Banana Cake

This moist and delicious banana cake will make everyone happy!

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Never throw bananas away again! Use those ripe bananas for this delicious banana cake that everyone loves. While on vacation in Greece this summer, I made it at least once a week for the kids. I drizzled a little chocolate hazelnut spread on top because it truly pairs well with the banana cake, and it was a hit every time. I can’t wait for you to make it!

Can I use frozen bananas in cake?

Yes! If you see your bananas getting too ripe before you’re ready to make your banana cake, peel them, put them in a storage bag, and freeze them. They will stay fresh for months, and all you have to do is thaw them before making your cake. Pull them out of the freezer the night before you bake and let them thaw in the refrigerator. Then let them come to room temperature on the counter for about an hour before starting your banana cake.

Why this will become a hit with your family

• Moist, fluffy cake
• Comforting banana flavor
• And it’s so simple to make!

What makes this Banana Cake so delicious

• All-purpose flour
• Baking powder –this allows more rise and cake texture
• Ground cinnamon –I use extra because I just love the flavor with bananas
• Ripe bananas, mashed –ripe bananas mash easier and are a bit sweeter
• Granulated sugar –I add this into the wet ingredients to evenly distribute and dissolve
• Unsalted butter –melted
• Eggs at room temperature –pull out of the fridge about an hour before you make your cake
• Baking soda –add to your wet ingredients, so it completely dissolves
• Salt
• Greek yogurt –use room temperature yogurt so your butter doesn’t seize
• Pure vanilla extract –use a good quality for full flavor

Optional mix-in’s

If you want a little more texture to your cake, several mix-ins would be good. Ground or chopped walnuts or pecans would add a little more protein. Dried fruit like cranberries, raisins, cherries, or dates would give you a sweet chewy component. And chocolate chips… need I say more? Yum!

How to make Banana Cake

• Preheat the oven to 350 °F, 180 °C.
• Combine the flour, baking powder, and cinnamon in a bowl and whisk together.
• In a large bowl, mix the mashed bananas, sugar, and eggs until combined. Add the yogurt, melted butter, and whisk together.
• Then, add the baking soda, vanilla extract, and salt and whisk together.
• In 3-4 batches, add the flour mixture until just combined. Overmixing will create a dense and dry cake.
• Fold in any chocolate, nuts, and/or dried fruit if using.
• Spread the batter in a greased 9 x 13-inch baking pan or a greased 9-inch round springform pan.
• Bake on the center rack of the preheated oven for 20-25 minutes or until a toothpick that has been inserted into the center comes out clean or with some moist crumbs attached.
• If you’re baking the cake in the 9-inch round springform pan, it will take 45-50 minutes to bake.
• As soon as the cake comes out of the oven, run a knife around the edges to release it from the sides of the pan. Allow it to cool at room temperature.
• Dust with confectioner’s sugar and serve with some Greek coffee.

Optional toppings

I love the simplicity of the confectioner’s sugar on this banana cake because I like to serve it with coffee. So, I prefer it if it’s not too sweet. However, a delicious topping that goes well with the banana flavor is chocolate hazelnut spread. Warm it slightly so that it reaches a pourable consistency and drizzle over the top of the cake. If you want to get really decadent, top your banana cake with cream cheese icing. Here’s the recipe:

Cream Cheese Icing:

• 8 oz (224g) cream cheese, softened
• 4 oz unsalted butter, softened
• 3 cups (360g) confectioner’s sugar
• 2 teaspoons pure vanilla extract
• 2-4 tablespoons whole milk

Beat the cream cheese and butter together until fluffy. Add the confectioner’s sugar and the vanilla extract and beat until smooth. Add some milk to thin it out to the desired consistency.

More Cakes to serve with coffee:

• Vasilopita Spiced Cake: Greek New Year’s Eve Cake
• Ultra Moist Coconut Cake
• Tahinopita: Greek Vegan Tahini Cake
• Milopita: Greek-Style Apple Spice Cake & Loaf
• SAMALI: TRADITIONAL GREEK SEMOLINA CAKE IN SYRUP

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Banana Cake

Yield: 1 cake

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Ingredients

• 2 cups (300g) all-purpose flour
• 1 and 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 4-5 ripe bananas, mashed
• 3/4 cup (165g) granulated sugar
• 4 oz (115g) unsalted butter, melted
• 2 eggs at room temperature
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt at room temperature
• 1 teaspoon pure vanilla extract

Optional:

• ground walnuts or pecans
• dried fruit: cranberries, raisins, cherries, dates
• chocolate chips

Toppings:

• Confectioner's sugar
• Cream cheese icing
• chocolate hazelnut spread

Instructions

Preheat the oven to 350 °F, 180 °C.

Combine the flour, baking powder, and cinnamon in a bowl and whisk together.

In a large bowl, add the mashed bananas, the sugar, and eggs. Mix together until combined. Add the yogurt, melted butter and whisk together.

Add the baking soda, vanilla extract,a nd salt and whisk together.

Add the flour mixture in 3-4 batches until just combined. Overmixing will create a dense and dry cake.

Fold in any chocolate, nuts, and/or dried fruit if using.

Spread the batter in a greased 9 by 13-inch baking pan. Alternatively, you may use a 9-inch round springform pan that has been greased.

Bake on the center rack of the preheated oven for 20-25 minutes or until a toothpick that has been inserted into the cneter comes out clean or with some moist crumbs attached.

If you're baking the cake in the 9-inch round springform pan, it will take 45-50 minutes to bake.

As soon as the cake comes out of the oven, run a knife around the edges to release it from the sides of the pan. Allow it to cool at room temperature.

Dust with confectioner's sugar and serve with some Greek coffee.

Optional: spread cream cheese icing across the top of the cake. Recipe follows.

Cream Cheese Icing:

8 oz (224g) cream cheese, softened

4 oz unsalted butter, softened

3 cups (360g) confectioner's sugar

2 teaspoons pure vanilla extract

2-4 tablespoons whole milk

Beat the cream cheese and butter together until fluffy. Add the confectioner's sugar and the vanilla extract and beat until smooth. Add some milk to thin it out to the desired consistency.

Notes

A delicious topping that goes well with the banana flavor is chocolate hazelnut spread. Warm it slightly so that it reaches a pourable consistency and drizzle over top of the cake.

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