3 Large ripe bananas
¼ canola or vegetable oil
¼ cup salted butter melted and cooled for at LEAST 5 minutes
½ cup sugar
½ cup tightly packed light brown sugar
2 large eggs
2 tablespoons vanilla extract
2 cups all-purpose flour
1 package vanilla pudding or banana pudding
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup buttermilk
2 tablespoons cinnamon (optional)
1 tablespoon powdered clove (optional)
FUN FACT: I did not have buttermilk or the means to go to the store and buy buttermilk, but I found out that you can make it at home if you have these two ingredients:
White Vinegar and Milk
Buttermilk Recipe:
1 Tablespoon White Vinegar
1 Cup Milk
I ended up having to use 2 tablespoons of White Vinegar, but this is totally up to you. Wait about 5 minutes or until it starts to curdle. This will give it the buttermilk-like texture and taste.
Instructions: 1. Preheat oven to 425 degrees and line the cake pans (I used two 6 inch cake tins)
*So, I don’t separate my ingredients because I don’t believe in that because it all comes together in the end anyways especially for a cake* But if you are one of those people I will list what you have to do.
2. Place peeled bananas in a large bowl and use a fork or a potato masher to mash them. (I just threw them *peeled of course* into the kitchen aide mixer)
3. Add canola oil and the melted butter and stir well
4. In the same bowl as the bananas, add the eggs, vanilla extract, and the buttermilk and place to the side.
5. Stir in the sugars along with the cinnamon and clove until they are well blended together
6. In a separate bowl, *again not my style* Whisk together the dry ingredients. This includes the flour, baking powder, and the sugar and cinnamon and clove.
7. Add all the ingredients together. It says to not over mix the batter, but I found that it really doesn’t matter.
8. Portion the batter into the pans filling each around ¾ of the way full. Then, place into the oven.
Now, when it was done, I ended up cutting off the top of one of the cakes and made a crumbled topping. I will include that at the end.
After the cake has cooled, you can then frost it with an AMAZING cream cheese frosting. Now, I added Cinnamon Sugar to the frosting to give it some kick.
Cream Cheese Frosting:
½ cup or a legit stick of salted butter SOFTENED not melted.
8oz cream cheese (Now I was advised to not use the whipped and I did anyway and it worked out fine)
1 teaspoon vanilla extract
4 cups powdered sugar
Mix it all together and make sure it looks whipped and that is it!
Now, for the crumble!
Being that I cut off on top of the cake to make sure that we had a perfect frosting layer, I took that top, placed it in a zip lock bag, and made it into smaller pieces. When I was done “crumbling” it, I took some aluminum foil and made a small bowl to place in the air fryer.
So, in steps;
Preheat oven to 250 degree or Air Fryer
Slice the top of one of the cakes off and place into a zip lock bag.
Crumble the top of the cake in the zip lock bag until it is in smaller pieces
When you are done make a semi bowl out of aluminum foil or if you’re using the oven a small aluminum or tin container and spray it or line it with oil (canola or veggie oil)
Place the crumbles into said tin or aluminum bowl and place into the oven or air fryer for anywhere between 5-10 minutes (your discretion)
When finished, let cool off and then place on top of the cake.
