The Best Banana Cake Recipe In the World
Light and fluffy banana cake covered with whipped brown sugar buttercream is the world’s best banana cake you ever tasted. The best way to use up any old bananas. This banana cake is one of the best ways to use up any old bananas you have sitting around. The ones that have turned spotty and you can smell them from the other room, are the ones you want to use for this cake. As they are so ripe they have incredible flavor and sweetness for baking that newer bananas just don’t have.
The Best Banana Cake
It’s no mystery that bananas are almost if not higher for baking than they are for consuming. With Banana Bread being truly one of my maximum popular recipes I recognize that a variety of you accept it as true with me! No rely the satisfactory intentions I normally become with a few bananas on the forestall of the week that may be a little spotty. All I definitely do is throw them within the freezer so I recognize I’ve continually passed bananas available for baking and nice of all they’re not being wasted.
|The Best Banana Cake|
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total time: 1 hrs 10 mins
- Course: Baking
- Servings: 12 Slices
- Keyword: Banan Cake
- Author: Allrecipesweb team
EQUIPMENT FOR THIS RECIPE
Stand Mixer or Hand Mixer
The butter and sugar desire to be creamed together for this recipe. You can do this with the aid of a hand however it does take quite a few minutes so the usage of a machine receives the activity accomplished a lot faster and simpler.
Measuring Cups or Digital Scale
To measure the components for this recipe measuring cups or a virtual scale can be used. I even have given the quantities for each as unique human beings have special options.
An 8″ or 20cm cake pan or two 6″ cake pans may be used for this recipe. If you’re the use of an eight″ you’ll need to slice the cake via the middle to make a layer cake or double the recipe.
To practice the buttercream to the cake an offset spatula makes this process so clean!
BANANA CAKE RECIPE
- 113g | ½ Cup | 1 Stick Butter
- ½ Teaspoon Cinnamon
- ½ Teaspoon Salt
- 125ml | ½ Cup of Milk
- 300g | 1 1/2 Cups Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Essence
- 3 Large Bananas
- 250g | 2 Cups Flour
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Baking Soda
Step 1. In a medium-sized mixing bowl add the room temperature butter and sugar. Use a whisk or wooden spoon to mix together the ingredients until well combined, this should only take a minute or so.
Step 2. Next is two medium-sized free-range eggs. Crack them in one at a time, beating the mixture in between each addition so the eggs are fully incorporated. Lastly, add a splash of vanilla and set the mixing bowl to the side.
Step 3. Now, you can use the bananas, break them in half, bruises and all, and add to the bowl. Use a fork to mash the bananas until they turn creamy. You can leave them a little lumpy if you would like, you’ll end up with pieces of banana in the cake, or mash them until smooth so they’ll fully incorporate into the batter. Add the mashed bananas to the wet ingredients and mix together until well combined.
Step 4. Before getting started on the dry ingredients measure out half a cup of milk and add in a teaspoon of lemon juice. Leave it to sit for 5-10 minutes while you measure out the dry ingredients. Place a sieve over the mixing bowl and measure out the dry ingredients, the flour, baking soda, cinnamon, and salt.
Step 5. Sieve the ingredients into the mixing bowl and use a wooden spoon to fold through. Pour in the milk mixture and continue folding the cake batter together until just combined. Stop mixing as soon as you can no longer see and dry flour.
Step 6. Pour the batter into a lined and greased cake tin and bake in a 180C or 350F oven for 50-60 minutes or until the cake is fully cooked and a skewer comes out clean. Leave to cool in the tin for 5-10 minutes before transferring to a wire rack.
While the cake is cooling get started on the brown sugar buttercream.
This buttercream has a caramel undertone from the brown sugar, and a hint of cinnamon that works really well with a banana cake but you can also use chocolate, lemon, passionfruit, or cream cheese icing. All work really well.
In a bowl of a stand mixer or a large bowl if you are using a hand mixer add in the room temperature butter. Mix on medium to high speed for about 5 minutes until the butter is light and pale.
Add in the brown sugar, cinnamon, and a splash of vanilla and mix together until combined. Slowly add the icing sugar in thirds, scraping down the bowl in between, until fully incorporated.
You should end up with a light, fluffy and creamy buttercream. If your buttercream is too stiff add a splash of milk to thin it out. Cover the cooled cake in the buttercream.
Decorate the cake with fresh flowers, or chopped walnuts, or leave it to speak for itself.
How to make the best banana recipe
- In a medium-sized blending, a bowl combines the butter and sugar.
- Add the eggs separately, beating in between every addition as well as the vanilla essence.
- Mash the bananas until clean in a small bowl and add to the sugar mixture. Mix together until well combined.
- Stir together the milk and lemon juice and set to the aspect.
- Sieve in the dry elements.
- Pour within the milk aggregate and fold together the cake batter.
- Pour into a 350F oven for 50-60 mins or until cooked through.
- Cool the cake within the tin for five-10 mins before transferring it to a twine rack.
To Make Buttercream
- To make the buttercream area the butter into the bowl of a stand mixer or a mixing bowl if you are using a hand mixer. Beat the butter for 4-5 mins till light and fluffy.
- Add the brown sugar, cinnamon, and vanilla essence to the butter and beat to combine.
- Slowly upload the icing sugar, scraping down the bowl some instances, until properly combined.
- Spread the buttercream onto the cooled cake.
Common Questions about this Banana Cake Recipe
Do I have to make a layer of cake?
Nope surely not, completely as much as you. This recipe makes one 8″ cake that you can reduce through the middle to make a layer cake or two 6″ cakes to make a layer cake. To make a general cake simply beautify the cake with the buttercream without slicing it in half.
How do I store the cake?
The banana cake will live sparkling for about 3 days however like with all baking it’s miles higher the day you bake it. Keep it in a hermetic container at room temperature, there is no need to keep it within the fridge.
Do I have to use the brown sugar buttercream?
I love the brown sugar buttercream but you can make a simple chocolate, lemon, or cream cheese frosting that would work perfectly with this cake also.
- Make sure to use old bananas that are spotty. These are overripe, which means they are sweeter and stronger in flavor.
- To make a layer cake double the cake recipe and bake in two cake tins. Spread the buttercream in between the cake layers and cover the outside.
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