Banana Cake is a family favorite.  If you have left over bananas and you need to feed a crowd, this cake will become your best friend.  It takes only minutes to mix and bakes for 25 minutes in a cookie sheet.  Then you can cut it into 42 large pieces and serve.  

Banana Cake with fluffy Cream Cheese Frosting is made in a cookie sheet to give the perfect cake to frosting ratio. Cream cheese frosting is the only way to serve this cake and all the recipes are below.

How to Make Banana Cake

1.  Use softened butter.  If you forgot to leave your butter on the counter the night before, you can soften it in the microwave.  On your microwave you have a setting for cook time and cook power.  Hit cook power and push number 1.  This puts your power on level 1 and then push cook time and punch in 1 minute.  After the minute expires, turn the butter over, still in the paper covering, and cook again at level 1 for 1:00.  You will have perfectly softened butter.

2.  Add the sugar to the butter and mix for four minutes.  This is very important.  The butter molecules get covered in sugar and begin to break down making a very light and fluffy cake.

Using ripe bananas is so important to get the right balance of sweetness.

3.  Use very ripe bananas.  If the bananas have a lot of black spots, and you can still see the yellow underneath, they are perfect for baking.  They add so much moisture and sweetness to any recipe.  Bananas are so versatile and bring a lot to any dish you make.

4.  Peel the bananas and add them to the butter and sugar mixture.  Make sure you are using the whip attachment on your stand mixer so the bananas get mashed up well.  Keep adding the bananas and mixing in between each addition.  Keep beating the bananas into the mixture for 2 minutes.

5.  Add the eggs one at a time.  Mix well after adding each egg.   Add the vanilla.

6.  While the sugar and butter are beating, put the flour, baking powder, baking soda and salt in a bowl.  Use a fork to mix everything together and add to the wet ingredients 1/4 cup at a time.  

Using room temperature eggs will make your cake lighter.

7.  After adding one cup of dry ingredients, add 1/3 cup of buttermilk.  Continue to add the dry ingredients and the second 1/3 cup of buttermilk.  Once all the dry ingredients and buttermilk have been added to the batter, mix for one minute to make sure everything is well incorporated. If you feel the cake batter is too thick, go ahead and add another 1/3 cup of buttermilk.

8.  Spray a large cookie sheet with vegetable spray and pour the batter into the pan.  Use a spatula or offset knife to even out the batter in the large cookie sheet.  Bake at 350° for 25 minutes.  The top will be golden brown and should spring back when you apply pressure with your finger.

9. Place on a cooling rack until completely cool.  Then frost with the cream cheese frosting.

10.  Mix cream cheese and softened butter for 2 minutes.  Gradually add the powdered sugar.  Add 1 – 2 Tablespoons of heavy cream in between each cup of powdered sugar. Continue adding the sugar and heavy cream until all powdered sugar has been added.  Beat the frosting for four minutes. This will give it the light fluffy texture you want.

If you have a kitchen scale, weighing powdered sugar is much easier then using a one cup measuring cup.  One pound of powdered sugar is the same as four cups of powdered sugar.  One half a pound or eight ounces of powdered sugar is the same as two cups.

Here are a few products I like to use when making Banana Cake.

When you purchase items from the Amazon links below, I receive a small commission.

Let me know on Instagram or Facebook if you make this.  Post a picture and tag me @dinasdiner.

Latest Posts from Dina’s Diner