Banana Cinnamon Cake Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A moist cake loaded with ripe bananas and a burst of cinnamon. Uses a mix of baking soda and salt to balance flavors. Cream cheese frosting with a twist of almond milk replaces traditional milk for a slight nutty tone. Walnuts add crunch but swap in pecans or skip if allergic. Baking times flex between 28 to 40 minutes depending on oven quirks. Cake done when edges pull away and toothpick emerges with moist crumbs. Butter-sugar cream ensuring lightness avoids graininess by careful creaming. Mash bananas just enough to keep texture, avoiding gluey density. Sour cream boosts tenderness, easily swapped with Greek yogurt. A rustic, no-frills bake with room to play and expand flavors.
Prep:
17 min
Cook:
40 min
Total:
57 min
Servings:
16 servings
#baking
#dessert
#cake
#banana
#cinnamon
#cream cheese
#almond milk
#nuts
Banana cake, old hat yet somehow elusive when done right. Tried many tweaks over years, learned timing is everything. Bananas bring sweetness plus moisture, but too much mush kills crumb. Cinnamon cuts through richness; one mustn’t overdo or it bites hard. Cream cheese frosting? Must be fluffy not sloppy. Trust tang and texture combos rather than sugar dumps. I swap almond milk for dairy in frosting sometimes, adds a subtle earthiness that’s weirdly addictive. Mixing dry to wet: patience key. Overbeat and cake toughens up, too little and it collapses. Baking until wrinkled edges and a gentle bounce under fingertip, not just countdown minutes. Chunky bananas remain in bites, the walnuts at end bring welcome crunch versus usual cakey softness. A dance of sweet and spice, gooey and firm, trial and trust.
Ingredients
- 1 cup unsalted butter softened substitute coconut oil for dairy-free
- 1 1/3 cups granulated sugar reduce by 2 tbsp to cut sweetness
- 2 large eggs at room temperature
- 3/4 cup sour cream or Greek yogurt for tang
- 2 tsp vanilla extract real, not imitation
- 2 2/3 cups all-purpose flour sifted for even rising
- 1 tsp baking soda fresh, check expiration
- 1/2 tsp fine sea salt
- 3 ripe medium bananas mashed not pureed
- 1 1/2 tsp ground cinnamon fresh grind preferred
- 1/4 cup almond milk or dairy milk for frosting
- 8 oz cream cheese softened for frosting
- 2 cups powdered sugar sifted to avoid lumps
- 1/2 cup chopped walnuts toast lightly for crunch
About the ingredients
Butter cream needs to be just softened not melted for proper creaming; if too soft, batter runs, too cold and mixing clumps. Sugar can be reduced slightly for less cloying sweetness but don’t skip it—it caramelizes under heat, building flavor and crumb lift. Eggs at room temp whip better and entrap bubbles more reliably. Sour cream or Greek yogurt brings moisture and tang, works as acid to activate soda and tenderize crumb. Bananas best ripe but not blackened; fully brown bananas produce intense flavor but risk gummy texture. Cinnamon fresh ground is aromatic but ground cinnamon from jar fine if subbed with an extra dash of nutmeg for warmth. Vanilla matters—real extract adds depth artificial tastes flat. Flour measured by spooning into cup then leveling prevents dense cake common with packed scoops. Baking soda freshness critical—expired soda = flat cake. Cream cheese frosting richer and tangy; almond milk swap suits dairy-sensitive folks adding subtle nutty note. Walnuts toasted dry or in oven releases oils and crunch; any nuts work or omit to taste.
Method
- Preheat oven to 345–355°F. Spray 9×13 glass dish; slick surface matters to prevent sticking.
- In large bowl, cream softened butter plus sugar hand mixer or stand paddle. Don’t rush or you’ll fudge texture, fluffy means incorporate air—listen to change in sound; quiet and creamy.
- Add eggs one by one beating well after each. Watch batter; it thickens and lightens color.
- Mix vanilla and sour cream (or yogurt). Offbeat acidity balances cake grain.
- In separate bowl, sift flour, baking soda, and salt. Sifting avoids pockets of uneven rise. Mix dry ingredients briefly then slowly add to wet bowl. Do not over mix or develop gluten; batter should be thick but foldable.
- Mash bananas with cinnamon just enough to combine. Larger chunks give better bite. Fold into batter gently, pockets of banana show up when baked, best part.
- Pour batter into prepared dish. Level surface with spatula. If batter too thick, ease with tablespoon almond milk but err on dry side for structure.
- Bake 28–40 mins depending on altitude and oven quirks. Edges start to brown and pull from sides; center springs back lightly. Toothpick should come out with moist crumbs, not wet batter.
- While cake cools, beat cream cheese until air whipped and shiny. Add almond milk and vanilla; mix smooth then stream in powdered sugar. Whip till fluffy but not thin runny.
- Spread frosting evenly once cake cool. If too soft, chill frosting briefly. Top with toasted walnuts. Skip- crush pistachios or leave plain.
- Let cake sit room temp 10 mins post frost. Warmer cake melts frosting, holding shape matters.
Cooking tips
Oven temps vary, yours might run hotter or cooler. Learn to see edges crack and pull from pan; visual better than timer. Cream butter-sugar properly to trap air—avoiding sandy or greasy faults—listen for change in texture and sound from gritty to creamy. Fold dry ingredients in gradually, avoid overmixing to keep crumb tender and rise even. Bananas folded last preserve pockets of banana rather than a uniform banana liquid losing texture. Baking in glass pans differs from metal; glass retains heat longer so check cake 5 min earlier than timer suggests. Toothpick test critical but don’t overpoke. Cool cake in pan on rack to firm up without drying edges. Frosting smoothness depends on beating temps; cold cream cheese lumps easily, softened at room temp 20 mins ideal. Thin frosting with milk cautiously—too much thins frosting causing it to slide off. Apply frosting when cake is cool to prevent melting. Chopped nuts add texture contrast, toasted nuts bring flavor depth - skip if nuts cause issues. Store cake covered to avoid drying but loose lid, stops moisture buildup making cake soggy.
Chef's notes
- 💡 Butter soft but not melted; incorrect softness ruins creaming. Cream butter plus sugar slow, hear sound change gritty to creamy quiet. Air trapped here lifts cake; overbeat or rushed messes crumb, dense or coarse. Eggs at room temp beat in one at a time; thickens batter, looks lighter. Helps trap bubbles better than cold eggs.
- 💡 Sift dry ingredients together: baking soda, salt, flour. This evens rise; skip and batter can be patchy, pockets that don't bake right. Add dry mix slowly, fold gently—no vigorous stirring or gluten develops. Thick but flexible batter is goal; overmix means tough cake. Mix bananas mashed but still chunky, keeps moist bites. Bananas too pureed flood batter, sticky glue texture.
- 💡 Baking temp tricky. Oven runs hot or cool. 345 to 355°F range suggested; glass pan holds heat longer, so check 5 minutes early. Edges crack and pull from pan signal nearing done. Toothpick should come out with moist crumbs; wet batter means more time. Not dry crumbs, that dries cake. Altitude and oven quirks shift time 28 to 40 mins wide range.
- 💡 Frosting: cream cheese softened 20 mins room temp; cold lumps and smears bad. Beat till shiny and air whipped, light texture. Add vanilla and almond milk first, smooth mix. Powdered sugar folded in steadily; too fast lumps get in. Whip fluffy but watch texture, too thin frosting slides off cake when spread. Chill if soft before topping.
- 💡 Walnuts toasted dry to release oils and crunch; can swap pecans or omit nuts if allergic. Toast nuts lightly in oven or skillet, no burnt taste. Frost cake once cooled fully on rack—warm cake melts frosting ruining texture. Let stand 10 minutes post frosting, firm up edible finish. Storage covered but not airtight keeps crumb moist without sogginess.
Common questions
Why does cake get dense?
Usually overmixing dry and wet. Develops gluten stiffens crumb. Use gentle folds. Butter not soft enough can cause toughness. Check egg temp too. These elements add up fast.
Can I replace sour cream?
Use plain Greek yogurt same quantity. Adds moisture and tang, activates baking soda. Skip if unavailable but cake less tender. Over acidic swaps cause flavor shifts, so measure carefully.
What if frosting too runny?
Chill frosting in fridge 10-15 mins, retest texture. Add more powdered sugar gradually to thicken if needed. Warm cream cheese or excess milk causes thin frosting sliding off. Beat well, temp matters.
How to store leftover cake?
Wrapped loosely in foil or plastic wrap keeps moisture but avoid airtight seals—they trap steam, soggy edges. Refrigerate if frosting has dairy, but bring to room temp before eating for flavor. Left out same day fine if covered well.
