This banana cake is for those of you who love bananas and those of you who love cake. Now who doesn’t fall into that category?
That’s right, this is a crowd-pleaser.
Slicing bananas on cereal might not be for me but roasting the bananas with butter and brown sugar is a smart way to start this banana dessert. I might do just that the next time I bake banana bread or use bananas as a topping on ice cream.
The banana flavor both deepens and sweetens with roasting. The smell of this banana cake is wonderful too.
Banana cake: Cake or Bars?
Cooking Light shares this recipe as “banana bars” but I put this treat firmly in the “cake” category for a few reasons. To me bars need to be eaten with your hands– no utensils allowed. For the sake of scientific experiment (of course!) my son and I each ate one serving with our hands and the other with utensils. Utensils were a clear winner, even my four year old preferred eating this with a fork.
The dessert’s texture has nice cake-like crumbs and any runaway crumbs can quickly be scooped up with a touch of the icing on your fork.
I suppose bars can have icing but I think this icing that falls in between a buttercream and a cream cheese icing also pushes this dessert into the cake category.
Just like a cream cheese icing on carrot cake, this icing pairs really well with the banana flavor.
It’s hard to think of a time of year when bananas aren’t plentiful at the grocery store which is another positive point in favor of this dessert.
This cake could be served with morning coffee, mid-afternoon tea, and after-school treat, or dinner’s dessert.
- 2 cups sliced ripe banana (about 3 medium)
- 1/3 cup packed dark brown sugar
- 1 tablespoon butter, chilled and cut into small pieces
- 9 ounces cake flour (about 2 1/4 cups)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup nonfat buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- Baking spray with flour
- 1/4 cup butter
- 2 cups powdered sugar
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted (I used walnuts)
- Please click through to find original Cooking Light recipe
Serving Size:1 slice
Amount Per Serving: Calories: 309Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 153mgCarbohydrates: 51gFiber: 1gSugar: 32gProtein: 3g
This data is provided by Nutrionix and is an estimate only.
Here are more banana recipes that you will enjoy!
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.