Easy Peasy Homemade Banana Cake

So many times I hear people tell me that they can’t bake or decorate cakes. I wanted to create a recipe so easy, everyone can make this cake and be a rockstar. This is one moist and flavorful banana cake and that was my goal. Mix up the ingredients, cool and spread on the frosting. Easy Peasy.

Look at all of the yummy bananas in this recipe.

Ingredients:

4 large ripe freckled bananas, mashed

2 1/2 cups flour

1 teaspoon salt

1 teaspoon soda

1 teaspoon baking powder

2 cups sugar

1/2 cup butter, softened

3 eggs, room temperature

2 teaspoons vanilla

1 1/2 cups buttermilk, room temperature*

Preheat oven to 350 degrees. Prepare a 9 x 13 pan with butter or your favorite baking spray.

In a separate bowl, combine dry ingredients, flour, salt, baking soda and baking powder. Set aside.

In your mixing bowl, combine sugar and butter until light and fluffy. Mix in eggs one at a time. Add in vanilla. Add dry ingredients and alternate with buttermilk until all is incorporated together. Mix in bananas. Bake for 50 minutes to an hour until cake tester comes out clean. Cool completely and frost.

Cream Cheese Frosting:

1 stick of butter, room temperature

1 8 ounce block of cream cheese

1 1/2 teaspoons of vanilla

1 pinch of salt

1 pound of powdered sugar

Blend cream cheese and butter together. Add vanilla and combine. Mix in powdered sugar until combined. Frost cake. Cover and store in refrigerator. Set out about 30 minutes before serving. Easy Peasy. Enjoy!

*About buttermilk. Buy it. You cannot make buttermilk with lemon juice or vinegar. You only make sour milk and that my friends is not buttermilk. Buttermilk is the best thing about how delicious this cake is.

Going Ape Over Banana Pudding Cake


I love banana cake, banana pudding and I knew eventually I would make a cake using the banana desserts I love.  I admit, I am Going Ape Over Banana Pudding Cake!  


Welcome to March Madness!

Cake Ingredients:

 3 cups flour 

1 teaspoon salt 

1 1/2 teaspoon baking powder 

1 teaspoon baking soda 

2 cups sugar 

1 cup of vegetable oil 

1 1/2 teaspoon vanilla 

3 eggs, extra large or jumbo 

6 large ripe bananas, roughly mashed, you should have some chunks

Preheat oven to 350 degrees.  Prepare the pans with grease and flour, I use a professional spray product similar to Bakers Joy. Line both pans with parchment paper and also coat parchment paper with with grease and flour or spray. 

Whisk dry ingredients together.  Add oil, vanilla, eggs and mashed bananas. Do not over mix. Divide batter between two pans and bake for 30 -35 minutes or until a cake tester comes out clean.  Cool completely before filling and frosting. 

 Banana Mousse Filling:

 1 8 ounce block of cream cheese 

 1 box of instant banana cream pudding

 8 ounces of heavy whipping cream 

In a mixing bowl that has been chilled for 30 minutes, beat cold cream cheese until smooth. Add banana pudding  and blend. Pour in heavy whipping cream and blend until thick. Refrigerate until you are ready to fill your cake. 

 Whip Cream frosting Ingredients:

 2 – 8 ounce blocks of cream cheese 

2 teaspoons of vanilla 

 12 ounces of heavy whipping cream 

3 cups of powdered sugar, or more if you want a sweeter whip cream taste

1 box of vanilla wafers

In a chilled mixing bowl, beat cold cream cheese until smooth. Add 2 teaspoons of vanilla and pour in heavy whipping cream. Beat until stiff peaks form. Add powder sugar. Frost cake and add vanilla wafer cookies from top to bottom all over the sides of the cake. Keep cake and any leftovers refrigerated.

The Elvis Cake


You all are “Always On My Mind” when I create a new recipe. This Saturday, August 16, we sadly said goodby to The King, Elvis 37 years ago. I know you might be “All Shook Up” when I tell you I wasn’t an Elvis fan growing up. “Don’t Be Cruel”, I was young with a “Wooden Heart”. “That’s All Right”, you will “Love Me Tender” after tasting “A Big Hunk O’ Love” Elvis Banana Cake With Whipped Cream Frosting and Peanut Butter Ganache. I guarantee you will not “Return To Sender” if you have any leftovers. “Don’t Cry Daddy”, I saved you a slice! Until next recipe, I will “Viva Las Vegas”. And now you know, I am “The Devil In Disguise”.

Cake Ingredients:
3 cups flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup of vegetable oil
1 1/2 teaspoon vanilla
3 eggs, extra large or jumbo
6 large ripe bananas, roughly mashed, you should have some chunks

Whip Cream frosting Ingredients:
2 8 ounce blocks of cream cheese
2 teaspoons of vanilla
12 ounces of whipping cream
3 cups of powdered sugar, or more if you want a sweeter whip cream taste

Peanut Butter Ganache Ingredients:
10 ounce bag of peanut butter chips
Heavy Whipping Cream 4-6 ounces (you want to be able to pour it on your cake)

Cake Instructions:
Preheat oven to 350 degrees. Grease and flour 3 parchment lined 8″ cake pans. This will give you a tall cake like I have pictured. You may also use 9″ pans for a shorter cake. In a bowl, whisk flour, salt, baking powder and baking soda and set aside.

In your mixing bowl, combine sugar and oil. Add vanilla. Add eggs, one at a time. Mix well. Alternate bananas and flour mixture, ending up with flour. Before each addition, scrape down sides of mixing bowl. Divide equally between your three pans. Bake for 25 -35 minutes (depending on pan size) when tested in center if cake is done. Cool in pans for 15, remove from pans and let cool completely before frosting.

Whip Cream Frosting Instructions:
Chill mixing bowl and attachment in refrigerator for 20 minutes minimum. Whip 2 chilled (not room temperature) cream cheese blocks. Add vanilla. Mix well. Add powdered sugar and blend well. Add heavy cream and beat until stiff peaks have formed. Frost cooled cake.

Ganache Instructions:
Microwave bag of peanut butter chips in a microwave safe measuring cup. Use a measuring cup with a spout so you can pour ganache on cake. Check and stir chips every 30 seconds until completely melted. Add heavy cream to melted chips. You want it thin enough to pour but not flood the cake. Cool to room temperature. Place cake in freezer for 15 minutes before pouring ganache on top of cake. Do not leave cake in freezer longer than 15 minutes or ganache will seize up and not spread over cake. Please keep cake refrigerated due to the whip cream frosting.

This cake was truly a labor of love to make. It has a big bold natural banana flavor. The whipped cream icing does not compete with the cake or ganache. Whoever you serve this cake to, “Can’t Help Falling In Love With You”. I have grown up, I now appreciate Elvis and his music. Enjoy!

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