A recipe passed down from mother to daughter, this recipe is by far the best banana cake recipe I’ve ever had! Topped with cream cheese frosting, it’s sure to be a new favorite in your recipe collection! Lets learn how to make banana bread cake!
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I love a good slice of banana bread, but something I love even more is banana cake. This recipe I’m about to share with you was originally a banana bread recipe, but it was so light and fluffy that I started baking it as a cake.
Why you’re going to love this banana bread cake!
This banana bread cake is light and fluffy, unlike the more dense old fashioned banana bread. This recipe is so soft and moist I know you’re going to love it! It is especially delicious with my light and fluffy silky smooth cream cheese frosting!
Do I need to use overripe ripe bananas for this banana bread cake?
I suggest using overripe bananas for this recipe because it enhances the flavor, but I have made it with regular ripe bananas and it was fine!
What ingredients will I need for this banana bread cake?
Here is a list of ingredients that you will need for this recipe!
- Flour
- Cane Sugar
- Vanilla Extract
- Baking Powder
- Salt
- Butter
- Eggs
- Overripe Bananas
- Sour Cream
- Milk
Why I choose to use freshly milled flour.
I choose to mill my own grains into flour because it is the healthiest flour out there for you. When you mill your own grains you are getting every vitamin and mineral the wheat grain has to offer, which is a lot! You are also getting a great amount of fiber.
I use the NutriMill Classic to mill my flour, and I love it! I have yet to have a problem with it. My NutriMill Classic mills my flour as fine as the store bought wheat flour. Actually, even finer than the last brand of wheat flour that was bought from the store. It really has been a blessing to my family!
When I mill my flour I use this brand of wheat berries. I choose this brand and type of wheat berries, because it makes a good soft flour. When I use these wheat berries for the food I bake it comes out less dense than when I used the other type of wheat berries.
Do I have to use freshly milled whole wheat flour?
You do not have to use freshly milled flour for this recipe, I choose to use freshly milled flour because I enjoy using my NutriMill Classic. I enjoy the benefit of freshly milled grains. That is just my opinion, and you can absolutely choose to bake with whatever flour you choose!
Tools you will need before you start baking this delicious banana bread cake!
Short video on how to make banana bread cake
How to make banana bread cake
Add the bananas to the bowl, and mash them up well. Once that is done add all of the wet ingredients. Mix all of the ingredients together until all of it is well incorporated.
Next add the dry ingredients. Make sure to not over mix, but mix well enough that all ingredients are wet.
After all of the ingredients are mixed together well, grease your baking dish and pour in the batter. Smooth until even.
Bake at 350 degrees for 45 to 55 minutes. Check using a tooth pick or butter knife to poke through the center to make sure it comes out clean with no batter on it.
Wait until the cake cools completely to frost with frosting so it doesn’t melt off! Store covered with a lid, plastic wrap, or aluminum.
The recipe for this frosting is coming soon! Be sure to subscribe so you don’t miss it!
Here are some more recipes you might enjoy!
How to Make Banana Bread Cake
Banana Bread Cake
Ingredients
- 3 overripe bananas mashed
- 1/2 cup butter softened
- 2 eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla
- 1 1/2 cup sugar
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
Instructions
- Add the bananas to the bowl, mash them up well. Once that is done add all of the wet ingredients. Mix all of the ingredients together until all of it is well incorporated.
- Next add the dry ingredients. Make sure to not over mix, but mix well enough that all ingredients are wet.
- After all of the ingredients are mixed together well, grease your baking dish and pour in the batter. Smooth until even.
- Bake at 350 degrees for 45 to 55 minutes. Check using a tooth pick or butter knife to poke through the center to make sure it comes out clean with no batter on it.
- Wait until the cake cools completely to frost with frosting so it doesn't melt off! Store covered with a lid, plastic wrap, or aluminum.
Notes
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“ Consider it pure joy, my brothers and sisters,[a] whenever you face trials of many kinds, 3 because you know that the testing of your faith produces perseverance. 4 Let perseverance finish its work so that you may be mature and complete, not lacking anything. 5 If any of you lacks wisdom, you should ask God, who gives generously to all without finding fault, and it will be given to you. 6 But when you ask, you must believe and not doubt, because the one who doubts is like a wave of the sea, blown and tossed by the wind. 7 That person should not expect to receive anything from the Lord. 8 Such a person is double-minded and unstable in all they do.” James 1:2-8
Looks delicious! Thanks for sharing!
This looks delicious! I’ve never milled my own flour before, but I really want to try it out now! Thanks for sharing!
This looks delicious and I have some bananas I could use right now! Can’t wait to try!