My Favorite Glazed Banana Cake
Moist, flavorful, and perfectly sweet, "My Favorite Glazed Banana Cake" is a must-try dessert for banana lovers. Made with ripe bananas, a touch of brown sugar for caramel-like richness, and a dash of buttermilk for a tender crumb, this cake is pure comfort in every bite. Topped with a silky vanilla glaze that seeps into the cake, it’s the ultimate treat for any occasion. Ready in just over an hour, this easy-to-follow recipe is perfect for beginners and seasoned bakers alike. Serve it as a delightful after-dinner dessert or a sweet treat with your afternoon coffee. Plus, it’s freezer-friendly, making it an excellent make-ahead option for busy schedules. Indulge in the perfect balance of sweetness and texture—this banana cake is destined to become your new household favorite!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 200 grams granulated sugar
- 50 grams brown sugar
- 115 grams unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 120 milliliters buttermilk
- 120 grams powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
Preheat the oven to 175°C (350°F) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large bowl, mash the ripe bananas with a fork until smooth. Set aside.
In another bowl, cream together the granulated sugar, brown sugar, and unsalted butter using an electric mixer until light and fluffy, about 2 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix gently until combined. Be careful not to overmix.
Fold in the mashed bananas with a spatula 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 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency by adding more milk if needed.
Allow the cake to cool completely in the pan before drizzling the glaze evenly over the top.
Slice the cake into squares or rectangles and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 666.9 g | 243% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 425.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 359 mg | 28% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
