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!
The results are soft and moist and oh so delicious. We love it it caramel frosting or classic cream cheese frosting.
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!
You should smell this bake. Oh my word! If you are not in the mood for butterscotch icing, this is also great with whipped cream cheese frosting or even chocolate cream cheese frosting.
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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
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.
Storage
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.
Banana Cake With Brown Sugar Icing
Ingredients
Cake
- 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 packed
- ¼ cup whole milk
- ¼ teaspoon salt
- 1 Tablespoon vanilla extract
- 2 cups powdered sugar
Instructions
Banana Cake
- Preheat oven to 275°F and grease a 9×13-inch pan.
- In a small bowl, mix together 1½ cups milk and 2 Tablespoons vinegar and set aside
- In a mixer, cream ¾ cup butter and 2 cups granulated sugar until light and fluffy
- Add 2 large ripe bananas and mix until smooth
- Stir in 3 large eggs and 2 teaspoons vanilla extract
- In a medium mixing bowl, mix 3 cups all purpose flour, 1½ teaspoons baking soda and 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 ½ cup butter.
- Add 1 cup light brown sugar, ¼ teaspoon salt, and ¼ cup whole milk. Cook over medium low heat until the sugar is fully dissolved, about two minutes.
- Remove from heat and add 1 Tablespoon vanilla extract.
- Transfer to your mixer bowl. Beat on medium speed, adding a little 2 cups powdered sugarr 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.
- Spread over cooled cake.
Notes
Video
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The recipe didn’t say when to add the milk mixture so I didn’t add it. Might be a mistake on my end it wasn’t clear for me since I’m a beginner baker. Still the batter without the milk looked good so I hope it’ll turn out okay.
Oh no! You were supposed to alternate adding it to the butter mixture along with the flour mixture. Hopefully it still turned out tasty, though my guess is it was probably dense.
I love banana cake but I've never made a caramel frosting for it! YUM!
It is so good on there! <3
Another banana recipe to devour. Looks scrumptious!! Have an amazing weekend sweet friend!
It's one of our favorites, for sure! You too xoxo
Oh my. I do love banana cake and haven't had it in eons! Thanks for the recipe.
This is a good one that is for sure. Thanks!
Back in the day, when I lived in the twin cities, I had a coworker like your Di, well several of them! I soooo miss our food conversations and lunches checking out new places! The cake sounds so good!
It is fun to have somebody to talk to about this stuff with. It's not always good for the waste line though! I have not been disappointed in a recipe she has shared yet though, so I think I'll keep her around!