banana cake recipe

Banana Upside Down Cake is an incredibly moist and flavorful dessert, but it makes a great breakfast or snack, too. You can't go wrong if you serve this cake with toasted pecans and caramel sauce!

Banana Upside Down Cake

brown sugar

unsalted butter,

bananas

unsalted butter-softened

sugar

vanilla extract

plain Greek yogurt or sour cream

eggs

overripe bananas-mashed (about 1 cup)

all-purpose flour

whole wheat flour

baking powder

baking soda

salt

cinnamon

heavy cream

unsalted butter

Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)

Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp). Place the pan in the oven for 5-7 minutes (until butter has melted). Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set Aside.

To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.

In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.

Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.

Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes. Pour 2/3 of the glaze over the banana layer. Reserve leftovers of the caramel glaze for serving.

The glaze thickens as it cools and pale in colors!!!

When serving reheat the leftovers of the glaze and drizzle on each slice. Sprinkle with toasted chopped pecans if desired. You can also top each slice with a scoop of vanilla ice cream or whipped cream.

To make caramel glaze:

My family and I loved this cake! I’m a huge fan of pineapple upside down cake, but my hubby dislikes pineapple. This is the perfect alternative!  And, I’ve always got bananas❤️

Soft, moist &amp; fluffy banana cake - Easy to make and tastes delicious. Serve it with milk or as a snack with some melted chocolate drizzled over it.

Banana Cake Recipe

wheat flour (or all-purpose (refer notes))

salt ((or ⅓ teaspoon table salt))

fine sugar ((prefer organic))

unsalted butter ((soft & cold) (around ½ cup))

milk

banana (mashed)

Bring all the ingredients to room temperature except butter before you begin to prepare the batter.

Butter has to be cold, yet soft and should hold its structure. To check press the block of cold butter with your finger, it should dent slightly yet hold its solid structure and should not be too soft. 

Grease a 8 by 8 inch cake tray and line with parchment paper. If you do not have a parchment paper, you may sprinkle flour all over the tray including the sides. Invert and dust off the excess in your kitchen sink.

Preheat the oven to 170 C or 340 F for at least 15 minutes. If you have a fan forced oven then preheat to 160 C or 320 F.

Fluff up the flour in the jar/ pack with a fork. Then spoon it to the measuring cup and level it with a knife or a straight edged spoon. Sieve flour, baking powder and salt. Set aside.

Preparation

Make sure butter is soft but still cold before this step. Add butter and sugar to a mixing bowl.  Using a whisk, beat together until light, pale &amp; fluffy.

Pour vanilla extract and add 1 egg at a time and beat just until creamy.

Add the other egg and beat again just until creamy.

Next add the sieved flour, salt and baking powder. Mix it gently.

Adding milk in 2 batches, mix the flour on a medium speed until smooth. Do not over mix it.

Add banana puree and mix until just combined. Avoid over mixing.

Pour the batter to a lined cake tray and knock it against the counter a few times. Bake for 25 to 30 mins if using a 8 by 8 square pan. If using a different size pan, then the timing varies.

A skewer/ tester inserted in the center of the cake comes out clean when the cake is done.

Place the cake pan on a wired rack and cool for 10 minutes. Then invert the banana cake on the wire rack.

Cool completely before slicing. Serve banana cake plain with milk or tea.

How To Make Banana Cake

https://www.youtube.com/watch?v=V6U_fGQzQUM

Banana cake recipe  that yields a bakery style delicious, soft, moist and fluffy cake. 

Find detailed recipe on the blog here : https://www.indianhealthyrecipes.com/banana-cake-recipe/

Music courtesy : https://www.youtube.com/user/Vexento

Banana cake recipe | How to make banana cake - soft, moist & fluffy

Banana Rum Cake with Captain Morgan's Spiced Rum Cream Cheese Frosting

Banana Rum Cake

unsalted butter (1 stick, room temperature)

eggs (room temperature)

spiced rum (I use Captain Morgan’s (See Notes))

medium ripe bananas (extra-ripe, smashed)

cream cheese (room temperature)

unsalted butter (room temperature)

vanilla

spiced rum

sugar (6 cups)

nutmeg

pecans

banana

Preheat your oven to 350°F.  Grease a 9x13 cake pan with nonstick baking spray; set pan aside.

In the bowl of a stand mixer fitted with a paddle attachment (or use a medium mixing bowl and an electric hand mixer), cream butter and sugar on medium-high speed until fluffy and creamy.

Reduce speed to medium and add eggs, rum and vanilla extract. Beat well to combine.

Reduce mixer speed to low. Add flour, baking soda and salt and mix just until combined. Add mashed bananas and beat on medium until completely combined.

Pour batter into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.

Remove the pan from the oven and transfer to a wire cooling rack to allow the cake to cool completely.

For the Cake

In the bowl of a stand mixer, combine cream cheese and butter. Beat on medium speed until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting.

Use an offset spatula to frost the cake.

Frosting

Whip heavy cream until soft peaks form.  Add powdered sugar and continue whipping until stiff and pipeable.

Cut the cake into 12 even slices.  Pipe a swirl of whipped cream in the center of each slice.  Top each square with a banana slice and whole pecan.

Serve and enjoy!

Garnish

If you are looking for an easy cake recipe with just a few simple ingredients, this Easy Banana Magic Cake is perfect! Custard cake with mashed banana comes together in no time at all!

Easy Banana Magic Cake

unsalted butter-melted and slightly cooled

water

milk-lukewarm

eggs-separated

banana (1 medium banana)

flour

Preheat the oven to 325°F. Lightly grease 8&#215;8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, you can lift the cake and transfer plate).

Whip the egg whites until STIFF peaks form, set aside.

Beat the egg yolks and sugars until pale yellow.

Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.

Slowly beat in the milk and vanilla extract until well combined.

Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). NOTES: The batter is very, very thin!!!

Pour the batter into the pan and bake for 45-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 45 minutes. If the top browns quickly before the minimum of 45 minutes, you can cover the cake with aluminum foil.

Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center!

Absolutely loved this cake. I live in Colorado, so I kept it in the oven for about 1hr and 10 minutes. It didn’t burn, just cooked properly. Let it cool for about 40 minutes and BAM! It was perfect. Most delicious cake I’ve had in a while. My cake was full of banana flavor, vanilla, and delicious sponge cake. I would highly recommend this recipe!

This turned out exactly like the description! So good!

This was a cake adventure for me. Made the batter, added in the whipped egg whites and poured in my pyrex pan. I thought, this is not what I would call an extremely thin batter, but I carried on. I placed it in the oven and started to clean up.  And then I noticed that I did not add in the milk!!  The cake was in the oven for maybe 3 or 4 minutes. I took it out..poured the batter  in a mixing bowl. I added in the milk and  incoporated it as best as I could without deflating all that goodness from whipped wgge whites. Poured back into baking pan and I ended up baking it for about 50 minutes. The cake rested for 2 hrs and it came out nicely with the layers showing. It is tasty. In our house the adults loved it and kids didnt care for it. Go figure! I substituted the flour for whole wheat flour, almond milk instead of regular cow's milk. Highly recommend to make..just don't forget to add the milk (lol) and yes the batter is extremely thin.

Hi. Can this be made using Almond or Coconut flour?

This came out great I was was so happy. However, I feel like it didn’t have much of a first layer. I don’t know if I messed up somewhere. Any suggestions?  The custard was prefect though.  Very good tasting too

I used stevia and it turned out perfectly, so splenda should work fine. Will definitely make this again!

I've made this before and absolutely loved it! I want to make it again but a day or so in advance. Does this need to be stored in the fridge? Thank you

For the people irritated by videos and ads in online recipes, try screen shotting the list of ingredients and directions.  I have found that it saves a lot of time.  It is easier to flip back and forth between my ingredients list and the directions in my photos. (And I don’t have to worry about my app crashing.)

If anyone is curious, I calculated my batch to have 251 calories per serving (for ten servings). Can't wait to try it!

Hi i made this 3 times and it always has 2 layers instead 3. Does it mean it’s overbaked? I have a hard time telling it’s done baking or not.

This cake was delicious! Had a great flavor but an even better texture! Baked mine for 49 minutes and it came out great! Thanks for another recipe that uses old bananas!

Delicious! Great to have another recipe for leftover bananas! My kids thought the magic part was cool!

This was very easy to make!! I used salted butter as I didn’t have unsalted on hand! I made this at work tonight for my clients and they said it was amazing!! I must agree!! I was sceptical but it cooked up perfectly and the taste is amazing! I did add a little banana extract too!!!

Very yummy. Not sweet. When the powder sugar is added on top: perfect sweetness. I will make this again.

This recipe came out great the only problem I had was when I looked it up it said 2 teaspoons of sugar,  when I was finished baking the cake I read it again , and it said 3/4 cup of sugar. It did come out great not too sweet and looked just like the picture. Great Magic Cake I will bake it again.

This cake was amazing and so easy to make. My husband isn’t a fan of banana anything but I’m making this cake again tonight :)

I made this recipe tonight. It is amazeballs!! I doubled it.  It was a little too much for my 9x13 pan, but it was perfect for a 9x13 AND and 8x8. I cooked the 8x8 for 45 mins and the 9x13 for 60 minutes. It was perfect. All 3 layers came out great. Tastes so good too!!

My husband loves to make this recipe after the kids go to bed so we dont have to share! Such a delicious cake and really nice to have a dessert that isnt super sweet!

I made this today and my husband and I weren’t that thrilled with it. We realize that it’s more of a custard but it tastes kind of bland to us. We’re hoping it tastes better after it’s been chilled and maybe adding some fresh strawberries will help.

So far my cake has been in the oven for 72 minutes and it's still liquid inside.  We used 1% milk.  Everything else was exactly as specified in the recipe.  I just put it back in for another 13 minutes.  Not a fan.

I ended up “ruining” a couple of eggs trying to separate the white from the yolk (a.k.a., omelets for breakfast) and it took me a while to get stiff peaks, but it was worth it. This a really nice dessert. It has a mild flavor overall, especially compared to most desserts, but that just keeps you wanting more. The texture is interesting and I certainly appreciate that you only have to make the one mixture. Totally recommended.

Loved this recipe! Super easy and it turned out great. My family loved it. I was worried because there is no salt, but just follow the instructions and it will work out .  I used a slightly large pan - 9x9.  The bake time was still about 1 hour.  The suggestions regarding folding in the eggs whites was vert helpful.  Don't over stir them. You will have some clumps on the top. That's fine because everything settles into place while baking.  I found it a bit sweet but my family loved it. Great recipe and very  easy.

This didn't work for me at all. I was worried about mixing the beaten egg whites into the batter too much, so I left them partially mixed and they mostly floated to the top. Maybe that's the reason why my cake barely rose at all? It was a single layer with some cooked egg white on the top. Maybe I'll try it one more time. I wish I knew what I'd done wrong.

This is my second time making this cake. The first time I followed the recipe exactly, but this time I used almond milk (since I didn't have regular milk on hand). It was delicious and the layers formed both times. Very nice dessert, not overtly sweet.

Very surprised!  I did NOT think this cake was going to turn out but it did and I loved it.  When I poured the batter into the pan it filled clear to the top and I was so scared it was going to overflow but it didn’t!  Also, I was very confused when folding the egg whites in because they just bobbed around and wouldn’t break down very well so I smashed them down a bit.   But if you watch the video on how to make it she whisks in the egg whites.  Big difference from folding them in!  Anyway,  all was well and it came together magically 🙂

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

If you are looking for a QUICK and EASY CAKE RECIPE with just few simple ingredients, this Easy Banana Magic Cake is perfect sweet treat.

Moist, rich, and fluffy, this is the best Banana Cake recipe you&#039;ll ever make! It&#039;s full of fresh banana flavor and perfect for any occasion.

Banana Cake

bananas (about 4 bananas (466 grams))

milk (room temperature (120 ml))

lemon juice

all-purpose flour ((420 grams))

unsalted butter (softened (227 grams))

brown sugar (220 grams)

block cream cheese ((8-ounce 227 grams))

unsalted butter (softened (113 grams))

confectioners’ sugar ((540 grams))

Preheat the oven to 350°F. Spray a 13x9-inch cake pan with baking spray with flour.

In a small mixing bowl, whisk together the bananas, milk, and lemon juice. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.

In the bowl of a stand mixture with a paddle attachment, add the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes. Reduce the speed to medium. Add the eggs, one at a time, beating until completely combined before adding the next. Stop and scrape down the bowl occasionally. Beat in the vanilla.

With the mixer on low, add the flour mixture alternating with the banana mixture, just until incorporated. Pour the batter into the prepared baking pan.

Bake for 55 to 60 minutes or until a wooden pick inserted into the center of the cake comes out clean. Place on a wire cooling rack and let cool completely in the pan.

For the Cake:

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter. Beat on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl as necessary. Add the vanilla and beat on medium until combined. With the mixer on medium-low, gradually add the confectioners’ sugar. Once fully incorporated, scrape down the bowl and beat again until fluffy, about 1 minute. Spread frosting over the top of the cooled cake. Store any leftovers covered and refrigerated for up to 4 days.

For the Cream Cheese Frosting.

Simple banana cake recipe that is easy to make, makes use of just few ingredients and produces fluffy, moist banana cake. Let me show you how to make the best banana cake recipe with this step by step guide.

Simple Banana Cake Recipe

g Butter

Sugar

Eggs

Self raising flour

Baking powder

Bananas (very ripe with brown spots)

300 g Icing sugar

Banana (sliced to add on top)

Measure out all ingredients and bring to room temperature. 

Lightly grease the cake pans and line with baking paper/parchment paper. Set pans aside and preheat oven at temperature of 175C /gas mark 4 or 160C for fan oven.

Add the banana in a bowl and mash with fork or mixer till pureed. Set aside.

In a mixing bowl, add butter and sugar then use stand or hand mixer to mix till batter is light and fluffy.

Break eggs in a seperate bowl one at a time (incase you have a bad egg, it wouldn’t have ruin the cake mix).

Pour the whisked eggs in the butter and sugar mixture. Pour in the mashed bananas and mix with the mixer for few minutes till incorporated.

Add flour in the batter and mix with spatula. Fold in till incorporated. Pour cake batter in lined cake pans and put in pre heated oven.

Bake at temperature of 170C for 40 minutes or till cake tester comes out clean.

Turn cake onto cooling rack and leave to cool.

Enjoy or move to the next step to frost

Add butter in a mixing bowl and mix with electric mixer for about 5 minutes before adding sifted icing sugar.

Mix till light and fluffy then use to fill and frost cake.

Frosting for Banana Cake (buttercream)

Old Fashioned Banana Cake the best and easy Cake Recipe, the perfect dessert or snack cake.  Frosted or Plain it's perfect.

Old Fashioned Banana Cake

cake/pastry flour

butter (softened)

brown sugar (lightly packed)

egg (room temperature)

bananas (ripe to very ripe)

sour milk ** (or buttermilk if you prefer)

butter

cream cheese (whole fat cream

icing / powdered sugar

cream (any type of cream)

Pre-heat oven to 350°F (180°C).  Grease and flour an 8 inch square or 9 inch round cake pan.

In a medium bowl whisk together flour, baking powder, baking soda and salt.

In a medium bowl beat together butter, sugar and vanilla, until light and fluffy (approximately 3 minutes), add the egg and beat, add the mashed bananas and beat to combine.

To the creamed mixture alternately add the dry ingredients with the sour milk, beat on high until smooth.

Pour into prepared cake pan and bake for approximately 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached.  Let cool completely before frosting. Enjoy!

BANANA CAKE

In a medium bowl beat butter and cream cheese until creamy approximately one minute.  Add icing sugar a little at a time, continue beating, add the cream beat approximately 3 minutes until fluffy.  Depending how you like your frosting, if too thin add more powdered sugar, if too thick add a drop of cream.

CREAM CHEESE FROSTING

This Ultimate Banana Cake Recipe is made with walnuts and slathered with brown butter frosting. Enjoy on special occasions or just because!

Ultimate Banana Cake Recipe

applesauce (unsweetened)

bananas (mashed)

walnuts (optional)

Preheat oven to 325 degrees. Spray an 8x8 square dish with nonstick cooking spray and set aside.

In a large bowl, combine all the dry ingredients, excluding the sugar. Stir to combine and set aside.

In a different bowl, whip sugar, oil, and applesauce together. Stir in eggs, vanilla and mashed banana. Slowly incorporate the dry ingredients into the wet until just combined. Pour into prepared dish and bake 25-30 minutes or until toothpick comes out clean when inserted. Cool completely.

To make the frosting, place butter in a small saucepan over medium heat. Just after the butter melts, start swirling the pan in small circles. After about 30 seconds or so, the butter should start foaming and will turn an amber color and smell nutty. Once this happens, remove from heat immediately and pour into a different container. Cool to room temperature.

Top 13 banana cake recipe recipes from across the web

The most viewed banana cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Upside Down Cake

Banana Cake Recipe

Banana Rum Cake

Easy Banana Magic Cake

Banana Cake

Simple Banana Cake Recipe

Old Fashioned Banana Cake

Ultimate Banana Cake Recipe

Banana Chocolate Chip Cake with Cho...

Bananas Foster Upside Down Cake

Best Banana Cake Recipe

My Best Banana Cake Recipe

The Best Banana Cake

Top 13 banana cake recipe recipes from across the web

The most viewed banana cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Upside Down Cake

Banana Cake Recipe

Banana Rum Cake

Easy Banana Magic Cake

Banana Cake

Simple Banana Cake Recipe

Old Fashioned Banana Cake

Ultimate Banana Cake Recipe

Banana Chocolate Chip Cake with Cho...

Bananas Foster Upside Down Cake

Best Banana Cake Recipe

My Best Banana Cake Recipe

The Best Banana Cake

The most viewed banana cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine