Indulge in a slice of heaven with the most delicious Banana Cake. Made with ripe bananas and a creamy cream cheese frosting, it’s the perfect dessert for any occasion. Easy to make and sure to impress, this recipe is a must-try for any home cook.
Are you looking for a delicious and easy dessert that is sure to please any crowd? Look no further than this amazing Banana Cake recipe! Made with ripe bananas, cinnamon, and a creamy cream cheese frosting, this cake is the perfect dessert for any occasion. Whether you’re looking to impress guests at a special event or just want to treat your family to something sweet, this recipe is sure to be a hit. It’s easy to make, uses simple ingredients and it’s the perfect way to use up those ripe bananas. Trust us, one bite and you’ll be hooked!
Be sure to use ripe bananas for the best flavor and texture. When selecting bananas for this recipe, look for bananas that are mostly yellow with brown spots. These bananas are the sweetest and will give the best flavor to your cake. They will also be the most moist and easy to mash, which is important for the texture of the cake.
How to Ripen Bananas Fast
If you find that your bananas are not ripe enough, you can place them in a brown paper bag with an apple or a banana, seal the bag and let it sit at room temperature for a day or two. This will speed up the ripening process and make the bananas easier to mash.
Mashing the bananas is an important step in this recipe as it helps to create the perfect texture for the cake. To mash the bananas, you will need to use a potato masher or the back of a fork. Start by peeling the bananas and breaking them into smaller chunks. Then, place the chunks in a medium bowl and use the potato masher or the back of a fork to mash the bananas until they are mostly smooth with a few small lumps remaining. Be sure not to over-mash the bananas, as this can lead to a gummy texture in the cake. The mashed bananas should have a thick, creamy consistency.
Can I Make This Without a Stand Mixer?
If you don’t have a stand mixer, you can use a handheld electric mixer or mix by hand. A stand mixer is a great tool for making cakes, but it’s not necessary. A handheld electric mixer or even a simple whisk and spoon will work just as well. Just be prepared to do a bit more arm work if you go this route.
To make this recipe gluten-free, you will need to use a gluten-free flour blend in place of the all-purpose flour. Gluten-free flour blends are made with a combination of flours such as rice flour, almond flour, and oat flour, which can be used as a replacement for all-purpose flour in many recipes. These flours are ground from grains that are naturally gluten-free, and when combined, create a flour blend that can be used as a 1:1 substitution for all-purpose flour in recipes like this Banana Cake. Keep in mind that gluten-free flours can vary in their absorbency, so you may need to make adjustments to the recipe, such as adding more liquid. You can also look for gluten-free flour blends that are specifically formulated for baking cakes and pastries to achieve the best results.
Can I Use Frozen Bananas?
Using frozen bananas is a great way to make this recipe all year round. Frozen bananas can be used in place of fresh bananas, but you will need to thaw them out first. To thaw frozen bananas, simply place them in the refrigerator overnight or on the counter for a few hours before using them. Once thawed, the bananas should be mashed as usual.
Once the cake has cooled completely, you can store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you choose to refrigerate the cake, be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing any unwanted odors.
If you have leftovers or if you’re making the cake in advance, freezing is also a great option. To freeze the cake, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or a resealable freezer bag. When ready to eat, remove the cake from the freezer and allow it to thaw at room temperature for 1-2 hours before serving.
If you like this recipe, you may be interested in these other delicious banana-based recipes:
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
- 1 ½ cups mashed banana about 3-4 large ripe bananas
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 3 large eggs at room temperature
- 1 teaspoons pure vanilla extract
- 1 cup sour cream at room temperature
Cream Cheese Frosting:
- 8 ounces full-fat cream cheese room temperature
- 1/2 cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 3-4 cups powdered sugar
- Preheat the oven to 350°F and grease a 9×13 inch pan. Set aside
- To make the cake, mash the bananas with a potato masher or the back of a fork in a medium bowl and set aside.
- In another medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon together. Set aside.
- Using a stand mixer fitted with the paddle attachment of a handheld electric mixer, beat the butter on high speed until light and creamy, 1-2 minutes. Add the granulated sugar and brown sugar and beat on high speed again for -3 minutes until light and fluffy. Scrape down sides of the bowl as needed.
- Add the eggs and the vanilla and beat on high speed until combined, another 1-2 minutes. Then add bananas and beat until combined, scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients into the mixture in three rounds, alternating with the sour cream until completely combined.
- Pour batter into prepared pan and bake for 43-46 minutes. Cake will be done when a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter on high speed until smooth and creamy, 2-3 minutes. Add the vanilla and salt and beat to combine. Add the powdered sugar one cup at a time, mixing well between each addition. Stop at 3 cups and add more sugar 1/8 cup at a time until you reach desired consistency.
- Spread cream cheese on frosting cooled cake and top with extra bananas and cinnamon if desired.