Banana Cake with Coconut Cream Cheese Frosting from Well Plated
Showing 3 out of 6 Steps
Bake 20 to 25 minutes, until cake tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then turn out onto a wire rack. Carefully peel off wax paper and set aside to cool completely.
In a large bowl, mash the bananas. Whisk in the eggs, granulated sugar, brown sugar, oil, and vanilla. In a separate bowl, combine the whole-wheat pastry flour, all-purpose 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. Divide batter evenly between the two pans.
Preheat oven to 375 degrees F. Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper.