For the cake:
  1. Preheat the oven to 350 F degrees. Grease two 8'' round baking pans with butter, then set aside. Soak two bake-even strips, and wrap them around your cake pans for flat, evenly baked cakes (optional, but will save you from having to level your cake post-baking).
  2. With an electric mixer, mix the butter and sugar on medium speed until completely smooth, about 3-4 minutes. Reduce the speed to low, then add the eggs, one at a time. Add the buttermilk, vanilla extract, and mashed bananas then mix on medium speed until incorporated.
  3. In medium mixing bowl, whisk the baking soda, salt, cornstarch, and flour together. Slowly add the flour mixture to the wet mixture on medium-low speed. Mix until incorporated (careful not over mix).
  4. Evenly distribute the batter into the prepared pans. Bake for 35 to 40 minutes, or until a toothpick or knife inserted in the center comes out clean. Allow the cakes to rest in their pans on a wired rack for 30 minutes. Take them out of the pans and allow them to cool completely on a wire rack before frosting.
For the frosting:
  1. With an electric mixer, mix together the butter and the cream cheese on medium-high speed for 1-2 minutes, then medium speed for about 3-4 minutes. Add the vanilla extract, then mix on medium speed until incorporated. Stop once or twice to scrape down the sides of the bowl.
  2. Slowly add the powdered sugar and continue to mix on medium speed, until the frosting is fluffy and smooth.
For assembly:
  1. Fill a piping bag or gallon-size Ziploc bag with the frosting. Pipe a thick ring (about ¾ inch thick) of frosting around the circumference of one of the cooled cakes. Fill in the middle with frosting. With an offset spatula or knife, smooth out the frosting so that there's an even layer.
  2. Place the second cake layer on top of the first layer. Pipe a circle of pearls on top of the cake to create a scalloped edge, then fill in the middle with frosting. Using a knife or an offset spatula, smooth out the pearls towards the middle.
  3. If you're topping your cake with fresh flowers, wrap the stems with plastic wrap then insert the stems directly into the cake. Place the blackberries around the cake.
Recipe by Sprig and Flours at