Banana Cake Recipe

Looking for an easy-to-make cake recipe? Well, the Banana Cake Recipe is a classic favorite, loved for its soft, moist texture and sweet banana flavor. You can prepare it as a layer cake, muffins, or cupcakes in various ways.

Banana cake is a great way to use up overripe bananas and can be topped or garnished with sliced bananas.Whether you’re a seasoned baker or a beginner, this cake is sure to impress. So why not try making a homemade banana cake today?

Banana Cake Ingredients & Why

Bananas

Ripe bananas are the star in banana cake, typically 1.5 cups (345g) mashed, roughly 4 medium or 3 large.

Flour

Banana cake recipes usually use 2-3 cups of all-purpose flour.

Sugar

Recipes call for about 3/4 to 1 cup of both white and brown sugar.

Butter

Most recipes ask for 1/2 to 2/3 cup of unsalted butter.

Eggs

Typically, 1-2 eggs are used to bind ingredients.

Baking soda/powder

Recipes usually require 1 teaspoon for leavening.

Salt

Enhance flavor with a pinch, around 1/8 to 1/4 teaspoon.

Vanilla extract

For added flavor, use around 1 teaspoon.

Cream cheese

Frosting requires approximately 8 ounces (226g) of cream cheese.

How Do You Make The Best Banana Cake?

• Preheat oven to 275°F (135°C) and grease a 9×13-inch pan.
• For the cake, combine mashed bananas with lemon juice in a small bowl, then mix flour, baking soda, and salt in a medium bowl.
• In a large bowl, cream sugar and butter until fluffy (3-4 minutes). Add eggs one by one, then vanilla. Alternate mixing in the flour mixture and buttermilk, and finally, stir in the banana mixture. Pour the batter into the prepared pan.
• Bake for about 1 hour until a toothpick inserted into the cake’s center comes out clean. Remove the cake from the oven and place it in the freezer for 45 minutes to enhance moisture.
• For the frosting, blend butter and cream cheese until smooth, then add vanilla. Mix in confectioners’ sugar on low, then high speed until smooth.
• Frost the cooled cake.

Pro Tips For Making Banana Cake

• Riper bananas mean a sweeter, more flavorful cake. Look for brown-spotted bananas for ripeness.
• To create a light, moist cake, cream butter and sugar until fluffy. Ensure the butter is cold yet soft and maintains its shape.
• Buttermilk adds moisture and a subtle tang. No buttermilk? Substitute with lemon juice or vinegar in regular milk.
• Avoid overmixing; it toughens the cake. Mix until just combined.
• Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs, not raw batter.
• Cool the cake completely before frosting or slicing to prevent melting frosting and cake falling apart.
• Optionally, top with chopped pecans or walnuts for added texture and flavor.

How to Store Banana Cake

1. For short-term storage (3-4 days), keep your banana cake at room temperature. Place it in an airtight container with a paper towel at the bottom and another on top to absorb moisture and prevent molding.

2. To extend shelf life slightly, refrigerate your banana cake, but ensure thorough wrapping with plastic and an airtight container. Avoid refrigeration for extended periods as it can dry out the cake. Refrigerate for up to five days.

3. For longer storage (up to 3-4 months), freeze your banana cake. Allow it to cool, wrap tightly in plastic, and place in an airtight container or freezer bag. Remove excess air and thaw on the counter for a few hours before serving.

Can You Freeze Banana Cake?

1. Ensure the cake is fully cooled before freezing.
2. Wrap it snugly with double layers of clingfilm and foil, or follow the detailed layering method.
3. Label with date and contents.
4. Freeze for up to 3 months.