Banana Cake with Spiced Vanilla Buttercream is the most luxurious outcome imaginable for those over ripe bananas on your counter! If you love banana bread you’re going to flip for this easy banana snack cake.
a banana cake obsession…
Most of us who love to cook have our own quirky, sometimes random, obsessions. One of mine is definitely banana. If you want to psychoanalyze it (just humor me please) I think it must stem from the fact that when I was growing up I could never eat bananas, they gave me terrible stomach aches. I avoided all bananas like the plague until one day I realized that cooking them solved the problem. That kicked off a lifelong fixation on banana cakes and breads. This one is wonderfully dense and moist, and thickly plastered with the best frosting ever…
the frosting makes this banana cake special
It’s a creamy vanilla clove. Go ahead — open up the jar in your spice cabinet and take a whiff — I think cloves have been given a bum rap, they get stuck in a ham once a year and that’s the end of it. But seriously their fragrance is so clear and vivid. Just a dash gives this frosting a unique spiced flavor.
Next time you’re whipping up a plain Jane vanilla frosting, consider adding a hint of spice, it adds a soft, warm, distinctively fall touch.
it’s banana cake meets spice cake
This banana cake with spiced vanilla buttercream requires just two over-ripe bananas. I skipped the nuts, which I almost always add to my banana breads and cakes, just for a change. I didn’t miss them, although you could certainly add walnuts or pecans. I flavored the batter with cardamom, and that, along with the frosting, gives this a little bit of a spice cake feel.
an unusual freezer technique keeps this cake moist
The unusual thing about this recipe is that you put the cake in the freezer for 30 minutes immediately after taking it out of the oven. That makes it extra moist. And you’ll store in the fridge, too, which gives the cake a firm, dense quality that is really appealing. I made the frosting with a combination of butter and mascarpone cheese. Cream cheese is fine, too, but the mascarpone is a little more subtle. The recipe makes lots, which is essential for this particular cake.
This is a great everyday family cake, but it’s also nice to have around for guests during the holidays, or for whenever you need to bring something to a party or gathering, because just about everybody loves banana cake. You might even kick off a few new obsessions…
more banana desserts
- Double Chocolate Banana Bread
- Better than Starbucks Banana Walnut Bread
- My Favorite Banana Blondies
- One Banana Banana Bread!
- Maple Oat Nut Banana Bread
- Baking with Bananas ~ The Recipes We’re Craving Right Now
Banana Cake with Spiced Vanilla Buttercream
Ingredients
- 3/4 cup unsalted butter, at room temperature
- 2 cups sugar
- 3 large eggs
- 1 tsp vanilla
- 1 tsp cardamom
- 2 very ripe bananas, mashed
- 2 tsp lemon juice
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk
spiced frosting
- 1/2 cup 1 stick unsalted butter, at room temperature
- 8 oz mascarpone cheese, at room temperature (you can substitute cream cheese)
- 1 tsp vanilla extract
- 1/4 tsp ground cloves, or more to taste
- 4 cups confectioner's sugar
Instructions
- Preheat oven to 325F. Grease a 9 inch round springform pan (the cake is tall, you will need high sides.)
- Cream the butter and sugar in a stand mixer, or by hand. Beat in the eggs, one at a time. Beat in the vanilla and cardamom.
- Mash the bananas until smooth, and add the lemon juice. Blend in to the butter and sugar mixture, and don’t worry if it looks curdled.
- Whisk the flour with the salt and baking soda, and add to the bowl alternately with the buttermilk, blending until everything is just mixed.
- Turn the batter into the buttered pan, and smooth out the top. Bake for about 60-70 minutes, or until the cake is risen, not wobbly in the center, and a toothpick inserted in the center comes out without wet batter clinging to it.
- Put the cake pan immediately into the freezer for 30 minutes.
- Remove the cake from the pan when you take it out of the freezer. When it has completely cooled, frost it.
- To make the frosting, blend the butter and mascarpone cheese until light and fluffy. Beat in the vanilla and cloves. Blend in the sugar, a cup at a time,until you get a smooth, thick frosting. You may not need all of it.
- I like to store the frosted cake in the fridge.
Nutrition
Could I substitute coconut sugar for regular sugar?
Yes, I think you can substitute that with no problem Amanda.
Fabulous photos and recipes? Reminds me of Sara Lees banana cake when I was young ? Thank you Sue ?
This is one of my favorite cakes, Regina. We used to get the Sara Lee chocolate cake all the time when I was a kid, but I’ve never had the banana version.
I am assuming that Black Cardamon was used. I have never used it before and I have a choice of black or green.
Looks yummy, I want to bake one tomorrow!
Thanks
It’s green cardamom, Terry. Black is much stronger and is usually used for curries, etc.
Great photos, I never get tired of this recipe, one of my all-time favourites!
Great recipe! I actually ran out of sugar for the frosting and will have to frost the cake tomorrow. Do you recommend leaving the cake in the freezer overnight and thawing tomorrow and then frosting or should I follow instructions for the cake only and frost tomorrow after cake has been in fridge?
I’m not sure, darcy, that’s a tough one. I’d say keep it in the fridge…
Just made this cake tonight…really awesome. I was a bit afraid of the cardamom and only added about 1/2 a teaspoon, but definitely encourage others to use the full teaspoon because it was very mild. So moist, amazing frosting!!! A+!
This is one of my favorites, so glad you liked it Nina!
Does this batter do well as cupcake?
I haven’t tried Kim, it would be fine I think, as long as you keep a close eye on them while they are in the oven and don’t over bake them.
This cake is seriously stunning! I love banana cake.
Sounds wonderful. At which point do you release the cake from the springform pan?
I took it out after it comes out of the freezer, I’ll edit that to be clear, thanks Zandra.
I’m in love with this cake and that frosting looks absolutely divine!