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I am finally getting around to sharing the banana cake recipe I tried. This is hands down a winning recipe and the best banana cake I have ever had! My grandma was a huge cake and bread lover, so I grew up loving these types of easy cake recipes. Honestly, anything with bananas she loved to try to make or bake, and I think it’s the same for me.
When I have company, I know I can bake goodies, sweets, and easy cakes like this because they will be gobbled up. If you have a smaller group, you can always freeze your cake leftovers for later. Just sayin’, it will be perfect for when the sweet tooth hits you.
Banana Cake
It is to make a banana cake at home.
This banana cake is so tasty, there is just enough banana in it to give it a wonderful flavor. If you read my blog already, you might remember me saying the temperature was one major thing I needed to change from the original recipe. (cookbook review and more photos of cake) I have even checked other recipes and found the temperature I increased the temperature to and finished baking it at. Below you will find some more notes about baking this cake recipe.
If you like today’s recipe, you might like to try our Banana Bread recipe or Banana Bread with Blueberries. You might like this banana cake recipe, which is so easy.
You can use the topping from the other recipe or make a homemade cream cheese frosting, or buy a good cream cheese frosting.
Banana Cake Recipe
Recipe Notes:
After making this recipe, I would adjust the temperature to 350°F to start and watch timing at the end, testing with a toothpick or clean knife.
Continue to check on the cake during the last part of the bake as stated in recipe notes.
Make a banana cake at home. This banana cake is so tasty, there is just enough banana in it to give it a wonderful flavor. No extract is needed. This is a large banana cake that can serve up to 16 people!
Prep Time15 minutes
Cook Time1 hour20 minutes
Total Time1 hour35 minutes
Ingredients
1-1/2 cup bananas about 3-4 mashed bananas
2 tsp. lemon juice
12 tbsp. butter = to 3/4 cup softened
2 cups of sugar
2 tsp. pure vanilla extract
3 eggs large
2 cups all-purpose flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1- 1/2 cup buttermilk OR make homemade buttermilk - see notes
Frosting
1/4 cup of softened butter
4 ounces of cream cheese (softened)
1-1/2 cups powdered sugar
1 tsp. vanilla
omitted salt
Instructions
preheat oven to 350 degrees
prep your 13 x 9 size baking pan with non stick spray and a light coat of flour shake out excess set to side
combine all dry ingredients and set to side; 2 cups flour, 1- 1/2 tsp. baking soda, 1/4 tsp. salt. Gently whisk flour mixture and set to side until needed.
make buttermilk and set to side
mash bananas and set to side
In your mixer or large mixing bowl. Cream your butter and sugar then add eggs and vanilla. Mix until blended.
Now add these to your blended mixture in your larger mixing bowl; Alternately add flour mixture and buttermilk mixture to your large bowl while stirring. Do this on a low speed if using a mixer, and occasionally you might need to scrape the sides of the bowl (stop mixer when doing this). Repeat steps until gone. Do not over mix.
Next add your mashed bananas, after stirring them in pour the mixture into your prepared baking pan.
Bake until a toothpick (or knife) comes clean. Time will vary by type of pan or altitude. I recommend checking at 45 minutes and every 15 min. until done.
Take cake from oven. Let cool in baking pan.
Make a cream cheese frosting or purchase one to top your banana cake, after it is cooled.
Cut when ready to serve and put slices on to your dessert plates.
For the frosting - Mix together ingredients (softened butter and cream cheese) vanilla, powdered sugar until fully creamed.
Then spread onto the top of your cooled cake.
Notes
Baking Notes
The original recipe used a tin or aluminum baking pan and the temperature was 325 degrees.
For ceramic baking pans, glass baking pans - Bake until a toothpick (or knife) comes clean.
Time will vary by type of pan or altitude.
I recommend checking at 45 minutes and every 15 min. until done.
I also think a glass baking dish will take less time since this is a large cake.
How to make homemade buttermilk
In a measuring cup or bowl measuring 1 1/2 cup milk + 1 tbsp. white vinegar mix and set for 10 minutes.
I didn’t want a huge amount of frosting. Use the full amount if you like it thick and creamy.
(the recipe calls for 8 ounces of cream cheese, half a cup of soft butter, 3-1/2 cups of powdered sugar, and 1 tsp. vanilla, plus a pinch of salt)
1/4 cup of softened butter
4 ounces of cream cheese (softened)
1-1/2 cups powdered sugar
1 tsp. vanilla
omitted salt
Mix until fully creamed, then spread onto the top of your cooled cake. Either way you pick, to make the frosting will have a lovely frosting for your cake.
Typically, a cake will keep on the counter 2-3 days and 5-6 days in the fridge.
Tips For Freezing Cakes
To freeze unfrosted cakes, place the cooled cake in a freezer-style resealable plastic bag and seal it. Freeze up to 3 months. When ready to serve, remove the cake from the bag and place it on a serving plate. Let stand at room temperature 1 to 2 hours. Frost as desired.
To freeze frosted cakes, place them on parchment paper or a wax paper-lined tray in the freezer for 1 hour, or until the frosting is frozen. Place in a freezer-style resealable plastic bag; place in an airtight container. Freeze up to 3 months.
See tips for serving and more tips for freezing baked goods from the reference.
You might also like to try our strawberry banana bread recipe. Today’s recipe is perfect for parties, socials, birthdays, and even as an Easter cake if you are looking for an alternative to carrot cake. If you are looking for a smaller cake, try this snack cake. It’s not my recipe, but it is one on my list to try. If you make our recipe, remember you can freeze leftovers and don’t have to ice it.
