Banana Cake Recipe with Brown Sugar Buttercream

It’s no secret that bananas are virtually as good as, if not better than, bananas for baking.
Regardless of my best attempts, I usually wind up with a few patchy bananas at the end of the week. I simply place them in the freezer to ensure that I always have bananas on hand for baking and that they aren’t wasted. If you’re making banana cake, make sure you don’t use fresh or ripe bananas because they’re not sweet enough. You’ll need soft, overripe bananas with brown spots on the peel.

Banana Cake


Banana Cake

  • 1 Stick / 113g Butter – Make sure the butter is at room temperature. If you forget to get it out of the fridge you can soften it in the microwave in 20 second bursts.
  • 1½ Cups / 300g Sugar – White sugar or brown sugar can be used here. Brown sugar will provide a more caramel flavor to cake. 
  • 2 Eggs
  • 1 tsp Vanilla Essence – Vanilla Essence, Paste or Extract can all be used.
  • 400g / 3 Large Bananas – Overripe spotty brown bananas are best – they are softer, sweeter and more flavorful. If you are using frozen bananas let them defrost to room temperature before using. 
  • 2 Cups / 250g Flour
  • 1 tsp Baking Soda – Baking soda reacts with the lemon juice in this recipe, make sure not to substitute with baking powder. 
  • ½ tsp Ground Cinnamon
  • ½ tsp Salt – Salt helps to round out the sweetness and flavor in the banana cake. 
  • ½ Cup / 12ml Milk
  • 1 tsp Lemon Juice – Lemon juice or vinegar can be used here. It is combined with the milk to curdle it and turn it into ‘buttermilk’

Brown Sugar Buttercream

  • 2 Sticks / 225g Butter
  • ½ Cup / 100g Brown Sugar
  • ½ tsp Cinnamon
  • ½ tsp Vanilla Essence
  • 3 Cups / 375g Powdered Sugar – Powdered Sugar, Icing Sugar and Confectioners Sugar are all the same ingredients just different names in different parts of the world. 


Banana Cake

  1. Combine the room temperature butter and sugar in a large mixing bowl. Cream the butter and sugar together for a minute or two using a whisk, hand mixer, or stand mixer until light and fluffy.
  2. One at a time, crack the two eggs into the mixture, mixing thoroughly in between. When adding the second egg, add the vanilla extract and whisk until the mixture is fully blended.
  3. Place the overripe bananas in a separate dish. Mash the bananas with a fork or a potato masher until smooth. If you want larger chunks of banana in your cake, leave them a little lumpy, or mash them particularly well if you want the cake to be perfectly smooth. It should be entirely smooth for me.
  4. Combine the wet ingredients with the mashed bananas in the mixing basin. It may appear curdled or divided at first, but don’t worry; it will come together once the dry ingredients are added.
  5. Place the flour, baking soda, powdered cinnamon, and salt in a colander over the mixing basin. To eliminate any lumps, sieve the dry ingredients.
  6. Combine the lemon juice or vinegar with the milk and let aside to curdle for a few minutes. Combine the curdled milk and the remaining ingredients in a mixing dish.
  7. Fold the banana cake batter together until there are no dry flour specks left; do not overmix or the cake will turn tough and dry.
  8. Fill a lined and oiled 8′′ or 20cm cake pan, or two 6′′ cake pans, with the cake batter. Bake for 50-60 minutes at 180°C/350°F, or until a skewer inserted in the center of the cake comes out clean.

Brown Sugar Buttercream

  1. Make the brown sugar buttercream while the cake is cooling.
  2. Using a stand mixer or a hand mixer, beat the butter until it is light and fluffy and almost doubled in volume, about 3-4 minutes. To incorporate the brown sugar, cinnamon, and vanilla essence, beat the butter for another minute. Mix in the powdered sugar for another 2-3 minutes, or until the buttercream is light and fluffy.

Cake Assembly

  1. Take your cake and level the top with a serrated knife. Slice the cake equally through the middle if you want to make a layer cake. Alternatively, you may make a layer cake by doubling the recipe or baking one amount of the recipe in two 6′′ cake pans.
  2. Take about 3/4 cup of the buttercream and spread it evenly over the cake using an offset spatula. Place the second cake half on top of the icing and repeat with the buttercream. Smooth the buttercream over the sides of the cake with a bench scraper.
Banana Cake Recipe with Brown Sugar Buttercream

Source: Recipe by Carina

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