Best 6 Wonderful Banana Cake Recipes

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Indulge in the delightful pleasure of creating a wonderfully moist, fluffy, and flavorful banana cake that will tantalize your taste buds. Using the goodness of ripe bananas, this article will guide you to craft a masterpiece that will satisfy your cravings. With a perfect balance of sweetness and banana flavor, this cake is a perfect accompaniment to your morning coffee, afternoon tea, or as a delectable dessert. Get ready to embark on a culinary journey that will leave your loved ones asking for seconds.

Let's cook with our recipes!

A-NUMBER-1 BANANA CAKE



A-Number-1 Banana Cake image

This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.

Provided by Kevin Ryan

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
½ cup unsalted butter
1 cup white sugar
¾ cup light brown sugar
2 eggs
4 ripe bananas, mashed
⅔ cup buttermilk
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
  • In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
  • Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 55.8 g, Cholesterol 51.9 mg, Fat 12.2 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 324.2 mg, Sugar 31.2 g

THE BEST BANANA CAKE I'VE EVER HAD



The Best Banana Cake I've Ever Had image

This is absolutely the best banana cake I've ever had! It's supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 17

3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups (375g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) 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*
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, 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

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
  • 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 butter on high speed until smooth and creamy - about 1 minute. Add 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 buttermilk 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. 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 aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  • 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.

WONDERFUL BANANA CAKE



Wonderful Banana Cake image

Quick and easy flavorful banana cake. Frost with whipped cream, if desired.

Provided by Carolyn Micklas

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

Number Of Ingredients 3

1 (18.25 ounce) package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda

Steps:

  • Prepare yellow cake mix according to package directions.
  • Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
  • Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 19.1 g, Cholesterol 0.4 mg, Fat 2.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 194.1 mg, Sugar 10.5 g

BANANA LOAF CAKE I



Banana Loaf Cake I image

This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.

Provided by Sandi

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
1 egg
3 very ripe bananas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
  • Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
  • Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g

BANANA CAKE II



Banana Cake II image

My family loves this cake. Frost with a cream cheese frosting with one ripe banana added and confectioners' sugar sprinkled over the top.

Provided by Carol Farrington

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 12

Number Of Ingredients 10

¾ cup butter
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
¾ cup sour milk
1 cup mashed bananas
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder

Steps:

  • In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
  • In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
  • Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 50.1 g, Cholesterol 77.6 mg, Fat 13.2 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 7.8 g, Sodium 306 mg, Sugar 28.2 g

THE MOST FABULOUS BANANA CAKE



The Most Fabulous Banana Cake image

This is from the December 2001 edition of Better Homes & Gardens magazine. It looks awesome, and promises to be dense and moist.

Provided by Sara 76

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups plain flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 cup banana, mashed
1 2/3 cups caster sugar
2 eggs
125 g unsalted butter, in small chunks at room temperature
100 ml buttermilk
1 1/2 teaspoons vanilla extract
toasted pecans (optional)
250 g cream cheese, at room temperature
125 g unsalted butter, at room temperature
500 g icing sugar, sifted
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 180°C Butter and flour a 26cm deep ring tin.
  • ut the flour, baking powder,salt, and bicarb in a food processor and whiz them to combine. Tip the mixture out into a bowl.
  • Mash the bananas an measure out 1 cup of banana pulp. Scrape this into the food processor and puree it until smooth. Add the sugar and eggs, and whizz everything together for a minute. Add the butter and whizz it for a minute more, until the mixture is thick and creamy. Now, add the buttermilk and vanilla, and pulse the processor with quick on/off bursts just to mix them inches Finally, add the flour mixture and again mix it in quick bursts, scraping down the sides once or twice, so it's only just combined.
  • Scoop the batter evenly into the tin and smooth it out evenly. Bake for 30-35 minutes or until a fine skewer comes out clean. (Don't be surprised if the cake doesn't rise a lot; it's rather dense.
  • When it's ready, leave the cake to cool in the tin on a rack for about 7 minutes. Then, gently loosen it around the edges and invert it onto a rack to cool.
  • While the cake is cooling, make the icing. In a food processor, whiz together the cream cheese and butter so they're well mixed. Add the icing sugar and vanilla and process until smooth.
  • When the cake is cool, put it onto a serving plate. Split it into two layers by carefully cutting around the circumference with a long, serrated knife. Spread some icing on the bottom layer, then sandwich the two halves back together again. Spread a thick layer of icing all over the cake and smooth it as best you can with a long palette knife.
  • Serve the cake right away or refrigerate it. It keeps well for up to 5 days. Either leave the top plain or decorate with toasted pecans.

Nutrition Facts : Calories 579, Fat 25.3, SaturatedFat 15.6, Cholesterol 103.3, Sodium 374.1, Carbohydrate 85.5, Fiber 0.8, Sugar 70.8, Protein 4.8

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana cake will be.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Gradually add the eggs, one at a time: This will help to prevent the batter from curdling.
  • Fold in the dry ingredients gently: Over-mixing the batter can result in a tough, dense cake.
  • Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Banana cake is a delicious and versatile dessert that can be enjoyed all year round. With its moist texture, sweet banana flavor, and variety of frosting options, banana cake is sure to please everyone. So next time you're looking for a sweet treat, give banana cake a try!

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