Ingredients

The following ingredients have 12 Servings
  • 1/3 cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • 1/4 cup milk of choice or water
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup white whole wheat flour or regular whole wheat flour
  • 3/4 cup whole wheat pastry flour or all-purpose flour
  • Totally optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
  • 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

Instruction

  • 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 together with a whisk. Add the eggs and beat well, then whisk in 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 the refrigerator for up to 4 days.