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Banana cake


  • 4 ¼ cups AP

  • 1 ½ t baking soda

  • 1 t baking powder

  • 1 t salt

  • 1 ½ t cardamom

  • ½ t cinnamon

  • 1 lb butter

  • 2 cups brown sugar

  • 1 T + 1 t vanilla

  • 4 large eggs

  • 2 cups very ripe bananas

  • 2/3 cup sugar

  • ½ cup buttermilk


Butter the bottom and sides of 3 cake pans and then line each one with a parchment circle

Whisk the dry ingredients and then sift (AP through cinnamon)

Beat butter with brown sugar and vanilla until fluffy, scrape bottom and sides of the bowl

Add eggs, one at a time, scrape the bowl after every egg

Mix banana with the 2/3 cup sugar and let sit until banana releases its own juice. Add buttermilk

Add dry ingredients alternately with banana-buttermilk mixture


Peanut butter frosting

  • 8 oz butter (butter should be soft, but not too soft)

  • 1 ½ lbs cream cheese, at room temperature

  • ½ t salt

  • 2 cups peanut butter

  • 2 t vanilla

  • 3 packed cups powdered sugar, sifted

Beat the butter until soft, then add cream cheese and beat until mixture is creamy and has no lumps. Scrape the bottom and side of the bowl and beat again and add peanut butter

Add remaining ingredients and beat until smooth. Transfer to pastry bags











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