More About Classic Banana Cake
Prep Time: 25minutes minutesCook Time: 30minutes minutes Servings: 10 Calories: 544kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢2 cups all-purpose flour
▢1 1/4 teaspoon baking powder
▢1 teaspoon baking soda
▢1 teaspoon salt
▢1/2 teaspoon ground cinnamon
▢1/8 teaspoon ground nutmeg
▢2/3 cup butter
▢1 cup granulated sugar
▢2/3 cup brown sugar
▢2 large eggs
▢11/2 teaspoons vanilla extract
▢1 1/2 cups mashed ripe banana
▢2/3 cup buttermilk
▢2/3 cup chopped walnuts
▢one batch cream cheese frosting
Toppings
▢1-2 fresh bananas, sliced
▢1/2 cup toasted chopped walnuts
Instructions
Preheat your oven to 350 °F. Grease and flour two round 8-inch pans and set aside. You can also use a 9×13 pan.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, until fully combined, then stir in the vanilla and the mashed bananas.
Add the dry ingredients to the butter mixture alternating with buttermilk, starting and ending with the dry ingredients. Combine until smooth. Stir in nuts if wanted.
Divide the batter between the two prepared pans.
Bake in the oven for 25-35 minutes for the round pans, around 35-40 for the 9×13 pan, until a toothpick inserted comes out clean.
Remove and cool the cakes in the pans for 10 minutes, then turn out onto wire baking racks to cool.
Once cooled, prepare my cream cheese frosting. Place one cake on a plate then cover with icing. Place the other cake on top, then frost completely. If making in the 9×13, only make half the icing recipe and frost the top of the cake.
Tops with walnuts and sliced fresh bananas if desired right serving. Slice and serve.
Nutrition
Calories: 544kcal | Carbohydrates: 76g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 609mg | Potassium: 319mg | Fiber: 2g | Sugar: 48g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢2 cups all-purpose flour
▢1 1/4 teaspoon baking powder
▢1 teaspoon baking soda
▢1 teaspoon salt
▢1/2 teaspoon ground cinnamon
▢1/8 teaspoon ground nutmeg
▢2/3 cup butter
▢1 cup granulated sugar
▢2/3 cup brown sugar
▢2 large eggs
▢11/2 teaspoons vanilla extract
▢1 1/2 cups mashed ripe banana
▢2/3 cup buttermilk
▢2/3 cup chopped walnuts
▢one batch cream cheese frosting
Toppings
▢1-2 fresh bananas, sliced
▢1/2 cup toasted chopped walnuts
Instructions
Preheat your oven to 350 °F. Grease and flour two round 8-inch pans and set aside. You can also use a 9×13 pan.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, until fully combined, then stir in the vanilla and the mashed bananas.
Add the dry ingredients to the butter mixture alternating with buttermilk, starting and ending with the dry ingredients. Combine until smooth. Stir in nuts if wanted.
Divide the batter between the two prepared pans.
Bake in the oven for 25-35 minutes for the round pans, around 35-40 for the 9×13 pan, until a toothpick inserted comes out clean.
Remove and cool the cakes in the pans for 10 minutes, then turn out onto wire baking racks to cool.
Once cooled, prepare my cream cheese frosting. Place one cake on a plate then cover with icing. Place the other cake on top, then frost completely. If making in the 9×13, only make half the icing recipe and frost the top of the cake.
Tops with walnuts and sliced fresh bananas if desired right serving. Slice and serve.
Nutrition
Calories: 544kcal | Carbohydrates: 76g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 609mg | Potassium: 319mg | Fiber: 2g | Sugar: 48g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
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