Description
This Best Banana Cake recipe features a moist and flavorful cake made with ripe bananas, sour cream, and applesauce, layered and frosted with a rich cinnamon cream cheese frosting. Perfect for gatherings or celebrations, this classic American cake combines the natural sweetness of bananas with a creamy, spiced frosting for a delightful dessert.
Ingredients
Banana Cake
- 1 cup mashed over-ripe bananas (about 2 large bananas)
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 2 ⅛ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream, or plain Greek yogurt
- 4 oz applesauce
- 1 cup whole milk
Cinnamon Cream Cheese Frosting
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 12 oz (1 ½ packages) cream cheese, softened
- 5 ½ cups powdered sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 275°F (135°C). Grease and flour three 8-inch round cake pans, then set them aside to be ready for the batter.
- Mix Banana and Dry Ingredients: In a small bowl, combine the mashed over-ripe bananas with lemon juice and set aside to allow the mixture to meld. In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes several minutes.
- Add Eggs and Wet Flavorings: Beat in the eggs one at a time to fully incorporate. Stir in the vanilla extract, sour cream (or Greek yogurt), and applesauce, mixing until evenly combined.
- Combine Batter: Gradually beat in the flour mixture alternately with the whole milk, starting and ending with the flour mixture. Fold in the banana mixture carefully to keep the batter light and airy.
- Divide and Bake: Evenly divide the batter (approximately 2 ½ cups per pan) into the prepared cake pans. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Immediately place the cake pans into the freezer after removing from the oven (be cautious about placing hot pans on plastic surfaces). This rapid cooling takes about 30-40 minutes and helps stop cooking quickly, retaining moisture. Alternatively, you can let them cool at room temperature.
- Prepare the Frosting: In a large bowl, cream the softened butter and cream cheese until smooth. Beat in powdered sugar, cinnamon, vanilla extract, and salt on low speed until just combined, then increase the speed until the frosting achieves a smooth, fluffy consistency.
- Assemble the Cake: Layer the three cake rounds with a thick layer of cinnamon cream cheese frosting between each tier. Once stacked, frost the entire cake as desired. Optionally, sprinkle a little cinnamon around the outside for decoration.
- Chill and Serve: Store the assembled cake in the refrigerator until ready to serve to maintain freshness and frosting stability.
Notes
- This recipe can also be made into about 26 standard-sized cupcakes. Fill cupcake liners about three-quarters full and bake at 350°F (175°C) for approximately 20 minutes. Cool completely before frosting.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
