Iced Banana Cake
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hourI have been baking banana recipes in my kitchen for years, especially when I have overripe bananas that are too soft to eat but perfect for baking. Over time, I have tested different banana cake methods—some too dry, some too light—until I found what truly works.
This particular banana cake is one I keep coming back to. It is inspired by a classic recipe my grandmother used in the 1960s, and I have refined it through repeated testing to get the perfect balance—moist, dense, and full of rich banana flavor.
So when I recommend this recipe, I am not guessing. I am sharing a version that has been tried, adjusted, and proven in a real kitchen.
If you have browning bananas sitting on your counter, this is one of the best ways to use them. Let me show you exactly how to make it simple, reliable, and delicious every time.
Ingredients
1/2 cup butter, room temperature
1 1/2 cups of sugar
1 cup mashed bananas
3 eggs, room temperature
2 cups of cake flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup sour milk (slightly warm milk in the microwave and add a little lemon juice to make it sour)
2 tsp vanilla
- Icing
1/2 cup mashed bananas
1/2 tsp lemon juice
1/4 cup butter, room temperature
4 1/2 cups of sifted confectioner sugar
Directions
- Prehead oven to 350 degrees.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and bananas and beat on high speed for 2 minutes until creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add eggs, one at a time until well blended.
- In a separate bowl, sift flour, baking soda, baking powder, and salt.
- With the mixer on slow speed, add the dry ingredients 1/3 at a time to the mixing bowl until well blended.
- Add the sour milk and vanilla. Do not overmix. The batter may have some lumps from the bananas and that is ok.
- Pour cake batter into a well-greased 8 x 8 pan and place into the oven. Bake for 50 min – 1 hour, until cake tester comes out clean. Remove the cake from the oven and allow it to cool for about an hour. Make the frosting.
- Icing
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mashed bananas, lemon juice, and butter until creamy. Slowly add the confectioner’s sugar and beat on high for about 30 seconds then switch to low for 2 minutes. If you want the frosting thicker, you can add extra confectioner’s sugar 1/4 cup at a time.