Can I make Banana Cake one day ahead?

Yes. Bake and frost the cake up to 24 hours ahead, then refrigerate it in an airtight container. Let it stand at room temperature for 25 to 30 minutes before serving, and add fresh banana rounds during the final 10 minutes.

Why did my Banana Cake turn dense?

Dense cake usually comes from packed flour or overmixed batter. Spoon and level the 2 cups of flour, then fold for only 45 to 60 seconds. Also check that the baking soda and baking powder are less than 6 months old.

Can I double this recipe?

Yes, but divide the doubled batter between two 9×13-inch pans. Don't pour it into one deeper pan because the center may stay wet after 40 minutes. Bake both at 350°F and rotate their rack positions at minute 20.

Can I freeze the frosted cake?

You can freeze frosted squares for up to 1 month. Freeze them uncovered for 45 minutes first, then wrap each piece twice. Thaw overnight in the refrigerator so the cream cheese frosting keeps its shape and doesn't sweat heavily.

What can I serve with Banana Cake?

Serve each square with hot coffee, black tea or a small scoop of vanilla ice cream. For brunch, cut the cake into 12 smaller portions and add the banana garnish right before guests arrive. The tangy frosting balances rich drinks well.

How do I keep the banana garnish from browning?

Toss 2 sliced bananas with 1 tablespoon fresh lemon juice for 30 seconds. Drain any excess liquid, then place the rounds on the frosting within 10 minutes of serving. More lemon can make the fruit sharp and loosen the frosting.

Banana Cake Recipe With Cream Cheese Frosting

Name: Banana Cake
Prep time: 25 min
Cook time: 32 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 5 large Cavendish banana; 1 cup Unsalted butter; 3/4 cup Light brown sugar; 1/2 cup Granulated cane sugar; 2 large Large egg; 3 teaspoons Pure vanilla extract; 1/2 cup Full-fat sour cream; 2 cups Unbleached all-purpose flour; 1 teaspoon Baking soda; 1/2 teaspoon Baking powder; 1/2 teaspoon Fine sea salt; 1 teaspoon Ground Saigon cinnamon; 2 teaspoons Avocado oil baking spray; 8 ounces Full-fat brick cream cheese; 2 cups Powdered cane sugar; 2 tablespoons Whole milk; 3/4 cup English walnut; 1 medium Lemon

Description

This easy Banana Cake is soft, tender and topped with a thick cream cheese frosting plus fresh banana slices and toasted walnuts. It’s one of those quick dessert ideas that feels special enough for a holiday, potluck, brunch or party. The method stays simple, and the best part is the warm banana smell and moist crumb. What makes this version different is the trick of using sour cream and fully ripe bananas, so it tastes rich without losing that healthy homemade feel.

Ingredients

Scale

5 large Cavendish banana
1 cup Unsalted butter
3/4 cup Light brown sugar
1/2 cup Granulated cane sugar
2 large Large egg
3 teaspoons Pure vanilla extract
1/2 cup Full-fat sour cream
2 cups Unbleached all-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Fine sea salt
1 teaspoon Ground Saigon cinnamon
2 teaspoons Avocado oil baking spray
8 ounces Full-fat brick cream cheese
2 cups Powdered cane sugar
2 tablespoons Whole milk
3/4 cup English walnut
1 medium Lemon

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Instructions

Keep the eggs, sour cream and melted butter between 68 and 72°F. Mash 3 very ripe Cavendish bananas for 60 to 90 seconds. Leave a few pea-sized pieces, then whisk in 1/2 cup melted butter, both sugars, 2 eggs, 2 teaspoons vanilla and sour cream. Whisk for 45 seconds and scrape the bowl once at 20 seconds. The mixture should look thick and glossy with small banana flecks. You’ll smell vanilla and ripe banana, and the sugar should stop looking grainy. Don’t whisk past 60 seconds after adding the eggs or you’ll trap too much air. Mix briefly at room temperature because a stable emulsion gives an even crumb.
Whisk the unbleached all-purpose flour, baking soda, baking powder, fine sea salt and Saigon cinnamon for 30 seconds. Add the dry mixture to the banana base in three portions. Fold with a rubber spatula in a J-shaped motion for 45 to 60 seconds. Turn the bowl one quarter turn after every three folds. Stop when only two or three pale flour streaks remain. The batter should fall in a thick ribbon and look slightly lumpy. Keep it between 68 and 72°F while folding. Overmixing past 60 seconds builds excess gluten and makes the cake chewy. Fold gently because limited gluten keeps the crumb soft.
Coat a 9×13-inch dull aluminum cake pan with 2 teaspoons avocado oil baking spray. Pour in the batter and spread it toward the corners. Bake in a 350°F preheated oven for 30 to 34 minutes. Rotate the pan once at minute 20. Check for an internal temperature of 200 to 205°F in the center. The top should turn warm golden brown with slightly darker edges. A light press should spring back, and a tester should carry a few moist crumbs. Go past 205°F and the banana sugars start drying the crumb. Bake at 350°F because moderate heat sets the center before the edges harden.
Cool the cake in its pan for 90 minutes until the center drops below 75°F. Keep the full-fat brick cream cheese and softened butter at 65 to 68°F. Beat them for 2 minutes, then add powdered cane sugar in three portions. Beat 90 seconds more with 1 teaspoon vanilla and up to 2 tablespoons whole milk. The frosting should look ivory and hold soft ridges without appearing glossy or runny. Spread it over the cake in uneven waves for 2 minutes. (I frosted a warm batch once – the center turned slick and slid toward the corners.) Warm cake melts the butter and thins the frosting. Cool fully because firm frosting protects the tender crumb.
Toss 2 ripe but firm Cavendish bananas with 1 tablespoon fresh lemon juice for 30 seconds. Let the frosted cake rest for 20 minutes at 68 to 72°F. Cut it into 12 uneven squares with one clean downward motion per cut. Plate one square, then add 3 banana rounds and 1 tablespoon toasted English walnuts. The slice should show a moist golden crumb with tiny banana flecks and darker baked edges. The frosting should stay thick with visible swirls. Add the banana rounds within 10 minutes of serving or they’ll darken and release moisture. Garnish last because fresh fruit stays bright and the frosting stays clean.

Notes

Pro Tips:

Use bananas with at least 50% brown spotting because their starch has converted into sweeter sugars and softer pectin.
Measure flour by spooning it into the cup and leveling it. Scooping can add 20% more flour and dry the cake.
Bake in a light-colored 9×13-inch aluminum pan. Dark pans can overbrown the edges before minute 30.
Set a timer for minute 20 and rotate the pan once. Most home ovens run 15 to 25°F hotter near the back.
Cool the cake below 75°F before frosting. Even slightly warm crumbs can melt the butter and make the topping slide.
Toast the English walnuts at 325°F for 7 to 9 minutes until they smell nutty, then cool them completely.
Add fresh banana rounds no more than 10 minutes before serving. Earlier garnish can darken and wet the frosting.

Storage: Refrigerate the frosted Banana Cake within 2 hours because the topping contains full-fat cream cheese. Keep slices in a shallow airtight container for up to 4 days, with parchment between layers. For freezing, wrap unfrosted squares twice in plastic and once in foil. Freeze them for up to 2 months. For another make-ahead treat, save our Classic Rice Krispie Treats. Thaw frozen cake overnight in the refrigerator, then let it stand for 25 minutes before serving. Warm an unfrosted slice at 300°F for 6 to 8 minutes if you prefer it soft. Don’t heat cream cheese frosting because it can separate. Discard the cake if the frosting smells sour, looks watery or develops colored spots. Fresh banana garnish should never smell fermented.

Prep Time: 25 minutes
Cook Time: 32 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving (of 12)
Calories: 803
Sugar: 75g
Sodium: 332mg
Fat: 38g
Carbohydrates: 116g
Fiber: 4g
Cholesterol: 101mg