banana cake recipe indulgent moist delight with creamy frosting
Introduction
Ever wondered why a humble banana cake can outshine a classic chocolate dessert? The secret lies in the balance of ripe fruit, buttery crumb, and a tangy cream cheese frosting that keeps the slice moist for days. With this banana cake recipe you’ll discover how a few pantry staples transform into a crowd‑pleasing centerpiece for brunch, birthday, or a casual coffee break.
We’ll walk through every step, from measuring flour with fruit cake precision to mastering the perfect frosting swirl. Ready to bake a cake that feels indulgent yet approachable? Let’s dive in.
Ingredients List
- 1.5 cups (345g) mashed ripe bananas – provides natural sweetness and moisture.
- 3 cups (375g) all-purpose flour – the structural backbone; can be swapped with whole‑wheat for a healthier twist.
- 1 cup (200g) granulated sugar and 1/2 cup (100g) brown sugar – a blend that adds depth and caramel notes.
- 1 cup (226g) unsalted butter, softened – room temperature butter yields a light, fluffy crumb.
- 3 large eggs – bind the batter and add richness.
- 1.5 cups (360ml) buttermilk – reacts with baking soda for lift; a buttermilk substitute like yogurt works too.
- 8 oz (226g) cream cheese, softened – the base for the tangy frosting.
- 2 teaspoons vanilla extract – enhances the banana aroma.
- 1 teaspoon baking powder and 1 teaspoon baking soda – leavening agents that create a tender crumb.
Timing
Prep Time: 30 mins
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Step‑by‑Step Instructions
Step 1: Prepare the pan and oven
Preheat your oven to 350°F (177°C). Grease a 9×13‑inch baking pan with a thin layer of butter or non‑stick spray. This ensures the cake releases easily after baking.
Step 2: Combine dry ingredients
In a medium bowl whisk together the flour, baking powder, baking soda, and a pinch of salt. Even distribution of leaveners is key to a uniform rise.
Step 3: Cream butter and sugars
Using a hand mixer, beat the softened butter with both granulated and brown sugars until the mixture turns light and fluffy, about 3–4 minutes. This aerates the batter for a softer texture.
Step 4: Incorporate eggs and vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, which deepens the banana flavor.
Step 5: Fold in bananas and alternate wet‑dry
Mix in the mashed bananas until just combined. Then add the flour mixture and buttermilk alternately, starting and ending with the flour. Stop mixing as soon as the batter is smooth to avoid over‑development of gluten.
Step 6: Bake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45 minutes, or until a toothpick inserted into the center exits clean. The cake should be golden and spring back lightly when pressed.
Step 7: Prepare the frosting
While the cake cools, beat the softened cream cheese with a tablespoon of butter, vanilla, and powdered sugar until smooth and spreadable. The frosting’s tang balances the sweet crumb.
Step 8: Finish and chill
Spread the frosting evenly over the cooled cake. Refrigerate for 30 minutes to set the frosting before slicing. This step also helps the flavors meld.
banana cake recipe indulgent moist delight with creamy frosting
Ingredients
Method
- Preheat oven to 350°F (177°C) and grease a 9×13‑inch pan.
- Whisk flour, baking powder, baking soda, and a pinch of salt together.
- Cream butter with both sugars until light, then add eggs one at a time followed by vanilla.
- Mix in mashed bananas, then alternately add flour mixture and buttermilk, mixing just until combined.
- Pour batter into the pan and bake 45 minutes, or until a toothpick exits clean.
- While the cake cools, beat cream cheese, butter, vanilla, and powdered sugar into a smooth frosting; spread over cooled cake and chill 30 minutes before serving.
Nutritional Information
Per serving (12 servings total):
- Calories: 618
- Carbohydrate 88g
- Protein: 8g
- Fat: 28g
- Saturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 52mg
- Sodium: 100mg
- Sugar: 55g
- Unsaturated Fat: 10g
Healthier Alternatives for the Recipe
- Swap half the all‑purpose flour with oat flour for extra fiber.
- Replace half the granulated sugar with a natural fruit cake like stevia or monk fruit for lower sugar.
- Use Greek yogurt instead of butter for a protein boost and reduced saturated fat.
- Choose low‑fat cream cheese or blend with ricotta for a lighter frosting.
- Incorporate toasted pecans into the batter for healthy fats and crunch.
Serving Suggestions
- Serve a slice with a dollop of whipped cream and fresh banana slices.
- Pair the cake with a cup of french press coffee for a morning treat.
- Top with a drizzle of caramel sauce and a sprinkle of toasted pecans for an elegant brunch.
- For a kid‑friendly twist, add a side of vanilla ice cream.
Common Mistakes to Avoid
- Overmixing the batter – stop once ingredients are just combined.
- Using cold butter – it should be soft to cream properly with the sugars.
- Skipping the cooling step before frosting – a warm cake melts the frosting.
- Measuring flour by scooping – spoon and level for accurate amounts.
- Leaving the cake in the pan too long after baking – it can become soggy.
Storing Tips for the Recipe
- Cover the frosted cake loosely with foil and refrigerate for up to 4 days.
- For longer storage, freeze individual slices wrapped in plastic and a foil layer; thaw at room temperature before serving.
- Keep the frosting in an airtight container if you plan to frost later.
- Allow the cake to come to room temperature before slicing for cleaner cuts.
Conclusion
This banana cake recipe delivers a buttery, super‑moist crumb topped with a tangy cream cheese frosting that’s hard to resist. By following the step‑by‑step guide, you’ll avoid common pitfalls and create a cake that stays fresh for days. Try the healthier swaps, experiment with toasted pecans, or serve it alongside french press coffee for a delightful finish. Share your results in the comments, and explore more fruit‑focused desserts using the link fruit cake. Happy baking!
FAQs
Can I use overripe bananas? Yesri bananas sweetness.
What is a good buttermilk substitute? Mix 1.5 cups milk with 1 tablespoon lemon juice and let sit 5 minutes.
How long can I freeze the cake? Up to 2 months when wrapped tightly.
Is this recipe gluten‑free? No, but you can replace all‑purpose flour with a gluten‑free blend.
Can I make mini cakes instead of a sheet? Yes, bake in 12‑cup muffin tins for 20‑25 minutes.
