Here’s a delicious Banana Cake Recipe with a detailed step-by-step guide to create a moist, flavorful cake that is perfect for any occasion.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 large ripe bananas, mashed (about 1 ½ cups)
- 1 cup buttermilk (can substitute with milk + 1 tablespoon vinegar)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar (adjust for consistency)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk (optional)
Optional Toppings:
- Crushed walnuts or pecans
- Banana slices
- Cinnamon sugar sprinkle
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch cake pan, or alternatively, you can use two 8-inch round cake pans if you want to create a layered banana cake.
2. Combine the Dry Ingredients
In a medium-sized bowl, whisk together the dry ingredients: 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking soda, ½ teaspoon of salt, ½ teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. These spices are optional but add an extra layer of warmth and flavor to the cake. Once combined, set the bowl aside.
3. Cream the Butter, Sugars, and Oil
In a large mixing bowl, use an electric mixer to cream together ½ cup of unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar. This step is crucial for achieving the cake’s light and fluffy texture. The butter and sugar mixture should be smooth and pale in color after about 3-4 minutes of mixing.
Next, gradually add in ½ cup of vegetable oil and continue mixing until the oil is fully incorporated. The oil helps keep the cake moist for several days.
4. Add the Eggs and Vanilla
Once the butter and sugars are well-combined, add in the eggs one at a time. Beat on medium speed after each addition until smooth. Then, add 1 teaspoon of vanilla extract for a sweet aroma and extra flavor.
5. Mash the Bananas
Mash the 4 large ripe bananas in a separate bowl. You want them to be smooth but still have a bit of texture. The riper the bananas, the more naturally sweet and moist your cake will be. Add the mashed bananas to the wet mixture and stir them in gently with a spatula until fully combined.
6. Mix the Dry and Wet Ingredients
Alternately add the dry flour mixture and the buttermilk to the wet mixture. Start by adding a third of the dry mixture, gently folding it into the wet ingredients, followed by half of the buttermilk (½ cup). Repeat this process until all the dry ingredients and buttermilk are incorporated, ensuring that the batter is smooth but not overmixed.
Pro Tip: Overmixing can cause the cake to become dense, so mix just until combined for the best texture.
7. Pour the Batter and Bake
Pour the banana cake batter into the prepared pan(s), smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes if using a 9×13-inch pan or 25-30 minutes for 8-inch round pans. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool completely in the pan on a wire rack before frosting.
Making the Cream Cheese Frosting
1. Beat the Cream Cheese and Butter
In a medium bowl, beat the softened 8 oz of cream cheese and ½ cup of unsalted butter together until light, creamy, and well combined.
2. Add the Sugar and Vanilla
Gradually add 3 cups of powdered sugar to the cream cheese mixture, beating on low speed to avoid a sugar cloud, and then increase the speed to medium until smooth. Add 1 teaspoon of vanilla extract and continue mixing. If you want a softer frosting, you can add 1 tablespoon of heavy cream or milk for a silky consistency.
3. Frost the Cake
Once the cake has completely cooled, spread the cream cheese frosting generously over the top. For layered cakes, spread a portion of the frosting between the layers before covering the top and sides.
Decorating and Serving:
For a decorative touch, you can sprinkle crushed walnuts or pecans on top of the frosting. Fresh banana slices can also be added right before serving. If you enjoy a bit of cinnamon flavor, dust the top with a light sprinkle of cinnamon sugar.
This banana cake is best served at room temperature, but it can also be refrigerated. If you refrigerate it, take it out 30 minutes before serving so the frosting has time to soften.
Storing the Cake:
If you have any leftovers (which might be rare!), store them in an airtight container. The cake will stay moist and fresh for up to 3 days at room temperature. If storing in the fridge, it can last up to 5 days. You can also freeze the cake (either frosted or unfrosted) for up to 3 months. Be sure to wrap it tightly in plastic wrap and foil before freezing.
Tips for Success:
- Ripe Bananas: Always use overripe bananas for the best flavor. The bananas should have plenty of brown spots on the peel.
- Buttermilk Substitute: If you don’t have buttermilk, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
- Prevent Browning of Bananas: If you’re worried about the banana slices on top browning too quickly, brush them lightly with lemon juice to slow the process.
Enjoy your moist and flavorful banana cake! It’s a crowd-pleaser that’s perfect for family gatherings, special occasions, or just a sweet treat for any day.
