Description
Sinful banana bread cake delights taste buds with rich, moist layers of classic comfort. Creamy frosting and warm spices elevate this nostalgic dessert, making each slice a delectable journey you’ll savor to the last crumb.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 3 ripe bananas
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish and Flavor Enhancers:
- 1/2 cup chopped walnuts
- 2 tbsp brown sugar
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch cake pan with butter to ensure easy cake release.
- Mash the ripe bananas in a large mixing bowl until they reach a smooth, creamy consistency with minimal lumps.
- Cream together softened butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy, creating a smooth base for the cake.
- Incorporate eggs into the butter-sugar mixture one at a time, mixing thoroughly after each addition to create a uniform batter.
- Sift together flour, baking soda, and salt in a separate bowl to eliminate any potential lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the banana-butter mixture, stirring gently until just combined to maintain a tender cake texture.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula and creating a smooth surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool completely on a wire rack for about 30 minutes.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy cream topping.
- In a small skillet, toast chopped walnuts with brown sugar and cinnamon over medium heat for 2-3 minutes to enhance their flavor and create a caramelized coating.
- Once the cake has cooled, generously spread the whipped cream over the top, creating decorative swirls.
- Sprinkle the caramelized walnut mixture evenly over the cream topping, adding a crunchy and flavorful finish to the banana bread cake.
Notes
- Choose ultra-ripe bananas with dark brown or black speckled skins for maximum natural sweetness and deeper banana flavor.
- Prevent dry cake texture by carefully measuring flour and avoiding overmixing the batter, which can develop tough gluten strands.
- Swap regular flour with gluten-free alternatives like almond or oat flour for those with wheat sensitivities, ensuring similar moisture levels.
- Consider reducing sugar content by using natural sweeteners like honey or maple syrup, which can enhance the banana’s inherent richness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg