Banana Cake Recipe
This banana cake is light and fluffy, making it a perfect cake for parties. I like to add walnuts and chocolate chips to this banana cake recipe, but you can leave them out, if you like. Be sure to sift the flour in this banana cake recipe. That's what makes this banana cake recipe light.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- Ganache Frosting
- 1 cup heavy cream
- 8 oz. chopped semisweet or bittersweet chocolate
- Banana Cake
- 3/4 cup butter, softened to room temperature
- 1-1/4 cups sugar
- 1 tsp. vanilla extract
- 3 large eggs
- 2-1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
- 1 cup pureed very ripe bananas (approximately 3 bananas)
- 3/4 cup buttermilk
- 1 cups chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
- Make ganache first: Heat cream in a small saucepan over medium-high heat to boiling.
- Remove from heat. Add chopped chocolate, stirring until chocolate is completely melted. Allow ganache to cool completely. Refrigerate overnight.
- Beat ganache with an electric mixer until fluffy enough to spread over banana cake.
- Preheat oven to 350 degrees F. Grease and flour a 9 x 13 baking dish.
- In a large mixing bowl, beat butter and sugar until fluffy, about 5 minutes.
- Beat in vanilla and eggs.
- Sift together flour, baking soda, salt and baking powder. Do not skip this step! The sifting is what ensures your banana cake will be light and fluffy.
- Add flour mixture to wet ingredients, mixing until well incorporated.
- Add pureed bananas and buttermilk to the batter. Mix well. Fold walnuts and chocolate chips, if using, into the banana cake batter.
- Pour into prepared pan. Bake 25-35 minutes until a knife inserted 2 inches from the edge of the cake comes out clean. Let cake cool completely.
- Frost cooled banana cake with chocolate ganache frosting or cream cheese frosting.
Makes 24 servings of banana cake.