Small Banana Cake
User Reviews
4.9
Small Banana Cake
Description
This cake uses a moderate amount of mashed overripe banana incorporated into a batter containing all-purpose flour, baking soda, cinnamon, and salt to provide a gently spiced base. Butter and a mix of granulated and brown sugar create a tender crumb texture. Buttermilk adds moisture and slight tang, balancing sweetness. The batter is distributed evenly into two six-inch pans and baked until a toothpick comes out clean.
The cream cheese frosting blends softened cream cheese and salted butter with vanilla and powdered sugar, whipped to a creamy consistency. A small amount of milk may be added to adjust thickness. Chopped walnuts can be used decoratively to add texture contrast and nutty flavor.
This cake serves approximately six slices and benefits from creaming the sugars and butter well to incorporate air. It works well for a small gathering or as an individual dessert cake.
The buttermilk can be homemade by adding vinegar or lemon juice to milk as a substitution. Adjust frosting saltiness if using unsalted butter to maintain balanced flavor.
Ingredients
Banana Layer Cake
- 1 cup all-purpose flour 120g
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup salted butter 56g
- 1/2 cup granulated sugar 100g
- 2 tablespoons brown sugar
- 1 egg large
- 1 tablespoon vegetable oil
- 3/4 teaspoon vanilla extract
- 1 banana mashed (about 1/3 cup, large; overripe
- 1/2 cup buttermilk or buttermilk replacement*
Frosting
- 4 ounces cream cheese softened
- 1/2 cup butter softened, salted, 113 grams
- 1/2 teaspoon vanilla extract
- 1 1/2 cup powdered sugar sifted, plus more as needed, 180g
- 1 tablespoon milk optional, as needed
- walnuts optional, for decoration, chopped
Instructions
Banana Cake
- Preheat oven to 350°F and butter and flour 2 six-inch cake pans and line with parchment paper.
- In a small bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, combine softened butter and granulated and brown sugars and cream together until light and fluffy, about 1 minute.
- Beat in egg, vegetable oil, and vanilla extract until well-combined, followed by mashed banana.
- Add half of the flour mixture and mix until just combined, repeating with all of the buttermilk and then the remaining flour mixture.
- Divide batter evenly between prepared cake pans and bake for 22-27 minutes, until a toothpick inserted into the center of the cakes comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting
- In a medium bowl, combine cream cheese, butter, and vanilla and beat until smooth.
- Add powdered sugar and beat until smooth and creamy. If frosting is too thick for your taste, add milk by the teaspoon until it reaches your desired consistency. For stiffer, pipe-able frosting, add more sifted powdered sugar as needed.
To Frost the Cake
- Place bottom cake layer on cake stand or plate, using a small dollop of frosting to anchor it.
- Spread 1/3 of the frosting over the bottom layer. Place second cake layer on top and use the rest of the frosting over the top and body of the cake, starting at the top and spreading the frosting down the sides.
- Decorate with chopped walnuts if desired.
- Slice, serve, and enjoy!
Notes
- To make a buttermilk substitute, add 1½ teaspoons vinegar or lemon juice to ½ cup milk and let sit for five minutes before using.
- If using unsalted butter in the frosting, adjust salt to taste.
- Recipe yields approximately six slices per cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 slices
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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