The Best Banana Cake Recipe
Summer is almost here, which means it’s time to start whipping out delicious, fruit-inspired dessert recipes like The Best Banana Cake! This banana cake and homemade vanilla frosting are pure bliss. You’re going to go bananas for this banana cake recipe!
THE BEST BANANA CAKE RECIPE
Summer and banana cake go together better than peanut butter and jelly. This is a recipe I love whipping up for pool parties, picnics, backyard barbecues, and all other kinds of fun! Also, if you’re looking for the perfect dessert to serve on Easter Sunday that’ll have everyone asking for a second piece – this is it.
This banana cake is a homemade masterpiece that’s made with simple ingredients and easy to follow steps. It’s a tried and true family classic that you truly won’t be able to resist! I’m really in love with this hassle-free banana cake recipe.
If you’ve ever had a delicious piece of banana bread, then you’re already familiar with the flavor palate of this cake. However, although it’s similar in flavor to banana bread, it’s slightly sweeter and a whole lot fluffier. Plus, it’s topped with sweet vanilla icing that’s also easy to make! Move over, banana bread – banana cake is here to steal the spotlight.
HOMEMADE BANANA CAKE INGREDIENTS
For the banana cake batter, you’ll need:
- SUGAR: 1 1/2 cups of granulated white sugar
- SHORTENING: 1/2 cup of shortening
- BANANAS: 3 medium ripe bananas
- EGG YOLKS: 2 egg yolks, separated from the whites
- SOUR MILK: This can be made by combining 1 teaspoon of vinegar to 1/2 cup of whole milk.
- FLOUR: 2 cups all-purpose flour
- BAKING SODA: 1 tsp baking soda
- BAKING POWDER: 2 tsp baking powder
- VANILLA EXTRACT: 1 tsp of vanilla extract
- EGG WHITES: 2 egg whites beaten stiff
For the homemade vanilla icing, you’ll need:
- BUTTER: 1/2 cup of softened butter
- SHORTENING: 3/4 cup of shortening
- SUGAR: 1 cup of granulated white sugar
- SALT: Just a dash of salt
- MILK: 3/4 cup of whole milk
- VANILLA EXTRACT: 1 tsp of vanilla extract
HOW TO MAKE THE BEST BANANA CAKE
This classic homemade recipe is wonderfully stress-free. You’re going to love how easily it all comes together!
PREPARE: Preheat your oven to 350°F. While that’s heating up, spray a 9×13 inch cake pan with nonstick cooking spray and set it aside.
CREAM: In a large bowl, using a hand or stand mixer, cream together the sugar, shortening, bananas, and egg yolks.
ADD MORE INGREDIENTS: Once the banana mixture is totally creamed together, add the sour milk, flour, baking soda, baking powder, and vanilla.
FOLD: Time to add the final ingredient! Fold in the beaten egg whites.
POUR: Pour the banana cake batter evenly into the prepared 9×13 baking dish.
BAKE. Bake the banana cake for 25-28 minutes in the preheated oven. You’ll know it’s done baking once the edges start to brown and pull away from the dish. Also, insert a toothpick in the center of the cake. If it comes out clean, your cake is fully baked and ready to cool.
HOW TO MAKE HOMEMADE VANILLA ICING
CREAM: In a large bowl, using a hand or stand mixer, cream together the butter, shortening, sugar and salt.
BOIL: In a saucepan on medium heat, bring the milk to a boil. Be careful not to scald the milk! Remove from the heat after it reaches a boil.
ADD MILK: Add 1 tablespoon of milk at a time while mixing the frosting. Beat the mixture for about 5 minutes. Then, add vanilla extract, and mix one more time.
FROST: Now, for the best part! Once the cake has fully cooled to room temperature, ice with with the vanilla frosting and cut it into even pieces. Enjoy your delicious homemade banana cake!
VARIATIONS TO TRY:
- ADD TEXTURE: If you love banana bread, you already know what to do! Add a cup of chopped walnuts to the cake batter for added texture.
- MORE BANANA: Do you REALLY want that banana flavor to stand out? Add a tablespoon of banana extract to the batter.
- GARNISH: You can garnish the banana cake with freshly sliced bananas, chopped walnuts, or even a drizzle of caramel sauce.
How long will this banana cake stay fresh?
In an airtight container at room temperature, your leftover banana cake will stay fresh for up to 3 days.
To make it last even longer, keep the cake in the same airtight container, but pop it in the fridge instead of the kitchen counter! In the fridge, this cake will stay fresh for up to 5 days.
Can I freeze banana cake?
Yes, but here’s a general rule of thumb for freezing cakes – don’t slice it!
Freeze the cake in its entirety. If you slice it, then freeze it, the individual pieces will most likely dry out.
The frozen banana cake will stay fresh for up to 3 months. When you’re ready to serve it, let it thaw in the refrigerator or at room temperature for several hours before cutting.
- 1 ½ cups granulated sugar
- ½ cup shortening
- 3 medium ripe bananas
- 2 egg yolks
- 1/2 cup sour milk (add 1 teaspoon of vinegar to the milk)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 egg whites beaten stiff
- ½ cup butter, softened
- ¾ cup shortening
- 1 cup granulated sugar
- Dash of salt
- ¾ cup milk
- 1 teaspoon vanilla extract
MAKE THE CAKE:
- Preheat the oven to 350 degrees. Spray a 9x13 inch cake pan with nonstick cooking spray. Set aside.
- In a large bowl, using a hand or stand mixer, cream together sugar, shortening, bananas and egg yolks together.
- Add sour milk, flour, baking soda, baking powder and vanilla.
- Fold in the beaten egg whites.
- Pour into the prepared pan. Bake for 25-28 minutes.
MAKE VANILLA FROSTING:
- In a large bowl, using a hand or stand mixer, cream together butter, shortening, sugar and salt.
- In a saucepan on medium heat, bring milk to a boil. Be super careful not to scald the milk. Remove from heat.
- Add 1 Tablespoon of milk at a time while mixing the frosting. Beat for 5 minutes.
- Add vanilla extract. And mix one more time.
- Frost the cake once it has cooled.
Amount Per Serving: Calories: 661Total Fat: 37gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 78mgSodium: 342mgCarbohydrates: 79gFiber: 2gSugar: 54gProtein: 5g
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