Delicious & easy banana cake
This easy banana cake brings together the simple flavors of the banana with a moist texture. The banana cake comes together in less than ten minutes and is made of basic pantry staples. Enjoy this banana cake for any occasion and it will be a hit!
Equipment
- Mixing bowl or stand mixer
- hand held mixer if not using a stand mixer
- spatula
- cake pan 9x13, or 2 9x9, or 3 8x8
Ingredients
- 1 cup cane sugar
- 3 eggs
- ⅔ cup butter salted
- ⅔ cup milk
- 1¼ cups bananas over-ripe
- 2¼ cups flour unbleached all-purpose
- 1¼ tsp baking soda
- 1¼ tsp baking powder
- 1 cup nuts chopped
Frosting
- ¼ cup butter
- 8 oz container cream cheese
- 1 tsp vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 °F
- Grease a 9x13 pan, or 2 9x9, or 3 8x8 round pans. Set aside.
- In a large mixing bowl or stand up mixer, blend the softened butter and cane sugar. Add in the eggs, vanilla and milk. Mix until well combined.
- Add in the mashed and over-ripe bananas.
- Measure in the dry ingredients; flour, baking soda and baking powder.
- Make sure all ingredients are well combined.
- At this time add in the chopped nuts if you are using. Pour batter into greased pan(s).
- Bake the oblong cake for 45 to 50 minutes, layers for 35 to 40 minutes or until wooden pick in center comes out clean.
- Cool cake before frosting.
Frosting
- In a bowl use a mixer to combine the very softened butter with the softened cream cheese. Add the vanilla and powdered sugar until blended smooth.
- Spread on top of cooled banana cake. Optional - sprinkle top of cake with chopped nuts.
- Serve and enjoy!
Notes
- Use over-ripe bananas. There is much more flavor in over-ripe bananas. It brings a natural sweetness to the cake as well.
- Nuts are a nice touch. This cake is delicious without nuts, but there is more flavor and a texture if nuts are added.
- Do not over bake! If the cake is overdone it loses it's moistness. Make sure to check it often when it is getting close to the full bake time.