Banana Cake Recipe 8 Inch
This Small Banana Cake with cream cheese frosting is a sweet, moist, and tender 6 inch banana cake made using only one banana. Tastes like cake, not banana bread!
Hard to believe what started as a homesick coping mechanism in college would turn into my career with recipe development, food styling, food photography, and food writing.
Sometimes I feel like I don’t belong, like the whole world revolves around large families with “normal” serving sizes and I’m an outcast.
Banana Cake With Peanut Butter Frosting
I can’t tell you how many times I’ve been told I’m dumb for not making a 13×9 lasagna and freezing leftovers (for one person!) or how 6 cupcakes would never be enough to serve.
You have shown me there IS room in this world for us. The ones who live alone. The couples who decide to not have kids. The parents whose kids grew up and are now left cooking for 1-2 people again.
You’ve been asking for a Small Banana Cake for years now, so I figured now was the perfect time to scale down my Banana Layer Cake.
Banana Cake Recipe (how To Make The Best Banana Cake)
One time I bought a banana cupcake from a bakery that tasted like a banana muffin. No thanks! I want my cake to taste like cake.
Because every cake needs frosting, I decorated it with peanut butter cream cheese frosting (although I was also tempted to use my chocolate cream cheese frosting).
In order to make this banana cake with cream cheese frosting, you need a 6×2 inch cake pan, which you can buy online from Amazon (affiliate link) or from your local craft store in the cake decorating aisle.
The Best Banana Cake Recipe
How To Convert Banana Cake Into Banana Cupcakes Don’t have a 6 inch cake pan? Make my small batch banana cupcakes instead.
As mentioned earlier, I made my banana cake with peanut butter cream cheese frosting. If you don’t want peanut butter, make it plain with small batch cream cheese frosting.
Because cream cheese is perishable, you need to refrigerate your frosted banana cake for up to 1 week. Let it sit at room temperature for 15-30 minutes before serving as the flavors are muted when cold.
Simple Banana Cake
However, if you’re using a room temperature-safe frosting such as buttercream, you can store your small banana cake on the counter for up to 3 days.
Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesobsessed over it at a family reunion the other weekend. My cousin made it and I stalked her down like a dessert creep and proceeded to talk her ear off about cream cheese frosting and spotty bananas for 35 minutes straight.
It was the moistest cake I’ve ever eaten. Stick-to-the-back of your fork moist. The perfect cream cheese frosting, both sweet and tangy, sinking into the top of the cake made it even moister. Sweet, but not overpowering. Mega banana flavor, certainly more banana flavor than any banana bread I’ve ever eaten. Very buttery and cakey from creaming the butter and sugars. Ridiculously rich, decadent.
Banana Bread In An 8x8 Pan {so Easy & Delicious}
She told me this cake comes out perfect every time she makes it. And such perfection is reinforced, she told me, when absolutely everyone who has a slice begs her for the recipe. It is, hands down, the best banana cake I’ve ever had.
The recipe starts with 1 and 1/2 cups (345g) mashed bananas, or about 4 medium or 3 large ripe bananas (above). Now, make sure those bananas are nice and spotty. The bananas you see above are just right (and it’s what you want for banana bread and banana muffins, too). More brown spots = sweeter, more banana flavor. Your cake will thank you. I simply mash the bananas in my mixer—the same mixer I use for creaming the butter and sugars. Beat the bananas on high speed for a minute, then transfer to another bowl. I don’t even wash the mixing bowl—just throw the butter right in and start creaming!
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. SeeHow to Freeze & Thaw Bananas for Baking.
Banana Cake For A Crowd!
One more thing to note: buttermilk.As you guessed, buttermilk is the moist-maker in this cake. The cake wouldn’t be what it is without it! You also need the acid in buttermilk to help the baking soda do its job. I rarely have buttermilk in my refrigerator, so I always sour whole milk instead. For this recipe, you need 1 and 1/2 cups of buttermilk. If you don’t keep buttermilk on hand either, measure 1 Tablespoon of fresh lemon juice or white vinegar. Pour into a liquid measuring cup. Then add enough whole milk until it reaches 1 and 1/2 cups. Stir together, let it sit for 5 minutes, then use in the recipe. To keep the cake extra rich, I recommend whole milk when you are souring milk.
Is this not the silkiest and smoothest cream cheese frosting you’ve ever seen? Well, it’s the silkiest and smoothest cream cheese frosting I’ve ever tasted! It’s pretty similar to our cream cheese frosting that we use for carrot cake, but there’s a little less cream cheesefor the amount of butter. So, this makesthe frosting a little more silky. And definitely more buttery!
If you love baking with brown butter, the brown butter cream cheese frosting from my zucchini cake would be fantastic here. If you are not into cream cheese frosting or just want to try something different, try it with traditional vanilla buttercream, this salted caramel frosting, or even white chocolate buttercream frosting instead. All are seriously delicious combinations!
Healthy Gluten Free Banana Cake Recipe (paleo!)
The best banana cake I’ve ever had. We love it so much we turned it into a chocolate marble banana Bundt cake, too. And if you can’t get enough sheet cakes, you’ll want to try this fresh apple cake next!
This is absolutely the best banana cake I’ve ever had! It’s supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
Posting Komentar untuk "Banana Cake Recipe 8 Inch"