Fluffy Banana Cake

Soft, moist and fluffy banana sheet cake topped with a silky butterscotch buttercream. The perfect treat when you want something a little more than banana bread!

If you’ve got some bananas that are getting way too brown, and you’re looking for something a little more than your regular banana bread I’ve got the recipe for you. This banana cake is soft and fluffy, full of banana flavour, and incredible when topped with a silky butterscotch buttercream. This banana cake is one of my favourite recipes because the texture is just so good…

Tips to create a fluffy moist cake

Banana cakes tend to be moist due to the extra moisture from bananas. On the other hand you have to be careful you are not adding too much banana as it can cause the cake to become quite gummy.

Here are a couple of tricks to making sure your banana cake is the best it can be!

• Use ripe bananas

Bananas that are still bright yellow aren’t the best for making banana cake. At this stage their flavour hasn’t fully developed. They also don’t have as much sweetness and moisture as a browned banana. If you use a yellow (or even worse a green) banana in your cake not only will it not have as much flavour it will be significantly drier.

• Mash your bananas well

It’s important to make sure your bananas are well mashed. If they aren’t broken down well enough less moisture is released from the fruit, effecting the texture of your cake. That being said you don’t want to blitz it to a banana puree either! A few chunks here and there adds some variety and texture.

• Don’t overmix

I always say this, but it’s so important! Overmixing your batter causes the formation of gluten creating a dense and rubbery cake. Mix until the ingredients are just mixed in.

Creating a silky butterscotch buttercream

This buttercream is made of two components caramel and butter. It’s similar to the one I made on the pear and caramel cake, but this time instead of boiling down the caramel from poaching liquid (which is extremely time consuming) this is a quick and easy butterscotch. All you need to do is combine the brown sugar, butter and cream together and boil until dissolved and slightly thickened.

When using the butterscotch in your buttercream it’s important that it has cooled completely. If it is even a little warm the resulting buttercream will be very soft and may even curdle.

Besides using cool butterscotch all you have to do it keep whipping! The longer you keep your butter and caramel in the mixer lighter, fluffier and silkier your buttercream will be.

To ensure you have a smooth buttercream without air bubbles reduce your mixer down to low speed for the last 3-4 minutes and beat. This removes any air pockets and creates a silky buttercream.

Fluffy Banana Cake

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Soft, moist and fluffy banana sheet cake topped with a silky butterscotch buttercream. The perfect treat when you want something a little more than banana bread!

• Author: Catherine Zhang
• Prep Time: 45
• Cook Time: 55
• Total Time: 1 hour 40 minutes
• Yield: 8 x 8 inch cake 1x
• Category: Cake
• Method: Easy
• Cuisine: American

Ingredients

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Banana Cake

• 250g Milk (1 cup)
• 20g Lemon juice (1 tbsp 1 tsp)
• 115g Unsalted butter, room temperature (1/2 cup)
• 130g Brown sugar (2/3 cup)
• 140g White sugar (2/3 cup)
• 2 Eggs
• 250g Plain flour (2 cups)
• 1 tsp Vanilla extract
• Pinch of salt
• 2 Ripe bananas. medium, mashed
• 1 tsp Baking soda

See Also This Recipe:  Baked Matcha Cheesecake

Butterscotch Buttercream

• 100g Brown sugar (1/2 cup)
• 30g Thickened cream (2 tbsp)
• 20g Unsalted butter (I), for caramel (1 1/2 tbsp)
• 1/2 tsp Ground cinnamon
• 200g Unsalted butter (II), softened, for buttercream (3/4 cup 2 tbsp)
• Flaky salt, for finishing

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Instructions

Banana Cake

1. Preheat oven to 160C/320F
2. Line a 20 x 20cm (8 x 8 inch) brownie pan with baking paper
3. Combine milk and lemon juice and set aside
4. Beat butter and sugars for 5 minutes on medium speed until pale and fluffy
5. Add eggs, salt, vanilla, baking soda, mix until combined
6. Alternate adding flour and milk, starting and ending with flour
7. Fold the mashed banana through the batter until combined
8. Pour into the lined tin
9. Bake for 45-55 mins, or until an inserted toothpick comes out clean
10. Cool completely

Butterscotch 

1. Combine brown sugar, cream, butter (I) and cinnamon in a small saucepan over medium-high heat
2. Allow sugar and butter to melt, stirring occasionally
3. Once dissolved allow butterscotch to boil for 3-5 minutes until thickened
4. Remove and cool completely
5. Once the butterscotch has cooled beat butter (II) until smooth 
6. Add 100g (3.5oz) butterscotch (reserving the remaining for drizzling over the finished cake) and continue to beat on high speed for 8-10 minutes, the buttercream should be light and fluffy
7. Reduce speed to low and beat for a further 3-4 minutes to remove any large air bubbles

Assembly

1. Swirl the butterscotch buttercream and remaining butterscotch over the cooled banana sheet cake
2. Top with flaky salt and enjoy!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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