Banana Cake

When life hands you overripe bananas about to meet their doom, make this budget-friendly Banana Cake instead!

The post Banana Cake appeared first on Budget Bytes.

Listen, I am hard on myself when it comes to food waste. It’s up there on my top 10 list of pet peeves, right next to the car being left on empty. My solution? When life hands you overripe bananas about to meet their doom, make this sweet, creamy, budget-friendly Banana Cake instead! This Banana Cake is moist and sweet and is complimented perfectly by the ultra creamy cream cheese frosting.

a cut banana cake missing a slice in a glass baking dish.

This creamy, rich Banana Cake is dessert, it’s breakfast, it’s the treat we all need and deserve! The best part? This cake is so easy to make, and I bet you have most- if not all- of the ingredients already on hand!

What is Banana Cake?

Banana cake is really as simple as it sounds… a cake with bananas in it! This cake is perfectly sweet and dense, but a little fluffier than your typical banana bread. The cream cheese frosting compliments the sweet and warm banana flavor perfectly. I highly recommend having banana cake for breakfast after making this!

Here’s what you’ll need to make banana cake:

All-Purpose Flour: Gives the cake its structure.
Baking Soda: Helps the cake rise.
Cinnamon: Adds warmth to the batter.
Salt: Enhances the overall flavor of the cake.
Lemon Juice: Provides the necessary acid to activate the baking soda and emphasizes the tangy flavor of the frosting.
Bananas: You’ll need 3 very ripe bananas for this cake. Unripe or just ripe bananas will not mash well and won’t have as much natural sweetness.
Sugar: Granulated and light brown sugar sweeten the cake, while powdered sugar sweetens the frosting without making it gritty.
Eggs: Help bind the cake together.
Unsalted Butter: Adds moisture and richness to the cake and helps create a smooth and cohesive frosting.
Vanilla Extract: Adds warmth to the cake and the frosting.
Milk: Adds moisture to the cake.
Cream Cheese: Creates a rich and tangy frosting.
Walnuts: Add a delightful crunch to the top of this cake.

Can Bananas Be Too Ripe?

Yes, but you’d have to wait a good long while. Bananas are safe to eat and cook with well after their skins have turned black. However, if you notice any fuzzy white, gray, or green mold or if the banana smells rotten, fermented, or is leaking any fluids, it’s best to toss it. Additionally, if the fruit itself has turned completely black, it is beyond saving.