This Banana Cake is moist, fluffy, tender and packed with banana flavor all at the same time. Hands downs, it is the best banana cake I’ve ever eaten. White chocolate- pecan nuts glaze is absolutely irresistible! A perfect dessert for special occasions. It comes out perfect every time I makes it.
It is such a stunning and bright cake that will quickly become your new failsafe cake like Russian Honey Cake, Red Velvet Cake or Carrot Cake for any birthday or event.
How to Make Banana Cake
The most important ingredient in banana cake- bananas. If you are a professional baker, you know that ripe bananas are the best for a banana bread, banana cake, rolls and banana muffins. The darker bananas= sweeter cake and banana flavor will be more pronounced. I didn’t have very ripe bananas and used medium ripe ones. But I highly recommend to buy very ripe bananas if you aim to make an out of this world banana cake. You can find them in a section with reduced-price products, that are going to expire or will be spoiled soon like wilted lettuce or bruised apples.
Simply combine bananas with sugar in your electrical stand mixer and beat on high speed for about 1 minute. Bananas and brown sugar are great mates. You can substitute white sugar with brown sugar. Then add eggs, beat again. Add flour, salt, baking powder, milk and vegetable oil. Beat until well combined. The BATTER is ready!
Method at glance.
- Mix all the ingredients to make batter.
- Bake.
- Decorate the cake.
Banana Cake with Oil
The recipe calls for vegetable oil not butter. Vegetable oil makes banana cake moister and the texture is superior to the texture of banana cake made with butter. I tried to make this cake with butter before, crumbs tended to fall apart, the texture was denser. Why do most banana cake recipes call for butter?
Flavor. The taste of the cake made with oil will be slightly different as oil has a neutral taste and doesn’t give as much flavor as butter.
If your focus is texture, go with oil!
Banana Cake Frosting
I have tried so many different frostings with this banana cake. I should say that this white chocolate –pecan nuts glaze is the Best! It makes this cake so fancy and irresistible. If you don’t like white chocolate, substitute with dark chocolate or go with cream cheese classic frosting for my Red Velvet Cake. The recipe is customizable.
More banana recipes:
If you make this cake recipe be sure to leave a comment or give this recipe a rating!
BANANA CAKE RECIPE
BANANA CAKE
Ingredients
- FOR BANANA CAKE
- Ripe bananas- 2
- White sugar- ¾ cup
- Eggs room temperature-2
- Cake flour-2 cups or 230 gm
- Baking soda- 1 tsp.
- Milk-100 ml
- Vegetable oil-⅓ cup
- Salt- ½ tsp.
- FOR THE WHITE CHOCOLATE GLAZE
- White chocolate-375 gm
- Vegetable oil -⅝ cup ½ cup plus 2 tablespoons
- Pecan nuts finely chopped- 100 gm + a few nuts for cake decorating.
- Yellow food color-½ tsp.
Instructions
- Preheat your oven to 170 degree C /340 F with the rack in the center of the oven. Spray a 8 inch (20 cm) round cake pan/silicon cake mold with a non stick vegetable spray.
- Place bananas and sugar into the bowl of your food processor. Process until blended.
- Add eggs and process until well combined, then add cake flour and baking powder.
- Finally add milk and vegetable oil, beat the batter for 1 ½ minutes.
- Fill the piping bag with the cake batter, then transfer the batter into the silicon cake mold/ pan.
- Bake it for about 40-50 minutes or until a toothpick inserted in the cake comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan/ silicon mold.
- Allow the banana cake cool completely before decorating.
- Glaze. In a pan placed over a saucepan with simmering water melt white chocolate.
- Remove from the heat and combine with vegetable oil. Add the chopped pecan nuts and food color, mix well.
- Transfer the cooled cake to a cooking rack, pour the chocolate mixture over the cake to cover evenly and decorate with pecan nuts.
- Refrigerate the cake for 1-2 hours before serving.
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