|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 1g||3%|
|*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.
- 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)
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
Gather the ingredients.
Preheat the oven to 375 F. Grease two 9-inch layer cake pans and line the bottoms with parchment paper rounds.
Sift together the flour, baking powder, baking soda, salt, and spices in a medium bowl.
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).
Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Add sifted dry ingredients alternately with the mashed bananas, beginning and ending with dry ingredients. Beat well after each addition.
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.
Cool in the pans for about 10 minutes. Remove to racks and remove the parchment paper. Cool the cakes thoroughly before frosting.
Make the Frosting
Gather the ingredients.
Cream together the butter and salt in a large mixing bowl.
Combine the mashed banana and vinegar in a separate small bowl.
Add banana mixture to butter mixture alternately with the sifted confectioners' sugar. Beat until the frosting is fluffy.
Use to frost the cooled cake, stacking the two layers with frosting in between.
Garnish the top and/or sides of cake with chopped, toasted pecans, if desired.
- 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.