Best Ever Banana Cake

February 2, 2008 · 15 comments · Print This Post

in Baked Goods, Cake, Desserts

Breathing New Life Into Old Bananas

When I was a kid I would get so excited if the bunch of bananas my mother brought home from the grocery store had a Chiquita Banana sticker. I’d quickly pluck it off the fruit and pat it proudly onto my shirt. Unfortunately these days my bananas always tend to go bad. Even so, I continue to buy them almost weekly, and inevitably after eating one from the bunch the rest sit on the counter until the skins turn. Then I either make banana bread, throw them out, or stash them in the freezer (well wrapped of course) until I feel the urge for muffins.

Today when I noticed that my once perky yellow bunch had become a little too brown for for my taste I decided it was time to break out of the banana bread and muffin rut and update my overripe repertoire. A hunt for a recipe to use ensued and as per usual the internet didn’t let me down. This recipe yields a moist, fluffy, and sweet cake that goes perfectly with cream cheese frosting, while a dusting of chopped walnuts adds a nice crunch. Even though cake isn’t supposedly a suitable breakfast item I’m certain we’ll be sneaking bites with our morning pot of coffee. This recipe also proves that a “boring old sheet cake” can actually be mighty impressive if given the chance.

Got Bananas?
Got Bananas?
Pour & Bake
Pour & Bake
Eat Bananas Every Day!
Eat Bananas Every Day!

Best Ever Banana Cake (Slightly altered (See items in bold below). The original recipe may be found at Recipezaar)
3/4 cup butter
2 1/4 cups sugar

3 large eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed ripe bananas

Cream Cheese Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups icing sugar

1 teaspoon vanilla
Chopped walnuts
Preheat oven to 275.°
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda, spices, and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour (Note: My cake took almost 90 minutes to bake) or until toothpick inserted in centre comes out clean.
For the Cream Cheese Frosting:
Cream the butter and cream cheese until smooth.
Beat in 1 tsp vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.

{ 12 comments… read them below or add one }

1 Donald February 3, 2008 at 6:26 am

Erin, this looks excellent!

I have tried most anything with bananas that are aging. We try to eat them to get the potassium, but sometimes even in a brown bag in the fridge they just go on you. Bananas Forrester is on way that I try to use them, but you have now given us a new, and delicious, alternative.


2 Nix February 3, 2008 at 7:46 am

I lurrrve bananananas. You have inspired me, watch out Over Ripe Bananas. HERE I COME.


3 Abbey February 3, 2008 at 2:29 pm

OKay, I am SO glad that I’m not the only one that eats one banana in a bunch and then lets the rest go to waste! And I am absolutely going to make this cake TODAY because I’ve got some bananas rotting away in the corner of my kitchen. ; )


4 JEP February 3, 2008 at 4:20 pm

Mmmm…banana baked goods:) The cream cheese frosting puts this over-the-top delicious sounding. Terrific photo, too!


5 Elizabeth February 4, 2008 at 11:43 am

I haven’t made Banana Cake with Cream Cheese frosting in SO long! Now I definitely need to let some bananas get overripe!


6 Julie O'Hara February 4, 2008 at 12:22 pm

I just found your blog through the blogher link. Such a cute design. I too freeze my ripe bananas, but sometimes forget about them…This looks like a great cake for morning (or afternoon) coffee. Maybe I’ll have to pull mine out of the freezer and make a banana bundt cake you’ve reminded me of.


7 Anna K February 5, 2008 at 9:19 am

Holy moly….I used to make this good banana bread recipe from the Veggie Planet cook book, it has cardamom in it, but who doesn’t love frosting! (I may have to switch 🙂


8 FlaNBoyant Eats February 5, 2008 at 10:50 am

I’m the worst when it comes to preserving old bananas. I will buy a bunch hoping I’ll actually eat them all–yeah right. that never happens. your cake looks good!

c-ya M…


9 Angie Hurst April 30, 2008 at 7:59 pm

I had old brown bananas in my freezer and my hubby was like, what the heck? I said, just you wait and see. Well, I broke them out this past week and I wanted you to know that I made this cake. My son said that it really is the Best Ever Banana Cake! It was so moist and yummy! Thanks!


10 Marilyn September 24, 2008 at 4:20 pm

Erin, this is simple and simply lovely. Of course, I’d probably have to eat the first batch of cream cheese frosting and make another to frost the cake – but that’s a good problem to have. Delicious!


11 Nikki December 19, 2009 at 4:24 pm

I tried this out last week and it was delicious! I added a coffee ice cream center… mmmm!!!


Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: