Easter Banana Cake


I was invited to join my friend and her family this Easter and I offered to provide the dessert. I had two recipes in mind, one being this two-layer banana cake with penuche frosting. I modified it slightly to incorporate my friend’s maple syrup, which we spent hours cooking down the previous day.


The toughest part with this cake was waiting several hours before tasting it. I typically prefer testing recipes before sharing them with a large group of people, but I rolled the baking dice and odds were in my favor. It was a hit!


– 1 c sugar
– 1/2 c maple syrup
– 1/2 c butter, room temperature
– 2 eggs, separated
– 2 bananas, mashed
– 1/2 c buttermilk
– 1 2/3 c white flour
– 1 tsp baking soda
– 1/4 tsp baking powder
– 1/2 tsp salt
– chopped walnuts and dehydrated banana for garnish

1. Heat the oven to 350F
2. In a mixer, cream the butter and sugar. Next, add the following ingredients one at a time until they’re incorporated: maple syrup, egg yolks, bananas, and buttermilk
3. In a separate bowl, whisk the dry ingredients. Add to the wet mixture
4. Beat the egg whites until soft peaks form, and fold into the batter
5. Spray an 8″ or 9″ cake pan with cooking spray. Bake for 20-30 minutes, until toothpick comes out clean

Penuche Frosting

– 1/2 c butter
– 1/4 c milk
– 1 c light brown sugar
– 2 c powdered sugar

1. Melt the butter and brown sugar in a pan for 2 minutes, stir continuously
2. Add the milk and bring to a boil. Continue stirring. Remove from heat and let cool until lukewarm
3. In a mixer, slowly add powdered sugar to the butter/sugar mixture
4. This batch of frosting just covered the cake. Using garnish helped for spots that weren’t as thick as I’d have liked



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