Favorite Banana Cake

This banana cake recipe is the best! It’s fluffy and moist, infused
with banana flavor, and so easy to make. Topped with luscious
cream cheese frosting, this banana cake will become your family’s
favorite. Recipe yields one 9″square or round cake; see final
recipe note on how to double this recipe for a large 9×13″ cake.

INGREDIENTS
Banana Cake
⅓ cup melted coconut oil or extra-virgin olive oil or high quality
vegetable oil*
½ cup honey or maple syrup
2 large eggs
1 cup mashed ripe bananas (about 2 ½ medium or 2 large
bananas)
¼ cup milk of choice or water
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup white whole wheat flour or regular whole wheat flour
¾ cup whole wheat pastry flour or all-purpose flour.

Totally optional: ½ cup mix-ins like chopped walnuts or pecans,

chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
2 tablespoons unsalted butter, softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract

INSTRUCTIONS
To make the cake: Preheat the oven to 350 degrees
Fahrenheit and grease a 9” square baker.
In a large bowl, beat the oil and honey together with a
whisk. Add the eggs and beat well, then whisking the mashed
bananas and milk. (If your coconut oil solidifies on contact with
cold ingredients, simply let the bowl rest in a warm place for a
few minutes, like on top of your stove, or warm it for 10 to
20 seconds in the microwave.)

Add the baking powder, baking soda, vanilla, salt and cinnamon,
and whisk to blend. Add both-flours, switch to a big spoon and
stir just until combined. Some lumps are ok! If you’re adding any
additional mix-ins, gently fold them in now.

Pour the batter into your greased baker. Bake for 30 to 34

minutes, or until a toothpick inserted into the center comes out
clean. Place the cake pan on a cooling rack and let the cake cool
completely before frosting.

To prepare the frosting: In a medium mixing bowl or the bowl of

a stand mixer, combine the softened cream cheese and butter.
Using a hand mixer or a stand mixer (or your own strength),
beat the cream cheese and butter together until fluffy. Add the
powdered sugar and vanilla and stir with a spoon until it is
incorporated (or else powdered sugar will fly everywhere), then
whip the frosting until it’s nice and fluffy.

To assemble, spread frosting evenly over the top of the cake,

then slice it and serve. This cake is best stored in refrigerator
for up to 4 days.