15+ Banana Cakes To Make
Have any bananas that need to be used up quickly before they go bad? You can freeze them, make bread or why not bake a cake! Here’s a nice variety of recipes that I’ve handpicked from around the net for this Recipe Hit List, you’ll find some basic versions here but I found plenty of tempting flavor twists too (chocolate, peanut butter, apples, streusel, etc.)…you name it, it’s on this list!
*Note: Descriptions below are quotes from the reference sites
- With Apples: (as seen in picture) This time I added slices of apple, another great layer of goodness. Now, I’ve always made banana bread with butter or oil but this time I wanted to try it this way, I omitted the butter, and it turned out delicious. But if you want your cake to be moist, just add 1/4 cup of oil. From Chico’s Kitchen.
- Streusel Style: From Technicolor Kitchen.
- With Pecans And Cream Cheese Frosting: From Over The Hill And On A Roll.
- Cordon Rose: Tasting much more mildly of banana and wonderfully tart from sour cream and lemon zest, the Cordon Rose Banana Cake couldn’t be further from run-of-the-mill banana bread. It’s seriously delicate — confusingly delicate, considering its main ingredient — and very fragrant, from both the zest and a healthy dose of vanilla. From Not Derby Pie.
- With Praline Filling & White Chocolate Ganache: This particular cake is a nice change from the chocolate cakes I typically gravitate towards (not that you need a change from chocolate, but you know what I mean). The banana flavor is subtle but robust, and the frosting is light and airy (don’t let the phrase ganache fool you – this frosting is more like a whipped cream than anything). And topped off with sugared pecans? Need I say more? From Love And Olive Oil.
- Almond with Salted Butter Caramel Frosting and Chocolate Icing: From Savour Fare.
- With Coconut: It’s nothing fancy at all – it’s basically a pound-cake like base (but with a bit less sugar), with added cut-up bananas. The coconut part was added on a whim also. The cake doesn’t rise much, probably because of the bananas, but it’s moist, not too sweet, and very comforting. It’s perfect with a cup of tea. From Just Hungry.
- Best Ever: From Quinn’s Baking Diary.
- Peanut Butter with Chocolate Frosting: The cake itself is delicious and needs no topping but spread with a thin layer of your favorite chocolate frosting it is transformed into a real treat. The peanut butter in the cake is very subtle, almost too subtle, which is why I added a couple of tablespoons to the ganache as well. From Chaos In The Kitchen.
- With White Chocolate Cream Cheese Frosting: This cake is moist beyond belief. Because of the frosting, this cake should be stored in the fridge and eaten chilled. But the cake thankfully retains it soft, pillowy texture thanks to the absence of butter. Even after 3 days. From Citrus and Candy.
- With Streusel Topping: It turned out very moist and flavorful – perfect for breakfast, snack, or dessert. For The Love Of Cooking.
- Chocolate & Caramelized: Chocolate cake with a banana layer in the center. As if a cup of cocoa isn’t enough, it has chopped chocolate in the batter as well. Just yummy. From Cafe Fernando.
- Maple & Pecan: This recipe was very forgiving, even with all of my crazy substitutions. The cake was moist and flavorful and rose beautifully in the oven. The original recipe instructed me to serve the cake with slightly sweetened whipped cream. Since I don’t take orders from recipes very readily, I just served it with Maple Cream Cheese Frosting and sprinkled it with some toasted pecans. From Cooking For Seven.
- With Mocha Frosting and Salted Candied Peanuts: Rich, moist and bursting with complementary flavors, it’s a keeper, especially if you’re baking to impress. This cake will fill the bill. From Culinary Covers.
- Classic Bundt: I made mine with sour cream, but you can also use plain yogurt. Dorie suggests a lemon glaze but I skipped that in favor of a simple dusting of powdered sugar. I’m sure chocolate chips and walnuts would be nice additions too. From Food Librarian.
- Marbled Bundt: The cake itself has a beautiful texture. It is much lighter than your average banana bread, but is still very moist, thanks to both the banana and sour cream in the cake. Although it can easily be served after a meal for dessert, it goes wonderfully with a mug of coffee or hot chocolate in the morning. From Baking Bites.
- Heavenly: If you can make banana bread, you can make this cake! And, it is such a crowd pleaser. To tell you the truth, this is one of my top 3 recipes. I have honed it over the years and I must say, it is simply delicious. From Whipped.
- Chiffon: The cake is light, moist, cottony and sweetness is just right for me. With salt added, it’s further enhanced the flavour of the cake. From Wen’s Delight.
- Peanut Butter: I decided to experiment with a recipe that would be naturally sweet. Bananas came to mind. And peanut butter. The classic combo makes for a tender, slightly sweet cake. Perfect with tea. From Gluten-Free Goddess.