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The Spruce / Julia Hartbeck
Nutritional Guidelines (per serving) | |
---|---|
252 | Calories |
9g | Fat |
43g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 18 | |
Amount per serving | |
Calories | 252 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 5g | 26% |
Cholesterol 43mg | 14% |
Sodium 192mg | 8% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 1g | 3% |
Protein 2g | |
Calcium 57mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This banana cake recipe is flavored with cinnamon, nutmeg, and allspice. While most banana cakes are topped with cream cheese frosting, this two-layer cake is frosted with a banana buttercream frosting, giving it a delightfully strong banana flavor.
For best results, use very ripe bananas. They add more flavor and sweetness than unripe bananas. They're also easier to mash. If you end up with too many bananas and no time for baking, simply freeze ripe bananas for later. Defrosted, they will work perfectly in this cake.
This fruity, moist cake is a nice alternative to chocolate or vanilla. Make it for your next potluck or gathering.
Ingredients
- For the Cake:
- 2 1/2 cups cake flour (sift before measuring)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup butter (room temperature)
- 1 1/4 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 bananas (ripe, peeled, and mashed; about 1 1/2 cups)
- For the Frosting:
- 1/4 cup butter (room temperature)
- 1/8 teaspoon salt
- 1/2 cup mashed banana
- 1/4 teaspoon white vinegar
- 3 1/2 cups confectioner's sugar (sifted)
- Optional: toasted pecans (chopped)
Steps to Make It
Note: while there are multiple steps to this recipe, this cake is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cake
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Gather the ingredients.
The Spruce / Julia Hartbeck
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Preheat the oven to 375 F. Grease two 9-inch layer cake pans and line the bottoms with parchment paper rounds.
The Spruce / Julia Hartbeck
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Sift together the flour, baking powder, baking soda, salt, and spices in a medium bowl.
The Spruce / Julia Hartbeck
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In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy using a hand mixer (or in the bowl of a stand mixer).
The Spruce / Julia Hartbeck
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Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
The Spruce / Julia Hartbeck
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Add sifted dry ingredients alternately with the mashed bananas, beginning and ending with dry ingredients. Beat well after each addition.
The Spruce / Julia Hartbeck
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Pour the batter into the prepared pans and bake for 20 to 25 minutes, or until the cake springs back when touched lightly with a finger.
The Spruce / Julia Hartbeck
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Cool in the pans for about 10 minutes. Remove to racks and remove the parchment paper. Cool the cakes thoroughly before frosting.
The Spruce / Julia Hartbeck
Make the Frosting
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Gather the ingredients.
The Spruce / Julia Hartbeck
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Cream together the butter and salt in a large mixing bowl.
The Spruce / Julia Hartbeck
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Combine the mashed banana and vinegar in a separate small bowl.
The Spruce / Julia Hartbeck
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Add banana mixture to butter mixture alternately with the sifted confectioners' sugar. Beat until the frosting is fluffy.
The Spruce / Julia Hartbeck
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Use to frost the cooled cake, stacking the two layers with frosting in between.
The Spruce / Julia Hartbeck
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Garnish the top and/or sides of cake with chopped, toasted pecans, if desired.
The Spruce / Julia Hartbeck
Tip
- To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Alternatively, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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