Alma Bax 
This cake is a classic recipe that has been passed down through generations. It’s perfect for any occasion or just because you want to bake something delicious and simple.
The banana cake with brown sugar buttercream frosting is a delicious and moist banana cake that you can make in less than an hour.
This Cake with Bananas is light, fluffy, and flavorful, with a Buttercream with brown sugar on top. It’s the greatest banana cake you’ve ever had!
Cake with Bananas with Buttercream with brown sugar is a close second to Carrot Cake as my favorite cake of all time! The cake’s taste and the brown sugar buttercream are a marriage made in heaven! I’ve created a nude style layer cake here, but don’t be intimidated; if you want a no-fuss alternative, simply bake a single layer.
The cake is bursting with banana flavor, with just a hint of cinnamon for added warmth. It’s the softest, fluffiest banana cake I’ve ever had, and dare I say… moist!
Bananas are used to make banana cake.
It’s no secret that bananas are nearly as good as, if not better than, bananas for baking. I know a lot of you agree with me since Banana Bread is one of my most popular recipes!
Regardless of my best efforts, I usually wind up with a few patchy bananas at the end of the week. I just put them in the freezer to ensure that I always have bananas on hand for baking and that they aren’t wasted. If you’re making banana cake, make sure you don’t use fresh or ripe bananas since they’re not sweet enough. You’ll need soft, overripe bananas with brown spots on the peel.
Frosting for Cake with Bananas
This Banana Cake is coupled with a brown sugar buttercream that has a caramel-like taste and is laced with cinnamon, making it a great match for banana. Buttercream is simple to prepare; all you need is a hand mixer or a stand mixer to beat the butter into a light and fluffy consistency.
There are a few different types of frosting to choose from.
Banana Cake with Buttercream with brown sugar Ingredients
Ingredients for Banana Cake
1 pound / 113 g butter – Make sure the butter is at room temperature before using. If you forget to take it out of the fridge, you may soften it in 20-second bursts in the microwave.
Sugar – 112 Cups / 300g You may use either white or brown sugar in this recipe. Brown sugar will give the cake a richer caramel taste.
2 Eggs
1 tblsp Vanilla Extract — You may use Vanilla Essence, Paste, or Extract.
Overripe spotty brown bananas are ideal — they are softer, sweeter, and more delicious. 3 large bananas (400g) If you’re using frozen bananas, thaw them to room temperature first.
250g flour (2 cups)
1 teaspoon baking soda — Baking soda interacts with the lemon juice in this recipe, so don’t use baking powder instead.
12 tsp Cinnamon (Ground)
12 tsp Salt – Salt balances out the banana cake’s sweetness and taste.
12 cup (12 ml) milk
1 teaspoon of lemon juice – You may use lemon juice or vinegar in this recipe. It’s mixed in with the milk to curdle it and make it into “buttermilk.”
Buttercream with brown sugar
2 225g butter sticks
Brown Sugar (12 Cup / 100g)
12 teaspoon cinnamon
12 tsp Vanilla Extract
Powdered Sugar, Icing Sugar, and Confectioners Sugar are all the same ingredient with various names in different areas of the globe.
How to Make a Brown Sugar Buttercream Banana Cake
Banana Cake
Combine the room temperature butter and sugar in a large mixing bowl. Cream the butter and sugar together for a minute or two using a whisk, hand mixer, or stand mixer until light and fluffy.
One at a time, crack the two eggs into the mixture, mixing thoroughly in between. When adding the second egg, add the vanilla extract and stir until the mixture is thoroughly mixed.
Place the overripe bananas in a separate dish. Mash the bananas with a fork or a potato masher until smooth. If you want bigger chunks of banana in your cake, leave them a little lumpy, or mash them very thoroughly if you want the cake to be totally smooth. It should be totally smooth for me.
Combine the wet ingredients with the mashed bananas in the mixing basin. It may seem curdled or divided at first, but don’t worry; it will come together once the dry ingredients are added.
Place the flour, baking soda, powdered cinnamon, and salt in a strainer over the mixing basin. To eliminate any lumps, sieve the dry ingredients.
Combine the lemon juice or vinegar with the milk and let aside to curdle for a few minutes. Combine the curdled milk and the other ingredients in a mixing dish.
Fold the banana cake batter together until there are no dry flour specks left; do not overmix or the cake will turn tough and dry.
Fill a lined and oiled 8′′ or 20cm cake pan, or two 6′′ cake pans, with the cake batter. Bake for 50-60 minutes at 180°C/350°F, or until a skewer inserted in the middle of the cake comes out clean.
Brown Sugar Buttercream
Make the brown sugar buttercream while the cake is cooling.
Using a stand mixer or a hand mixer, beat the butter until it is light and fluffy and nearly doubled in volume, approximately 3-4 minutes. To mix the brown sugar, cinnamon, and vanilla essence, beat the butter for another minute. Mix in the powdered sugar for another 2-3 minutes, or until the buttercream is light and fluffy.
Putting the Cake Together
Take your cake and level the top with a serrated knife. Slice the cake equally through the middle if you want to create a layer cake. Alternatively, you may create a layer cake by doubling the recipe or baking one amount of the recipe in two 6′′ cake pans.
Take approximately 3/4 cup of the buttercream and spread it evenly over the cake using an offset spatula. Place the second cake half on top of the icing and repeat with the buttercream. Smooth the buttercream over the edges of the cake with a bench scraper.
Frequently Asked Questions about this Brown Sugar Buttercream Banana Cake
What’s the deal with my banana cake being so moist?
This may be caused by a number of factors. The first would be in the oven. Before removing the cake from the oven, make sure the cake tester comes out clean. Another possible reason is eating too many bananas – I’ve included the quantities in grams so you can be extra exact!
Is the Brown Sugar Buttercream required?
No way, no how. This is my favorite banana cake frosting, but you could also try a lemon icing or my chocolate cream cheese frosting, all of which would be delicious!
How can I keep the Banana Cake fresh?
The banana cake will keep for approximately 3 days, although as with any baking, it tastes best the day it is made. It’s OK to store it at room temperature in an airtight container; there’s no need to put it in the fridge.
For this Banana Cake Recipe, you’ll need the following items.
- Stand Mixer or Hand Mixer — For this recipe, the butter and sugar must be blended together. You can do this by hand, but it takes a long time, so utilizing a machine makes the process much faster and simpler.
- Measuring Cups or Digital Scale — You may use measuring cups or a digital scale to measure the ingredients for this recipe. Because various individuals have different tastes, I’ve provided the quantities for both.
- This recipe may be made in an 8′′ or 20cm cake pan or two 6′′ cake pans. If you’re using an 8-inch cake, you’ll need to slice it along the middle to create a layer cake or double the recipe.
- Offset Spatula – Using an offset spatula to spread the buttercream on the cake makes the task so much easier!
More Yummy Cake Recipes
Ingredients
Banana Cake
- 1 pound (113 g) butter
- 300g / 1 1/2 cup sugar
- 2 Eggs
- 1 tsp Vanilla Essence
- 400g / 3 Large Bananas
- 250g flour (2 cups)
- 1 teaspoon of baking soda
- 1/2 teaspoon Cinnamon (Ground)
- a half teaspoon of salt
- Milk, 1/2 cup (125ml)
- 1 tsp Lemon Juice
Brown Sugar Buttercream
- 2 225g butter sticks
- Brown Sugar (1/2 cup / 100g)
- 1/2 tsp Cinnamon
- Vanilla Essence (1/2 tsp)
- 375g powdered sugar (3 cups)
Instructions
Banana Cake
- Combine the room temperature butter and sugar in a large mixing bowl. Cream the butter and sugar together for a minute or two using a whisk, hand mixer, or stand mixer until light and fluffy.
- One at a time, crack the two eggs into the mixture, mixing thoroughly in between. When adding the second egg, add the vanilla extract and stir until the mixture is thoroughly mixed.
- Place the overripe bananas in a separate dish. Mash the bananas with a fork or a potato masher until smooth. If you want bigger chunks of banana in your cake, leave them a little lumpy, or mash them very thoroughly if you want the cake to be totally smooth. It should be totally smooth for me.
- Combine the wet ingredients with the mashed bananas in the mixing basin. It may seem curdled or divided at first, but don’t worry; it will come together once the dry ingredients are added.
- Place the flour, baking soda, powdered cinnamon, and salt in a strainer over the mixing basin. To eliminate any lumps, sieve the dry ingredients.
- Combine the lemon juice or vinegar with the milk and let aside to curdle for a few minutes. Combine the curdled milk and the other ingredients in a mixing dish.
- Fold the banana cake batter together until there are no dry flour specks left; do not overmix or the cake will turn tough and dry.
- Fill a lined and oiled 8′′ or 20cm cake pan, or two 6′′ cake pans, with the cake batter. Bake for 50-60 minutes at 180°C/350°F, or until a skewer inserted in the middle of the cake comes out clean.
Brown Sugar Buttercream
- Using a stand mixer or a hand mixer, beat the butter until it is light and fluffy and nearly doubled in volume, approximately 3-4 minutes.
- To mix the brown sugar, cinnamon, and vanilla essence, beat the butter for another minute.
- Mix in the powdered sugar for another 2-3 minutes, or until the buttercream is light and fluffy.
Putting the Cake Together
- Take your cake and level the top with a serrated knife. Slice the cake equally through the middle if you want to create a layer cake. Alternatively, you may create a layer cake by doubling the recipe or baking one amount of the recipe in two 6″ cake pans.
- Take approximately 3/4 cup of the buttercream and spread it evenly over the cake using an offset spatula.
- Place the second cake half on top of the icing and repeat with the buttercream.
- Smooth the buttercream over the edges of the cake with a bench scraper.
Notes
This recipe makes one 8-inch cake. Slice the cake through the middle to create two layers if you want to make a layer cake. You can also make two 8″ cakes by doubling the recipe and baking it in two 6″ cake pans.
Products to Consider
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Information about nutrition:
12 slices per batch Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving 712 calories 39g total fat 25g Saturated Fat 2 g trans fat 12 g of unsaturated fat 133 milligrams of cholesterol 525mg sodium 89g carbohydrate 2 g fiber 68 g sugar 4 g protein
Nutritional data is approximated and not necessarily accurate.
The fijian banana cake recipe is a delicious dessert that I made for my husband. It’s a simple and easy recipe to make, and it has been one of his favorite cakes ever since.
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