Creamy Banana Cake with a Wonderful Texture
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Servings: 8–10 slices
Ingredients
For the cake:
- 2 ripe bananas (medium to large)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup melted butter (or vegetable oil)
- ½ cup milk (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the creamy layer:
- 1 cup heavy cream or whipping cream
- ½ cup cream cheese, softened
- ¼ cup powdered sugar (adjust to taste)
- ½ teaspoon vanilla extract
Optional toppings:
- Banana slices
- Crushed nuts (like walnuts or pecans)
- Shaved chocolate or caramel drizzle
Instructions
Step 1: Prepare your baking pan
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan, or line it with parchment paper for easy removal.
Step 2: Mash the bananas
In a mixing bowl, mash the bananas with a fork until smooth and creamy. The riper the bananas, the sweeter and softer your cake will be.
Step 3: Mix the wet ingredients
Add the eggs, sugar, melted butter, milk, and vanilla extract to the mashed bananas. Whisk until everything is well combined and smooth.
Step 4: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Mix everything together
Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Don’t overmix — this helps keep your cake tender.
Step 6: Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely before adding the cream topping.
Step 7: Make the creamy layer
In a clean bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla, then gradually pour in the heavy cream. Whip until the mixture becomes thick, creamy, and spreadable.
Step 8: Assemble and decorate
Spread the creamy layer evenly over the cooled cake. Top with fresh banana slices, crushed nuts, or a drizzle of caramel for extra indulgence. Refrigerate for at least 30 minutes before serving for the best texture.
Tips for Success
- Use overripe bananas: The browner, the better! They add natural sweetness and a deep banana flavor.
- Avoid overmixing: Stir gently to keep the batter airy and light.
- Cool completely: The creamy topping won’t spread well on a warm cake.
- Keep it chilled: This cake tastes amazing cold — the cream becomes firm and luscious.
Variations
- Chocolate Banana Cream Cake: Add 2 tablespoons of cocoa powder to the batter for a chocolate twist.
- Nutty Banana Cake: Stir in ½ cup of chopped walnuts or pecans for crunch.
- Caramel Banana Dream: Drizzle caramel sauce between the cake and cream layer for extra decadence.
- Tropical Delight: Add shredded coconut or pineapple chunks to the batter for a tropical flavor boost.
Storage
Refrigerate the cake in an airtight container for up to 3 days. You can also freeze the plain banana cake (without the cream layer) for up to 2 months — just thaw and frost when ready to serve.
Why You’ll Love It
This creamy banana cake is light yet rich, sweet but not too sugary, and soft with a velvety crumb. The cream layer turns it from a simple banana cake into something truly special — like a cross between banana bread and a chilled dessert. Every bite melts in your mouth, and the aroma of baked bananas fills your kitchen with comfort and warmth.
