
How To Make Delicious Banana Cake
Ripe bananas won’t go to waste when you make this deliciously fluffy and moist banana cake with cream cheese frosting at home.
Serves:
Ingredients
For Banana Cake:
- â…“cupcoconut oil,or extra-virgin olive oil; or high quality vegetable oil
- ½cuphoney,or maple syrup
- 2large eggs
- 1cupripe bananas,mashed, about 2 ½ medium or 2 large bananas
- ¼cupmilk,(any brand of choice); or water
- 1tspbaking powder
- ½tspbaking soda
- 1tspvanilla extract
- ½tspsalt
- ½tspground cinnamon
- 1cupwhite whole wheat flour,or regular whole wheat flour
- ¾cupwhole wheat pastry flour,or all-purpose flour
- ½cupmix-ins,like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices, optional
For Cream Cheese Frosting:
- 8ozcream cheese,softened to room temperature
- 2tbspbutter,unsalted, softened to room temperature
- 1¼cupspowdered sugar
- 1tspvanilla extract
Instructions
Banana Cake:
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Preheat the oven to 350 degrees F. Grease a 9-inch square baker.
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In a large bowl, beat the oil and honey together together with a whisk.
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Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for 10 to 20 seconds in the microwave.)
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Add the baking powder, baking soda, vanilla, salt and cinnamon, and whisk to blend.
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Add both flours, switch to a big spoon and stir just until combined. Some lumps are okay! Gently fold in any additional mix-ins if you’re adding any.
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Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean.
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Place the cake pan on a cooling rack and let the cake cool completely before frosting.
Cream Cheese Frosting:
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In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.
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Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.
To Assemble:
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Spread frosting evenly over the top of the cake, then slice it and serve. This cake is best stored in the refrigerator for up to 4 days.
Nutrition
- Calories:Â 477.37kcal
- Fat:Â 23.79g
- Saturated Fat:Â 15.83g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 4.32g
- Polyunsaturated Fat:Â 1.26g
- Carbohydrates:Â 63.71g
- Fiber:Â 3.93g
- Sugar:Â 40.83g
- Protein:Â 6.95g
- Cholesterol:Â 86.08mg
- Sodium:Â 366.03mg
- Calcium:Â 100.06mg
- Potassium:Â 280.08mg
- Iron:Â 1.54mg
- Vitamin A: 152.42µg
- Vitamin C:Â 2.56mg
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