How to Make Banana Bread Cake
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together mashed bananas, eggs, melted butter, granulated sugar, brown sugar, sour cream, and vanilla extract. The mixture should be smooth and creamy.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon. Gradually fold the dry mixture into the wet mixture, stirring gently until just combined.
Step 4: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Step 5: Prepare the Cream Cheese Frosting
Using an electric mixer, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, until fully incorporated. Stir in vanilla extract and add milk, a tablespoon at a time, until the frosting reaches your desired consistency.
Step 6: Frost the Cake
Spread the frosting evenly over the cooled cake. For extra flair, sprinkle a pinch of cinnamon or garnish with crushed nuts.
What to Serve with Banana Bread Cake
A hot cup of coffee or chai tea enhances the warming flavors.
Pair it with a dollop of whipped cream for added indulgence.
A side of fresh berries adds a refreshing, tangy contrast.
Tips for Making the Perfect Cake
Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful the cake.
Don’t Overmix: Stir just until the dry ingredients are combined to avoid a dense cake.
Room-Temperature Ingredients: Ensure the eggs, butter, and cream cheese are at room temperature for smooth mixing.
Storage Instructions
Room Temperature: Keep the cake in an airtight container for up to 2 days.
Refrigerator: Store in the fridge for up to 5 days; bring to room temperature before serving for the best flavor.
Freezer: Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw and frost when ready to serve.
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