Not-Sure-I’ll-Ever-Try-Another Banana Cake Recipe

banana cake

I’m-Not-Sure-I’ll-Ever-Try-Another Banana Cake Recipe. This was just. that. good. 

banana cakeAnd when I say that, I really mean it. I have made a ton of banana bread, banana muffins and banana cake recipes. But seriously?!? This one rocks my socks off…every time I make it. This is NOT one of those recipes that gets lost in the files of “good.” This is the ONE that will be forever imprinted in your mind as the yummiest, moistest, most delicious banana cake ever!

banana cake

I do tell a true story when I say that the very first time I made this, I had a LOT of doubts. The batter was super runny and it did not look like cake batter, but more like a thick shake. Yuck! But on a plus side, this is one of the easiest snack cakes to throw together on a whim. Who doesn’t have occasional brown bananas? And who can beat nothing more than one bowl and beaters to wash?

banana cake

The cake baked for what seemed like forever and it looked like any other snack cake. But then, I tasted it. And truly, it was moist, delicious and flavorful.

Enough said…except…I’m-Not-Sure-I’ll-Ever-Try-Another Banana Cake Recipe.

Not-Sure-I’ll-Ever-Try-Another Banana Cake Recipe

Yield: 12 servings

Source: Adapted from Fat Mum Slim


    For Cake
  • 1/2 cup butter, softened
  • 1 1/2 cups turbinado sugar (or half white, half brown)
  • 3 very ripe, mashed bananas (about 1 cup)
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup plain yogurt (or buttermilk)
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • For Frosting
  • 1/2 cup cream cheese, at room temperature
  • 1/4 cup butter, softened
  • 1 1/2 teaspoon lime (or lemon!) juice
  • 1 2/3 cup powdered sugar
  • 1/4 cup chopped pecans (optional)


    To Prepare Cake
  1. Preheat oven to 350F. Coat the sides and base of an 8 inch springform pan. Dust with flour.
  2. In a large bowl, combine butter, sugar, bananas, eggs and vanilla (yes! throw them all in together!). Beat on medium high for 2 minutes (for reals, 2 whole less). Add yogurt and mix until combined.
  3. Add flour, baking powder, salt and baking soda. Beat until just combined.
  4. Pour batter into prepared pan. Place into oven and bake for 50-60 minutes. Leave to cool on a wire rack for about 10 minutes. Run a knife around the edge if needed and remove the sides of the springform pan. Once cool enough, remove the springform bottom and transfer to a cooling rack if still warm. (or you COULD just leave it on the springform bottom and frost it there)
  5. To Prepare Frosting:
  6. In a medium bowl, combine cream cheese, butter and lime juice and beat until creamy. Sift in powdered sugar and beat until smooth. Spread over the top of the cake and decorate with chopped pecans!

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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4 Responses

  1. Robbye says:

    Wow – I’ve got this in the oven right now and I can’t wait to get it out. The batter was scrumptious! (Yes, I eat raw eggs, eek!). Thanks, Gretchen! I’ll post a picture on Facebook if it turns out pretty. It’s for the birthday of the admin assistant in the office and we’re celebrating early in the morning, so I thought it would be a yummy choice for morning birthday cake. 🙂

  2. Your banana does look divine, think I’m definitely going to have to try your recipe 🙂

  3. Jennifer says:

    Hey Gretchen… this cake is SO good that you can even burn it, ice it and it still tastes better than the average banana cake!! I served my burnt offerings to my guests tonight (its been one of those days) and they thought it was great!!

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