This is the BEST banana cake recipe in the world!! It’s moist, delicious and it’s a great way to use up those bananas that are starting to turn! I have taken this easy banana cake to get togethers and it is gone in 5 minutes!
You can find this easy banana cake recipe in our Dining On A Dime Cookbook, Volume 1.
The Best Banana Cake Recipe
- Yield: 18 servings
Ingredients
1/2 cup shortening
3/4 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 cup ripe bananas, (2-3 medium) mashed
1 tsp. vanilla
2 cups flour or whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/2 cup buttermilk
1/2 cup nuts, chopped (optional)
Instructions
- Preheat oven to 350°.
- In a bowl, cream shortening and sugars.
- Add eggs, one at a time, beating well after each addition.
- Beat in bananas and vanilla.
- Combine flour, baking soda and salt.
- Add to creamed mixture alternately with buttermilk.
- Stir in nuts.
- Pour into a greased 9×13 inch pan.
- Bake for 25-30 minutes or until a toothpick put in the center of the cake tests clean.
- Cool and frost this banana cake with Buttercream Frosting or Caramel Frosting.
This easy buttercream frosting recipe is perfect for the best banana cake recipe above or for banana cupcakes!
PrintButtercream Frosting Recipe
Ingredients
3 cups powdered sugar (If sugar is lumpy, you may want to sift it.)
1/3 cup butter or margarine, softened
1 tsp. vanilla
1–2 Tbsp. milk
Instructions
- Mix sugar and butter.
- Add vanilla.
- Slowly add milk, beating until smooth. If it is too stiff, add a little more milk to get the right consistency.
Notes
- This frosts about one 9×13 cake, two 8 inch cakes or 1 dozen cupcakes.
- You can store this frosting in the fridge for several weeks.
Caramel Frosting Recipe
Ingredients
1/2 cup butter or margarine
1 cup brown sugar, packed
1/4 cup milk
2 cups powdered sugar
Instructions
- Heat butter over medium heat in a 2-quart saucepan.
- When the butter is melted, stir in brown sugar.
- Heat to boiling, stirring constantly.
- Reduce heat to low and boil 2 minutes longer, still stirring.
- Stir in milk and heat to boiling.
- Remove from heat and cool.
- Slowly stir in powdered sugar.
- Place saucepan of frosting in a bowl of very cold water and beat frosting until smooth. If frosting is too stiff, add an additional 1 teaspoon of milk at a time until frosting is smooth.
Frosts one 9×13 inch cake.
This best banana cake recipe is from volume 1 of our cookbook:
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LOVE the idea for caramel frosting with it. Going to try it out tomorrow…I have some bananas that are calling for it :)
I have this in the oven now. I did add a dash of baking powder, cinnamon and instead of real sugar I used fake sugar (diabetic here). I think it will do really well.
Thanks for sharing I will definitely try this out with custard on top.
This has been driving me crazy…..(yea, doesn’t take much)…..anywho……..
What are the orange looking shreds in the banana cake?
Grams we can’t always find an exact match for the picture we need so we get it as close as we can and this one probably has something else added to it.
LOL thanks Mom! ?
Carrots no doubt. I have a banana cake recipe with carrot shreds
Whenever our bananas start to turn too ripe for our family’s palates, I pop them straight in the freezer (skin and all) until I’m ready to make banana bread, banana cookies, etc. When deciding to make something with them, I just take out the number of bananas I think I will need, place them in a bowl (either at room temperature or in the fridge) to thaw. Once thawed, there will be some liquid and very squishy bananas in the bowl. Just pop off the stems and squeeze out the liquified bananas. (I throw the peels in our compost pile or directly buried in the garden.) The previously frozen bananas blend up easily and it works with all stages of ripe bananas. :)
Yes that is the way I do it too Heather and makes life so much easier.