Remember when I told you about the finest Best Cake Banana Recipe I’d ever eaten? I had a lot of fun obsessing about it at family gatherings.
My cousin cooked it, and I tracked her down like a dessert stalker and proceeded to chat to her for 35 minutes straight about cream cheese frosting and spotted bananas.
What? You don’t do that at parties, do you?
It was the moistest cake I’d ever had. Moist on the back of your fork. Sinking the ideal cream cheese icing, both sweet and sour, into the top of the cake made it moister. Sweet without being overbearing. Mega banana taste, definitely more banana flavor than any banana bread I’ve ever had. Because the butter and sugars were creamed together, the cake was very buttery and cakey. Extremely rich and sumptuous.
The banana cake was substantial but not overpowering. If that makes sense. (This is coming from the person who complains about rotten bananas on social occasions, but bears with me.) The crumb was quite soft, yet it was tightly packed. When you took a forkful of the cake, it did not crumble.
She informed me that every time she prepares this cake, it turns out perfectly. And such perfection, she informed me, is reinforced when everyone who eats a slice begs her for the recipe. It is without a doubt the greatest banana cake I’ve ever tasted.
I’ve been thinking about it ever since. banana bread.
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Making a Banana Cake
The recipe begins with three mashed bananas (above). Now, check to see whether those bananas are nice and spotty. The bananas seen above are ideal (and just what you need for banana bread). More brown specks indicate a sweeter, more banana-like taste. Your cake will be grateful. I just mash the bananas in the same mixer that I use to cream the butter and sugars. Beat the bananas for a minute on high speed before transferring to another bowl. I don’t even wash the mixing bowl– I simply toss in the butter and begin creaming!
Without it, the cake would not be what it is! The acid in buttermilk is also required to assist the baking soda in its work. Because I rarely have buttermilk on hand, I always sour whole milk instead. 1 1/2 cups buttermilk is required for this recipe. If you don’t have buttermilk on hand, use 1 Tablespoon fresh lemon juice or white vinegar. Fill a liquid measuring cup halfway with water. Then add enough whole milk to make 1 and 1/2 cups. Stir everything together, set aside for 5 minutes, and then use in the recipe. When making the cake, I recommend using whole milk to keep it extra creamy. Best Cake Banana Recipe!
There’s also a generous amount of cream cheese icing. When you start slathering it on the cake, you’ll undoubtedly think to yourself, “Sally, this is much too much frosting!” But it isn’t. You’re looking for a really thick layer. It’s critical.
I’ve never had a better banana cake. We liked it so much that we made a chocolate marble banana Bundt cake out of it. Please let me know if you try it!
Best Cake Banana Recipe
This is without a doubt the finest banana cake I’ve ever tasted! It’s really delicious and flavorful, with cream cheese icing, banana, brown sugar, and cinnamon.
Cream Cheese Frosting
- Preheat the oven to 350°F (177°C) and lightly oil a 913-inch baking pan.
- Make the cake as follows: The bananas should be mashed. Normally, I just use my mixer for this! Set aside the mashed bananas.
- Combine the flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Place aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed for 1 minute, or until smooth and creamy.
- Add both sugars and cream together for 2 minutes at high speed.
- As required, use a rubber spatula to scrape along the sides and up the bottom of the bowl.
- Combine the eggs and vanilla extract in a mixing bowl. Mix on medium-high until mixed, then add the mashed bananas.
- As required, scrape along the sides and up the bottom of the basin.
- Add the dry ingredients in three additions, alternating with the buttermilk, and mixing each addition just until combined. Avoid overmixing.
- The batter will be a little thick, with a few lumps acceptable.
- Spread the batter evenly in the prepared pan. 45-50 minutes in the oven Baking times differ, so keep a close check on yours.
- When a toothpick pushed into the middle of the cake comes out clean, the cake is done.
- If the top of the cake is browning too soon in the oven, cover it loosely with aluminum foil.
- Remove the cake from the oven and place it on a wire rack to cool. Allow cooling completely before using.
- I normally put it in the refrigerator after about 45 minutes to speed things up.
- To make the frosting, in a large mixing bowl, beat the cream cheese and butter together on high speed with a handheld or stand mixer fitted with a paddle or whisk attachment until smooth and creamy.
- 3 cups confectioners’ sugar, vanilla extract, and salt Beat for 30 seconds on low speed, then switch to high speed and beat for 2 minutes.
- If you want the frosting to be thicker, add an additional 1/4 cup confectioners sugar (I add it). Spread the icing evenly over the cooled cake.
- Allow for 30 minutes in the refrigerator before serving. This helps to harden the frosting and makes it simpler to cut.
- Refrigerate the leftover cake for 5 days, carefully wrapped in plastic wrap.
- Make-Ahead and Freeze Step to follow: Prepare the cake till step 6. Refrigerate the cake for up to 2 days or freeze for up to 3 months. Allow it to come to room temperature before making the frosting, icing, and serving. Cake, frosted or unfrosted, freezes well for up to 3 months. Thaw in the refrigerator overnight, bring to room temperature, then frost if desired, and serve.
- Buttermilk: This recipe calls for buttermilk. If necessary, you can manufacture your own homemade buttermilk. In a liquid measuring cup, combine 1 tablespoon of white vinegar or lemon juice. Then, in the same measuring cup, add enough room temperature whole milk to make 1 1/2 cups. (In a pinch, reduced-fat or non-dairy milk can be substituted for the soured milk, but the cake will not be as moist or rich.) Allow it to rest for 5 minutes after stirring. The created “buttermilk” will have been curdled little and will be ready to use in the method.
- Cupcakes: I’ve had a few inquiries about making this cake into cupcakes. Fill the cupcake liners halfway and bake for 20-22 minutes for around 2 dozen cupcakes. The oven temperature remained constant.
- Bundt Cake: This mixture may be baked in a 10-12 cup Bundt pan. Bake for 60-70 minutes, giving or taking a few minutes. To test for doneness, use a toothpick. The oven temperature remained constant.
- Layer Cake: I make my banana layer cake using this recipe. If you wish to create a two-layer cake, divide the batter between two prepared 9-inch cake pans and bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean.
- Amount Per Serving
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 10g50%
- Cholesterol 122mg41%
- Sodium 34mg2%
- Total Carbohydrate 41g14%
- Sugars 22g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.