Banana cake with cream cheese icing
Indulge in the rich, moist flavors of this Banana Cake topped with luscious Cream Cheese Icing. Made with ripe bananas, creamy butter, and a hint of vanilla, this cake is perfectly complemented by a tangy lemon-infused cream cheese frosting. Pecans and dried coconut add delightful texture to every bite. Satisfy your sweet cravings with this easy-to-follow recipe!
- 12 May 2024
- Cook time 40 min
- Prep time 90 min
- 8 Servings
- 11 Ingredients
Banana cake with cream cheese icing is a delightfully moist and flavorful dessert that combines the sweetness of ripe bananas with the tangy richness of cream cheese. This recipe is perfect for any occasion, whether it’s a family gathering, a potluck, or simply a treat for yourself. Let's dive into this simple yet delicious recipe that will surely become a favorite in your baking repertoire.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a large mixing bowl, cream the softened butter until light and fluffy.
- Add the mashed bananas and mix thoroughly.
- Beat in the eggs one at a time until fully incorporated.
- Stir in the milk and vanilla extract until the mixture is well combined.
- In a separate bowl, whisk together the self-raising flour and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans and dried coconut meat gently until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the lemon juice and continue to beat until the icing is light and creamy.
- Once the cake has cooled completely, spread the cream cheese icing evenly over the top of the cake using a spatula.
- Slice the cake, serve, and enjoy the delightful blend of banana, pecans, coconut, and cream cheese icing.
Tips:
- Ensure the bananas are ripe for maximum sweetness and flavor. Overripe bananas with brown spots are perfect for this recipe.
- For a chunkier texture, you can mash one banana and slice the other before mixing them into the batter.
- Make sure to bring the cream cheese to room temperature before making the icing; this will make it easier to blend smoothly.
- To prevent the cake from sticking to the pan, grease the baking pan thoroughly with butter or use parchment paper.
- Let the cake cool completely before applying the cream cheese icing to avoid melting and to ensure a smooth finish.
- To add a decorative touch and extra crunch, sprinkle a few chopped pecans or a dusting of coconut meat on top of the finished cake.
By following these steps and tips, you’ll create a banana cake with cream cheese icing that is moist, flavorful, and utterly satisfying. This bake is not only delicious but also brings a sense of home and comfort with each bite. Enjoy your baking and, most importantly, savor the delightful results!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.92g | 5% |
| Sugar 9g | 9% |
| Fat | |
| Fat 22g | 26% |
| Saturated 11g | 36% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 60mg | 11% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.63mg | 4% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.48ug | 20% |
| Vitamin C 3.99mg | 4% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 1.59ug | 1% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 270mg | 8% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 0.91mg | 8% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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