Soft, moist, and rich all at the same time, this Banana Cake might just be the best dessert I’ve ever had! Studded with pieces of juicy pineapple and coated in tangy cream cheese frosting, today’s cake is a thing of absolute beauty and undeniable deliciousness!
I love a good banana cake. Not banana bread or pudding or cupcake, but banana cake. Don’t misunderstand, I love all those things but there’s just something so unique about this tender and moist variation.
As much as I love a fluffy banana cake, I love it that much more when it’s smothered in cream cheese frosting! The contrast between the tender crumb of the cake and the creamy frosting is truly to die for.
Today’s Banana Cake recipe is one I’m very excited to share! Fresh out of my friend and colleague’s new book, The Secret Ingredient, this dessert is soon to be a new family favorite.
Kelly Senyei, recipe development genius and founder of the food blog Just A Taste, has graced us with a collection of her best recipes yet! The Secret Ingredient features 125 tried-and-tested recipes that each have a secret ingredient, something totally unexpected. Kelly’s ingenious twists take each dish from common to extraordinary!
Perks and Highlights of Banana Cake Recipe
Cuisine Inspiration: Comfort Food Classics
Primary Cooking Method: Baking
Dietary Info: Vegetarian, Contains gluten and dairy
Key Flavor: Rich, comforting, and unmistakably banana!
Skill Level: Medium level due to having to frost a cake
Special Perks:
- Bananas for Bananas: Got some overripe bananas sitting on your counter, looking sad? Turn that frown upside down! This recipe is the perfect way to transform those browning beauties into a moist, flavorful cake that’ll have everyone going bananas.
- Comfort in Every Crumb: This isn’t just food; it’s a hug on a plate. The comforting sweetness of ripe bananas melds with the tender crumb of the cake to deliver a homey warmth that resonates with every palate, young and old.
- Simplicity is Key: No fancy ingredients, no complicated techniques, just pure, unadulterated baking joy. Even the most novice bakers will find this recipe a walk in the park, with results that’ll make you the star of any gathering.
- Versatility is the Name of the Game: Serve it plain as a sweet breakfast treat, or dress it up with a swoop of cream cheese frosting for an indulgent dessert. This banana cake is like a culinary chameleon; it fits every scenario!
- Stay Moist, Stay Delicious: Nobody likes a dry cake, and this banana wonder won’t disappoint. Thanks to the natural moisture from bananas, this cake stays delectably moist, even for leftovers the next day (if it lasts that long!).
Ready to go bananas? Tie on your favorite apron, preheat that oven, and let’s dive spoon-first into baking bliss. With a recipe as simple and satisfying as this, every slice is a slice of heaven. Happy baking, y’all!
Ingredients
You might be saying to yourself: a banana cake is pretty straightforward, so what in the world could the secret ingredient be?
Well, you’re just gonna have to check out the list below to find out:
Bananas – Bananas add moisture and sweetness! Choose fully ripe, brown-spotted bananas for the best result.
Crushed Pineapple – This secret ingredient is absolutely what makes this cake so special! Bursts of bright, acidic, and sweet pineapple are swirled throughout the cake and I wouldn’t want it any other way.
All Purpose Flour – Always be sure to properly measure your flour! Sifting isn’t required but it might produce a slightly more tender cake
Baking Soda – Use fresh, active baking soda to achieve the desired rise.
Salt- Kosher salt is best.
Unsalted Butter – Sugar and butter won’t cream together if the butter is not at room temperature. So, remember to set out the butter at least an hour or two before baking.
Granulated Sugar – When measuring sugar, look out for large clumps and remove them before creaming.
Eggs – Eggs serve as both a binder and a leavener. When beaten, eggs lighten a cake by incorporating air. Be sure to use room temperature eggs so they don’t stiffen when beaten.
Vanilla – Vanilla enhances flavor.
Buttermilk – The acidity in buttermilk is what makes this cake so incredibly moist. I’d recommend using a full-fat variety for the best results.
Cream Cheese Frosting- Made with cream cheese, unsalted butter, powdered sugar, and vanilla extract, this classically tangy spread is the perfect match for this sweet, tender cake.
How to Make Banana Cake
- MAKE THE CAKE – To make the batter, first combine the mashed bananas and pineapple in a small bowl. Make sure to mash the bananas until fairly smooth! In a separate small bowl, whisk together the dry ingredients. Use a stand mixer, or a hand mixer, to cream the butter and sugar together until light and fluffy. Next, add the eggs one at a time, scraping the bowl in between. Alternate between adding in the buttermilk and dry mixture, continuing to scrape down the bowl in between additions. Divide the batter into your (greased and parchment paper lined) pans and bake! Once they’re out of the oven, allow the layers to completely cool.
- WHIP UP THE FROSTING – As you wait for the cakes to cool, make the cream cheese frosting! Cream together the cream cheese and butter, then add the confectioners sugar and vanilla. Beat until smooth and creamy.
- SPREAD AND SERVE – This cake is intended to be simple and rustic, so don’t worry so much about assembly. Remove the layers from their pans and discard the parchment paper. Place one cake layer on a serving platter and top it with half the frosting. Place the second layer on top, then frost the top with the remaining frosting. Add fresh berries, shredded coconut, or chocolate shavings for decoration! Finally, slice it up and serve!
Leftover Cake
Banana Cake will keep for 4 to 5 days. To store, place the cake in the fridge for 15 minutes to allow the frosting to harden a bit. Then, wrap it tightly in plastic wrap and place it back in the fridge. Alternatively, sheet cake can be stored in a cake keeper or in airtight containers.
TIP: Looking to make it last a little while longer? Wrap the cake in aluminum foil, place in a (labeled) freezer-safe bag and keep it in the freezer. Once frozen, the cake will keep for 2-3 months.
My Favorite Banana Recipes
Bananas are incredibly versatile! So, why just make one recipe? Try out a few more of my FAVORITE banana recipes:
- Banana Pudding Cheesecake Bars
- Banana Milkshakes
- Hummingbird Cake
- Chocolate Chip Banana Bread
- Banana Bread
Banana Cake
Ingredients
For the Banana Cake
- cooking spray
- 1 1/2 cups mashed ripe bananas
- 8 oz crushed pineapple drained
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter room temperature
- 2 cup granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk
For the Cream Cheese Frosting
- 16 oz cream cheese room temperature
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup confectioner's sugar
- 1 tbsp vanilla extract
Instructions
For the Cake
- Preheat the oven to 350F. Grease 2 9 inch round cake pans with cooking spray. Line the pans with parchment paper, then grease the parchment paper with cooking spray.
- In a small bowl, stir together the mashed bananas and pineapple. Set aside. In a separate small bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla extract. Beat in the flour mixture alternating with the buttermilk. Fold in the mashed banana mixture.
- Divide the batter between the two prepared cake pans. Bake the cakes for 55-60 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and allow them to cool completely.
For the Frosting
- In the clean bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add the confectioners' sugar and vanilla extract and beat until combined.
- To assemble the cake, remove the cake layers from the pans and discard the parchment paper. Arrange one cake layer on a serving platter. Top it with half of the frosting. Arrange the second cake layer on top. Frost the top of the cake with the remaining frosting. Slice and serve.
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Hi – I’d like to make this into bars in a 13 x 9 pan…how long would I cook it?
Hi Peggy, are you trying to make a sheet cake? What do you mean by bars?