Best Banana Cake Recipe Ever
The best banana cake recipe ever, hands down!
Ingredients
- 3/4 cup / 110gm plain flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 very ripe large banana about 1/2 to 3/4 cups when mashed
- 3/4 cup granulated sugar regular white sugar
- 1 egg
- 1/4 cup / 4 tablespoons butter at room temperature
- 50 ml sour cream or buttermilk
- 1 teaspoon vanilla extract
For Cream Cheese Frosting
- 125 gm cream cheese cut into chunks, at room temperature
- 1/4 cup / 4 tablespoons butter cut into chunks, at room temperature
- 3/4 cup / 150gm icing sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F / 180C.
- Grease a 9" cake pan. This size is actually for the recipe which I have halved here so you can only make a thin single layered cake if you use a 9" pan. Try a smaller pan if you want to frost the cake in layers.
- Put the flour, baking powder, salt, and soda into the food processor and whiz them together for about 15-20 seconds.
- Tip into a bowl and set aside. If mixing by hand, just put everything into a bowl and blend together using a whisk or a fork.
- Chop the bananas into the food processor next and whiz into a pulp. Make sure the banana is really ripe. Again, you can do this step by hand using a fork or potato masher, in a separate bowl.
- Add the sugar and egg to the mashed banana and whiz for another minute.
- Then add the butter and whiz for another minute until the mixture is thick and creamy. (Cream together for about 5 mins if doing by hand).
- Next, add the sour cream (or buttermilk) and vanilla extract and whiz in quick pulses until just blended. Fold together if doing by hand.
- At this stage, you can either tip the flour mixture into the food processor or fold together in a separate bowl. My chopper bowl is not that big so I did this in a bowl. Add the dry ingredients to the wet ones and fold until just blended. Don't overdo the mixing part.
- Scoop into greased tray and smooth out the top layer evenly.
- Bake for about 40 mins or until the top turns golden brown and the cake passes the skewer test.
- Remove and let cool completely before frosting.
- For the frosting
- Blend the cream cheese and butter together until smooth
- Add the icing sugar and vanilla and process again until completely smooth and creamy - about 3-5 minutes
- Refrigerate until needed.
- Let the cake cool completely before frosting
Notes
- I halved the recipe in the book to make one cake. You can double the measurements above to get a 9" layered cake
- The frosting is optional, the cake is sweet and delicious enough on its own, in my opinion
- The banana needs to be really ripe for best results - please see picture below