Desserts - Created Date : 12.7.2019
If you are looking for a Banana Cake with PURE banana flavor, this is the cake for you! It is based on my favorite Banana Muffins recipe. I did leave out one ingredient that might be a game changer… scroll down to see more about that!
So I am a brat when it comes to banana cake. I have another Banana Cake on my blog which is a giant 3 layer cake with fresh homemade banana curd. (It’s AHmazing BTW) These recipes have one big thing in common and that is NO CINNAMON. When it comes to banana cake I don’t want it to be banana bread. I want fresh, pure, perfect banana flavor. And this cake doesn’t disappoint! It is packed full of banana’s (3 cups!) and just enough sugar to sweeten them. It is dense yet light and has the most perfect crumb you will ever find. I often prefer this cake without any frosting at all, and when serving it naked you can also serve it for breakfast!
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Whipped Cream Cheese Frosting
Because the star of this show is the banana sheet cake, I wanted to use a frosting that has a light and airy texture. This Whipped Cream Cheese Frosting still provides all of that classic joy that comes from Banana Cake + Cream Cheese Frosting, but goes a step further and makes it velvety smooth! I use a stand mixer when making this recipe just to incorporate as much airiness as possible, but it can also we done with a hand-held mixer.
Banana Cake Recipe
Let’s talk a little bit about how EASY this recipe is to put together. There are 7 ingredients in total. I was able to do that by using self-rising flour which took the place of the baking powder in the original recipe. It technically has a bit of salt in it, so you can opt to omit the salt I have listed in the recipe if you prefer. (But if you are frosting the cake with the Whipped Cream Cheese Frosting which is VERY sweet, be sure to leave the salt in the first time you make it. After that you can tweak to your preference.)
Self Rising Flour vs. All-Purpose Flour
Because the self-rising flour has baking powder already in it, switching out to all-purpose flour is very easy. Simply follow the recipe as listed but in place of self-rising, use the same amount of all-purpose flour and then add 2 teaspoons of baking powder.
Banana Cake with Cream Cheese Frosting
I mentioned above that you can eat this for breakfast because it is based on my banana muffin recipe. But OH MY WORD what that whipped cream cheese frosting does to this cake!!! It’s magical. Pure heaven. You will never want to make regular ole cream cheese frosting again!
I shared the cake with many friends and family and got RAVE reviews from everyone who tried it. I have a feeling it will be your new favorite Banana Cake and the only Banana Cake Recipe you will ever need!
Preheat oven to 350°F. Prepare a 10x15 baking pan with butter and flour or non-stick spray.
Melt butter and set aside to cool slightly.
In a large bowl, mash banana's with a fork or with a hand-held mixer.
Add butter, sugar, eggs, and vanilla and mix well.
Add in the flour and stir until all ingredients are incorporated.
Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.
Cream Cheese Frosting
In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.
In clean stand mixer bowl (or using a hand-held mixer) whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated.
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Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
Hi maybe you can help me. I used to have a carrot cake recipe in all the moves I’ve made I lost. The recipe started out with a cup of raisins and a cup of boiling Water and you poured the boiling water over the raisins in a bowl let them soak then drained them it had one cup each of granulated sugar and brown sugar,4 eggs and I think 3or4 cups of grated carrots, it had cinnamon,nutmeg and allspice,I don’t remember how much flour or oil.it didn’t have any pineapple or applesauce in it.and it had a cooked cream cheese frosting attached to the recipe. Can you help me?
Did you use the correct flour? If you use AP Flour the cake will not turn out. Self-rising flour is all-purpose flour with baking powder and salt added, therefore no need to add additional Baking Powder.
I’m sorry but this cake was terrible. The frosting was good but the cake was very heavy and hard like and even though it had 8 bananas, it had a flour taste. I made this for my son’s birthday and I was embarrassed, everyone ate the frosting but left the cake.
I made this tonight for a bible study class. I was very disappointed that I went exactly by the recipe and it was way too salty. I didn’t add salt to the frosting because of all the salt in the cake batter. Beware, this is too, too salty!
I haven’t rated the recipe because I have not tried it yet. I have several ripe bananas in the freezer. I’ve used them to make muffins. Am I correct in thinking that I can use frozen bananas in this recipe?
I cut this recipie in half because I don’t have a 9×13 or sheet pan, but a 9×9 square pan. I still had exccess batter left. So I’m going to make muffins with the excess. any baking time difference between cake and muffins?
Everyone !!!! It reads 10×15¨ pan…. I am definitely trying this cake again.. I used an all purpose flour making the mistake of not adding 2tsp. baking powder. Also adding walnuts. The icing is to die for…thank you for the recipe. .
i am baker is a national baking and lifestyle website devoted to inspiring women to embrace their inner-baker. Through easy to-understand tutorials, award-winning photography, and an open, raw and inviting writing style, Amanda will show you how to make her drool-worthy Rose Cake and hopefully make you laugh.
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