Southern Style Banana Cake
Indulge in the nostalgic charm of a Southern classic with this decadent Southern Style Banana Cake, a dessert that's as comforting as it is irresistible. Perfectly moist and brimming with the natural sweetness of ripe bananas, this layered cake is elevated with a luxurious cream cheese frosting for a tangy-sweet balance. Made with simple pantry staples like buttermilk and vanilla extract, and optionally adorned with crunchy chopped pecans for a Southern flair, this cake effortlessly combines tradition with richness. Whether you're celebrating a special occasion or craving a slice of down-home flavor, this crowd-pleaser bakes to perfection in under an hour. Serve this delightful banana cake chilled for a refined treat that melts in your mouth, making it a memorable centerpiece for any gathering. Perfect for lovers of banana desserts and Southern-style baking!
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Recipe Information
Ingredients
- 4 whole ripe bananas
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter (softened)
- 2 whole eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 8 ounces cream cheese (softened)
- 3.5 cups powdered sugar
- 3 tablespoons heavy cream
- 0.5 cup pecans (chopped, optional)
Instructions
Preheat your oven to 350°F (180°C). Grease and lightly flour two 9-inch round cake pans.
Peel the ripe bananas and mash them thoroughly in a bowl. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the pure vanilla extract.
Mix in the mashed bananas until fully combined.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely.
To make the frosting, beat the softened cream cheese and heavy cream together until smooth. Gradually add the powdered sugar and beat until creamy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake.
Optional: Sprinkle chopped pecans over the top or press them onto the sides of the cake for added crunch and flavor.
Chill the cake in the refrigerator for 30 minutes before serving for cleaner slices. Enjoy!
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 70.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 248 mg | 5% | |
*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.
