Why Make This Recipe
If you’re looking for a cake that brings comfort and joy, this banana cake is the answer. Moist, flavorful, and topped with creamy frosting, it is sure to please everyone. Whether it’s for a birthday, a family gathering, or just because, this cake is a perfect treat that highlights the natural sweetness of bananas.
How to Make The Best Banana Cake I’ve Ever Had
Ingredients
- 1 and 1/2 cups mashed bananas (about 4 medium or 3 large bananas)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups buttermilk, at room temperature
- 8 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Directions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
- Mash the bananas and set them aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a mixer, beat the softened butter until smooth. Add the granulated sugar and brown sugar, and beat until the mixture is creamy.
- Add the eggs and vanilla extract, then mix in the mashed bananas.
- Slowly alternate adding the dry ingredient mixture and the buttermilk to the batter. Mix just enough to combine without overmixing.
- Spread the batter evenly in the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, vanilla extract, and salt, mixing until well combined.
- Once the cake is completely cooled, frost it with the cream cheese frosting. Refrigerate for 30 minutes before serving.
- Store any leftovers in the refrigerator.
How to Serve The Best Banana Cake I’ve Ever Had
Serve this delicious banana cake at room temperature. It’s best enjoyed with your favorite cup of coffee or tea. Cut it into squares and share it with friends and family.
How to Store The Best Banana Cake I’ve Ever Had
Store any leftover banana cake in an airtight container in the refrigerator. It will stay fresh for up to a week. You can also freeze the unfrosted cake for longer storage. Just wrap it well in plastic wrap and aluminum foil, and it will last for up to three months.
Tips to Make The Best Banana Cake I’ve Ever Had
- Use ripe bananas for the best flavor. They should be brown and spotty.
- Make sure all your ingredients are at room temperature before baking.
- Don’t overmix the batter; this keeps the cake light and fluffy.
- If you prefer, you can add nuts or chocolate chips to the batter for extra flavor.
Variations
For a twist, you can add walnuts or pecans for crunch. You may also experiment with flavors by adding a teaspoon of espresso powder to the batter for a mocha banana flavor.
FAQs
Can I use frozen bananas?
Yes, frozen bananas work well. Just thaw them before mashing.
Can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend.
How can I make this cake healthier?
You can use whole wheat flour and reduce the amount of sugar to make it healthier.
Enjoy this delightful banana cake that will surely become a favorite in your home!
Banana Cake
Ingredients
For the Cake
- 1.5 cups mashed bananas (about 4 medium or 3 large bananas) Use ripe bananas for the best flavor.
- 3 cups all-purpose flour Can substitute for gluten-free flour blend.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cups unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar Can reduce for a healthier option.
- 0.5 cup packed light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1.5 cups buttermilk, at room temperature
For the Frosting
- 8 ounces full-fat brick cream cheese, softened Use while at room temperature.
- 0.5 cups unsalted butter, softened
- 3 cups confectioners' sugar, plus an extra 1/4 cup if needed Gradually add until desired sweetness.
- 1 teaspoon pure vanilla extract
- 0.125 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (177°C) and grease a 9x13-inch pan.
- Mash the bananas and set them aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a mixer, beat the softened butter until smooth. Add the granulated sugar and brown sugar, and beat until creamy.
- Add the eggs and vanilla extract, then mix in the mashed bananas.
- Slowly alternate adding the dry ingredient mixture and buttermilk to the batter, mixing just enough to combine.
Baking
- Spread the batter evenly in the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
Frosting
- Beat the softened cream cheese and butter together until smooth.
- Gradually add the confectioners' sugar, vanilla extract, and salt, mixing until well combined.
- Once the cake is completely cooled, frost it with the cream cheese frosting and refrigerate for 30 minutes before serving.