Simple Banana Cake Recipe

This homemade Banana Cake recipe is the best I’ve ever had. It’s moist, soft, and delicious. This cake is loaded with fresh banana flavour and slathered in a rich and tangy cream cheese frosting that everyone will enjoy. This delectable dessert is ideal for any occasion.

Simple Banana Cake Recipe

This banana cake recipe is unbelievably fluffy, moist, and rich. You won’t be able to get enough of this cake, which is bursting with banana, brown sugar, and cinnamon flavour, especially when paired with a luscious cream cheese frosting.

With just a few simple ingredients, you’ll have this banana cake ready in no time. It’s a simple cake that’s suitable for any occasion, from potlucks to birthdays. You’ll want to make this whenever you have ripe bananas! Do you want to make another banana-flavoured treat? Try my recipe for banana oatmeal cookies, chocolate chip banana bread, or banana pudding.

WHAT YOU WILL REQUIRE TO MAKE THIS BANANA CAKE RECIPE

WHAT YOU WILL REQUIRE TO MAKE THIS BANANA CAKE RECIPE

Ripe mashed bananas add a lot of sweetness, flavour, and moisture to the cake. The riper your bananas, the better.

MY OTHER COOKIES

Whole milk — this adds a lot of moisture and flavour to the cake.

Lemon juice — Adding lemon juice to milk creates buttermilk! It gives the banana cake a delicious tangy flavour.

Because the recipe contains salt, use unsalted butter to avoid the cake becoming too salty. Make sure the butter is soft enough that pressing your finger into it leaves a dent. It will be difficult to cream cold butter.

For this cake, I use a combination of white and light brown sugar. Brown sugar contributes to the cake remaining soft and moist.

Cream cheese — use full-fat cream cheese rather than the spreadable kind from a tub. The full-fat cream cheese gives the frosting a tangy flavour and a creamy texture. Bring the cream cheese to room temperature first, as cold cream cheese will result in lumpy frosting.

BANANA CAKE PREPAREATION

WHAT YOU WILL REQUIRE TO MAKE THIS BANANA CAKE RECIPE
  1. In a medium mixing bowl, combine the flour, cinnamon, baking soda, and salt. Whisk together the bananas, milk, and lemon juice in a small mixing bowl.
  2. In the mixing bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugars and beat on medium-high speed until light and fluffy.
WHAT YOU WILL REQUIRE TO MAKE THIS BANANA CAKE RECIPE

3. Beat in the eggs one at a time, until fully combined before adding the next. Stop and scrape down the bowl as needed. Mix in the vanilla extract.

4.With the mixer on low, slowly drizzle in some of the flour mixture.

WHAT YOU WILL REQUIRE TO MAKE THIS BANANA CAKE RECIPE

5. Alternate with the banana mixture, mixing just until combined. Pour the batter into the baking dish that has been prepared. Bake for 55 to 60 minutes, then remove from the oven and cool completely in the pan on a wire cooling rack.

6.In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and butter. On medium speed, beat until smooth and creamy, then add the vanilla and beat until combined. Gradually add the confectioners’ sugar while the mixer is on medium-low. Cover the top of the cooled banana cake with frosting.

WHAT YOU WILL REQUIRE TO MAKE THIS BANANA CAKE RECIPE

PRO SUGGESTIONS FOR MAKING THIS RECIPE

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  • A flour scale is highly recommended for the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before levelling it off with a knife. This method is the best for measuring flour without overfilling the measuring cup, which results in a heavy banana cake.
  • Tap the cake pan a few times on the counter to release any air bubbles and level out the batter in the pan for an even bake.
  • Bring the eggs to room temperature before incorporating them into the batter to ensure even mixing. If you forgot to take your eggs out of the fridge, you could quickly bring them out.
  • Overmixing the batter will cause the gluten to overdevelop, resulting in a tough cake.
WHAT YOU WILL REQUIRE TO MAKE THIS BANANA CAKE RECIPE

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QUESTIONS OFTEN ASKED

CAN I MAKE THIS CAKE AHEAD OF TIME?

Yes, this banana cake can be made ahead of time. You can keep it covered in the fridge for up to 4 days with the frosting. Allow the cake to return to room temperature before serving to soften the cream cheese frosting.

CAN I STORE THIS CAKE?

This cake is suitable for freezing! This banana cake can be frozen whole or sliced, frosted or unfrosted. Allow the cake to cool to room temperature before wrapping it tightly in plastic wrap and then tin foil to freeze. Keep for up to three months. When ready to eat, thaw overnight in the refrigerator, bring to room temperature, and frost if necessary before serving.

WHAT SHOULD I DO IF MY BANANAS ARE NOT RIPE?

If your bananas aren’t ripe enough to mash, bake them at 350°F for about 10 minutes, or until the skin blackens and the bananas are soft. Allow the bananas to cool slightly before peeling and mashing them.

If you have some nearly ripe bananas and some time, you can store them in a closed paper bag and let the ethylene they naturally emit ripen them faster.

IF YOU ENJOYED THIS RECIPE, TRY THESE!

Simple Banana Cake Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: 1 minuteRest time: 40 minutesTotal time: 1 minuteServings:12 servingsCalories:744 kcal Best Season:Summer

Description

This is the best Banana Cake recipe you’ll ever make! It’s moist, rich, and fluffy! It has a strong banana flavour and is suitable for any occasion.

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Coat a 13×9-inch cake pan with flour baking spray.
  2. Preheat the oven to 350°F. Coat a 13×9-inch cake pan with baking spray and flour.
  3. Add the butter and sugars to the bowl of a stand mixer fitted with a paddle attachment. 3 to 4 minutes on medium-high speed, until light and fluffy. Lower the speed to medium. Add the eggs one at a time, beating until fully combined before proceeding. Stop and scrape down the bowl as needed. Mix in the vanilla extract.
  4. With the mixer on low, add the flour mixture alternating with the banana mixture, just until incorporated. Pour the batter into the prepared baking pan.
  5. Bake for 55–60 minutes, or until a wooden pick inserted into the cake comes out clean. Allow cooling completely in the pan on a wire cooling rack.

Notes

  • A flour scale is highly recommended for the most accurate results. If you don’t have a scale, fluff your flour with a spoon before spooning it into your cups and levelling it with a knife. This method is the best for measuring flour without overfilling the measuring cup, which results in a heavy banana cake.
  • Tap the cake pan on the counter a few times to pop any air bubbles and level out the batter in the pan for an even bake.
  • Bring the eggs to room temperature before incorporating them into the batter to ensure even mixing. If you forgot to remove your eggs from the refrigerator ahead of time, you can quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
  • For frosting the cake, an offset spatula is ideal.
  • Overmixing the batter will cause the gluten to overdevelop, resulting in a tough cake.
Keywords:Banana Cake, cake recipe, chocolate cake recipe

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