This banana berry cake is the real deal. We make many desserts in the Brooklyn Supper test kitchen, so it takes a lot for a new dessert to come waltzing in and make us take notice. But this cake did exactly that. It’s a simple, rustic banana cake that really allows the flavors of the blueberries and raspberries to shine. The cool tangy cream cheese frosting offsets the sweetness of the berries nicely, and the whole thing is moist and delicious. It also holds up well in the fridge so it’s a nice cake to make if you won’t be eating an entire cake at once. You don’t need a party or special occasion for this dessert, though it’s good enough for even the fanciest of summer fetes.
Banana Berry Cake (adapted from The Kitchn)
makes a single layer 9″ round cake
for the cake
6 tablespoons butter
3/4 cup raw sugar
2 eggs, room temperature
1/2 teaspoon vanilla
3/4 cup mashed banana
zest of 1 lemon
1 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup milk
1 cup mixed blueberries and raspberries, plus more for garnish
for the frosting
2 tablespoons butter, room temperature
4 oz. cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups confectioners sugar
Preheat the oven to 325 degrees. Liberally grease and flour a 9″ round cake pan (I used a spring form).
Using a beater and a large bowl, cream the butter until light and fluffy for several minutes. Add the sugar and cream for a few minutes more. Scrape down the sides, and add the eggs one at a time, switch mixer to low and add the vanilla, mashed banana, and zest. In another small bowl, combine the flour, baking soda, and salt. Fold half the flour mixture into the wet ingredients, half the milk, the remaining flour mixture, and then the remaining milk. Finally, fold in the berries.
Spoon into the prepared baking pan. Place pan n the oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake to a rack to cool completely–several hours or more, pop in the fridge if you are in a hurry.
Meanwhile, prepare the frosting. With mixer on high. beat the butter until creamy and then add the cream cheese. Next, fold in the vanilla and lemon juice. Finally, add the confectioners sugar and salt. Beat until smooth.
Spread the frosting on top on the cooled cake, and decorate with reserved berries. Cake will keep at room temperature for several hours, but wrap and refrigerate for any longer.