Banana Cake

Method #1 – Creaming Method

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease and line a deep 20cm round cake tin with baking (greaseproof) paper.
2. In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or in a large bowl if using electric beaters) cream together the butter and sugars until well combined and creamy in texture (approximately 3 minutes). Use a spatula to scrape down the sides of the bowl and if using a stand mixer, I like to scrape all the way to the bottom of the bowl (directly underneath the paddle) to make sure all the butter is incorporated.
4. Add the eggs, one by one, beating well after each egg.
5. Add the vanilla extract and banana and beat until combined.
6. Alternate mixing in the sifted flour mixture and buttermilk. Add a third of the sifted flour mixture and mix until just combined, then add half the buttermilk and mix until just combined and then repeat finishing with the remaining third of sifted flour. Be careful not to over-mix the batter.
7. Pour the batter into the prepared cake tin and smooth out the top.
8. Bake for 50 to 55 minutes or until a skewer comes out clean. Check the cake at the 30 minute mark and if the cake is browning too much then gently tent some foil over the cake tin and continue baking.
9. Cool in the tin on a wire rack for 10 minutes before carefully turning the cake out. Remove any baking paper and allow to cool completely on the wire rack.
10. Once cooled completely, top with cream cheese frosting (or other icing of your choice).
11. Enjoy!

Method #2 – Food processor

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease and line a deep 20cm round cake tin with baking (greaseproof) paper.
2. In a food processor, combine the butter, sugars, eggs, bananas and vanilla extract. Process until well combined and mixture is smooth. Add the buttermilk and process until just combined.
3. Add the flour, baking powder, baking soda and salt and pulse until just combined. Be careful not to over mix.
4. Pour the batter into the prepared cake tin and smooth out the top.
5. Bake for 50 to 55 minutes or until a skewer comes out clean. Check the cake at the 30 minute mark and if the cake is browning too much then gently tent some foil over the cake tin and continue baking.
6. Cool in the tin on a wire rack for 10 minutes before carefully turning the cake out. Remove any baking paper and allow to cool completely on the wire rack.
7. Once cooled completely, top with cream cheese frosting (or other icing of your choice).
8. Enjoy!

Fluffy Cream Cheese Frosting

1. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using electric beaters), beat the butter and cream cheese together until well-combined and creamy. 
2. Add the vanilla extract and salt and beat until combined. 
3. Add 1 cup of the icing sugar and beat well until combined with the cream cheese mixture.
4. Add the remaining 1 cup of icing sugar and beat on medium to high speed until the frosting is pale and fluffy (approximately 3 minutes). The consistency you want is that of freshly whipped cream.
5. The temperature of the ingredients can effect the consistency of the frosting. If the frosting is too thin, then you can add extra sifted icing sugar, a tablespoon at a time, until you get the correct consistency. If the frosting is too thick, then you can add milk (again, a tablespoon at a time) until you achieve the right consistency.
6. Use immediately. If not using it right away, store it in the refrigerator.
7. When ready to use, allow the frosting to come to room temperature and using the paddle attachment in a stand mixer or electric beaters, beat the frosting until fluffy again.