Easy Moist Banana Cake Recipe

Isn’t it wild how ripe bananas seem to go well with everything? I always had this gut feeling (even before I tried the recipe) that they’d work wonders in a cake.

And you know what? I was totally spot on! My banana cake is super moist and packed with flavor that sticks around. And when I add the perfect cream cheese frosting or glaze on top, well, it literally turns into a dessert nirvana.

Why Banana Cake Frosting Cream Cheese Recipe Has Us So Obsessed

• Mashed bananas are nature’s secret ingredient for that sweet, fluffy texture. And let me tell you, those brown spots on the overripe bananas are total flavor bombs! Many bakers I know swear by them. You can jazz up the base recipe with nuts, mini chocolate chips, or dried fruit – whatever floats your boat.
• It’s a classic staple affair – super easy on the wallet and even easier for beginner bakers, the kind of dessert you can bring to any occasion, be it a chill afternoon hangout, a birthday bash, or a potluck. Nothing too fancy, but always hits the right spot!
• Options are endless when it comes to servings: top it with a scoop of vanilla ice cream, drizzle some glaze over it, or just enjoy it plain. And there’s nothing quite like pairing a banana cake, bread, or cream pie with a hot cup of coffee for that extra cozy feel. That’s what I call a classic move!

7 Steps For Basic Recipes For Banana Cake

Cake

Step 1.

All right, first things first: preheat your oven to 350°F and grease up a pan. I use the 9×13-inch size, but if you can’t get your hands on it, any other sizes should do, as long as you adjust the ingredients accordingly. Now, let’s get baking!

Start by mashing up the bananas (I find my regular mixer does the job perfectly). Once they’re all mashed up, set them aside.

Step 2.

Next up, grab a bowl and whisk together cake flour, baking soda, baking powder, salt, and cinnamon. Set that bowl aside for now.

Now, onto the butter! If you’re using a stand or handheld mixer, beat your butter at high speed ’til it’s all creamy – it usually takes me about a minute. Then, throw in both sugars and keep it going for another 2 minutes ’til they’re all mixed in. Don’t forget to scrape the bowl’s sides and bottom if necessary.

Step 3.

Time to crack in those eggs and add some vanilla! Beat them in at medium-high until everything’s creamy, then toss in those mashed bananas and give it all another good mix.

Now, we’re gonna slowly add in our dry ingredients (from Step 2), alternating with buttermilk. Mix each batch until it’s just combined – no need to overdo it. The batter might be a bit thick, and it’s totally fine if you see a lump or two in there.

Step 4.

Pour the batter into your pan and pop it into the oven. It usually takes about 45 to 50 minutes to bake, but keep a close eye on the cake for good measure—my oven is obviously no twin to yours! You’re good to go once a toothpick poked into the middle comes out mostly clean.

Step 5. 

When it’s all done, take the cake out of your oven and let it cool on the wire rack. After 45 minutes or so, I like to put it in the fridge to speed up the cooling. And that’s it! 

Frosting

Step 6.

Grab a big ol’ bowl and your trusty stand or handheld mixer. Throw in your cream cheese along with butter, then crank up to high speed ’til it’s all nice and smooth. 

Now, toss in confectioners’ sugar (3 cups), salt, and vanilla. Give it a whirl on low for about 30 secs, then crank it back up to high for another solid 2 minutes.

Feeling like it should be thicker? No problem! I usually just add some extra confectioners’ sugar (¼ cup should do).

Step 7.

Now that the frosting is all whipped up, spread it onto your cooled cake! Pop the whole thing into the fridge for about 30 minutes before digging in. Trust me, as your frosting settles after this little cooling session, slicing up the cake will be a breeze.

Enjoy your amazing dessert!

Extra Notes To Make Banana Cake

1. Before your banana cake adventure, ensure your ingredients (especially the butter and eggs) are at room temperature.

2. Never, and I said NEVER, skip the buttermilk! You need its acidity for the magic to happen. If you’re out of buttermilk, a milk AND lemon juice mixture can swoop in to save the day; substituting with cream or milk will never give you the same result.

3. Once your moist cake is frosted and ready to roll, refrigerate it in an airtight container. It’ll stay fresh and tasty for about four days! 

4. Oh, and here’s my trick: if you end up with leftovers or want to prep in advance, you can freeze the unfrosted cake for about three months. 

Just cover it snugly in plastic foil and pop it in the freezer. When you’re ready to dig in, thaw it in the fridge overnight and spread on some fresh frosting before digging in. Voila!

FAQs

Why Is The Cake So Oily?

There could be a few culprits at play!

First, watch out for using too many bananas. It might seem like a good idea to toss in a bunch of ripe ones, but if they are on the larger side, your sheet cake will become overly wet. Always mash those bananas and measure them out properly before adding them in!

Stir your wet ingredients well, especially when blending in the butter and bananas. And when combining them with dry ingredients, don’t go overboard with your mixing. Too much action here is the formula to disaster!

Why Does My Cake Sink So Badly?

There must be some mixing mishaps: either overdoing it or not getting things mixed up enough will send your snack cake straight to the bottom. Also, keep an eye on your baking time; if the cake’s not fully cooked, it will inevitably collapse once cooled down. 

And hey, don’t forget to check the expiration dates on your baking soda and baking powder. Are they past their prime or not stored properly? No wonder they can’t even do their rising job properly! Keep them cool and dry, and always give them a once-over before getting started.

Have fun with my recipes with baking!

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