banana bread cake

This Homemade Banana Bread Crumb Cake uses fresh bananas and has a thick and sweet crumb topping. Perfect for breakfast, dessert or a snack!

BANANA BREAD CRUMB CAKE

all-purpose flour

tsp baking powder

salt

bananas

butter

sugar

eggs

vanilla

milk

brown sugar

Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside.

In a medium bowl, stir together flour, baking powder and salt.&nbsp;Set aside.

In a separate mixing bowl, mash bananas well.&nbsp;Mix in butter until combined

Then add in sugar, eggs and vanilla and mix well.

Slowly stir in flour mixture and milk until combined (alternating the milk and flour until it is all incorporated.)

In a medium bowl, combine flour, brown sugar and cubed cold butter using a fork, pastry cutter or your hands. It should start to look almost like sand with coarse crumbs.

Pour half of the banana batter into the prepared baking dish.

Then top the batter with half of the crumb mixture.

Then pour the last half of the banana batter on top of the crumb mixture.

Finally, layer the last of the crumb mixture on top.

Bake for about 50-60 minutes until the center is set and a toothpick comes out clean.

For the crumble topping &amp; filling:

Whisk together powdered sugar and milk until smooth.&nbsp;Drizzle glaze all over crumb cake.

For the optional glaze:

https://www.youtube.com/watch?v=EC0tL7-CUNE

This Homemade Banana Bread Crumb Cake uses fresh bananas and has a thick and lusciously sweet crumb topping. Perfect for breakfast, dessert or a snack!
Grab the FULL recipe and a FREE printable recipe here: https://www.thecountrycook.net/banana-bread-crumb-cake/

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How to make: The Best Banana Bread Crumb Cake

Banana Bread Cake topped with the fluffiest cream cheese frosting! Garnish with fresh banana slices and chopped walnuts. This banana cake is the perfect way to use up old browned bananas. Super moist, fresh banana flavor, and it bakes up perfectly each time. 

Amazing Banana Bread Cake with Cream Cheese Frosting

(1 stick) butter (softened)

sour cream (full-fat is best)

vanilla extract

baking soda

bananas (about 3 bananas)

bar (8 oz) cream cheese (full-fat is best)

heavy whipping cream

Heat oven to 350°. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. 

In a large bowl with a hand mixer, or use a stand mixer with a paddle attachment, cream butter and sugar together until light and fluffy. The mixture will look crumbled but beat it for a couple minuntes and it will start to look fluffy.

Add eggs, sour cream, and vanilla. Blend together until combined and creamy. 

Add flour, baking soda, and salt. Blend on low speed just until combined.

Add mashed banana and gently stir together. Dump batter into the baking dish and spread out evenly.

Cook for 25-35 minutes or until toothpick inserted in middle comes out with moist crumbs or nothing at all. If a toothpick comes out with wet batter then you need to cook it slightly longer. The edges and top will be light browned.

Let cake cool completely before frosting.Once cake is cooled you can either frost it right away and serve OR cover it tightly with tin foil and let it sit at room temperature overnight and then frost it before serving.

In a large bowl, beat butter and cream cheese together until combined. Add in vanilla extract, powdered sugar, and heavy cream. Beat together, starting on low speed and increase as needed, until frosting forms. Add more powdered sugar and/or milk until desired frosting consistencey is reached. I never have to add more milk or powdered sugar than what&#039;s called for. You want the frosting really thick so it will cut nice. * NOTE: If you use anything other than heavy whipping cream start with 1 tablespoon and work from there. Heavy cream is so thick that you need more of it, lower fat milks you will need less of. 

Cut into squares and garnish each piece with banana slices and chopped walnuts. 

Make Cream Cheese Frosting

https://content.jwplatform.com/videos/ZyFzKHeb.mp4

Banana Bread Cake with cream cheese frosting

Amazing Banana Bread Cake

Instant Pot Banana Cake is quick and easy with plenty of bananas, heavy cream and brown sugar to make it rich and tasty.

Instant Pot Banana Cake — Easy Instant Pot Cake Recipe

butter, melted

heavy cream

baking powder

Fat Daddio's Instant Pot bread pan

Fat Daddio's cake pan

Round parchment paper

Egg bite molds

Instant Pot soufflé dish

Red Instant Pot sling

Blend together bananas, butter, sugars, eggs, heavy cream and vanilla...

Blend together bananas, butter, sugars, eggs, heavy cream and vanilla extract in blender.

Combine flour, baking powder, soda, and salt together and pour...

Combine flour, baking powder, soda, and salt together and pour in the blended mixture.

Spoon in to a 2 to 3-quart soufflé dish...

Spoon in to a 2 to 3-quart soufflé dish or mold (sprayed with non-stick cooking spray) that will fit into your Instant Pot.

Place a small trivet (or fashion a little...

Place a small trivet (or fashion a little “ring” from aluminum foil) in the Instant Pot, add 1 ½ cups of water, and then place the baking dish on the trivet.

Close lid and set valve to sealing. Set...

Close lid and set valve to sealing. Set on a manual high pressure cooking time of 60 minutes.

Allow for a natural pressure release for 15...

Allow for a natural pressure release for 15 minutes, and then let the rest of the pressure out if there is any remaining. Use hot pads and the trivet handles to lift the cake dish out of the pressure cooker and set on a wire rack to cool.

Once the cake has cooled, it should easily...

Once the cake has cooled, it should easily release onto a plate for serving.

https://mediavine-res.cloudinary.com/video/upload/uded9wxdknjlo4vnefob.mp4

Make the perfect Instant Pot Banana Cake without ever turning on your oven. This recipe for Instant Pot Banana Cake comes together easily, and the combination of bananas, heavy cream and brown sugar makes for a rich, tasty and perfectly moist cake!

If you’ve got overripe bananas sitting on your counter, my best ever moist banana cake recipe is the perfect way to use them! Soft, tender, and packed with banana flavor, this cake is a step up from your classic banana bread—and when it’s topped with a rich and tangy cream cheese frosting, it becomes next-level delicious!

The Best Banana Cake

cornstarch

tsp baking soda

tsps cinnamon

3½ large bananas (skin removed, make

unsalted butter (room temperature)

vegetable oil (I use canola)

white granulated sugar

eggs (room temperature)

vanilla essence/extract

Greek yoghurt (room temperature)

unsalted butter (room temp)

sugar (also known as icing/confectioners' sugar)

cream cheese (cold, firm type (see note 1))

vanilla extract/essence

lemon juice (must be fresh)

Preheat your oven to 180°C (350°F) conventional (see note 2 if using a convection oven with a fan), and lightly grease a 9x13-inch cake pan. Line the bottom lengthwise with parchment paper—this will make it easier to remove the cake once it’s done.

In a medium bowl, sift together flour, cornstarch, baking soda, baking powder, salt and ground cinnamon. Using a whisk, mix until well combined. Set aside.

In another medium bowl, mash the bananas well using a potato masher or fork. Set aside.

In a large bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer—see note 3), cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well after each addition (about 10–15 seconds between eggs).

Next add in the mashed bananas, vanilla and Greek yoghurt. Mix on a medium speed until well combined. The mixture may look a little curdled—that’s okay. Set the mixer aside, as the remainder of the batter will be finished by hand.

Finish off by adding in the premixed dry ingredients to the wet mixture, and gently fold in with a spatula until just combined and no streaks of flour remain. Be careful not to overmix.

Pour the batter evenly into the prepared pan. Tap the pan lightly on the counter once to remove any large air bubbles, then bake for 28–30 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for 20 minutes, before carefully turning it out onto a wire rack to completely cool. Once cooled, carefully invert onto a serving plate (see video for demonstration if unsure how) and frost with cream cheese frosting (recipe below).

Banana Cake

Cream butter for a few minutes until light and fluffy. Either use a hand or stand mixer on a medium-high speed. If using a stand mixer, use the paddle attachment.

Add in powdered sugar in two batches while mixing on low. Ensure each batch is fully incorporated before adding the next.

Next add the cold cream cheese, vanilla and fresh lemon juice. Mix just until smooth. Avoid overmixing (see note 4).

Cream Cheese Frosting

Your cakes always look so good.  could sour cream be substituted for the greek yogurt.  thanks

https://www.youtube.com/watch?v=reCrxiEQ8dw

If you’ve got overripe bananas sitting on your counter, my best ever moist banana cake recipe is the perfect way to use them! Soft, tender, and packed with banana flavor, this cake is a step up from your classic banana bread—and when it’s topped with a rich and tangy cream cheese frosting, it becomes next-level delicious!

RECIPE: https://cakesbymk.com/recipe/banana-cake-recipe/
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WATCH MORE:
Cake Recipes: https://youtube.com/playlist?list=PLHs34tfPHZqbUuM_G5pbr9truMShVMlw9&si=eLjkiF1zsczfRdP9
Frosting Recipes: https://youtube.com/playlist?list=PLHs34tfPHZqZL9EGfRvjoU1Q8xGi8cgOh&si=7FnPpcbIvdgF6Oty

INGREDIENTS:

🔹Banana Sheet Cake

▢2¼ cups (280 g) all-purpose flour
▢¼ cup (25 g) cornstarch
▢1 tsp baking powder
▢1 tsp baking soda
▢½ tsp salt
▢2 tsps ground cinnamon
▢3½ large (410 g) bananas - skin removed, make sure they're ripe and soft. About 1¾ cups but I recommend weighing the bananas.
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavored vegetable oil - I use canola
▢1½ cups (300 g) white granulated sugar
▢3 large eggs - room temperature
▢1½ tsps vanilla essence/extract
▢½ cup (125 g) Greek yoghurt - room temperature

🔹Cream Cheese Frosting

▢½ cups (112 g) unsalted butter - room temp
▢1¾ cups (215 g) powdered sugar - also known as icing/confectioners' sugar
▢¾ cup (167 g) cream cheese - cold, firm type 
▢¾ tsp vanilla extract/essence
▢1 tsp lemon juice - must be fresh


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My best ever BANANA CAKE recipe! So soft & moist

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