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The best banana cake recipe » Simple and Healthy Recipe! ✅

This is the The best banana cake recipe you will never try. It has a thick and moist, yet fluffy texture which is perfect. Plus, it’s topped off with a warm, creamy frosting that everyone goes crazy over.

A friend from college gave me this recipe for ripe plantains years ago. It really is the best banana cake I have ever eaten!

This Banana Cake and Double Chocolate Banana Muffins are my go to recipes when I have a few extra brown bananas.

The cake is great on its own, but I love the icing. Next, I made a set of hot fondant icing for the top. The best idea of ​​all!

Because this recipe is the best.

The best banana cake is the perfect dessert for any occasion. It’s easy to make and always turns out perfect.

One bite of this cake and you’ll be jumping for joy. It’s moist, fluffy, and covered in a creamy chocolate glaze that will have you coming back for another bite.

A warm fondant frosting is what sets this banana cake recipe apart from the rest. The delicious chocolate flavor comes from the use of dark chocolate ice cream topping.

Main ingredients

This banana cake is very easy to make. You probably already have most of the ingredients in your kitchen.

  • Granulated sugar – Sweetens the cake dough. You can also use a mixture of half granulated sugar and half brown sugar if you like.
  • Solid vegetable or animal fat for cooking – Gives the cake a soft and crumbly texture. You can use unsalted butter if you like, but shortening it really gives you the best texture.
  • Egg – Use large eggs for best results.
  • Vanilla extract, salt and cinnamon – Added to the flavor.
  • Sodium bicarbonate – Reacts with buttermilk to provide leavening while the cake is cooking.
  • Flour – We use all-purpose flour in most of our recipes. See how to correctly measure the flour, so that your cake is always correct.
  • milk butter – Provides a smooth texture to the sponge cake crumb and also helps it rise.
  • bananas – Dark, speckled bananas are better for baked goods because they are sweeter.
  • hot fondant icing – Adding hot dark chocolate topping to a simple buttercream frosting gives it a light chocolate flavor.

How to make the best banana cake

Not only is this banana cake absolutely delicious, but it’s also super easy to make. It takes a few minutes to assemble and only requires one bowl.

  1. Preparation of the recipe. Preheat the oven. Spray a 9×13 pan with nonstick baking spray, so the cake doesn’t stick. Assemble and measure the ingredients first because this makes it easier to make the cake.
  2. Mash the bananas. I usually just use a plate and fork, but a potato masher would work too.
  3. Prepare the dough for the banana cake. Beat fat and sugar in large bowl until creamy. Add the eggs, vanilla and mashed bananas and mix again. Mix the dry ingredients. Alternatively, add to batter with buttermilk.
  4. Remove from oven and cool. Pour cake batter into prepared pan and bake until toothpick inserted into center comes out clean. A few moist crumbs are fine. Place on a grill until completely cool.
  5. Make the hot fondant icing. Beat softened butter, vanilla, salt and hot chocolate coating in medium bowl until creamy. Slowly add the icing sugar and cream and beat until light and fluffy.
  6. Decorate and serve. Spread the chocolate glaze over the cooled banana cake. Add warm, warm drizzle of fondant and banana slices to cake squares just before serving, if desired.

Storage Tips

Store the glazed banana cake in an airtight container on the counter for 2-3 days. You can also refrigerate it and it will keep for 5-7 days. Make sure the cake is covered well so it doesn’t dry out.

You can also freeze the cake without frosting. Wrap cooled cake tightly in 2 layers of cling film, then in foil. Place in a freezer safe container and freeze for 2-3 months. Thaw overnight in the refrigerator and freeze immediately before serving.

tips and tricks

  • Do not over-knead the dough as the cake may become too thick or sink in the center.
  • Use extra-ripe bananas for the best flavor. If the plantains aren’t done yet, check out how to twist baked plantains with these easy tips.
  • You don’t like chocolate? Add cream cheese frosting or marshmallow buttercream on top.
  • Change up the cake by adding mini chocolate chips or your favorite chopped nuts to the batter before baking.

Recipe FAQs

Why is my banana cake dry?

This particular banana cake needs to be very moist. One reason your cake is dry could be because you used too much flour or not enough liquid.

Another reason for dry cakes is overcooking or an oven that isn’t operating at the right temperature.

Why doesn’t my banana cake taste like a banana?

If your cake doesn’t taste very bananay, it could be because the bananas weren’t ripe enough when you took it out of the oven. You want to choose very dark bananas for the best, sweetest flavor.

Can you make this banana cake ahead of time?

Yes, in fact, the taste just keeps getting better and better. It is an easy recipe to make 1-2 days in advance.

More banana cakes

  • Chocolate Banana Cake
  • Coffee and banana cake
  • Banana Zucchini Pie
  • Nutella and Banana Cake
  • Banana Caramel Cake
  • Banana Cake with Peanut Butter and Chocolate Chip
  • Banana Cake with Chocolate Drips

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The best banana cake recipe.

Product:
24 squares

Preparation time:
20 minutes

Time to cook:
33 minutes

Total Time:
53 minutes

This is the The best banana cake you’ll never taste It has a thick and moist, yet fluffy texture which is perfect. Plus, it’s topped off with a warm, creamy frosting that everyone goes crazy over.

Press

ingredients

For the banana cake

  • ½ cup vegetable shortening

  • 1 ½ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • 1 teaspoon of table salt

  • 1 teaspoon of cinnamon

  • 2 cups all-purpose flour

  • ½ cup buttermilk

  • 1 ½ cup mashed ripe bananas

For the hot fondant icing

  • ½ cup unsalted butter, softened

  • 1 teaspoon vanilla extract

  • ¼ teaspoon table salt

  • ⅓ cup hot fondant icing, slightly warm + 2 tablespoons for decorating

  • 4 cups of powdered sugar

  • 2 tablespoons of cream

  • fresh banana slices

Instructions

  1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick baking spray.
  2. In a large bowl, beat fat and sugar until mixture is creamy and fluffy. Add the eggs and vanilla and beat until creamy. Combine the mashed bananas.
  3. Mix the flour, cinnamon, baking soda, and salt and add to the banana mixture alternating with the buttermilk.
  4. Pour cake batter into prepared pan and bake for 33-35 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven and place on a wire rack until completely cool.
  5. Beat soft butter, vanilla, salt and hot fondant until creamy. Add the icing sugar little by little until everything is incorporated.
  6. Add the cream and beat until the mixture is light and fluffy. Spread over cooled cake. Top with extra hot chocolate and banana slices just before serving, if desired.
Nutritional information:

Yield: 24 Servings: 1

Amount per proportion:

Calories: 269 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 195mg Carbohydrates: 46g Fiber: 1g Sugar: 34g Protein: 2g

Nutrition data is an estimate and is not guaranteed to be accurate. If you need special dietary advice, please consult a registered dietitian.

Did you make this recipe?

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(original photo from February 2012)

*Best Banana Cake post and recipe were first published in February 2012. Photos and post were updated in January 2019 and then republished in August 2022.

The post The Best Banana Cake Recipe first appeared on Recetas Latinas.

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