Banana Cake with Cream Cheese Icing

banana cake



Whenever I see a recipe with “Best” in the title, my interest is always piqued. This recipezaar recipe claims it’s the best. But is it really “the best”? I knew I must find out and find out I did. It’s really, really, really good. It’s so good in fact, that I had to immediately freeze half of it so I wouldn’t be tempted to eat it all.

The only little thing I’d change is the cream cheese frosting. I like my cream cheese frosting better – more cream cheese, less sugar, so I’ve adapted the recipe accordingly.

This cake is not a “light and fluffy” kind of cake – tending more to a banana bread texture than a cake texture. It also features a very unusual cooking method but it really does benefit the cake. Bake it up as a bundt cake (makes a pretty presentation), a sheet cake or a classic two-layer cake.

Adapted from a Recipezaar recipe | Photo

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2 Comments

  1. This recipe sounds delicious, and I have more frozen black bananas than I know what to do with! I am just wondering if it’s necessary to put it into the freezer once cooked or if a fridge would do? I have a terribly small freezer so the cake won’t fit in it at the moment!

    • Hi Shannon, I do believe the freezer part is strangely important with this recipe, but if there’s no room, there’s no room, so can’t hurt to try the fridge.

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