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This top-notch Banana Cake is a fantastic way to use overripe bananas for an indulgent sweet treat. It's got everything you want - a juicy, spiced banana base loaded with crunchy walnuts and finished with smooth buttercream on top. Perfect for celebrations or just when you need something special. Everyone will be coming back for more of this homemade delight!
What Makes This Treat So Special
This banana creation ticks all the boxes for an amazing dessert: it's incredibly juicy, packed with flavor, and super simple to put together. Warm cinnamon and nutmeg add wonderful depth, while the rich buttercream topping brings that extra bit of luxury. Don't worry if you're new to baking - anyone can nail this recipe and get awesome results every time. And it's so flexible - you can turn it into cute muffins or stretch it to a larger pan for feeding a crowd.
What You'll Need for Banana Cake
- All-Purpose Flour: Gives your cake that soft, perfect texture.
- Baking Soda and Baking Powder: These work together to make your cake nice and fluffy.
- Salt: Brings out all the yummy tastes in your cake.
- Cinnamon and Nutmeg: Add cozy spice notes that complement the banana flavor.
- Granulated Sugar: Provides just the right amount of sweetness.
- Oil: Makes sure your cake stays juicy and soft.
- Unsweetened Applesauce: A clever addition that boosts moisture and softness.
- Eggs: Help everything stick together for that perfect bake.
- Vanilla Extract: Makes both cake and frosting taste even better.
- Overripe Bananas: The main attraction, mashed up for maximum flavor punch.
- Butter, Powdered Sugar, and Heavy Cream: Create that dreamy buttercream topping.
- Chopped Walnuts: Add these if you want some nice crunch.
Steps to Make Your Cake
- Get Your Oven Ready
- Set your oven to 325°F (165°C) and get an 8x8-inch cake pan ready by giving it a coat of nonstick spray or putting down some parchment paper.
- Combine Dry Stuff
- In a big bowl, stir together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Put this aside for now.
- Mix Wet Ingredients
- In another bowl, use a mixer to blend sugar, oil, and applesauce. Then add eggs, vanilla extract, and mashed bananas, mixing until they're just combined.
- Put It All Together and Bake
- Gradually add your dry mix into the wet stuff, stirring until barely mixed. Pour your batter into the pan and bake for 25–30 minutes. It's done when a toothpick comes out clean from the middle. Let it cool completely before adding frosting.
Whipping Up Your Buttercream
- Get Your Butter Ready
- Melt butter in a small pan over medium heat. If you want extra flavor, keep cooking until it turns a golden brown color and smells nutty. Let it cool down to room temperature.
- Create Your Topping
- Using a mixer, beat the cooled melted butter with powdered sugar, vanilla extract, and heavy cream until it's smooth and fluffy. Add more cream if it's too thick or more sugar if it's too thin.
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Adding Finishing Touches
Put the buttercream all over your cooled cake in an even layer. Toss some chopped walnuts on top for extra crunch and flavor. Cut into squares and it's ready to enjoy. This cake looks as good as it tastes, making it a real showstopper for any get-together.
Keeping It Fresh and Planning Ahead
Keep any leftovers in an airtight container at room temp for up to 3 days. Want to save it longer? Wrap single slices in plastic and pop them in the freezer for up to 3 months. If you need to make it ahead of time, just bake and cool the cake, wrap it tight and stick it in the fridge. Add the frosting right before you serve it for the best taste and texture.
Frequently Asked Questions
- → What’s the best ripeness for bananas?
Super ripe bananas with dark brown patches on the peel work best. They’re easy to mash and give your cake amazing sweetness and softness.
- → Is applesauce necessary?
Applesauce helps make the cake extra soft without needing as much oil. You can swap it for the same amount of oil, but the cake’s texture might be a little different.
- → How should I keep the cake fresh?
Keep the frosted cake in a container that’s tightly sealed at room temperature for up to 3 days. If you need to keep it longer, store it in the fridge for up to a week.
- → Can this cake be prepped earlier?
Absolutely! Bake it a day ahead and wait to frost it until right before serving. That way, the cake stays fresh and the frosting is just right.
- → Why separate dry and wet ingredients?
Combining dry ingredients first ensures that everything mixes evenly, like baking powder or spices. Gradually adding them to wet ingredients avoids overmixing, which can make your cake dense.