This banana cake is so easy to make and moist as can be. The baking directions will surprise you and the brown sugar icing takes it to the next level. You’ll just have to make it to believe it!
This super moist banana cake is sure to become a instant favorite. The baking directions may surprise you, but it really works!
So, yesterday my coworker Di was telling me she has been on a baking streak lately. Then she got onto a story about how she had to move everything around in her freezer so she could take this banana cake out of the oven and put it straight in the freezer.
Wait, what?! I’ve never heard of such a thing. Yes, you take it out of the oven and put it in the freezer for 45 minutes. Plus it bakes at 275F. This is just plain crazy!
Little Dude used to be on a two banana a day limit. He would have eaten an entire bunch a day if we would have let him. But lately, he has slowed down.
He is more interested in apples and raisins, so I have some bananas that are getting a little old. The last thing I needed was to bake more treats, but it was meant to be!
I altered Di’s recipe a bit to fit what we had on hand. Plus, I left the nuts out as my husband won’t eat them. Then I slathered the cake with her yummy penuche frosting recipe!
Mmmmm. Who needs dinner? Let’s skip to dessert!
The banana flavor goes well with either, to load the top of the cake with whatever strikes your fancy. Better yet, try one this time and the other next time.
The end result is going to be so good, I just know you will want to make it again. We think it is one of the best banana cake we have ever tried.
Why You’ll Love This Recipe:
- it’s a great way to use overripe bananas
- It’s easy to put together
- the cake is delicious and moist with big banana flavor
- the brown sugar butterscotch icing comes together quick and easily and spreads easily
- It uses simple ingredients that are likely already in your pantry
Frequently Asked Questions
Can I add cinnamon?
Yes. We like the pure banana flavor of this cake, but you can add a teaspoon of cinnamon and a little bit of nutmeg if you want a little bit of spice in you cake.
Cinnamon works really well with banana and will give the cake more of a banana bread flavor.
Why do you add vinegar to the milk?
Adding a little bit of vinegar or lemon juice to milk helps to replicate soured milk or buttermilk. The milk will curdle a bit, and that is normal.
The acidity is needed to react with the baking soda to help give the cake lift. If you have buttermilk, you can use that instead.
How do you store banana cake?
This cake can be stored at room temperature for up to 4 days. If you use a frosting that needs to be refrigerated, like cream cheese frosting, cover and chill the cake.
More Tasty Recipes to Try
For a fancier cake, try the towering star spangle banana layer cake is sure to fit the bill. But make this cake for an every day dessert.
Or try making a banana sheet cake if you are serving a crowd. It is made in a half sheet pan and topped with a cream cheese salted caramel frosting for the best big batch recipe.
If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Banana Cake With Brown Sugar Icing
- 1½ cups milk
- 2 Tablespoons vinegar
- ¾ cup butter softened
- 2 cups granulated sugar
- 2 large ripe bananas
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ teaspoons baking soda
- ¼ teaspoons salt
- 3 cups all purpose flour
Brown Sugar Icing
- ½ cup butter
- 1 cup light brown sugar
- ¼ cup whole milk
- ¼ teaspoon salt
- 1 Tablespoon vanilla
- 2 cups powdered sugar
- Preheat oven to 275°F and grease a 9×13-inch pan.
- In a small bowl, mix together milk and vinegar and set aside1½ cups milk, 2 Tablespoons vinegar
- In a mixer, cream butter and sugar until light and fluffy¾ cup butter, 2 cups granulated sugar
- Add bananas and mix until smooth2 large ripe bananas
- Stir in eggs and vanilla3 large eggs, 2 teaspoons vanilla extract
- In a medium mixing bowl, mix flour, baking soda and salt1½ teaspoons baking soda, 3 cups all purpose flour, ¼ teaspoons salt
- Alternate adding dry ingredients and milk mixture. Stirring on low speed until just combined.
- Pour cake batter into prepared pan and bake for an hour or until a toothpick inserted in the center comes out clean
- Remove from oven and place directly into the freezer for 45 minutes.
- Frost with caramel frosting after cake is removed from freezer.
Brown Sugar Icing
- In a small saucepan, melt butter.½ cup butter
- Add brown sugar, salt, and milk. Cook over medium low heat until the sugar is fully dissolved, about two minutes.1 cup light brown sugar, ¼ cup whole milk, ¼ teaspoon salt
- Remove from heat and add vanilla.1 Tablespoon vanilla
- Transfer to your mixer bowl. Beat on medium speed, adding a little powdered sugar at a time. Adjust by adding more sugar or milk until you reach your desired consistency. Remember it will set up some as it cools.2 cups powdered sugar
- Spread over cooled cake.