Banana lovers will adore this recipe – its crumb is more tender and moist than traditional banana bread, while adding an unexpected hint of cinnamon spice!
Use very ripe bananas to achieve the ideal flavor and texture in this cake, and mashing them together before mixing into your batter will keep it moist and tender.
Additionally, you will require several other ingredients such as sugar, eggs, buttermilk and vanilla extract.
Delicious banana cake recipe featuring a sweet Nutella frosting that’s simple enough for any special event or celebration! Perfectly perfect!
Mash the bananas well with a fork in a large bowl before stirring in melted butter, vanilla and granulated sugar until completely mixed and smooth. Set this mixture aside.
Sift the flour, baking powder and salt together. Sifting helps distribute leavening evenly across your batter while lightening its density.
Add dry ingredients alternating with mashed bananas. After each addition, stir well.
Pour into a greased and floured pan. Bake at 170 C for 30 minutes in either a 6-inch pan or an 8x4x2.5 loaf pan, depending on size. Remove from the oven, cool on a wire rack before refrigerating or devouring!
If not serving immediately, store unfrosted banana cake in an airtight container on the countertop for up to three days or in the refrigerator for one week before refrigerating until ready for consumption. When frost-coated, keep refrigerated until ready for serving.
Keep overripe bananas from going to waste by whipping up this delectable cake recipe topped with cream cheese frosting! Easy and delectable all at the same time – don’t hesitate to make this treat today!
Preheat the oven to 350F and grease a baking pan lightly with Baker’s Joy non stick baking spray with flour for best results.
Whisk the dry ingredients (cake mix, baking soda, cinnamon, nutmeg and cloves) together in a large bowl with a whisk before setting aside to beat together sugar and butter into light and fluffy texture until fluffy enough for beating eggs and vanilla (beating well after each addition).
Pour the wet ingredients into the dry and mix until combined. Stir in mashed bananas for good measure.
Note: To bring frozen bananas back to room temperature before beginning this recipe. Ensure the best flavor and moist texture with very ripe bananas that haven’t been over-mashed; some lumps should remain.
Preheat the oven to 350F and grease and flour two 8-inch cake pans. Combine sugar, butter and eggs in a large bowl until fluffy; beat in vanilla extract, mashed bananas and vanilla. In another bowl combine flour, baking soda and salt before slowly adding in buttermilk alternately as the dry ingredients. Pour batter into prepared pans; bake until toothpick inserted in center comes out clean before cooling before frosting.
This delectably moist banana cake shines with its vibrant cream cheese frosting! Easy and quick to create, its bold flavors pair perfectly with its soft flavors to produce an irresistibly tasty treat!
Add extra sweetness with banana slices on top for an extra special touch! This dessert recipe can also be frozen. Wrap cooled cakes tightly in plastic wrap, freeze up to three months at a time before defrosting overnight in the refrigerator before frosting.
Once the cake is cool, remove its paper wrappings and serve it with an abundance of frosting. If there are leftovers, wrap them in plastic wrap and store in the fridge for one or two more days for maximum moisture content – it will make for more tender cake layers!
For this recipe, when selecting bananas to use for this dish, select overripe ones as they are sweetest and easiest to mash, as well as providing optimal texture when baked into banana cake recipes. To speed up their ripening process even faster, place them in a brown paper bag along with either another banana or an apple before leaving them in room temperature for several days.
Make sure that when creating your banana cake recipe, the right flour is used. Look for pastry or whole wheat flour sold in bakery or health sections of grocery stores; additionally it’s wise to sieve it three times prior to measuring as this helps remove air pockets that cause heavy cakes.