You'll Go Nuts For This Banana Cake (2024)

How To Make Banana Cake

Ingredients

• Butter, Granulated Sugar & Packed Brown Sugar: Creaming together the butter and sugars adds air into the batter which is necessary in creating volume and lift in the cake, and also makes sure that the sugar is evenly distributed throughout the cake so there are no clumps. I am using both granulated sugar and packed brown sugar to add an extra depth of sweetness and because the brown sugar adds the warm flavor of molasses that pairs so well with bananas.
• Eggs: Eggs are another classic baking ingredient as they provide both lift and structure. They act as a binder to the other ingredients, which holds the mixture together, as well as adding in extra air. Eggs are very important in assuring that the cake is not too dense.
• Bananas: Just like with banana bread, overripe (read: brown) bananas work best for this recipe. This is because the riper the banana, the softer, sweeter, and stronger flavored the banana will be, which makes it both easier to mash and able to show through the other ingredients in the cake.
• Sour Cream: I am using sour cream in the cake batter as it has a light and fresh flavor that doesn’t overpower the bananas, while also adding a necessary fat to the dish that helps keep the cake rich and moist.
• Pure Vanilla Extract: Vanilla extract adds both flavor and moisture to the cake.
• All-Purpose Flour & Cornstarch: Because I know most people don’t keep cake flour on hand—even I don’t—I am using an easy hack (which we practiced in our basic vanilla bundt cake) and whisking together AP flour and cornstarch. This creates a light and tender crumb that is synonymous with a well-made cake.
• Baking Soda: Baking soda creates a chemical reaction when interacting with acid that adds air into batters, which allows baked goods to properly rise. It is important in making sure your cake is light and airy.
• Cinnamon: I love adding cinnamon in baked goods. A little goes a long way, but the warm, spicy flavor and aroma elevate baked goods to a new level.
• Cream Cheese: A cream cheese frosting is perfect for a baked good that you don't want to be too sweet. It makes the frosting rich and thick, so that they hold their own and adds a depth to the cake that would be missing with a royal icing or even a buttercream frosting.
• Powdered Sugar: While I don’t want my frosting to be overly sweet, it still needs a little sweetness. Powdered sugar is perfect for this task, as it adds sweetness without disrupting the texture of the frosting.
• Heavy Cream: I am adding heavy cream for added fat in the frosting, but also to make a more spreadable texture.
• Walnuts: Now I love walnuts in my banana breads and cakes, but I understand that not everyone does, so if you aren’t a fan or have allergies, obviously feel free to make your cake without them.

Step-By-Step Instructions

Start by preheating the oven to 350° and lining two 8” cake pans with parchment paper and cooking spray, to keep the cakes from sticking. Then, in a large bowl, add in the butter and both sugars and use a hand mixer to cream them together until all the sugars have been incorporated and the mixture is smooth. Once the butter and sugars have been creamed, add in the eggs one at a time, beating them well in between each, until all the eggs are beaten in, then add in the vanilla. Add in the ripe bananas and sour cream and beat the mixture until it is smooth and all the ingredients are distributed evenly.

Then, in a medium bowl, whisk together the dry ingredients—flour, cornstarch, baking soda, cinnamon, and salt—until combined, before adding the dry ingredients into the wet ingredients and mixing with the hand mixer until they are just combined.

Pour the finished batter evenly into each of the two prepared cake pans and place them into the preheated oven to bake for 30 to 35 minutes until the tops of the cake are slightly golden and a toothpick inserted into the center comes out clean.

When baked through, remove the cakes from the oven and allow them to sit for 15 minutes before inverting both cakes onto a cooling rack to cool completely.

While the cakes are cooling, beat together the cream cheese and butter in a large bowl. Once the mixture is smooth, add in the powdered sugar and beat again until smooth before adding in the vanilla extract and heavy cream. Continue beating the frosting until it is a spreadable consistency then set aside for use.

Using a straight or offset spatula, spread half of the frosting onto one cake, the top with the second cake and frost it as well. Take care to spread the frosting evenly and scrape sides for a more refined look, then garnish with banana slices and chopped walnuts, if you so desire.

Storage

Feel free to make the frosting ahead of time. It will last, sealed in an airtight container, in the refrigerator for up to 2 weeks, and in the freezer for up to 6 months. Just make sure to give it time to properly thaw before using.

Similarly, I like to store my brown bananas in a freezer safe bag so that at any time I have a collection of perfectly overripe bananas ready for use, instead of buying a fresh bunch and waiting for them to brown. Peeled whole bananas will keep in the freezer for up to 3 months.

If you are serving your cake at a party and want to make it ahead of time just go ahead and pop it into a cake container or sealed box in the fridge and take it out an hour or so before serving so that it has time to thaw, or serve cold immediately if desired. This banana cake will keep in a sealed container for up to 5 days in the refrigerator.

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