Di’s banana cake is so easy to make and moist as can be. The baking directions will surprise you and the caramel 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 caramel frosting recipe!
Mmmmm. Who needs dinner? Let’s skip to dessert!
You should smell this bake. Oh my word! If you are not in the mood for caramel frosting, this is also great with whipped cream cheese frosting!
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.
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.
Did you make this great recipe? Please leave a review in the recipe card below!
- 1 1/2 cups milk
- 2 Tablespoons vinegar
- 3/4 cup butter, softened
- 2 cups granulated sugar
- 2 large ripe bananas
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1/4 teaspoons salt
- 3 cups all purpose flour
- 1/2 cup butter
- 1 cup light brown sugar
- 1/3 cup whole milk
- 1/4 teaspoon salt
- 1 Tablespoon vanilla
- 2 cups powdered sugar
- Preheat oven to 275°F and grease a 9x13-inch pan.
- In a small bowl, mix together milk and vinegar and set aside
- In a mixer, cream butter and sugar until light and fluffy
- Add bananas and mix until smooth
- Stir in eggs and vanilla
- In a bowl, mix flour baking soda and 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.
Easy Caramel Icing
- In a small saucepan, melt butter.
- Add sugar and milk and cook over medium low heat until the sugar is fully dissolved, about two minutes.
- Remove from heat and add 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.
- Spread over cooled cake.
For the best results, make sure all ingredients are room temperature before making the cake batter.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 328mgCarbohydrates: 64gFiber: 1gSugar: 36gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.