Moist, tender, and speckled with the candy, fruity style of ripe bananas, this simple Banana Cake recipe boasts old style taste, slathered in a dream of cream cheese frosting and topped with toasted coconut.
Whereas I’m all for a delicious loaf of Wholesome Banana Bread, it’s not the type of factor you possibly can put candles on with the identical festive air as you possibly can a mega-moist, frosting-slathered banana cake.
When the event requires dessert—be it a birthday, a dinner invitation to a buddy’s, or a potluck if you wish to convey everybody’s favourite dish—this simple moist banana cake delights.
It’s homey and acquainted—similar to grandma’s banana cake—but additionally somewhat surprising. To summarize: it’s excellent for sharing and celebrating.
5 Star Overview
“Made this banana cake with my nieces and it’s off the charts good! The mix of banana and toasted coconut is to die for!”
— Lisa —
Whereas I’m the #1 fan of this banana layer cake’s pillowy texture and spectacular banana taste, let’s be trustworthy right here…
It’s simply as a lot (if no more?) about that cream cheese frosting.
In the event you’re questioning what the very best frosting for banana cake is, it’s a wealthy and creamy cream cheese icing.
The tang is so pleasant with banana (simply ask this Cream Cheese Banana Bread), earlier than you notice what’s occurred, you’ll be licking the leftovers proper out of the bowl.
Perhaps you’ll use a spoon. Perhaps not. No matter your methodology, I assist you.
Learn how to Make the Greatest Banana Cake
This banana cake with cream cheese frosting is without doubt one of the richest and most moist muffins I’ve ever baked (this Lemon Cake with Lemon Cream Cheese Frosting is an in depth second).
And it’s EASY.
Made as a one-bowl banana cake with wholesome swaps, akin to whole-wheat pastry flour and lightweight cream cheese within the frosting, that is one banana cake recipe you’ll wish to snag a second slice of as a result of it gained’t final lengthy.
The Components
- Banana. Mashed bananas in cake give a beautiful sweetness, true fruit taste, and tenderness. (In the event you love banana treats, attempt these Banana Bread Brownies subsequent.)
- Flour. So as to add some further fiber, iron, and entire grain goodness to this cake, I’ve swapped half the all objective flour for entire wheat pastry flour (similar to on this Wholesome Carrot Cake). It’s lighter than common entire wheat flour, so it doesn’t make the cake overly dense or stodgy.
- Sugar. A mixture of granulated white sugar and brown sugar sweetens the cake, provides further moisture, and makes it tender.
- Eggs. Soften the cake and assist it rise.
- Oil. Whereas I really like a pleasant cake made with butter (hey, Lemon Poppy Seed Cake), I opted to make this simple banana cake with oil to offer it as a lot moisture as potential and let that banana taste shine.
- Buttermilk. Offers this cake a beautiful delicate tang (like on this Buttermilk Cake).
- Baking Soda + Baking Powder. Our leaveners that give this cake its pretty excessive rise and contribute to its gentle and fluffy texture.
- Sweetened Coconut. A sprinkle of toasted coconut on high of the cream cheese frosting provides a contact of crunch and a nod to the tropics. You would additionally high this moist banana cake with chopped walnuts or shaved chocolate.
- Cream Cheese Frosting. Made with gentle cream cheese to make this cake a little much less indulgent and blended with butter, powdered sugar, and some drops every of vanilla and almond extract, this skinny cream cheese frosting is proof of pure goodness on the planet.
The Instructions
- Preheat your oven and grease and line two 9-inch spherical cake pans with parchment paper.
- Mash the bananas and whisk within the moist substances, aside from the buttermilk.
- In a separate medium bowl, combine the flours, baking powder, baking soda, and salt, then step by step fold the dry substances into the banana combination with the buttermilk.
TIP!
To maintain this banana cake gentle and fluffy, take care to not overmix the batter. A couple of lumps and bumps are completely fantastic.
- Divide the batter evenly between the 2 ready pans. (Make sure to scrape the edges of the bowl clear to get each drop of bananafied batter!)
- Bake till the tops spring again flippantly when touched and a toothpick (or knife) inserted within the middle of the cake comes out clear. Let cool on a wired rack.
- Toast the coconut.
TIP!
The full time it takes to toast the coconut will differ relying on the sugar content material of the coconut. Watch the pan fastidiously to stop burning.
I additionally recommend transferring it instantly to a small bowl as soon as toasted to stop it from persevering with to toast within the pan as soon as faraway from the warmth.
- Beat collectively the cream cheese frosting substances till easy.
- Assemble the cake by frosting the layers with the cream cheese frosting. High generously with toasted coconut. Slice and ENJOY!
Storage Ideas
- To Retailer. Cowl the cake and retailer it within the fridge for as much as 4 days. Take away and let the cake come to room temperature earlier than serving.
- To Freeze. Wrap the cake tightly in a layer of plastic wrap and foil, and place it in an hermetic container that’s freezer-safe within the freezer for as much as 3 months. Let thaw in a single day within the fridge earlier than serving. In the event you plan to freeze the cake, wait to frost it till after you’ve thawed it.
What to Serve with Banana Cake
Frozen Desserts
Banana Ice Cream
Frozen Desserts
Oat Milk Ice Cream
Desserts
Rhubarb Swirl Buttermilk Ice Cream
Advisable Instruments to Make this Recipe
- Mixing Bowls. I really like the various sizes of this nested set of glass mixing bowls. They’re my favourite for on a regular basis baking.
- 9-Inch Spherical Cake Pan. This trusty pan has by no means failed me. From Strawberry Cake to Mocha Cake, they’ll do all of it.
- Picket Spoons. No want for a stand mixer with this simple banana cake recipe. That is one cake I like to combine the old style method by hand.
The Greatest Hand Mixer
In the event you desire a hand mixer, this Kitchen Support hand mixer has labored like a allure for me! Lock the wire to the aspect, and luxuriate in a number of enjoyable colour choices.
Your ripe bananas are awaiting their true calling: to be baked into a straightforward moist banana cake!
Steadily Requested Questions
Completely! To bake this recipe as a banana sheet cake, unfold the batter right into a greased 9×13-inch baking dish. You could want to increase the bake time by a couple of minutes, so regulate it.
I’ve by no means made this banana cake gluten free earlier than, nevertheless, a number of readers have reported success doing so by swapping the flour for his or her favourite 1-to-1 gluten free baking combine.
Whereas I’ve not tried making this banana cake with cake flour earlier than, I believe it could possibly be achieved. It would have a much less sturdy texture, since there may be much less protein in cake flour than all-purpose flour.
I’ve (surprisingly) not tried including chocolate to this banana cake recipe, nevertheless, it appears like a tasty concept! You would attempt mixing as much as 1/2 cup of mini chocolate chips into the cake batter or swap the frosting for the chocolate cream cheese icing used on this Almond Pleasure Cake.
For the Banana Cake:
- 1 1/2 cups mashed very ripe bananas (about 3)
- 2 giant eggs
- 3/4 cup granulated sugar
- 1/4 cup gentle brown sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup nonfat buttermilk*
For the Toasted Coconut Cream Cheese Frosting:
- 8 ounces decreased fats cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 3 3/4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 1 1/4 cups flaked sweetened coconut
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Preheat oven to 375 levels F. Butter and flour two 9-inch spherical cake pans and line the bottoms with parchment paper.
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In a big bowl, mash the bananas. Whisk within the eggs, granulated sugar, brown sugar, oil, and vanilla.
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In a separate medium bowl, mix the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt. Add half of the dry substances to the banana combination and fold in by hand, simply till mixed. Gently stir in buttermilk. Fold in remaining dry substances, simply till blended, being cautious to not over combine.
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Divide batter evenly between the 2 ready pans.
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Bake 20 to 25 minutes, till the highest of the muffins spring again flippantly when touched and a toothpick inserted within the middle of the cake comes out clear. Let cool for five minutes, then end up onto a wire rack. Rigorously peel off the parchment paper and let cool utterly.
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Whereas the muffins cool, toast the coconut. Warmth a large skillet over medium-low. As soon as the pan is heated, add the coconut in an excellent layer. Frequently stir and fold over the coconut within the pan, in order that it cooks evenly till the coconut is a lightweight, toasty brown and your kitchen smells superb; about 3-5 minutes. Take away coconut instantly to a plate as soon as prepared. Let cool. Notice the entire time to toast the coconut will differ relying upon the sugar content material of the coconut. Watch the pan fastidiously to stop burning.
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To arrange the frosting, beat collectively the cream cheese and butter till easy and creamy in a big bowl. Add the vanilla and almond extracts after which scale back the velocity to low. Steadily add the powdered sugar, 1/4 cup at a time, beating simply till mixed.
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As soon as layers have cooled utterly, assemble and frost layers with the cream cheese frosting. High cake generously with toasted coconut. Slice and luxuriate in.
- TO STORE: Cowl the cake and retailer it within the fridge for as much as 4 days.
- TO FREEZE: Cowl the cake layers tightly in plastic wrap, and place in an hermetic, freezer-safe storage container within the freezer for as much as 3 months. Let thaw in a single day within the fridge earlier than serving. In the event you plan to freeze the cake, wait to frost it till after you’ve thawed it.
- *INGREDIENT NOTE: In the event you wouldn’t have (or don’t wish to buy buttermilk), you may make your personal as a substitute. To make do-it-yourself buttermilk, combine 1/2 tablespoon of white vinegar or lemon juice with 1/2 cup of two% or entire milk. Let sit for five minutes, then use as directed within the recipe.
- 6-INCH CAKE: The above recipe yields two 9-inch rounds. To make a smaller batch, it’s possible you’ll halve the recipe, then baked in two 6-inch baking pans as a substitute. Cut back the baking time to 18 minutes.
Serving: 1(of 12)Energy: 493kcalCarbohydrates: 83gProtein: 6gFats: 17gSaturated Fats: 7gPolyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 1gLdl cholesterol: 48mgPotassium: 280mgFiber: 3gSugar: 62gVitamin A: 279IUVitamin C: 3mgCalcium: 61mgIron: 1mg
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Bananarama! In the event you love baking with bananas, you’ll love these different tasty banana recipes:
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