Soft and Moist Banana Cake

This banana cake is my new favorite. So soft, moist and banana-y!

I’m pretty sure it’s no secret that the hubs and I are big banana fans. I’ve talked about it before when I posted this Super Moist Banana Bread and my favorite Banana Pudding. There’s no shortage of banana love around here. I even made a banana treat for the pup.

But today is all about this cake. This cake that made me oh-so-happy when I took a bite.

Soft and Moist Banana Cake

Here’s my thing about banana cake (I have a “thing” about most things) – I don’t want it to taste like banana bread. Now you know I love banana bread. It’s got banana in it after all. But if I wanted banana bread, I’d make it.

When I make banana cake, I want it to be lighter in color and density and even more banana-y than banana bread. It has not been easy to find a recipe that fits the bill.

I’ve tried a few and I’m thrilled to say that this one hits the mark!

It’s from Tidy Mom, but I made a few changes.

Soft and Moist Banana Cake

First, I used butter instead of shortening. It seemed preferable to me.

Secondly, the recipe calls for sour milk. I didn’t have sour milk and I wasn’t about to wait for a week or two for our milk to sour. I’m impatient and my bananas were ready to go.

The recipe suggests adding a little vinegar to the milk and letting it sit for 10 minutes to curdle (I hate that word).

Since there wasn’t a specific amount of vinegar mentioned, only “a little”, I googled. Well, the suggested amount is 1 tablespoon vinegar to 1 cup of milk. I went with 1 teaspoon to start.

It didn’t curdle.

So I added another teaspoon. Still nothing.

As I mentioned before, I’m impatient and my bananas were ready. This was no time to fool around. I tossed it all in and figured I’d see what happened.

Soft and Moist Banana Cake

The cake came out great! My suggestion is to use sour milk if you have it. If not, add the vinegar to the milk, let it sit about 10 minutes, but don’t worry if it doesn’t actually curdle.

I will tell you that the cake gets a good sized dome on top while baking. I cut them off before stacking and icing.

The other thing I changed was the icing. I went with a vanilla icing. I considered cream cheese, but didn’t want to take away from the banana flavor.

Soft and Moist Banana Cake

Well, we loved the cake! We shared with our small group (even though the hubs really didn’t want to) and it was a hit with all who had some!

It’s just so perfectly cake-y, not bread-y. It’s dense, yet light. Soft and moist. The perfect light yellow color. And wonderfully banana! My perfect banana cake!

Soft and Moist Banana Cake

Yield: one 8 inch cake

Ingredients

Cake
1/2 cup butter
1 cup sugar
2 eggs
2 1/4 cups flour
1/2 tsp baking soda
1 cup mashed bananas (2-3 bananas)
1/4 cup sour milk (you can make sour milk by adding 2 tsp vinegar to milk and let it sit about 10 minutes)
1 tsp vanilla


Vanilla Buttercream Icing
1 cup butter
1 cup shortening
8 cups powdered sugar
2 tsp vanilla extract
3-5 tbsp water

Instructions

Cake
1. Cream butter and sugar together in a large bowl.
2. Add eggs and mix well.
3. Add flour and baking soda and mix until combined.
4. Add bananas, milk and vanilla and mix well.
5. Pour batter into two prepared 8 inch pans.
6. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out with just a few crumbs.
7. Cool in pan for 5-10 minutes, then remove to cooling rack to finish cooling.


Vanilla Buttercream Icing
1. Beat the shortening and butter until smooth.
2. Slowly add half the powdered sugar. Mix until combined.
3. Mix in the vanilla extract and 3 tbsp water.
4. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.


To assemble the cake
1. Level both cakes so that they are flat on top and bottom.
2. Cover the top of the bottom layer of cake with icing.
3. Place the other cake on top of the icing.
4. Using an offset spatula, fill in any gaps in the icing around the outside.
5. Ice the outside of the cake with the remaining icing.
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If you’d prefer to use a cream cheese icing, you can find a recipe for that here.

Recipe modified from Tidy Mom.

Enjoy!

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This post linked to Inside BruCrew Life, Pint Sized Baker, Chef In Training, Love Bakes Good Cakes, Table For Seven, Tidy Mom, Shaken Together, Living Well Spending Less, Lady Behind The Curtain, What’s Cooking Love?, Chocolate, Chocolate and More, Buns In My Oven, Kitchen Meets Girl, The 36th Avenue, Ashley’s Dandelion Wishes, My Girlish Whims, Ginger Snap Crafts and Hungry Little Girl.

Want more banana and cake ideas? Got you covered!

Super Moist Banana Bread

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Banana Pudding

Banana Pudding

One Ingredient Banana Ice Cream

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Super Moist Carrot Cake

Carrot_cake4

Triple Lemon Cake

Triple Lemon cake

Frozen Fruit Salad Cupcakes

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Comments

  1. Banana cake is one of my faves, especially with the right frosting. Love what you’ve done here and would love to try your recipe!

  2. your cake looks delicious, and I’m not really a cake person :) thanks for linking up to wake up wednesdays

  3. I’ve been looking for an awesome banana cake recipe. You hit it right on…I want it to taste like cake, not bread, otherwise I’d just make banana bread! Pinning to make. :)

  4. This looks awesome. I always make the one from the Confetti Cakes cookbook but I think I am going to give this one a try. It looks “prettier” on the inside :)

  5. This looks like a fantastic cake! Thanks for linking up with What’s Cookin’ Wednesday!

  6. This looks fantastic!!!

  7. I know exactly what you mean about having a “thing” with most things! Haha! Love this beautiful banana cake!!
    Jocelyn @ BruCrew Life recently posted…Meat Lover’s Crescent BraidMy Profile

  8. such a beautiful cake Lindsay..it looks delicious! Thank you for sharing at Share Your Stuff Tuesdays! Have a great weekend :)
    Erin @ Table for 7 recently posted…Chicken TostadasMy Profile

  9. This is such a lovely cake, Lindsay! I love a good banana cake. Pinning this one!
    Julie @ This Gal Cooks recently posted…Butterscotch Apple CrispMy Profile

  10. Just try this one and this is the best banana cake ever!! Thanks for the recipe :)

  11. Can. Not. Wait!!!! Have some bananas screaming to be turned into something fabulous like this cake! Can you confirm that the flour is all purpose? Don’t want to assume and screw the cake up! Thank you!!

  12. Brandi Scardina says:

    Just finished making this! so yummy. I didn’t have ingredients on hand for the icing so i just drizzled some caramel sauce on top and its great. thanks for sharing!

  13. This looks so good. Im going to try it. One question thou, for the butter can i use the unsalted one?

    Thank u

  14. Making this today! I live in Brazil & the cakes here are dry and not very good. I was just looking for a banana cake, not bread! And stumbled upon your site! Can wait to try it!! Thanks for sharing!

  15. Hai Lindsay, yummy posting… if u hv a problem with curdling milk process… try to warm the milk before u add the vinegar or in my case..i prefer lemon juice. Use fresh milk. Never skimmed milk. Good luck

  16. What flour are you using? I’ll try to bake this one tomorrow

  17. Hi! I really want to try this recipe. I wonder instead sour milk can I use buttermilk?

  18. Hello! ^^ Is it possible to substitute sour milk to sour cream?

    • lifeloveandsugar@gmail.com says:

      Hmm, I haven’t tried it in this cake. It might change the texture a bit, but it’d probably bake fine.

  19. I don’t even know how I ended up here, but I thought this post was great.
    I do not know who you are but definitely you are
    going to a famous blogger if you aren’t already ;) Cheers!
    Jannette recently posted…JannetteMy Profile

  20. Hi. I chanced upon your site and was super impressed on how moist and fluffy your banana cake looks. I want to try and bake it but I only have a 8-inch springform pan. How long would I need to bake it?

    • lifeloveandsugar@gmail.com says:

      Hi Joy! I’m glad you found the site! The recipe calls for two 8 inch pans. Do you only have one? I’m really not sure how long it’d take to bake all the batter in one pan. I’m not sure a single pan would be tall enough. You’d have to watch and check it. Just be careful to not open to oven too soon (wait at least 30 minutes, I’d think), as letting heat out of the oven too soon can cause cakes to deflate in the center.

  21. My cakes only turned out 1cm high! Yours look much taller. Is it just the photo that makes yours look bigger?

    • lifeloveandsugar@gmail.com says:

      Did you mean 1 inch? It’s been a while since I made the cake and I don’t remember exactly how tall the layers were, but I don’t remember it being one of my taller cakes. It’s possible it’s the photo – sometimes things look bigger in pictures.

  22. Cristina Aquino says:

    Omg this is the real banana cake.I will give it a try! It looks delicious Tnx..=)

  23. Cristina+Aquino says:

    It looks delicious. I’ll give it a try..thanks for the recipe..=)

  24. Hi… I just tried this cake as it looks delicious and fluffy, only mine seemed a little ‘gluggy’, dense and did not rise enough. I thought to put more baking soda next time, as 1/2 tsp does not seem like a lot. What do you think? Also I used keffir in place of sour milk…

    • lifeloveandsugar@gmail.com says:

      Hmm, I’m not sure. I really don’t know anything about keffir. The baking soda might help.

  25. Marilyn+Fields says:

    This looks awesome, Lindsey. I will be making this soon. To pump up the banana flavor, try this trick. Prick the skin on your bananas with a fork and roast them on a foil lined baking pan 20 minutes and cool. Super sweet banana flavor and no mashing. Just gently squeeze out of the skin which is black after roasting.

  26. Can i substitute mashed banana with strawberry puree?

    • lifeloveandsugar@gmail.com says:

      I don’t actually think that would work very well. There’s a lot more liquid in strawberry puree.

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