Banana Cake With Cream Cheese Frosting Wellplated Com

While I’m all for a scrumptious loaf of Healthy Banana Bread, it’s not the kind of thing you can put candles on with the same festive air as you can a mega-moist, frosting-slathered banana cake. When the occasion calls for dessert—be it a birthday, a dinner invitation to a friend’s, or a potluck when you want to bring everyone’s favorite dish—this easy moist banana cake delights. It’s homey and familiar—just like grandma’s banana cake—but also a little unexpected. To summarize: it’s perfect for sharing and celebrating. While I am the #1 fan of this banana layer cake’s pillowy texture and impressive banana flavor, let’s be honest here… It’s just as much (if not more?) about that cream cheese frosting. If you’re wondering what the best frosting for banana cake is, it is a rich and creamy cream cheese icing. The tang is so delightful with banana (just ask this Cream Cheese Banana Bread), before you realize what’s happened, you’ll be licking the leftovers right out of the bowl. Maybe you’ll use a spoon. Maybe not. Whatever your method, I support you.

How to Make the Best Banana Cake

This banana cake with cream cheese frosting is one of the richest and most moist cakes I have ever baked (this Lemon Cake with Lemon Cream Cheese Frosting is a close second). And it is EASY. Plus, thanks to healthy swaps, such as whole-wheat pastry flour and light cream cheese in the frosting, this is one banana cake recipe you’ll want to snag a second slice of because it won’t last long.

The Ingredients

Banana. Mashed bananas in cake give a wonderful sweetness, true fruit flavor, and tenderness. (If you love banana treats, try these Banana Bread Brownies and this Banana Bundt Cake next.)Flour. To add some extra fiber, iron, and whole grain goodness to this cake, I’ve swapped half the all purpose flour for whole wheat pastry flour (just like in this Healthy Carrot Cake). It’s lighter than regular whole wheat flour, so it doesn’t make the cake overly dense or stodgy.

Sugar. A combination of granulated white sugar and brown sugar sweetens the cake, adds extra moisture, and makes it tender.Eggs. Soften the cake and help it rise.Oil. While I love a nice cake made with butter (hello, Lemon Poppy Seed Cake), I opted to make this easy banana cake with oil to give it as much moisture as possible and let that banana flavor shine.Buttermilk. Gives this cake a lovely subtle tang (like in this Buttermilk Cake).

Baking Soda + Baking Powder. Our leaveners that give this cake its lovely high rise and contribute to its light and fluffy texture. Sweetened Coconut. A sprinkle of toasted coconut on top of the cream cheese frosting adds a touch of crunch and a nod to the tropics. You could also top this moist banana cake with chopped walnuts or shaved chocolate.Cream Cheese Frosting. Made with light cream cheese to make this cake a little less indulgent and mixed with butter, powdered sugar, and a few drops each of vanilla and almond extract, this skinny cream cheese frosting is proof of pure goodness in the world.

The Directions

Storage Tips

To Store. Cover the cake and store it in the fridge for up to 4 days. Remove and let the cake come to room temperature before serving.To Freeze. Wrap the cake tightly in a layer of plastic wrap and foil, and place it in an airtight container that is freezer-safe in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving. If you plan to freeze the cake, wait to frost it until after you’ve thawed it.

Recommended Tools to Make this Recipe

Mixing Bowls. I love the varying sizes of this nested set of glass mixing bowls. They’re my favorite for everyday baking.9-Inch Round Cake Pan. This trusty pan has never failed me. From Strawberry Cake to Mocha Cake, they can do it all.Wooden Spoons. No need for a stand mixer with this easy banana cake recipe. This is one cake I like to mix the old-fashioned way by hand.

Your ripe bananas are awaiting their true calling: to be baked into an easy moist banana cake! Readers have also reported swapping for light sour cream with success, however, I have not personally tested this method, so it would be an experiment. I also suggest transferring it immediately to a small bowl once toasted to prevent it from continuing to toast in the pan once removed from the heat.