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Banana cake has always been my youngest son's favorite cake, so he agreed to help create the ultimate recipe. This banana cake recipe is the best, the one he and I tested in our little kitchen until it was perfect.
We tried different amounts of some of the ingredients, different timing while preparing, and adjusted the baking time. We made three cakes that day, and this recipe is the result of persistence in baking until we got the perfect banana cake.
It's the authentic, trusted delicious banana cake recipe that won't have you worrying about the end result. It's our very own moist banana cake with cream cheese frosting, the cake to serve at the end of memorable meals.
A luscious banana puree keeps it moist, and the sinfully delicious cream cheese frosting envelops the golden hued cake.
The aroma of vanilla and bananas will permeate your kitchen, tempting you to eat dessert first. Don't give in! This is one cake that's worth getting through a meal for. Don't settle for imitations, this is the best Banana Cake Recipe.
250g butter, at room temperature
1½ cups sugar
4 eggs
2 tsp vanilla extract
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
½ cup hot milk
3 cups flour
2 tsp baking powder
Lemon Icing:
50g butter, at room temperature
3 cups icing sugar
3 tbsp lemon juice
½ tbsp hot water
Preheat oven to 170°C fanbake. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled 425g tuna cans are perfect – just make sure they don't have a plastic coating inside) or 12 muffin tins.
Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.
Dissolve baking soda in hot milk, add to mixture and stir to combine.
Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix.
Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.
To make the Lemon Icing, beat together butter, icing sugar, lemon juice and hot water until creamy. Spread over cake.
Preheat oven to 275 degrees. Grease a 9 x 13in pan was cooking spray or butter. Dust the pan with powdered or granulated sugar. This will keep the cake from sticking to the sides and will give it a little extra crunchy sweetness on the outside! Next, in a small bowl, mix mashed bananas with lemon juice and set aside.
In another bowl, mix flour, baking soda and salt; set aside. In a large bowl or mixer, cream ¾ cups of butter and 2 ¼ cups of sugar together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk, just until everything is combined. Do not overmix! Lastly, stir in mashed bananas.
I like to use a spoon to gently fold in the mashed bananas so that the batter isn't over-worked.
Pour this delicious batter into your prepared pan and bake in preheated oven for 1 hour, until a toothpick inserted through the middle comes out clean. While letting this cake cool, make the frosting.
For frosting, cream together butter and cream cheese. Mix in 1 teaspoon vanilla and both types of sugar. Beat everything together until combined and smooth. Spread over cooled cake and top with chopped nuts if desired! Go ahead, give it a taste!
** This cake can also be prepared in a round spring-form pan for a different presentation! Simply pour the batter into a 9-inch spring form pan about ¾ of the way full (the cake will rise), and bake at 275 degrees for 1 hour. You may have extra batter left over! But that's ok! Try baking it up in ramekins or loaf pans for individual desserts, or mix with pudding, bananas and nuts for a Banana Cream Cake Trifle! This batter even freezes well!
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