This Banana Cake is soft, fluffy and filled with banana flavor – covered with brown sugar buttercream it’s the best banana cake recipe I’ve ever tasted! A delicious way to use up any leftover spotty bananas sitting in your kitchen.
Banana cake is one of my most favorite cake flavors – move over chocolate cake you’re kinda overrated. It has such a unique flavor and the banana keeps the cake super soft and ‘moist’ (I do hate that word).
The Best Banana Cake
It’s no secret that bananas are almost if not better for baking than they are for eating. With Banana Bread being one of my most popular recipes I know so many of you agree with me! No matter my best intentions I always end up with a few bananas at the end of the week that are a little spotty. All I simply do is throw them in the freezer so I know I’ve always go bananas on hand for baking and best of all they’re not being wasted.
Brown Sugar Buttercream
I’ve paired this with a brown sugar buttercream which has an almost caramel like flavor and is infused with cinnamon which means its a perfect pairing to banana. Buttercream isn’t too difficult to make, you just need a hand mixer or a stand mixer to whip the butter up so its light and fluffy. If you don’t want to make a buttercream you can also frost this cake with a simple chocolate, lemon or cream cheese frosting.
Banana Cake Recipe Ingredients
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.
1 tsp Vanilla Essence
- Vanilla Essence, Paste or Extract can all be used.
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.
Watch the video below for step by step instructions for how to make the most delicious Banana Cake Recipe with Brown Sugar Buttercream
How to Make Banana Cake with Brown Sugar Buttercream
In a large mixing bowl add the room temperature butter.
Crack the two eggs in one at a time, mixing well in between until combined.
Pour in the vanilla essence when adding the second egg and mix until the batter is well combined.
In a smaller seperate bowl add the overripe bananas. Use a fork or potato masher to mash bananas. Leave them a little lumpy if you would like larger bits of banana in the cake or mash really well if you would like the cake completely smooth.
Add the mashed bananas to the mixing bowl and combine the wet ingredients together. It may look a little curdled or separated, don’t worry too much as it will come together when the dry ingredients are added.
Place a sieve over the mixing bowl and measure out the flour, baking soda, ground cinnamon and salt. Sieve the dry ingredients to remove any lumps.
Mix the lemon juice or vinegar with the milk and let it stand for a few minutes to curdle. Pour the curdled milk into the mixing bowl the rest of the ingredients.
Fold together the banana cake batter until you can no longer see any dry flour, be careful not to over mix or the cake can become tough and dry.
Pour the cake batter into a lined and greased 8″ or 20cm cake pan or two 6″ cake pans. Place into a 180C / 350F oven for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean.
While the cake is cooling whip up the brown sugar buttercream using a hand mixer or a stand mixer.
Cut the cooled cake through the center so you end up with two cakes if you have used an 8″ or 20cm cake pan. Cover the first cake layer with buttercream and top with the second layer. Cover the whole cake in the buttercream using an offset spatula.
Equipment needed for this Banana Cake Recipe
- The butter and sugar needs to be creamed together for this recipe. You can do this by hand but it does take quite a few minutes so using a machine gets the job done so much quicker and easier.
- To measure the ingredients for this recipe measuring cups or a digital scale can be used. I have given the amounts for both as different people have different preferences.
- An 8″ or 20cm cake pan or two 6″ cake pans can be used for this recipe. If you are using an 8″ you will need to slice the cake through the center to make a layer cake or double the recipe.
- To apply the buttercream to the cake an offset spatula makes this job so easy!
Common Questions about this Banana Cake Recipe
Do I have to make a layer cake?
Nope definitely not, completely up to you. This recipe makes one 8″ cake that you can cut through the center to make a layer cake or two 6″ cakes to make a layer cake. To make a standard cake just decorate the cake with the buttercream without cutting in half.
How do I store the cake?
The banana cake will stay fresh for about 3 days but like with all baking it is better the day you bake it. Keep it in an airtight container at room temperature, there is no need to keep it in the fridge.
Do I have to use the brown sugar buttercream?
I love the brown sugar buttercream but you can make a simple chocolate, lemon or cream cheese frosting that would work perfectly with this cake also.
For other Cake Recipes check out:
Banana Cake Recipe with Brown Sugar Buttercream
- 1 Stick Butter
- 1 1/2 Cups Sugar
- 2 Eggs
- 1 tsp Vanilla Essence
- 3 Large Bananas
- 2 Cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/2 Cup Milk
- 1 tsp Lemon Juice
Brown Sugar Buttercream
- 2 Sticks Butter
- 1/2 Cup Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Vanilla Essence
- 3 Cups Powdered Sugar
- In a medium sized mixing bowl cream the butter and sugar for a few minutes. Add the vanilla essence and eggs one at a time, beating well in between each addition.
- Mash the bananas until smooth in a small bowl and add to the sugar mixture. Mix together until well combined.
- Stir together the milk and lemon juice and set to the side for a few minutes for it to curdle.
- Sieve the dry ingredients into the bowl with the wet ingredients. Pour in the curdled milk and fold the cake batter together gently until combined. Make sure not to over mix as this can cause the cake to become tough and dry.
- Bake the cake in a 180C / 350F oven for 50-60 minutes or until a skewer inserted into the center comes out clean. Cool completely at room temperature.
- To make the buttercream place the butter into the bowl of a stand mixer or a mixing bowl if you are using a hand mixer. Beat the butter for 4-5 minutes until light and fluffy.Add the brown sugar, cinnamon, and vanilla essence to the butter and beat to combine. Slowly add the icing sugar, scraping down the bowl a few times, until well combined.
- Cut the cake through the center so you have two cakes. Decorate the cake with the brown sugar buttercream and serve.