This is, hands down, the BEST banana cake I’ve ever had. It’s soft, moist, flavourful and rich all at the same time! Once cooled this cake is topped with a totally irresistible cream cheese frosting (OPTIONAL) for a perfect dessert your family will love.
As a rule of thumb, the spottier the bananas you have, the sweeter your cake will be! These are the kinds of bananas I am always baking with.
With these step-by-step instructions, you’ll bake an incredibly moist and indulgently sweet banana cake from scratch. Finished with a luscious layer of whipped cream cheese frosting, ITS A BONUS!
INGREDIENTS:
1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
3 cups all purpose flour, spooned and levelled
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sunflower oil
1/2 (100gr) cup granulated sugar
1cup (200gr)packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature
Cream Cheese Frosting (OPTIONAL)
226g full-fat cream cheese, softened to room temperature
1/2 cup (113g) unsalted butte, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
INSTRUCTIONS
Preheat the oven to 175°C and grease 1 medium round pan (21cm) or two small (15cm)
Make the cake:
Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the oil with both sugars and beat on high speed for 2 minutes until creamed together
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed
Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed
With the mixer on low speed, add the dry ingredients in three additions alternating with the milk and mixing each addition just until incorporated
Do not overmix. The batter will be slightly thick and a few lumps is OK.
Spread batter into the prepared pan/pans
Bake for 45–50 minutes. Baking times vary, so keep an eye on yours
The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminium foil.
Remove the cake from the oven and set on a wire rack. Allow to cool completely
Make the frosting (OPTIONAL):
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy
Add 3 cups confectioners’ sugar, vanilla, and salt
Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes
If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it)
Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
Cover leftover cake tightly and store in the refrigerator for 5 days.
BAKING TIPS
1. The cake batter is a cinch to mix by hand, but you can also use a stand mixer and mix on medium speed. What’s most important is that you do not over-mix the batter. As soon as it’s combined, leave it be.2. Your bananas MUST be ripe! Seriously, the spottier the banana, the better the banana cake!3. For the best results, set the eggs out 10-15 minutes before getting started to bring them to room temperature. Your bananas shouldn’t be ice cold either.4. The cake is done when a toothpick inserted into the center comes out mostly clean with some moist crumbs attached.
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