Banana Cake

Banana bread might be your go-to for leftover, overripe bananas, but banana cake recipes take all the things you love about the loaf version and add cream cheese frosting. Instead of a banana bread recipe that bakes in a loaf pan to produce a treat that’s more dense than sweet, this recipe for banana cake creams shortening and sugar before mixing in any of the other ingredients, creating an airy texture and sweetening the batter. Baked as a sheet cake, a banana cake recipe can become the ultimate homemade cake if you layer it and frost a cake like a pro. Or, keep things simple by smothering it in frosting and serving it up in the pan in which it was baked.

Ingredients for Banana Cake

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• Shortening: The recipe for banana cake calls for shortening rather than butter for a richer flavor. However, if you prefer, you could use softened, unsalted butter instead.
• Sugar: Granulated sugar adds sweetness to banana cake recipes. Sugar, after being creamed and aerated with the shortening, also plays a role in the structure of the cake.
• Eggs: Our recipe for banana cake uses two eggs, but they’re separated to add the yolks and whites at different times. The eggs provide moisture and flavor and play an important role in a fluffy structure as they help the cake rise while baking. If you’re not great at separating eggs, you can use a slotted spoon to help.
• Bananas: You can’t create banana cake recipes without bananas. Bananas provide the flavor for this cake and play a role in creating the moist crumb. Choose very ripe bananas for the best flavor (the longer they’ve ripened, the more the starches have converted to sugars). Here’s how to quickly ripen bananas if yours are too yellow.
• Milk: A cup of 2% milk added to the batter provides moisture for the banana cake recipe. If preferred, you could use whole milk.
• Flour: Regular all-purpose flour is all you need to create the spongy structure for banana cake recipes.
• Baking soda and baking powder: Baking soda is a leavening agent, which helps make the cake rise while baking. The baking powder works similarly, helping create air bubbles in the batter. The difference between baking soda and baking powder is that the latter contains an acid.
• Salt: Just a touch of salt in the batter helps balance the sweetness of the ingredients in our cake with banana recipe.
• Cream cheese: Our recipe for banana cake is paired with a cream cheese frosting. For the best results, be sure to start with softened cream cheese to create a smooth frosting without any unwanted lumps.
• Butter: Cream the butter with the cream cheese to make the frosting for this cake with banana recipe. Start with softened, unsalted butter for the best results.
• Confectioners’ sugar: Confectioners’ sugar provides sweetness and plays a key role in the structure of the cream cheese frosting on top of this banana cake.
• Vanilla extract: A small amount of vanilla extract enhances the flavor of the cream cheese frosting while also balancing the sweetness.

Directions

Step 1: Combine the creamed mixture

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Preheat the oven to 350°F. In a large bowl, cream the shortening and sugar until light and fluffy, five to seven minutes.

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Add the egg yolks, one at a time, beating well after each addition.

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Add the bananas and milk, and mix just until combined.

Step 2: Add the dry ingredients

Combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed mixture just until blended.

Step 3: Beat and add the egg whites

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In another bowl, beat the egg whites until soft peaks form.

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Fold the egg whites into the batter.

Step 4: Bake the cake

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Pour the batter into a greased 13×9-inch baking pan. Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.

Step 5: Make the frosting

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In a large bowl, beat the cream cheese and butter until fluffy.

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Add the confectioners’ sugar, vanilla and salt, and beat until smooth.

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Spread the frosting over the cooled cake. Serve the cake with sliced bananas on top, if desired.

Editor’s Tip: If you try to spread frosting over a cake that hasn’t completely cooled, crumbs will catch in the frosting. Let the cake cool, then frost it.

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Recipe Variations

• Add chocolate chips or nuts: Want to play with the texture and flavor of this cake with banana recipe? Consider mixing mini or regular chocolate chips into the batter, or try it with chopped walnuts or pecans. Mix the add-ins into the batter before baking the cake. Chocolate chips or chopped nuts would also make a pretty garnish on top of the finished cake.
• Choose another frosting: A tangy cream cheese frosting is a wonderful topping for this cake, but the sky’s the limit if you prefer another flavor pairing. Top this banana cake with a vanilla buttercream frosting, or try it with peanut butter frosting or chocolate frosting.
• Turn the batter into cupcakes: To make this sheet cake that much easier to serve, go for individual servings. Divide the batter into greased or lined cupcake pans. You’ll end up with 24 cupcakes to feed a crowd, or a few extras to store in the freezer for a later date.

How to Store Banana Cake

This banana cake recipe is topped with cream cheese frosting containing dairy, so the cake should be stored in the refrigerator to keep it cold. It can be kept at room temperature if you choose to top it with a buttercream frosting instead. No matter where you store it, keep it covered or in an airtight container to preserve its texture and flavor.

How long does banana cake last?

Stored in the refrigerator, a cake with banana recipe will last up to five days. To keep the cake even longer, freeze it either whole or cut into individual slices. Store the cake wrapped in a layer of storage wrap and then in a layer of foil, or in an airtight bag, in the freezer for up to two months.

Can you make banana cake ahead of time?

This recipe for banana cake can be made ahead of time to keep on hand for when you need to pull out a dessert. You can either prep just the cake and frost it the day you plan to serve it, or you can prepare the whole frosted cake to store it. Store the baked cake in the refrigerator for up to two days or in the freezer for up to two months. To thaw the cake, transfer it from the freezer to the refrigerator to sit for about four hours until softened.

Banana Cake Tips

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How do you keep banana cake recipes soft and moist?

The key to a soft, moist, fluffy banana cake is all in how you mix the batter. Once the dry ingredients are added to the creamed mixture, mix until just combined. Overmixing the batter will cause too much gluten to develop, which results in a cake that’s more dense.

Can you use frozen bananas for banana cake?

Just as with other banana desserts, banana cake recipes are a great way to use some of the overripe bananas stored in your freezer. Take the bananas out of the freezer to thaw before mashing them up and using them in the cake batter.

What can you serve with banana cake?

This recipe for banana cake with cream cheese frosting doesn’t need anything else added to make it the perfect dessert. However, use our cake with banana recipe as a blank canvas to add another special touch, such as a drizzle of salted caramel sauce or chocolate sauce, for an elevated pairing. If you don’t want to add anything to the topping, serve it with a post-dinner coffee or hot toddy.