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! If you love this, you will also love this Hummingbird Cake and this amazing Banana Bread.
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.
THE SECRET INGREDIENT: 125 FAMILY-FRIENDLY RECIPES WITH SURPRISINGLY TASTY TWISTS
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!
From Salted Caramel Bread Pudding made with chocolate croissants to Sweet and Tangy Baked Chicken Wings made with blackberry jam, The Secret Ingredient is full of family-friendly recipes to cover every occasion. Get your hands on a copy y’all, you won’t regret it.
BANANA CAKE 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.
AP 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 A BANANA CAKE WITH CREAM CHEESE FROSTING
- 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 SHEET CAKE STORAGE
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.
GRANDBABY CAKES’ BEST BANANA RECIPES
Bananas are incredibly versatile! So, why just make one recipe? Try out a few more of my FAVORITE banana recipes:
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
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.