Imagine a cake that’s like a hug from grandma and a party in your mouth all at once. That’s our banana cake – the lovechild of banana bread and fluffy cake, topped with the dreamiest brown butter cream cheese frosting.
Tips for baking the best banana cake:
- Use super ripe bananas – the ones with brown spots. They’re sweeter and mushier, perfect for adding flavor and moisture.
- Sprinkle some lemon juice on the mashed bananas to keep them from going brown and to add a zingy kick.
- Creaming butter and sugar until fluffy is key for a light, tender cake. Whip them together for 3-5 minutes to get plenty of air in there.
- Mix dry and wet ingredients in turns, starting and ending with dry. This keeps the batter just right – not too mixed, not too lumpy.
- That brown butter cream cheese icing? It’s a game-changer. Browning the butter gives it a nutty richness. Just make sure the butter cools before you use it.
- Want extra moistness? Pop your baked cake in the freezer right after it’s out of the oven. It locks in all that goodness.
Ingredients
Method
- Preheat your oven to 275°F.
- Mash bananas with lemon juice and set aside.
- Mix flour, baking soda, and salt in a separate bowl.
- Cream sugar and butter until pale and fluffy. Add eggs one at a time, then vanilla.
- Slowly add dry ingredients and buttermilk to the creamed mixture, alternating between the two.
- Gently fold in mashed bananas, then pour into a greased 9×13 pan.
- Bake for around 1 to 1.5 hours, or until a toothpick comes out clean.
- Let the cake cool, or pop it in the freezer for extra moisture.
- Frost generously with brown butter cream cheese icing and dig in!