Easy Spiced Banana Cake
This spiced banana cake has a perfect blend of spices and is loaded with bananas. An irresistible cake that will leave everyone wanting more!
Servings 8 -10, approximately
Ingredients
For the cake
- 1 cup (250g) 8.8oz mashed ripe bananas (about 2 medium bananas)
- 1 ½ (190g) cups AP flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- A pinch of ginger
- 6 tablespoons (85g) butter, at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 medium eggs, at room temperature
- ½ teaspoon vanilla
- ¾ cup (190ml) buttermilk (or add 1 tablespoon of white vinegar to ¾ cup milk and stir. Let it sit for 5-10 minutes to curdle.)
For the cream cheese frosting
- 4 oz (113g) full fat cream cheese
- ½ teaspoon vanilla
- ¼ cup (57g) unsalted butter, at room temperature
- 1½ cups (180g) sifted powdered sugar, plus an extra ¼ cup if needed
- a few teaspoons of milk optional
Instructions
Make the cake
- Grease a 20cm / 8 inch pan and and lightly dust it with flour. Line the bottom with parchment paper and set it aside.
- Preheat oven to 350℉/180℃.
- Mash the bananas and weigh them or use a measuring cup. Set aside.1 cup (250g)
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.1 ½ (190g) cups AP flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, A pinch of ginger
- In a large bowl, beat the butter and sugars together until well-combined and fluffy.6 tablespoons (85g) butter, at room temperature, ½ cup (100g) granulated sugar, ½ cup (100g) light brown sugar, packed
- Add the eggs, one at a time, and mix well. Add the vanilla and scrape the bowl as needed to incorporate everything.2 medium eggs, at room temperature, ½ teaspoon vanilla
- Add the mashed bananas and mix to combine.
- On low speed, add half of the flour mixture and half of the buttermilk and mix until combined. Add the remaining flour and buttermilk and mix, but don’t overmix.¾ cup (190ml) buttermilk (or add 1 tablespoon of white vinegar to ¾ cup milk and stir. Let it sit for 5-10 minutes to curdle.)
- Pour into the prepared pan and bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean. Every oven is different so please keep an eye on it after 30’.
- After baking, place the cake on a wire rack and let it cool completely before frosting. For quicker cooling, you can refrigerate the cake after about half an hour.
Make the cream cheese frosting
- In a large mixing bowl, beat the butter on high speed for about 5 minutes, until it's creamy and fluffy.¼ cup (57g) unsalted butter, at room temperature
- Then gradually add the powdered sugar. I usually add it in 2 or 3 batches.1½ cups (180g) sifted powdered sugar, plus an extra ¼ cup if needed
- Add the vanilla and cream cheese and mix until everything is well combined.½ teaspoon vanilla, 4 oz (113g) full fat cream cheese
- If your frosting is too thin, add a bit more powdered sugar and place it in the refrigerator to thicken. If it's too thick, you can add a little milk, a teaspoon at a time, to thin it out.a few teaspoons of milk
- Frost the cooled cake.
- Enjoy!
Notes
Tips for Success
- Use really ripe bananas for a sweeter cake.
- Avoid overmixing, as it can make the cake dense.
- Monitor the cake closely after about 30 minutes in the oven. If it appears to be getting too dark on the top, use some foil to tent it.
- This recipe makes about 14 cupcakes. Bake the cupcakes at the same temperature, but for 20-30 minutes.
