Banana bread is a delicious dish, combining the warmth and depth of the bread with the mushy sweetness of the bananas. Converting this concept into a cake takes it to a whole new level. This can be eaten as breakfast, since it's filling and healthier than other cakes. It can also be eaten as a dessert since it is, after all, a cake. Whenever you decide to serve it, the important thing is that this recipe to make banana cake is a delicious dish that you should definitely try to make yourself.
Ingredients:
- 345 gm mashed bananas (about 4 medium or 3 large bananas)
- 375 gm all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 170 gm unsalted butter, softened to room temperature
- 200 gm granulated sugar
- 100 gm packed light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 360 ml buttermilk, at room temperature
For the cream cheese frosting:
- 226 gm full-fat brick cream cheese, softened to room temperature
- 113 gm unsalted butter, softened to room temperature
- 360 gm confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Directions:
- Preheat the oven to 350°F or 177°C.
- Grease a pan. Set aside.
- In a bowl, add the bananas and use a fork to mash them. Or you can use a hand mixer or a stand mixer with a paddle attachment. Once mashed, set aside.
- In a bowl, add the flour, baking powder, baking soda, cinnamon and salt. Mix well and set aside.
- In another bowl, add the butter and beat with a mixer until it is smooth and creamy. Then add the granulated sugar and light or dark brown sugar and beat on high speed until all the sugar has dissolved. Scrape down the sides of the bowl back into the middle and beat.
- Then add the eggs and vanilla and beat until combined. Next, add the mashed bananas to the mix and beat.
- Finally, add the dry ingredients to the bowl with wet ingredients, a little bit at a time. Add about one to two spoons of dry ingredients, beat until that is thoroughly mixed in, then add a few more spoons. Like this, keep adding until all the dry ingredients are thoroughly incorporated with the wet ingredients.
- Then add the buttermilk to the mix and beat again. Mix until incorporated but do not overmix or the bread won't be as fluffy. The batter will be slightly thick. A few lumps are fine.
- Now, pour the batter into the prepared pan and bake for about 45 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
- Once done, remove the cake from the oven and place it on a wire rack till it cools completely.
- In the meantime, make the frosting. In a bowl, add the cream cheese and butter and beat with a handheld mixer or a stand mixer with a paddle attachment. Beat until smooth and creamy. Then add the sugar, vanilla and salt and beat until everything is well incorporated. Add more sugar if you want a thicker frosting.
- Spread the frosting on the cake once it has cooled. Then place in the fridge for about half an hour. This allows the frosting to set. If you spread frosting on a warm cake it might melt and spread everywhere.
- Add any toppings as desired. This can include fresh banana slices, a sprinkling of icing sugar, cocoa powder or cinnamon powder, or just the frosting.
- Serve cold.
Notes, tips and tricks:
- Leftover cake can be stored in an airtight container in the fridge for five days.
- If you want to make ahead, you can prepare the batter and bake it. Then wrap it tightly in plastic wrap and refrigerate for two days or freeze for up to three months. Before using, thaw overnight in the fridge, bring to room temperature, frost and serve.
- You can also adapt this recipe to create cupcakes by pouring the batter into a muffin tray, or a layered cake by dividing the batter into two pans and adding frosting between the layers and on top.