We are looking for an easy and delicious dessert that will please everyone. This Banana Cake recipe is a must-try! This cake has bananas, cinnamon, and creamy cream cheese frosting. It’s the perfect dessert for any occasion. This recipe will be a massive hit with your guests, or to treat yourself to something sweet. This recipe is simple to prepare, has only three ingredients, and can be used with all your ripe bananas. We promise you just one bite will make you addicted!


For the best taste and texture, make sure you use ripe bananas. Look for bananas with many brown spots when choosing bananas for this recipe. These bananas will be the sweetest and give your cake the best flavor. These bananas will be the easiest to mash and the moistest, which is crucial for the texture of your cake.


If your bananas aren’t ripe enough, you can put them in a brown paper bag along with an apple or banana. Seal the bag and let it rest at room temperature for one or two days. This will accelerate the ripening and make it easier to mash the bananas.


The key step to creating the perfect texture is mashing the bananas. You will need a potato masher or the back side of a fork to mash the bananas. First, peel the bananas and then break them up into smaller pieces. Place the pieces in a large bowl. Next, use a potato masher to mash them until they are smooth and have a few lumps. Over-mashing bananas can cause a gummy texture. Mashed bananas should be thick and creamy.


You can mix by hand or use an electric handheld mixer if you don’t own a stand mixer. Although a stand mixer can be helpful when making cakes, it is optional. You can use a handheld electric mixer, a whisk, and a spoon to make the same results. This route will require some arm work.


Gluten-free flour will be used in this recipe instead of all-purpose flour. A gluten-free flour blend is a mixture of flour like almond flour, rice flour, and oats. These flours can be substituted for all-purpose flour in many recipes. These flours are made from gluten-free grains and can be substituted for all-purpose flour in many recipes, such as this Banana Cake. Gluten-free flours may have different absorbencies, so adjusting the recipe by adding more liquid is possible. You can also search for gluten-free flour mixes designed for baking pastries and cakes to achieve the best results.


This recipe can be made all year long by using frozen bananas. You can use frozen bananas instead of fresh ones, but they must be thawed first. You can thaw frozen bananas by placing them on the counter or in the fridge overnight before you use them. The bananas should then be mashed as usual once they have been thawed.


After the cake cools completely, it can be stored in an airtight container at room temp for up to three days or in the fridge for up to one week. To prevent the cake from drying out and absorbing unwanted odors, wrap it in aluminum foil or plastic wrap.

Freezing is a great way to store leftovers and make the cake ahead of time. Wrap the cake in aluminum foil or plastic wrap and freeze it. Once the cake is ready to be eaten, take it out of the freezer. Let it thaw at room temperature for about 1-2 hours before serving.

Caytlin will guide you through each step of this recipe. We have our cooking show to help you see the process clearly. The complete collection of recipes can be found on YouTube, Facebook Watch, or our Facebook Page. You can also find them here on our website and the corresponding recipes.


Preheat the oven to 350°F. Grease a 9×13-inch baking pan. Set aside

Make the cake by mashing the bananas in a bowl with a potato masher or the back end of a fork.

Mix together the flour, baking soda, and baking powder in a medium bowl. Set aside.

Use a stand mixer fitted to the paddle attachment on a handheld electric mixer to beat the butter until it is light and creamy. This should take approximately 1-2 minutes. Mix in the brown sugar and granulated sugar. Continue beating on high speed for another 3 minutes until it becomes light and fluffy. Scrape the sides of your bowl as necessary.

Mix the eggs with the vanilla. Continue beating at high speed for another 1-2 minutes. Next, add the bananas to the bowl and beat until well combined. Scrape down the sides as necessary.

Slowly add the dry ingredients to the mixture in three rounds. Continue to alternate with the sour cream until the mixture is thoroughly combined.

Bake the batter in a prepared pan for 43 to 46 minutes. When a toothpick is inserted into the center of the cake, it will be ready.

Let cool completely before frosting.

Make the frosting by fast beating the butter and cream cheese for 2-3 minutes. Mix in the vanilla extract and salt. Mix in the powdered sugar, one cup at a. Keep the mixture at 3 cups. Add 1/8 cup of sugar each time you need more until it reaches your desired consistency.

Spread cream cheese over cooled cakes and add extra bananas or cinnamon.

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