This Fresh Banana Cake recipe is made from scratch and is moist and easy to prepare. You can really taste the flavor of fresh bananas in this recipe, and the oats give it a wonderful little chewiness which tastes incredible with the cream cheese frosting.
Fresh Banana Cake
Hey! It’s me, Paige.
I’m new here. So I baked us a cake. A fresh banana cake, swirled with lemon spiked cream cheese frosting, and dusted with sweet toasted pecans.
Cake has a way of breaking the ice. Ice is also very good in vodka, which I’ll be drinking later.
It’s my first post, remember, so I’m a little nervous.
I started working on this blog about one million years ago. Or maybe it was last June. In any case, I’m relieved to finally be here, and talking to you about cooking, baking and eating.
I love those three words.
Now about this cake. It can be prepared sort of fancy (baked in two 9″cake pans for two layers) or simple ( a 9 x 13” pan). Just mix it, bake it, cool it, frost it, cut it, and eat it. (My favorite part.)
Here’s what I know: it’s very moist and flavorful, with a wonderful chewy texture. It works every time I’ve made it. I wouldn’t hesitate to serve this at a dinner party, or to kids who just got off the school bus.
After I took these pictures, I ate a big piece with a mug of hot tea. I offered a few slices to friends, and everybody loved it. As cakes go, it’s easy.
Okay. GOOD. First post OVER.
Meet me here Thursday. I’ve got more.
Fresh Banana Cake
Ingredients
- 1 Butter, unsalted, room temperature
- 1 cup Brown Sugar, dark brown
- 1/2 cup Sugar
- 2 Eggs, large at room temperature
- 3/4 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp Salt
- 1 tsp. Pure Vanilla Extract
- 1/3 cup Buttermilk
- 1 1/2 cups Flour, all-purpose
- 3/4 cup Oats, rolled, not instant
- 1 cup Bananas, ripe, mashed
- CREAM CHEESE FROSTING
- 1 stick Butter, unsalted, softened
- 1 8 oz Cream cheese, softened
- 2 cups Powdered Sugar
- Pinch Salt
- 1 tsp. Pure Vanilla Extract
- 1 tsp. Lemon Zest, freshly grated
- 1 tsp. Lemon Juice, freshly squeezed
- Pecans, toasted, chopped for dusting on the frosted cake (about 1/3 cup)
Instructions
- Heat oven to 350 degrees
- Grease a 13 x 9" pan with baking spray (alternatively, use two 8" non-stick cake pans)
- Cream the butter and both sugars in a large bowl using an electric hand held mixer for 2 minutes until fluffy. Alternatively, use a stand mixer with the paddle attachment.
- Add the eggs one at a time, blending each time just until incorporated
- In a small bowl, dissolve the baking soda, baking powder, salt and vanilla into the buttermilk and stir to combine.
- Alternate adding 1/2 cup of the flour at a time with and the buttermilk mixture into the butter mixture, stirring each time just to combine.
- In a separate medium sized bowl, combine the oats with the mashed bananas, beat on low for 30 seconds until combined.
- Add the banana mixture to the flour/buttermilk mixture, and combine with the mixer on low for 30 seconds.
- Pour the batter into prepared pan.
- Bake until the top is golden brown and a toothpick in center comes out clean, about 25 minutes
- CREAM CHEESE FROSTING
- In a medium sized bowl with electric hand mixer or stand mixer with paddle attachment, beat the butter and cream cheese until very smooth, about 3 minutes on high. Scrape down the sides occasionally with a rubber spatula occassionally.
- Sift the confectioners sugar into the bowl, continue mixing for another 3 minutes
- Add the lemon zest and juice and vanilla extract, beat for another minute or so until completely smooth.
- Chill the frosting in fridge until cake is completely coolFrost the cake and serve
Notes
- This recipe can be made in two 8" cake pans or an 8 x 13" square pan
- This recipe was updated December 2019
Nutrition
That looks so tasty., I can’t wait to try it! I love the humor in your post and I’m looking forward to more!