Banana Cake With Butter Cream Frosting
A moist, flavorful banana cake topped with creamy buttercream frosting, perfect for banana lovers and suitable for casual gatherings or special occasions.
Ingredients
Instructions
- Cut up the bananas and place in a small bowl.
- Beat the bananas with a mixer until smooth.
- Sift together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together sugar and softened margarine.
- Add eggs one at a time, then vanilla, and beat well.
- Add buttermilk to the mixture.
- Gradually add mashed bananas and flour mixture alternately, beating constantly.
- Pour batter into two greased 9-inch cake pans.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes on a wire rack before frosting.
Tips & Substitutions
For best results, ensure your margarine and butter are at room temperature before creaming with sugar. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. To enhance flavor, consider adding chopped nuts or chocolate chips to the batter, similar to variations found in American recipes.
Serving Suggestions
Serve slices of banana cake with a generous layer of butter cream frosting for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, consider serving it alongside Soft Chocolate Drop Cookies or a fresh fruit salad.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or enjoy it cold for a denser texture. This cake also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake With Butter Cream Frosting contains roughly 223 calories, with 3g protein, 44g carbohydrates, and 3g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 761mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe bananas for this recipe?
Absolutely! In fact, using very ripe bananas will enhance the flavor and sweetness of your cake. The more spots on the banana peel, the better, as overripe bananas will mash easily and provide more moisture to the batter.
What can I use instead of margarine?
You can substitute margarine with an equal amount of unsalted butter or a dairy-free alternative like coconut oil or vegan butter. Keep in mind that butter will add a richer flavor to the cake, while alternatives may slightly alter the texture.
How can I tell when the cake is done baking?
To check if the banana cake is fully baked, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If it has wet batter on it, bake for a few more minutes and test again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).