Cake - Created Date : 12.6.2019
Best Banana Cake
Ok, before I start in on my story about too much butter, I have to tell you that this is seriously The BEST Banana Cake Ever. Oh and it’s topped with cinnamon cream cheese frosting. So there’s that too.
Have you ever been making a recipe and accidentally added two times the amount of butter required? Well, I have now and it sucks. I was busy in the kitchen trying to get some recipes made and the girls were running around like crazy wolverines pulling everything off the counters they could get their hands on. Yesterday Lyla pulled an entire pizza down on her head. This new growth spurt was not in my favor…at all.
So while I was trying to wrangle the wild toddlers, I was also trying to bake this glorious cake. I glanced at the recipe I had jotted down and read 3/4 cup butter and just thought — ok, 3 sticks of butter. WHOA. More like, 1.5 sticks of butter.
Talk about a mess! I didn’t even realize what I had done until much later. The cake was oily and wouldn’t set up…and had a pool of butter that pooled on top of the cake. Baking while distracted is a recipe for disaster. (Please ignore that crappy pun, but it’s true.)
This cake is truly the Best Banana Cake ever. It is an old recipe from 2011 that I thought deserved a much needed update. It’s one of my all time favorite Dream Cakes and anyone who likes bananas will love it too. The banana flavor is just right — not too much and not too little. The cinnamon cream cheese frosting is the perfect accompaniment.
Since I made it in a bunch of thin layers, it doesn’t look as fluffy as it really is, but trust me it is FLUFFY. And super moist. If you haven’t made this recipe before, it’s time to try it! Skip the peanut butter chocolate chip banana bread this time (even though it’s soooooo good too) and try out this Banana Dream Cake!
In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt, set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, sour cream and applesauce. Beat in the flour mixture alternately with the milk. Fold in the banana mixture.
Divide batter (about 2 1/2 cup batter in each pan) into prepared pans. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before frosting.
For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in powdered sugar, cinnamon and vanilla on low speed until combined, then on high until frosting is smooth.
Assemble the 3 layers with a thick layer of frosting in between each layer and frost the cake as desired. Sprinkle on a little cinnamon around the outside and store in the fridge until ready to serve.
Been there with the butter (and sugar, and flour…) But I must say, I have never seen a more beautiful cake!! I am serious, this is gorgeous!
Hello! Excited to make this cake and use up bananas- quick question, the gorgeous photos show four cake layers, the instructions call for three pans. Did you have extra batter? Just wanting to make sure I do it correctly. Thanks so much!!
I’m going to make this for my ladies tomorrow at church. A good banana cake is not an easy thing so I’m excited to try this one!
I just made this and it looked nothing like your pics so I was flummoxed My frosting looks totally different. So I took a look at your original post and that’s what mine looks like, except the frosting which is brownish pink. I noticed that your frosting looks white in both and that your original recipe calls only for cinnamon for sprinkling. I was wondering if that’s what you did for both. And also why is your sponge so different from the original ?
Hi Georgia! These updated photos don’t show the same “sponge” look because I baked it in a bunch of small layers. I wanted a different look than the traditional look I usually go for.
As for the frosting, not sure why yours would look pink. That’s really strange with nothing pink added to the frosting.
I did add the cinnamon into the frosting as well as on the sides. However, 2 teaspoons is not that much cinnamon in that much frosting — so the camera didn’t pick up on it as well. However, if you look closely in the last photo you can see the speckles of the cinnamon in the icing in between the layers.
I hope you still enjoyed it as much as we do! This is one of my favorite cakes! ??
This looks like an amazing cake! Do you know if maple syrup or honey could be used instead of white sugar? I always sub in banana breads but wasn’t sure about cake!
Hi, first off thank you for an AMAZING blog that I’ve been following for a long time. I wanted to ask about putting the cake pans (after baking) straight into the freezer–as I did when making the banana dream cake many times. For this cake, was there a reason you chose not to? I really liked how moist the cake was–will it still be moist without putting it in the freezer? THANK YOU SO MUCH!!!!!
Hi Antika! Thank you! I ended up finding that I didn’t really need to cool the cake in the freezer, it had the same result either way. You can still pop it in the freezer if you want – but it isn’t necessary! ??
I would say probably 1 hour and 15 minutes or so, but I am not positive. Just keep a close eye on it and test it with a toothpick when it looks done! ??
Just wondering if you think this would work with flax eggs? My son has an egg allergy and I like baking! Thankfully, he’s grown out of his dairy allergy! The pictures of this cake are gorgeous! The flavor combinations have me salivating already. I may just go ahead and try it with the flax eggs. If I do, I’ll let you know what happens!
you can make applesauce too pretty easily – I would just look for a quick recipe on that – Applesauce is a great side dish too and you can eat it by itself!
Hey there Jessica. That cake looks absolutely scrumptious!!! I’ve added it to my list of cakes to make. Actually this bad baby just may be for my next dinner party. A truly decadent dessert. So simple too. Thanks for sharing.
Can this be made into a gluten free cake?
I made this cake last weekend and the taste was wonderful, but the texture was really super dense. I got no complaints from the family, but I’m wondering if its supposed to be that way. I think I’d personally like it a little lighter. Might there be a way to lighten it up?
I can’t wait to eat this cake! I used a 9×13 pan & baked it for 1 1/2 hours, I had no trouble removing from the pan…frosted generously, topped cake with mini vanilla wafers…and WOW, what a beautiful cake!
Just made this for my son’s 2nd birthday tomorrow, can’t wait to eat it!! The batter and the icing tasted AMAZING. Bananas are his favorite!
Quick question though….it says 275 in the recipe but when I cooked it for 50 mins at 275 and it was still soupy. Did you mean 375, or did I do something wrong? I bumped the oven to 375 and cooked it for an extra 15 minutes and it looks ok. Fingers crossed!!
Nope, I mean 275! Did you use one larger pan instead of three 8-inch pans? I hope it eventually baked up well and everyone enjoyed it — especially our son! ??
Hey there! Found this on Pinterest and looks amazing! My daughter is turning 4 and can’t have dairy so I told her I’d make her a separate cake for her bday. She asked for banana cake and here I am. This recipe looks like the best however I am unsure of the substitutes I am about to make. What do you think about substituting dairy free plain yogurt for sour cream? Plain almond milk for milk?? I might just cross my fingers and go for it! Would love your input! Thanks a ton! Liz
Hi Liz! I think it’s worth a shot! I don’t have a ton of experience, but I believe both of those substitutes should work well! If you try it, I would love to hear how it turns out. Happy 4th Birthday to your daughter!!
Thanks for sharing the recipe. Just tried this Banana cake recipe. It came out very moist and taste was perfect.
Can you substitute buttermilk for the whole milk?
Hi, I just made this as we speak, and I just used 2 – 9¨, pans. How will that affect the baking time? I didn’t have 3 pans of the same size, so I had to resort to the 2 pans. Also, should I bake it at a higher temperature instead of 275 degrees? Thank you! Peggy
I’ve made this cake multiple times for my boys’ birthdays. It is their favorite! I have never been able to get that dense cake look though when I cut it. You know, that nice clean cut where the cake all holds together. Mine looks more crumbly, closer to the first time you posted this recipe. I’ve tried many cakes that have a similar look to yours and never achieved those results. Some people mention freezing the layers to keep a cake moist. Do you do this? Do you have any advice on how to get that nice clean cut?
Hi Morgan! So glad you all enjoy it so much! To cut the cake for photos I freeze it to get the cleanest cut possible for photos, but I wouldn’t recommend that for taste purposes. It’s best not frozen. ??
Just made This tonight and it was absolutely delicious. I did not have the ingredients to make the frosting so I merely put powdered sugar over it and it was a hit!
So glad you enjoyed it Rita!
I just made that superbe cake! The taste is amazing but i have to say my frosting ans the cake look more light brun then white, but other then that, its the best banana cake i ever made! Thanks for sharing ??
Absolutely NUMMERS! The best banana cake ever and wonderful frosting! Little tip: Don’t try to bake in two 8 inch cake pans! Just sayin, not looking forward to cleaning the over flow in the oven! But so worth it to taste such deliciousness! Out to purchase my 3rd cake pan! Next time I’ll follow all directions! Thanks so much for sharing your recipe!
Hey there, I’m Jessica!
I am a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama to twins Ellie & Lyla...
Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"