Ugandan Banana Cake with Coconut Sugar

Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
2. Mash the bananas in a small bowl until completely smooth with no large lumps.
3. Whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl; set aside.
4. In a large bowl, cream together the 115g softened butter, neutral oil, and coconut sugar using a hand mixer on medium speed until light and airy.
5. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6. Gradually add the flour mixture in three parts, alternating with the low-fat buttermilk, beginning and ending with the flour.
7. Gently fold in the mashed bananas using a spatula until just combined.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 75 to 90 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Whip together the low-fat cream cheese, 30g softened butter, powdered sugar, and lemon juice until smooth.
12. Spread the frosting evenly over the completely cooled cake.