We love baking really easy cakes, my Mother literally bakes this orange cake at least once every a couple of weeks, and this upside-down pineapple cake never disappoints! Adding to these 2 cakes, we LOVE this super easy banana cake. Frosted with cream cheese frosting, this cake is not overly sweet, it’s moist, soft, and absolutely delicious! My favorite banana bake has always been the classic banana bread; sweet, healthy, delicious, and perfect for breakfast and lunch boxes. On special occasions like birthdays, my mother baked a banana cake which is a bit similar to the banana bread but looked much fancier and she always frosted it with indulgent cream cheese frosting. So here I am sharing her recipe with you! This one-bowl banana cake is so easy to make! You literally just need to add all of the ingredients in a bowl, whisk everything together to create the batter, spoon the batter into baking pans and bake! Then it’s up to you to either make cream cheese frosting or not, this banana cake tastes amazing with or without the frosting. However, making the cream cheese frosting is really easy if you choose to make it. So if you have some overripe bananas sitting on your kitchen counter, get in the kitchen and start baking! You will love this cake!
How to Make a Banana Cake
This moist banana cake recipe is a foolproof recipe, anyone can make it. You need very very basic skills to be able to bake this super easy cake. Ingredients
Ripe bananas (if not really ripe, they need to be at least quite soft but spotty bananas work great in this recipe). Granulated sugar + brown sugar (if brown sugar is not available, you could use just granulated sugar). Unsalted butter, eggs, and milk at room temperature. Vanilla bean paste All-purpose flour (if you only have self-raising flour, use it but omit the baking powder). Baking powder, baking soda Ground cinnamon, and salt.
Method
Make-Ahead Banana Cake
You can make this cake 2-3 days ahead, store in the fridge and frost before serving. Because this cake is soft moist, expect it to become a bit too soft and moist on day 3. Or you could bake it, freeze it for up to 2 months. It will stay soft and moist, but once you take it out of the freezer, defrost it completely in the fridge overnight or at room temperature and only then frost it and serve.
Recommended Tools to Make This Banana Cake
I love these stainless steel measuring cups and use them every time I bake or even cook, and using measuring spoons is also very important when baking as you have to measure everything out correctly, and I recommend these measuring spoons. These are the mixing bowls that you see in all of my pictures, they’re honestly the best and I always recommend them to all of my friends and family. They’re stainless steel and have these rubber bottoms, which means that they always stay stable and will never slip even when using on a wet surface. They are also perfect for chilling and marinating food. You will also need a fork, any fork will do of course! You could also use a potato masher if you prefer. I use this KitchenAid Stand Mixer, I have it in red and you can read the full review if you go to my vegan cranberry bread recipe. The cake pans that you see in the picture below are by OXO. These are the 9-inch nonstick cake pans, and they’re so good durable. Silicone spatulas, this is a set of 3 and I use them ALL the time. An icing spatula for the frosting.
© Little Sunny Kitchen
