I usually have a fruit smoothie every day. I usually make some kind of fruit smoothie with banana and a mix of other fruits, depending on what I have on hand. And then every once in a while I just forget and don’t make a smoothie for a few days, yet we are shopping like I am having a smoothie every day. So, then my banana stock gets backed up and then I end up with rotten bananas. So I found a few rotten ones the other day, like totally black. And I hate wasting food, so I knew I would be baking something with them!
If you don’t know why it’s best to bake with overly ripe bananas, then let me fill you in. When banana ripen, their starches turn into sugars which give them more flavor and make them sweet. Think about if you’ve ever eaten a banana that wasn’t very ripe, do you remember how it can taste kinda sour and even starchy? And if you’ve eaten a perfectly ripe banana it tastes amazing. And then if you’ve eaten an overly ripe banana – doesn’t it taste even more like banana flavor? Yes! So, that’s why using the overly ripe bananas are best for baking because they have more flavor and more sugar.
So, with my rotten banana findings in my pantry I knew I would be baking some kind fo banana cake. And that is where this Banana Bread Cake came from. I have been making a lot of banana bread lately, so I wanted to switch it up and basically make banana bread into a cake instead haha. Which I know, it isn’t very original, but I had no time to ponder this as the bananas needed to get used in the moment! But, I will say that this Banana Bread Cake is incredibly easy to make and incredibly delicious! Get the recipe below for my Banana Brad Cake.
Tips for making the best Banana Bread Cake
• Use overly ripe bananas. Like I mentioned above, when bananas start to ripen their starches turn into sugars. This gives banana more flavor and more sweetness, which makes them perfect for baking. So allow those bananas to ripen before making this cake.
• With naked cakes it is best to butter and flour the sides of the cake pan. It’s something I don’t usually recommend but with this style of cake it really helps. And to be honest, I usually forget, so it’s not the end of the world if you do too. But, when you use butter for the cake, just save the wrapper as you can just go around the sides of each cake pan with this wrapper! And then just sprinkle a little flour on it as well.
• I use organic heavy whipping cream in the cake and in the frosting. My favorite is Organic Valley. I like to use heavy whipping cream for a richer flavor.
• I frosted this cake with my Semi-Naked Cake look. But, the recipe makes enough frosting if you want to frost it like a traditional layer cake as well! If you go this route, be sure to trim your cake layers so you have flat cake layers.
• This cake would also be delicious if you add Caramel Sauce on top!
Why use organic ingredients in my Banana Bread Cake? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. Plus, you are being environmentally friendly when you choose organic ingredients.
So, I highly recommend that you buy the best organic ingredients for this amazing Banana Bread Cake! You can also shop my Amazon Storefront for all my favorite organic ingredients here.
Banana Bread Cake
Makes 3 layer 6-inch cake
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
57 grams (1/4 cup) organic packed dark brown sugar
2 organic large ripe bananas
2 organic large eggs, room temperature
1/2 cup organic heavy whipping cream, room temperature
170 grams (1 cup plus 3 tablespoons) all natural cake flour
1 teaspoon organic cinnamon
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon organic cloves
3/4 cup (170 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
3 to 4 tablespoons organic heavy whipping cream
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar and mix on low until combined.
Add the bananas, eggs, and heavy whipping cream and mix on low until combined, it may look chunky because of the bananas, that’s okay.
Add the cake flour, cinnamon, baking powder, fine sea salt, and cloves in that order. Mix on low until combined into a smooth batter, you may see bits of banana which is okay.
Butter and flour the sides of the cake pans, then transfer the batter to the prepared cake pans. They should weigh about 250 grams each.
Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes or until light and fluffy.
To assemble the cake: On a cake stand or cake spinner, place the first cake layer (bottom side down so it lays flat), add a generous amount of frosting. Place the second cake layer (bottom side up so the two domed sides are together), this creates a large gap around the cake which you will fill with frosting to create the look of this semi-naked cake. Add a generous amount of frosting and then add the third cake layer, bottom side up, so it is flat on top. Add a small amount of frosting and scrape the top to crumb coat it. Place the cake in the freezer for just about 10 minutes.
Transfer the remaining frosting into a piping bag with no tip. Remove the cake from the freeze and fill in the gaps in the layers with the frosting in the piping bag. Then add a little bit on top, using your cake spatula, frost the top smooth to cover the crumbs. Then go around the entire cake to remove the excess frosting from the layers, careful not to get frosting on all of the cake so you have the semi-naked cake look.
Store in a cake dome or in an airtight container in the fridge for up to 3 days.
Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude — Bake at 350°F for 17 to 19 minutes or until a wooden pick inserted in the center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!