Ingredients
Scale
For the Cake:
- ⅓ cup evaporated cane sugar (actual amount may depend on the ripeness of your bananas)
- ¼ cup agave nectar
- ¼ cup unsalted butter, softened
- ½ cup mashed bananas (the riper the better)
- 2 eggs
- 2 teaspoons vanilla bean paste (or extract)
- ¾ cup whole wheat pastry flour
- ¾ cup all-purpose flour
- 1¾ teaspoons baking powder
- ¾ cup whole milk
For the Buttercream:
- ¼ cup butter, softened
- ½ cup mashed bananas
- ½ teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3–5 cups powdered sugar
- All-natural, all-organic food coloring, optional (I use these
)
Instructions
For the Cake:
- Preheat the oven to 350°F. Grease and flour three 2-cup oven-safe glass bowls (I used these
) and place on a baking sheet.
- Using an electric mixer, beat the sugar, agave, and butter together over medium speed for a couple minutes. Add in the bananas, eggs, and vanilla.
- Combine the flour and baking powder in a medium sized bowl.
- Alternate adding the dry mixture and the milk to the batter, beginning and ending with the dry mixture. Beat until just combined.
- Pour mixture into prepared bowls. Bake for 30-35 minutes.
- Once baking time is complete, transfer baking dishes to a wire rack to cool. Once completely cool, remove cakes from the baking dishes.
For the Buttercream:
- Cream together butter, banana, lemon juice, and vanilla. Slowly beat in powdered sugar, adding more as needed to make a spreadable, creamy buttercream. Stir in a the food coloring, if using. Frost the cakes once they are completely cool.