This fluffy banana cake with cream cheese frosting is simple to make than most cakes. Banana cakes are one of the easiest sugary sweet that you can make for anyone. If you need an emergency dessert that you can whip up without too much of a hassle, then this recipe is for you. Most of its ingredients can be found in your kitchen pantry. It’s the most convenient thing that you can ever make which your guests will surely love. Bananas are rich in potassium, which is apparently what my Mom needs to counter her cramps. The doctor advised her to eat at least one per meal because that’s what her body needs.
Check out what our friends from Modern Family Cooking have to say about this recipe:
I reduced the sugar and changed it to brown sugar. Also swapped the white flour for whole wheat pastry flour in the cake recipe and added vanilla and salt to the icing. Those additions to the icing really made it stand out. Every single family member fell silent as they gobbled this up and have been asking me to make it again almost every day since it was wiped out by the crew.
You’ll definitely love this. Banana cake is up there on the cake ladder with the classic chocolate, vanilla, or red velvet. There is no “season” for this particular type of cake. You can make this cake anytime you want to and serve this to anyone too.
Ingredients
1 cup dark brown sugar
1/2 cup butter (softened – cut into small pieces if you forget to pull it from fridge early, and put it on a plate on the stovetop while oven heats up. Presto – softened!)
2 egg, separated into yolks and whites
2 ripe bananas, mashed
1/2 cup milk
1 2/3 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
Frosting:
1/2 cup butter
1/4 cup milk
1 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon Maldon or kosher salt
2 (maybe more) cups powdered sugar
Instructions
Oven to 350, butter a 9×11 baking pan.
Use a hand mixer, combine sugar and butter, then egg yolks, and milk.
In a different bowl whisk together flour, baking soda, baking powder and salt. Add this to wet ingredients and stir until just combined.
Clean hand mixer beaters and beat the egg whites until they form soft peaks (if you stop the beater and pull it up, a little mountain peak will form). Fold this into the batter, trying to not deflate the egg whites but having them completely mixed in.
Into pan, bake 18-20 minutes and check if done – mine cooked really fast. Add 2-5 minutes to the time if not finished, depending on how close to done it is.
Meanwhile, melt the butter for the frosting over medium high heat. Once melted add vanilla and brown sugar and stir for 2 minutes over low heat. Add milk and raise heat to bring mixture to a boil. As soon as it boils, take off heat and sprinkle salt in, crushing the flakes if using Maldon.
Once it cools, add the powdered sugar, stirring until you get it to the consistency of frosting. Hopefully you have consumed frosting before and you know what it should look/feel like.
Frost that cake once it is cool and watch it disappear. Poof!
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Quick Tip: If you are not serving immediately, you can use the parchment paper liner to place the cake back into the pan, and cover.
Thanks again to Modern family Cooking for this amazing recipe.
