Ingredients
- 1/2 cup smashed very ripe bananasabout 3 very large
- large eggs
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup can ola oil
- teaspoon vanilla extra ct
- cup all-purpose flour
- cup white whole wheat flouror additional all-purpose flour
- teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk
- ounce sreduced fat cream cheeseat room temperature
- tablespoon sunsalted butterat room temperature
- 3/4 cup spowdered sugar
- teaspoon svanilla extra ct
- 1/8 teaspoon almond extra ct
Instructions
- Preheat oven to 350°F. Generously coat a 9×13 inch pan with nonstick spray.
- In a large bowl, mash the bananas.
- Whisk in the eggs, granulated sugar, brown sugar, oil, and vanilla.
- In a separate medium bowl, combine the all purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the banana mixture and fold in by hand, just until combined.
- Gently stir in buttermilk. Fold in remaining dry ingredients, just until blended, being careful not to over mix.
- Pour into the prepared cake pan and smooth the top.
- Bake 30 to 35 minutes, until the top of the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Let cool completely (once the cake nears room temperature, you can pop it into the fridge to speed things along).
- While cake cools, prepare the frosting: In a large bowl or the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until smooth and creamy, about 2 minutes. Add the vanilla and almond extracts and then reduce the speed to low. Gradually add the powdered sugar, 1/4 cup at a time, beating just until combined.
- Once the cake has cooled completely, spread the frosting over the top. Refrigerate for 20 minutes to allow the frosting to set. Slice and serve.
