Last year, I made a birthday cake for my mother only to find out she already had one! This year, I told her to leave the cake to me!
I had to make sure the cake wasn’t too sweet for my dad, but I still wanted it to be fun. After a couple of days of searching, I finally found the perfect recipe. Banana cake. Why? Because my family always has a plethora of bananas at the house. Even Kirby loves bananas.
However, the bananas weren’t quite ready. I’ve heard you can put the bananas in a sealed paper bag with an uncut, unpeeled apple. I did that for 2 days, and it didn’t work for me. Then I read this and it worked pretty well for me!
Banana Cake with Banana Cream Frosting
Yields: 1 (9 in) 2 layer cake – round or square; 1 (9×13 in) cake
Adapted from here & here
Banana Cake -
You’ll need:
- ¾ cup butter (1½ sticks)
- 1½ cups white sugar
- 3 eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 1 cup mashed bananas
- 2½ cups all-purpose flour
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
Directions:
In a large bowl, sift together flour, salt, soda, and baking powder Set aside. In another bowl, mix together butter or margarine, sugar, eggs and vanilla. Add dry ingredients to the creamed mixture. Add sour cream, milk, and bananas to the batter. Beat together well. Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350°F for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.
Banana Cream Frosting -
You’ll need:
- 1 (3.5 oz) package instant banana cream pudding mix
- 1 very ripe banana, mashed
- 1 cup milk
- 2 tbsps vanilla extract
- 1 (8 oz) container frozen whipped topping, thawed
Directions:
In a medium bowl or food processor, mix pudding, banana, milk and rum until very thick. Gently fold in whipped topping. Spread over any size cake.
Some notes! The frosting was yum yum yum, but it definitely was not meant to frost any cake by any means. It would have been great atop cupcakes, or maybe just “sandwiched” between the cake layers (like someone pointed out in their review) but I’m stubborn and tried to make it work anyway!
Definitely not the prettiest cake I made, but it was quite tasty. I knew I wanted to use mini chocolate morsels, so I used LOTS to cover a lot of the imperfections in the cake. The actual cake was surprisingly light (banana cakes, muffins, cupcakes, etc always turn out dense) and the frosting was complimented it.
Happy Birthday, Mom!
{ 3 comments… read them below or add one }
That first picture of your mom is really good
I have been trying to replicate my grandmothers banana cake with caramel frosting and not having much luck. I like your idea about using banana pudding to flavor the icing. Thanks for the tips!
that was so sweet a banana cake for your mom and not to sweet for your dad. the cake looks fine to me and i’m sure it was tasty. i love bananas.
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