Can this banana cake be made gluten free?

Yes! Just swap the flour with a 1-to-1 gluten-free baking flour. I like Bob's Red Mill (the blue bag) or King Arthur measure for measure.

How can I replace the honey?

I wouldn't recommend this! Honey is one of the secret ingredients that makes this cake so rich and moist. Alternatively, you can use pure maple syrup.

Can I use frozen bananas?

Yes! If you like to freeze your overripe bananas, make sure to thaw them beforehand and drain any excess liquid.

How can I ripen my bananas quickly?

You can bake unpeeled bananas on a baking sheet at 350F for 8-10 minutes or until they've completely darkened. Cool, then peel and mash.

How far in advance can I make this cake?

A day or two is best for the freshest flavor! Store covered in the refrigerator.

How long does banana cake keep?

Cover and store in the refrigerator where it will last for about 5 days.

The BEST Banana Cake - Butternut Bakery

Description

This banana cake is is truly the best you will ever have. It is loaded with sweet banana flavor, which is due to the fact that a whopping 5 bananas are used in this batter! With the addition of honey and extra milk, this cake is incredibly rich, tender, and moist. Topping it with cream cheese frosting is just icing on the cake, literally!

Ingredients

Banana Cake

3/4 cup (168g) unsalted butter, melted
1 cup (200g) granulated sugar
1/4 cup (80g) honey
2 cups (490g) mashed ripe banana (about 5 of the ripest bananas you’ve ever seen)
3 large eggs, room temp
2 tsp vanilla extract
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp kosher salt
2 cups (256g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
3/4 cup (180g) whole milk, room temp

Cream Cheese Frosting

1/2 cup (112g) unsalted butter, room temp
2 1/2 cups (275g) powdered sugar, spooned and leveled
1 tsp vanilla extract
8 oz full fat cream cheese, room temp

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Instructions

Banana Cake

Preheat the oven to 350F and grease the inside of a 9×13 baking dish. Line with a sheet of parchment paper to cover the bottom and two long sides for easy removal.
In a large bowl, whisk together the butter, sugar, and honey. Then whisk in the mashed banana (make sure to measure exactly 2 cups), followed by the eggs and vanilla. The consistency will look a little odd at this point, but trust the process!
Now whisk in the baking powder, cinnamon, baking soda, and salt to evenly distribute. Then whisk in the flour and once it’s half combined, pour in the milk and fully whisk to bring the batter together.
Pour into the pan and spread even. Bake for 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Allow to cool at room temperature for about 20 minutes, then transfer to the refrigerator to cool completely, about 1 hour.

Cream Cheese Frosting

Once the cake has cooled, make the frosting – In a large bowl, using an electric mixer or by hand with a fork (I like to do this by hand to prevent over working the cream cheese, which can create a thin frosting), mash and mix together the butter with 1 cup (110g) of powdered sugar.
Once smooth, mix in another cup of powdered sugar with the vanilla. Then mash and mix in the cream cheese followed by the remaining 1/2 cup (55g) powdered sugar. Switch to a whisk at the end and give it a good mix until completely smooth.
Lift the cooled cake out of the pan and spread the frosting on top. Then slice and enjoy!

Equipment

9×13 Baking Pan

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Notes

FROZEN BANANAS – You can definitely use frozen ripe bananas here. Thaw and then drain excess liquid.

Prep Time: 30 minutes
Cooling Time: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American