Fresh Banana Cake
Fresh Banana Cake has old fashioned flavor and is made from scratch, and it's easy to make! The fresh banana flavor tastes incredible with cream cheese frosting too
- 1 stick Butter, unsalted, room temperature
- 1 cup Brown Sugar, firmly packed, dark brown
- 1/2 cup granulated 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
- 1/2 tsp Cinnamon, ground
- 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)
- CANDIED PECANS
- 1 tablespoon Butter, unsalted
- 1 cup Pecans, raw Or walnuts
- 1/4 cup Sugar
Heat oven to 350 degreesPrepare a 13 x 9" pan with baking spray, line with natural parchment paper, then spray with more baking spray just before adding the cake batter. Cream the butter and both sugars in a large bowl using an electric hand held mixer for 4 minutes until fluffy. Alternatively, use a stand mixer with the paddle attachment. Add the eggs one at a time, blending each time just until incorporatedIn a small side bowl, dissolve the baking soda, baking powder, salt and vanilla into the buttermilk and stir to combine. Add this to the egg/butter/sugar mixture. Add the flour a 1/2 cup at a time, and stir gently just to combine. Add the cinnamon too, and stir to combine. In a separate medium-sized bowl, combine the oats with the mashed bananas together, and beat on low with the electric hand mixer until combined, about 30 seconds. Add the oats and mashed bananas to the cake mixture and mix on low for another 30 seconds just to combine all the ingredients. Pour the batter into the prepared pan. Bake until the top is golden brown and a toothpick in center comes out clean, about 25 minutes CREAM CHEESE FROSTINGIn 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. Sift the confectioners sugar into the bowl, continue mixing for another 3 minutes or so until smooth. 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 serveTop with Candied Nuts if desired - see recipe notes FOR THE CANDIED PECANS Melt the butter in a non-stick saute pan on medium heatAdd the sugar and stir gently to combine and it starts to melt a little Add the nuts and stir to combine, adjusting the heat lower if needed to avoid burning. The mixture should be dark and syrupy, so continue to gently toss to evenly coat all the nuts, about 5 minutes total. Don't walk away while the nuts are cooking, this mixture will burn very easily, so you'll need to watch it closelyTransfer the nuts to a baking sheet lined with parchment or wax paper and let them cool until ready to use.
- This recipe can also be made in two 8" cake pans or an 8 x 13" square pan
- You can find superfine sugar in most grocery stores, it's in a milk carton container called "Bakers Sugar"
- Let the parchment paper hang off the sides of your baking pan before filling it with the batter. When the cake is totally cool, remove by lifting it right out with both hands.
- Use raw walnuts instead of pecans if you'd like.
- If you don't feel like making the caramelized nuts, you can buy candied nuts at the grocery store and chop them for similar delicious results.
Calories: 574kcal | Carbohydrates: 71g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 416mg | Potassium: 215mg | Fiber: 2g | Sugar: 53g | Vitamin A: 849IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg