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Top Rated Banana Cake Recipes
Try this brown butter banana cake with toasted coconut mascarpone cheese recipe from Executive Chef Caprial Pence of Bookstore Bar & Café.
Instead of the same old banana bread recipe, kick it up a notch and make banana cake!
It is a wonderful moist cake that seriously doesn't need any frosting. It rarely lasts long enough! But if I do decide to serve for company, I use a cream cheese frosting.I often double the recipe, pour into a 9 by 13 inch pan, and make muffins out of extra batter.
For months, I have been testing out many recipes on the best banana cake, and this is IT.
This is the holy grail of all banana cake recipes!
This easy banana cake recipe takes only six (6) ingredients. It&rsquos loaded with bananas, so moist, sweet, soft and absolutely delicious.
The banana cake is the BEST I&rsquove ever tasted.
There is no walnuts in the recipe, making it healthy and lower in calories. It&rsquos also purest in its taste.
Once you make this cake from scratch at home, you will never go back to banana bread, I can guarantee you!
THE BEST BANANA CAKE RECIPE
Summer and banana cake go together better than peanut butter and jelly. This is a recipe I love whipping up for pool parties, picnics, backyard barbecues, and all other kinds of fun! Also, if you’re looking for the perfect dessert to serve on Easter Sunday that’ll have everyone asking for a second piece – this is it.
This banana cake is a homemade masterpiece that’s made with simple ingredients and easy to follow steps. It’s a tried and true family classic that you truly won’t be able to resist! I’m really in love with this hassle-free banana cake recipe.
If you’ve ever had a delicious piece of banana bread, then you’re already familiar with the flavor palate of this cake. However, although it’s similar in flavor to banana bread, it’s slightly sweeter and a whole lot fluffier. Plus, it’s topped with sweet vanilla icing that’s also easy to make! Move over, banana bread – banana cake is here to steal the spotlight.
Best Ever Banana Cake With Cream Cheese Frosting
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275&deg sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little &quotfreezer trick&quot to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist &amp delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice &amp milk) and I got exceptional results. So moist and yummy. a dense cake, similar in texture to a carrot cake. I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day. TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over &amp over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven. )
Cake baking equipment you'll need
The simple tools you'll need to make this cake are:
Mixer - hand or stand mixer
Baking paper (parchment paper) - To line cake pans so cake comes out cleanly.
The Crazy Very Best Banana Cake
Adapted from Happy Hooligans
Preparation time: 25 minutes
Cooking time: 2 hours plus 1 hour in the freezer
- 1.5 cups very ripe bananas
- 2 teaspoons lemon juice
- 3 cups cake flour*
- 1.5 teaspoons bicarb soda
- 1/2 teaspoon fine salt
- 170g or 3/4 cup softened butter
- 2 cups caster or superfine sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla
- 1.5 cups buttermilk*
- 1/2 cup softened butter
- 250g/0.5lb. cream cheese, room temperature
- 1 teaspoon vanilla extract
- 3.5 cups icing sugar, sifted
*To make 1 cup of cake flour, place 2 tablespoons of cornstarch/cornflour in a measuring jug and top up to the 1 cup level with all purpose flour.
*If you don't have buttermilk, add two teaspoons of lemon juice to 1.5 cups of milk.
You will also need room in your freezer to fit the cake tin. This is always an issue for me since I have so much in the freezer!
Step 1 - Preheat oven to 135C/275F (yes, this isn't a typo, it's a very low temperature). I made this in a 20x20 or 8x8inch square tin. You can also do this in a 9x13inch pan where the cake will be flatter but won't take as long to cook. Mash the bananas with the lemon juice and set aside. Whisk the flour, bicarb and salt in a bowl and set aside.
Step 2 - Beat the butter and sugar together in an electric mixer for 2-3 minutes and then add the eggs one at a time and add the vanilla. Then on the slowest speed add the flour mixture, bananas and buttermilk in alternating goes. Spoon into the prepared tin and bake for 1.5-2 hours (depending on the pan that you've used).
Step 3 - Once it comes out of the oven, place it straight into the freezer. You can cover it with a folded over tea towel if you are worried about your freezer temperature dropping and spoiling the other items. Place in the freezer for 45 minutes to 1 hour. Remove from freezer and cool completely.
Step 4 - While it is in the freezer, beat the butter and cream cheese until smooth. Then on low speed add the vanilla and the sifted icing sugar until it makes a smooth frosting. When the cake is cool, add the frosting.
How to make banana cake:
Preheat the oven to 350 degrees F and spray a 9X13 baking pan with non stick cooking spray or grease and flour the pan.
Mix the milk and lemon juice together and set aside.
With a stand mixer or a hand-held mixer combine the butter and both of the sugars until well combined. Add in the eggs one at a time.
Next, add in the vanilla extract. Mix on high speed until the mixture is light and fluffy.
Then mix in the flour, baking soda and salt in a medium size bowl. Gradually add the flour mixture and milk mixture to the butter mix.
Alternate adding each one in until both are fully added. Gently stir in the mashed bananas.
Pour the mixture into the 9X13 pan.
Baked for 40-45 minutes until a toothpick inserted into the center comes out clean. Watch closely as baking times vary.
Remove the oven and place the cake on a wire rack to cool completely.
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How to make the Best Banana Cake:
- It begins with butter. You know how I feel about butter. Buttery truly makes everything better. It brings so much flavor to this banana cake.
- Ripe Bananas. This is an essential component to phenomenal banana cake or bread. You must use over-ripe bananas with black spots. When you see those black spots on the yellow peel, that is all flavor. It brings so much natural sweetness to the cake. If your bananas aren’t quite ripe enough, place in a brown paper bag and in a dark place.
- Sprinkle fresh lemon juice over mashed bananas. It helps bring some acidity to the cake and keep the bananas from turning brown.
- Use Buttermilk. It is a true miracle worker in baked goods. It helps to create such a tender texture. The beauty of it is that it has the same amount of fat as 1% milk yet is so thick and creamy.
- Bake at a low temperature. Low and slow wins the race here. Bake at only 275 degrees for about an hour.
- A mix of cream cheese and butter in the frosting. This frosting should be illegal. It has the perfect balance of butter, softened cream cheese, and powdered sugar. I just want to lick the entire bowl.
This best banana cake is made in a 9 x 13 pan. I am such a huge fan of my USA pans. When I lived in Texas, I bought them in all sizes at the Williams Sonoma outlet. Now, Amazon carries them and are even cheaper than at the outlet. You can buy one HERE .
Another huge key tip to making Jeff’s BEST Banana Cake in the freezer as soon as you pull it out of the oven. It may sound crazy but it helps to keep it moist.
So if you can, clear out a space in your freezer for a 9 x 13 pan and place it in there for one hour. Place oven mitts underneath pan. Remove it from the freezer and frost it with the ultimate cream cheese frosting.
You can use vanilla extract or even vanilla beans in the cream cheese frosting. I save my beloved vanilla beans for frosting and custards since you can really taste the flavor. Nielsen-Massey makes a killer vanilla bean paste which is heavenly in frosting.
Best Banana Cake Recipe With Cream Cheese Frosting
Best banana cake recipe – yes that’s what I decided to call this banana cake because this is hands down the best banana cake recipe I have ever come across, baked, and tasted. I tasted this banana cake for the first time when I was in Sydney. I have a colleague there who loves baking almost as much as I do and she bakes cakes for people in her team very often. She brought this banana cake and a flourless chocolate cake the day I landed. They were both divine.
Australians love their banana bread and banana cake. It’s a staple in all coffee shops – thick slabs of banana bread served toasted with salted butter. Ah, bliss.
The moment I had my first taste of this banana cake made by a colleague, I decided I not only want the recipe, but I want the book it came in as well. I asked her to bring it in the next day so I could jot down the recipe, and ordered it online the same day from Book Depository. Mix and Bake by Belinda Jeffery is a great one to own and bake from, you all!
I made it exactly the same way mentioned in the book the first time. It tasted wonderful – quite dense, sweet, deliciously banana-ey. The cream cheese frosting was the perfect indulgence along with the humble banana backing. The beauty of this cake is, it can be entirely made in a food processor so use yours if you have one.
I have an immersion hand blender that has a processor/chopper which worked perfectly. If not, you can just use your hand-help whisk or electric beater to bring the batter together. A blender may work well too.
The second time around, I decided to make it less sweet with no frosting, perfect for breakfast or to carry in a tiffin box to school, work, or a picnic.
Preheat the oven to 350 degrees.
Mash up 3 large bananas, add 1 tablespoon of lemon juice to them, and set aside.
Pour 1 ½ tablespoons of lemon juice into a measuring cup, and add in 1 ½ cups of milk. Set the milk mixture aside for later use.
Using a stand mixer, beat together ⅔ cup room temperature butter, 1 cup granulated sugar and ½ cup brown sugar.
Slowly add in 3 eggs a little at a time to the butter mixture.
Pour in 1 teaspoon of vanilla, and beat the butter and sugar mixture until it is fluffy and creamy.
In a mixing bowl, combine the flour, baking soda and salt.
Add the flour mixture a little at a time to the butter mixture, alternating with a bit of the milk and lemon mixture. Be sure not to overmix the batter at this time.
Once all of the flour mixture and milk have been incorporated into the cake mix, fold in the mashed bananas, and pour the batter into a greased 13 pan.
Bake the cake in the oven for 60 minutes, or until a knife comes out clean when inserted into the center.
When the cake has finished cooking, set it off to the side to cool.
In a mixing bowl, beat together ½ cup of softened butter and 8 ounces of cream cheese until well blended. Add in 1 teaspoon of lemon juice and 1 ½ teaspoons of lemon zest.
Slowly add in 3 cups of powdered sugar a little at a time. Mix until you have reached the desired icing texture.