How to Make Banana Cake

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Banana Cake: Moist, Flavorful, Effortless

If you have ripe bananas on your counter and crave something sweet, banana cake is a satisfying solution. More than just banana bread with frosting, this cake offers a tender crumb, rich banana flavor, and a creamy finish. Whether for a birthday, an after-dinner treat, or a quick afternoon pick-me-up, banana cake rises to any occasion. Here, you’ll discover everything needed to bake your own, from ingredient insights to step-by-step methods and foolproof tips.

Table of Contents

• What Makes Banana Cake Special
• Essential Ingredients
• Tools and Equipment
• Step-by-Step Recipe
• Tips for Perfect Results
• Storing and Freezing
• Customizations and Add-Ins
• Frequently Asked Questions

What Makes Banana Cake Special

Banana cake stands apart for its light, fluffy texture and concentrated banana taste. Unlike banana bread, which is dense and robust, banana cake is soft and airy with a more delicate crumb. Cream cheese frosting pairs seamlessly with banana, adding both richness and tang. This combination suits both classic cravings and the creative urge to experiment.

Essential Ingredients

Achieving the best banana cake starts with the right ingredients. Here’s a rundown of what you’ll need and why each item matters:

Bananas
Use very ripe bananas—those with black or heavily speckled peels. The natural sugars intensify as bananas ripen, deepening both sweetness and flavor. For one 9×13-inch cake, you’ll need about 1 1/2 cups mashed banana (typically 3 large or 4 medium bananas).

Flour
All-purpose flour forms the backbone. It yields tender texture without gumminess.

Butter
Butter brings moisture, body, and rich flavor. Room temperature butter creams well, trapping air for a lighter crumb.

Sugar
Both white and brown sugars work. Brown sugar adds deeper flavor notes and creates a moister cake.

Eggs
Eggs add lift and hold everything together. Room temperature eggs integrate better.

Buttermilk
Buttermilk keeps the cake extra moist and slightly tangy, balancing the sweetness. If you don’t have buttermilk, combine milk with a splash of white vinegar or lemon juice and let it sit for a few minutes.

Baking Soda
Baking soda reacts with acid in the buttermilk, creating a gentle rise and tender crumb.

Salt and Vanilla Extract
Salt heightens flavors, while vanilla rounds out the banana’s natural aroma.

Cream Cheese Frosting
Cream cheese, butter, powdered sugar, and a touch of vanilla meld to create a billowy, smooth topping that compliments the cake.

Ingredient Table

Tools and Equipment

Making banana cake doesn’t require specialty gadgets. Here are the essentials:

• Mixing bowls (large and medium)
• Electric mixer or sturdy whisk
• Spatula
• 9×13-inch baking pan (alternatively, two 8-inch round pans for a layer cake)
• Parchment paper (optional, for easy removal)
• Measuring cups and spoons
• Cooling rack

Step-by-Step Recipe

1. Prepare Ingredients

• Let your butter, eggs, and cream cheese come to room temperature.
• Preheat oven to 275°F (135°C). Note the unusually low temperature—this is a trick for extra softness.

2. Mash the Bananas

• Use a fork or potato masher to break down bananas to a mostly smooth mash with a few small lumps for texture.

3. Mix Dry Ingredients

• In one bowl, whisk flour, baking soda, and salt. Set aside.

4. Cream Butter and Sugar

• Using an electric mixer, beat softened butter with both types of sugar until light and fluffy—about 2 minutes. Creaming introduces tiny air pockets; this step is key for a light crumb.

5. Add Eggs and Vanilla

• Beat in the eggs, one at a time. Add vanilla extract and scrape the bowl as needed.

6. Combine

• Mix in the mashed bananas. The batter may look a bit separated—this is normal.

7. Alternate Wet and Dry

• Mix half of the flour mixture into the butter mixture, followed by half of the buttermilk. Repeat with the remaining flour and buttermilk. Use gentle strokes; overmixing will make the cake tough.

8. Pour and Bake

• Spread the batter in your prepared pan. Bake on the center rack for 55–75 minutes (check at 55 minutes; a thin knife should come out clean).

9. Rapid Cool

• Remove cake from oven. If you want the softest crumb, set the hot pan (carefully) in the freezer for 30–40 minutes. This unusual step locks in moisture.

10. Frost and Serve

• Once cool, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread over cake. Let the frosting set for 15 minutes before slicing.

Tips for Perfect Results

• Banana Ripening Shortcuts: To quickly ripen bananas, place in a 300°F (150°C) oven, skins on, for 15–20 minutes. Cool before mashing.
• Accurate Measuring: Spoon flour into measuring cup, level with knife. Scooping compresses flour; your cake could turn out dry.
• Room Temperature Ingredients: Ensures even mixing, resulting in a smoother batter and more consistent bake.
• No Buttermilk? Add 1 tablespoon vinegar or lemon juice to a 1-cup measuring cup, fill to the top with regular milk, stir, and let stand 10 minutes.
• Don’t Overmix: Mix until just combined after adding flour; extra stirring forms gluten, which toughens cake.
• Test for Doneness: Cake is done when the top springs back when touched, and a skewer comes out clean.

Storing and Freezing

Fresh banana cake lasts up to 3 days in the refrigerator. Cover tightly in plastic wrap or place in an airtight container to retain moisture. For longer storage, freeze either whole or in slices—double-wrap with plastic and foil, then keep in a freezer-safe bag or container. Thaw slices in the fridge overnight or on the counter for a few hours.

Storage Table

Customizations and Add-Ins

Banana cake is a blank canvas for your creativity. Enhance the base flavor or adapt it to suit the occasion.

Popular Add-Ins

• Nuts: Fold in 1/2 cup chopped walnuts, pecans, or hazelnuts. Sprinkle more on top for crunch.
• Chocolate: Add mini chocolate chips to the batter or drizzle cooled cake with chocolate sauce.
• Spices: Mix in 1/2 teaspoon cinnamon or a pinch of nutmeg for warmth.
• Fruits: Stir in diced pineapple or blueberries for bursts of flavor.
• Frosting Swaps: Instead of cream cheese, try peanut butter frosting or a glossy chocolate glaze.
• Jam Layer: Spread a thin layer of berry jam under the frosting for extra tang.

Presentation Ideas

• For celebrations, make a layer cake using two 8-inch round pans. Double the frosting to cover sides and fill between layers.
• Top with caramel sauce or dust with cinnamon for a pretty finish.
• Cut into bars for lunchbox treats or party platters.

Frequently Asked Questions

Is banana cake healthier than banana bread?

Banana cake is often higher in sugar and fat due to frosting, but both share wholesome ingredients. Reduce sugar or swap frosting for fresh fruit to make it lighter.

Why is my banana cake dense?

Mostly, over-mixing or too much flour causes density. Always spoon and level your flour and stop mixing once ingredients combine.

Can I make banana cake gluten-free?

Yes. Substitute all-purpose flour with a 1:1 gluten-free flour mix. Add 1/2 teaspoon xanthan gum if not already included.

How do I ripen bananas fast?

Bake unpeeled bananas at 300°F for 15–20 minutes. Cool and peel—the flesh will be sweet and soft.

Banana cake offers comfort and versatility. Whether you keep it simple or explore add-ins, its mellow sweetness and tender texture stand out. Grab a few ripe bananas, and you’ll have a cake worth sharing—or keeping all to yourself.

Banana Cake (with Cake Mix!)

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4.8 from 1 votes

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Course: Desserts / Cuisine:

Prep Time 15 minutes

Cooking Time 35 minutes

Servings 15 servings

Calories 346 cal

This banana cake with cake mix is the perfect shortcut to your favorite treat. The cake needs just 5 ingredients. The frosting only requires 4. This recipe couldn’t be any easier!

Ingredients

• 4 large eggs, room temperature
• 4 tablespoons butter, melted
• 4 tablespoons butter
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 (18.25 ounce) box yellow cake mix (see notes)
• 1 cup milk
• 1/4 cup light brown sugar, packed
• 3 large over-ripe bananas, mashed

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch pan or a disposable foil pan. Use oil or butter.
2. In a large bowl, add the bananas and eggs. Use an electric mixer at medium speed. Beat the mixture until smooth.
3. Reduce the mixer speed to low. Add the melted butter. Add the milk. Add the cake mix. Alternatively, stir the cake mix in by hand with a spatula until just combined.
4. Pour the batter into the greased pan. Bake for 30 to 40 minutes. Bake until the cake is firm in the center. Let the banana cake cool completely in the pan.
5. Meanwhile, prepare the frosting. In a small saucepan over medium-high heat, mix together the sugar, milk, and butter. Bring the mixture to a full boil. Stir constantly with a whisk.
6. Remove from heat. Mix in the powdered sugar. Stir until completely dissolved.
7. Pour the frosting over the cooled cake. Let the frosting cool completely. Slice the cake. Enjoy!