If you’re searching for a dessert that’s both scrumptious and easy to make, look no further than this delightful Banana Cake recipe. Featuring a moist, fluffy texture and a rich cream cheese frosting, this Moist Dessert is ideal for any celebration or as a sweet treat to enjoy at home.
Why You’ll Love This Banana Cake
This Banana Cake is a standout Moist Dessert:
- Effortless Elegance: Simple ingredients yield a bakery-worthy cake.
- Versatile Treat: Perfect for birthdays, potlucks, or cozy afternoons.
- Rich Flavor: Ripe bananas and cream cheese frosting create a perfect balance.
- Customizable: Add nuts or chocolate chips for your own twist.
- I bake this Moist Dessert when I have overripe bananas, and it never fails to impress!
Ingredients for Banana Cake
Here’s what you’ll need for Banana Cake (serves 12):
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 3 ripe bananas, mashed (about 1 ½ cups)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Ingredient Tips:
- Bananas: Use very ripe bananas for maximum sweetness and moisture.
- Sour Cream: Adds tanginess and keeps the cake tender; Greek yogurt works too.
- Butter: Softened for smooth creaming; avoid melting for best texture.
- Flour: Spoon and level to prevent a dense cake.
- Cream Cheese: Full-fat for rich frosting; ensure it’s softened to avoid lumps.
Directions for Banana Cake
Let’s bake this scrumptious Banana Cake!
Preheat Oven
I preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan for easy release.
Mix Dry Ingredients
In a medium bowl, I whisk 2 cups flour, 1 ½ tsp baking soda, ½ tsp salt, and ½ tsp cinnamon, then set aside.
Cream Butter and Sugars
In a large bowl, I beat ½ cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar with a mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients
I add 2 eggs one at a time, mixing well after each, then stir in 1 tsp vanilla extract, ½ cup sour cream, and 3 mashed bananas until smooth.
Combine Mixtures
I gradually fold the dry ingredients into the wet, mixing just until combined to keep the batter tender.
Bake Cake
I pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
Cool and Frost
I let the cake cool completely in the pan on a wire rack. For the frosting, I beat 8 oz cream cheese and ½ cup butter until smooth, then gradually add 4 cups powdered sugar, 1 tsp vanilla, and 2 tbsp heavy cream, beating until fluffy. I spread the frosting evenly over the cooled cake.
Serve
I slice and serve the cake, garnishing with banana slices or chopped nuts if desired.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus cooling)
- Servings: 12
- Calories: ~350 kcal per serving
- Macros per Serving: 65g carbs, 5g protein, 20g fat, 1g fiber
Variations for Banana Cake
Try these twists on Banana Cake:
- Nutty Crunch: Fold in ½ cup chopped walnuts or pecans for texture.
- Chocolate Boost: Add ¾ cup chocolate chips to the batter for a sweet surprise.
- Tropical Flair: Mix in ¼ cup shredded coconut for a Moist Dessert twist.
- Spiced Up: Increase cinnamon to 1 tsp or add ¼ tsp nutmeg for warmth.
- Gluten-Free: Use a gluten-free flour blend with xanthan gum.
Serving Ideas:
- Serve fresh at room temperature for creamy frosting and optimal flavor.
- Garnish with banana slices or nuts for a festive Moist Dessert look.
- Pair with coffee or tea for a cozy afternoon treat, or serve at celebrations with ice cream.
Storage
I store Banana Cake in an airtight container in the fridge for up to 5 days due to the cream cheese frosting. I let slices sit at room temperature for 30 minutes before serving for the best texture. To freeze, I wrap the cooled, unfrosted cake (or frosted slices) tightly in plastic wrap and foil, storing for up to 3 months. I thaw in the fridge overnight before serving. Leftover frosting keeps in an airtight container in the fridge for up to 2 weeks; I rewhip it before use.
FAQs About Banana Cake
Can I use whole wheat flour in Banana Cake?
Yes, I use whole wheat flour for this Moist Dessert, but it may make the cake denser. I blend it with all-purpose flour for a lighter texture.
Can I change the frosting for Banana Cake?
I swap cream cheese frosting for buttercream or chocolate ganache for a different Moist Dessert flavor.
How do I make Banana Cake gluten-free?
I substitute all-purpose flour with a gluten-free blend containing xanthan gum, ensuring other ingredients are gluten-free.
Can I add mix-ins to Banana Cake batter?
I fold in chocolate chips, nuts, or coconut for added texture and flavor before baking.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Banana Cake is a standout recipe because of its soft, tender crumb and the sweet, tangy cream cheese frosting that pairs perfectly with the banana flavor. It’s a fantastic choice for birthdays, potlucks, or just a cozy afternoon treat. Plus, the simple ingredients and straightforward preparation make it accessible for bakers of all levels.
Banana Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas mashed
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Stir in sour cream and mashed bananas until well combined.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake completely in the pan on a wire rack.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until fluffy.
- Spread frosting over cooled cake. Slice and serve.
Notes
- Ensure bananas are ripe for the best flavor.
- Cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
- For extra flavor, add mix-ins like chocolate chips or nuts to the batter.
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