Old Fashioned Banana Cake, so moist and yummy, perfect on it’s own or frosted. A delicious Easy Dessert or Snack Cake Recipe.
Banana Cake
Banana CakeThis is the perfect cake to use all those left over ripe bananas. Believe me this Easy Banana Cake Recipe will become a family favourite and the kids are going to love it.
I can’t tell you how many times I have made this now. When my husband sees bananas just a tad overripe, his first question is “are you making that cake today”?
dry ingredients and banana mixture
Cake ready for baking
Just how good is this Banana Cake?
Dinner the other night with friends, I put the Banana Cake on the table and our chef friend commented “ahh the cake”! So yeah it’s a good one.
Why Old Fashioned you ask? Because it is a really old recipe, from my Mom’s collection. Sometimes you just can’t beat those.
What size pan to use for baking the Cake?
I used an 8 inch square cake pan but an 9 inch round would work too. Or why not 2 smaller cakes and make a layer cake?
I have also made a Classic Banana Bread another yummy Banana Chocolate Chip Crumb Cake but I am telling you this is the one!
The Best Topping for a Banana Cake
One thing about this cake is it’s perfect on its own or even frosted.
I usually make enough frosting for me, because I love the stuff, especially a simple delicate Cream Cheese Frosting. Or how about a Chocolate Frosting?
You could also top it with a simple Streusel Topping before baking, or drizzle the cooled cake with a Caramel Sauce.
Banana Cake
How to Make Banana Cake
- Make sure your eggs are room temperature, you can remove them from the fridge about 30 -45 minutes before using.
- In a medium bowl whisk the flour, baking powder, baking soda and salt together.
- In another bowl beat together the butter, sugar and vanilla for about 3 minutes, then beat in the egg and then the mashed bananas.
- Add the dry ingredients alternately with the sour milk to the dry ingredient and beat until smooth.
- Pour into your prepared pan and bake for about 30-35 minutes.
- Let the cake cool completely before you add frosting.
Why use Cake flour in a Recipe instead of All Purpose?
I also use cake flour in this recipe because it makes a cake light and airy. And of course there is no need to buy it you can make it yourself at home.
Just remember for every one cup of all purpose flour remove 2 tablespoons of flour and replace with 2 tablespoons of corn starch. Sift it together a few times and there you go.
How to Store a Baked Banana Cake
The baked cake will keep a day or two in an airtight container at room temperature or one week in the fridge.
If the cake is frosted then it definitely should be refrigerated.
Carefully wrap the unfrosted cake in a double layer of plastic wrap and then place in a freezer bag, it will keep up to 3 months in the freezer.
The Italians and half Italians in this house, aren’t crazy about icing or frosting, so plain or a simple dusting of powdered sugar is all they need.
Whether you are making this Banana Cake for Dessert or Snack, Frosted or Plain I really hope you enjoy it as much as we do. Enjoy!
Old Fashioned Banana Cake
Ingredients
BANANA CAKE
- 1/3 cup butter (room temperature)
- 3/4 cup brown sugar (not packed)
- 3/4 teaspoon vanilla
- 1 egg (room temperature)
- 2 mashed bananas (ripe to very ripe)
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sour milk **
CREAM CHEESE FROSTING
- 1/4 cup butter
- 1/4 cup + 1 tablespoon cream cheese
- 2 1/2 cups icing / powdered sugar
- 1/4 teaspoon vanilla
- 2 tablespoons cream
Instructions
BANANA CAKE
- Pre-heat oven to 350°F (180°C). Grease and flour an 8 inch square or 9 inch round cake pan.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a medium bowl beat together butter, sugar and vanilla, until light and fluffy (approximately 3 minutes), add the egg and beat, add the mashed bananas and beat to combine.
- To the Creamed mixture alternately add the dry ingredients with the sour milk, beat on high until smooth.
- Pour into prepared cake pan and bake for approximately 30-35 minutes or until cake tester comes out clean. Let cool completely before frosting. Enjoy!
- ** mix together 2 tablespoons milk and 1/4 teaspoon lemon juice, let sit 10-15 minutes.
CREAM CHEESE FROSTING
- In a medium bowl beat butter and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add salt and cream beat approximately 3 minutes until fluffy.
Notes
Be sure to watch the Video at the top of the post!
Nutrition
Republished from January 4, 2018.
Laura Tsingos says
Delicious! I added walnuts, and didn’t make the cream cheese frosting. Easy and love the tip to make the cake flour using corn starch- thanks! Also like the check boxes on this page – helps ensure nothing is forgotten. Btw, any idea how many calories per slice without the frosting? Trying to count during Covid!
Rosemary says
Hi Laura, thanks so much, and yes I just recently changed the recipe card to the boxes, glad they are helpful. So without the walnuts added its about 215 calories a slice. Take care.
Deb says
I just loved this banana cake , simple,and delicious.
Rosemary says
Hi Deb, thanks so much, so glad you enjoyed it.
Kiso says
Can I substitute plain yogurt instead of sour milk?
Rosemary says
Hi Kiso, sure that would work too, I hope you like it, let me know.
Charlene says
My cake just came out of the oven & I’m loving it! The cake is so soft, it’s perfect on its own. The only tweak I made was substituting the brown sugar for about 1/4 cup honey and lowered the oven temperature slightly. Thank you for your recipe Rosemary!
Rosemary says
Hi Charlene, thanks so much. It’s one of my husband’s favourites too. 🙂
Jan says
I made this today and it was delicious. My husband of 51 years has always asked me to find a recipe like his grandmothers. So I tried this. I didn’t have any milk so I used heaping 2 Tbs of sour cram. Chopped pecans and it turned out very moist and delicious. Thank you for the recipe!
Rosemary says
Hi Jan, thanks so glad you all enjoyed it. Have a great week.
Sandi Di Buono says
Very delicious! I doubled the recipe and used a 13”x9” baking pan. It came out wonderful, although next time I’m adding walnuts. Thank you!
Rosemary says
Hi Sandi, thanks so much so glad you enjoyed it and yes good idea with the walnuts. Have a great weekend.
Michaela Fortunato says
I love this recipe! I used three bananas instead of two since I had an extra. I also reduced the sugar to half a cup since I added more sweetness with the additional banana. No frosting for us either – it’s good enough on its own! My husband now requests this cake instead of banana bread. Delicious!
Rosemary says
HI Michaela thanks so much. It’s one of my husband’s favourites too! Have a great rest of the day.
Robert Locke says
Why can’t you once and for all give the amounts in grams (as well as cups)? Nobody knows how much is in a cup, especially in Italy! Just think of all the cups you use, espresso cups, mugs for tea and coffee etc etc. Ask your husband!
Rosemary says
Hello Robert, for your information there is a metric amounts, underneath the last ingredient, in this case under the frosting, there is “US Customary – Metric”. Just click on Metric and grams will appear. Thanks.
Lin says
Omg, what a nice reply to Robert who is a total prick! “ask your husband?!”. C’mon! Besides, all he needed to do was look carefully, instead, he’s
rushing to find a reason to write a mean sexist comment. Also, there are tons of conversion tools out there if you really wanted to make this cake. I, for one, am gonna make this cake right now and let this all slide like water off a ducks back like Rosemary, whom I appreciate for her etiquette and recipes <3 Have a lovely day.
Rosemary says
Hi Lin, haha thanks so much, I had to a few deep breaths before answering that comment! I hope you enjoyed the cake. Have a great day. 🙂
Deborah Fowler says
If I double the recipe for a 13×9 should I use 2 eggs?
Rosemary says
Hi Deborah, if you double the recipe then yes you should use 2 eggs. Hope that helps.
BethC says
This recipe sounds great.
How many grams of mashed banana should the two bananas yield? Sometimes my bananas are large and sometimes rather small.
Thanks, Beth
Rosemary says
Hi Beth, thanks and it should be 3/4 – 1 cup mashed. Let me know how it goes. Have a great week.
Maria C. says
Can buttermilk be substituted for the sour milk?
Rosemary says
Hi Maria, sure you can substitute buttermilk for sour milk. 🙂
Catia software says
Thanks for sharing the recipe. Just tried this Banana cake recipe. It came out very moist and taste was perfect.
Rosemary says
Hi Catia, so glad you enjoyed it.
Cathy says
I woke up this morning with 2 very ripe bananas. I opened my email from you and there it is!! I just made it. Waiting for it to cool. I wish I could post the picture here.
Rosemary says
Hi Cathy, I hope you enjoy it! Let me know, too bad I would have loved to see a photo. 🙂
Alison says
I just made this and it was so good. Thanks for the recipe.
Rosemary says
Hi Alison so glad you enjoyed it!
Amie says
I am going to add an egg like it says in the directions but it is not listed in the ingredients. Keeping my fingers crossed!
Rosemary says
Hi Amie, sorry about that I forgot to add it in, but yes you are right one egg. Let me know how you liked it. 🙂