I’ve been seeing lots of people making banana bread lately which is all well and good. But why make banana bread when you could have fresh banana CAKE? I’ve made this twice in the past two weeks and am currently eyeing the ripening bananas in the fruit bowl.
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David, Chris and I all agree that this is probably the best cake any of us have ever had. And that comes from three people who really, really like chocolate. Put those overripe bananas to good use and give this recipe a try!
Fresh Banana Cake
Ingredients
- 3 ripe bananas
- 1 stick butter (8 tablespoons) - softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp. vanilla (or 1/2 vanilla and 1/2 banana extract)
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Instructions
- Preheat oven to 350 degrees.
- Lightly grease 9x13 cake pan.
- Beat bananas and butter together with mixer.
- Add sugars and cream together with banana mixture.
- Add vanilla/banana extract and eggs, one at a time, mixing well.
- In small bowl, combine flour, baking soda, baking powder and salt then gradually add to banana mixture, stirring until just combined.
- Pour batter into greased pan and bake 22-26 minutes until done (test with toothpick). Let cool and ice.
Ice cooled cake with this rich and creamy frosting:
Ingredients:
- 1 stick butter (8 tablespoons) – softened
- 8 oz. package cream cheese – room temperature
- 1 tsp. vanilla
- 2 1/2 cups powdered sugar
Beat butter and cream cheese together until smooth. Add vanilla and beat until combined. Gradually add powdered sugar, beating until smooth and creamy.
This recipe makes a LOT of icing. Our family doesn’t care for too much icing so I find that half of this is plenty. You could just make half a batch but it will keep several days in the refrigerator so I’d go ahead and make the full amount. It would be good on spice cake, chocolate cake, vanilla cake, cupcakes, or sugar cookies. Or just spread some on a graham cracker for a simple, sweet treat. Better yet…make another banana cake!
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This recipe is linked up at Miz Helen’s Full Plate Thursday.
Great way to use bananas. I’ve made a similar cake swapping out the butter for vegan butter, and using a couple of tablespoons of vegan milk in place of the eggs (for some moisture; the bananas help with the fluffyness by themselves).
I may try it sometime with oil instead of butter and maybe just one egg. Since it’s not as easy to get certain ingredients these days I’m doing some experimenting.
I absolutely love this cake! I paired it with strawberry ice cream and it was amazing!