Mom's Banana Cake

I fondly remember my mother having some type of foil-covered treat--brownies, cake, bars--in the kitchen at all times. Dreamy, creamy banana cake was often in the pan, the perfect after-school snack. This recipe takes a slight twist on traditional banana cake. The addition of oats gives the cake an almost nutty texture, making it denser than what a classic recipe may yield. Use overripe bananas to ensure a fresh, banana flavor--even mushy bananas work. Hard bananas will not give flavor or contribute to the moist crumb. Serve this cake straight from the pan with a cup of tea--or better yet, a big glass of milk. You'll feel like you're sitting right at Mom's counter.

Reprinted with permission from Sweet Home by Rebecca Miller, Kyle Books copyright (c) 2012

Photo: Mom's Banana Cake

TOTAL TIME: --
Prep: --
Inactive Prep: --
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YIELD: Serves 12
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ingredients

BANANA CAKE:
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • * To make sour milk, add 1/2 teaspoon lemon juice to 1/3 cup whole milk and let stand for 5 minutes.
      CREAM CHEESE FROSTING:
      • 8 tablespoons (1 stick) unsalted butter, at room temperature
      • One 8-ounce package cream cheese, at room temperature
      • 2 cups confectioners' sugar
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      Directions

      Make the banana cake:
      Reheat the oven to 350 degrees F. Grease a 13 x 9-inch baking pan using baking spray.

      Cream the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment for about 4 minutes on high, scraping down the sides of the bowl with a rubber spatula as necessary.

      Add the eggs one at a time, blending each time until incorporated.

      In a small bowl, dissolve the baking soda, baking powder, and salt into the sour milk. Alternately add the milk mixture and flour to the creamed butter mixture, starting and ending with the flour (add the flour in 1/2-cup increments), mixing to fully incorporate the ingredients each time.

      Blend in the oats and mashed bananas. With the mixer on low, beat for 30 seconds.

      Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the top is golden and a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool completely in the pan.

      Meanwhile, make the cream cheese frosting:
      In bowl of an electric mixer fitted with the paddle attachment, cream the butter and cream cheese for 2 minutes on high, scraping down the sides of the bowl with a rubber spatula as necessary. Sift the confectioners' sugar into the bowl and beat for another 2 minutes, or until smooth. Add the vanilla extract and salt and beat on high for another 30 seconds.

      Using an offset spatula, frost the top of the cooled banana cake.
      Reprinted with permission from Sweet Home by Rebecca Miller, Kyle Books copyright (c) 2012

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      5

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      Read all 4 reviews

      • on August 12, 2012

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        I loved this recipe! I made it into cupcakes, filled it with a bananas foster-like mixture, and then a layer of chocolate ganache topped with an Italian meringue buttercream. The family and friends all loved them. The oats really make this cupcake. Gives them a nutty flavor that is just divine!

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      • on July 10, 2012

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        Lovely!! I didn't use the cream cheese frosting, instead, I used a lovely peanut butter frosting and lightly drizzled the top with chocolate syrup--very lightly as I didn't want the chocolate to overpower the banana cake and peanut butter frosting. The cake was so moist and delicious! Thanks for a great recipe!

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      • on June 20, 2012

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        So easy and yummy. I'm not normally a banana person but my hubby is and I had all of the ingredients to make this on hand. I loved the extra texture the oats added and it wasn't cloyingly sweet, the way other banana recipes tend to be. The salt added to the frosting was perfect as well. This is definitely going into our normal dessert rotation.

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