Banana Cream Cake Recipe: Easy and Delicious

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Ingredients for Banana Cream Cake Recipe

For the Cake:

2 cups (240 grams) all-purpose flour.

1 teaspoon baking soda.

½ teaspoon salt.

½ cup (115 grams) unsalted butter, at room temperature.

1 cup (200 grams) sugar.

2 large eggs.

1 cup (240 grams) mashed bananas (about 2-3 ripe bananas).

½ cup (120 grams) sour cream.

1 teaspoon vanilla extract.

For the Frosting:

½ cup (115 grams) butter, softened.

1 package (225 grams) cream cheese, softened.

3 cups (375 grams) powdered sugar.

1 teaspoon vanilla extract.

How to Make Banana Cream Cake Recipe

Preparing the Cake:

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a round cake pan with parchment paper or grease it with butter and dust with flour.

2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: Using an electric mixer, beat the butter and sugar until light and creamy.

4. Add the Eggs and Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract.

5. Incorporate the Bananas: Add the mashed bananas and beat until smooth.

6. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Start and end with the dry mixture.

7. Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

Banana Cake Frosting with Cream Cheese

1. Beat the Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese until smooth and creamy.

2. Add Powdered Sugar: Gradually mix in the powdered sugar while beating continuously.

3. Add Vanilla: Stir in the vanilla extract until fully combined.

4. Frost the Cake: Spread the frosting evenly over the cooled cake. Decorate with banana slices or chopped nuts if desired.

Nutritional Information

Calories: 320 calories per slice (based on 12 slices).

Protein: 4 grams.

Fat: 14 grams.

Carbohydrates: 45 grams.

Fiber: 2 grams.

Frequently Asked Questions about Banana Cream Cake Recipe

1. Can I substitute yogurt for sour cream in this banana cake recipe?

Yes, Greek yogurt is an excellent substitute for sour cream. It provides similar moisture and tanginess for a delicious result.

2. How should I store banana cake with cream cheese frosting?

Cover the cake tightly and store it in the refrigerator for up to 3 days. Alternatively, you can freeze it for up to 1 month.

3. Can I use whole wheat flour instead of all-purpose flour?

You can replace part of the all-purpose flour with whole wheat flour, but the cake may be denser. A 50:50 mix often works well for a balance of texture and nutrition.

4. How do I know if my bananas are ripe enough for banana cake?

Use bananas that have brown or speckled skin. The riper the banana, the sweeter and more flavorful your cake will be.

Tips for the Perfect Banana Cream Cake Recipe

To add extra flavor and texture, consider mixing ½ cup of chopped walnuts or chocolate chips into the batter before baking.

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