Banana Cake

Banana cake has deep roots in Asian cuisine, where it is traditionally steamed instead of baked. In the Philippines, the name refers to banana bread introduced during the American colonial period.

Ingredients

For the Cake

• 1 ½ cups mashed bananas (about 3–4 ripe bananas)
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• 2 ⅛ cups white sugar
• ¾ cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups buttermilk

For the Frosting

• ½ cup butter, softened
• 4 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 3–4 cups confectioners’ (powdered) sugar

Instructions

1. Prepare the pan: Preheat your oven to 275°F (135°C). Grease and lightly flour a 9x13-inch baking pan.

2. Prep the bananas: In a small bowl, mash the bananas with the lemon juice until smooth. Set aside.

3. Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

4. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together for 3–4 minutes until light and fluffy.

5. Add eggs and vanilla: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6. Bring the batter together: Add the flour mixture and buttermilk to the bowl, alternating between them (flour → buttermilk → flour). Gently fold in the banana mixture, then pour the batter into your prepared pan.

7. Bake: Bake for about 1 hour, until a toothpick inserted into the centre comes out clean.

8. The secret moisture trick: Remove the cake from the oven and place it directly into the freezer for 45 minutes. This locks in moisture and makes the cake incredibly tender.

9. Make the frosting: Beat butter and cream cheese until smooth. Add vanilla, then slowly mix in the powdered sugar — start on low speed, then beat on high until light and fluffy.

10. Frost and serve: Once the cake is fully cooled, spread the frosting evenly on top. Slice and serve.

Pro Tips

Use very ripe bananas (with brown spots) for the best flavor. Don’t skip the freezer step—it really makes a difference! Store leftovers in the fridge for up to 5 days.