Banana Cake with Cream Cheese Frosting | Best Banana Cake Recipe (2024)

FAQs

What happens if you put too much banana in banana cake? ›

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

Why is my banana cake not moist? – Not Enough Bananas: Bananas not only add flavor but also moisture. Ensure you're using enough ripe bananas as they are moister and sweeter. – Over-mixing the Batter: Over-mixing can develop the gluten in the flour too much, leading to a denser, drier cake.

Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.

The pan is too small. There's too much liquid. Opening the oven or moving pans during baking. Oven temperature is too low, or cake isn't baked long enough.

If the peels have gone completely black, you might be thinking it's time to dump them, but bananas are good for much longer than you may think. If you didn't get a chance to freeze the bananas before they ripened, start preheating the oven, because more likely than not, they are perfectly fine to bake with.

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.

If your cake is dry, there are a few things you can do to fix it. One option is to add a wet ingredient, like water, milk, or fruit juice. You can also try heating the cake in the oven for a few minutes. If your cake is really dry, you may need to add some oil or melted butter as well.

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes.

Black bananas or rotten bananas are a no-go. (Note that green bananas are also not a good choice for baking.) But those with slightly black peels and a little bit of excess liquid are perfect for turning into a loaf of banana bread magic.

Not only do frozen bananas work for baking, but they arguably work better for baking than fresh bananas. Not only does the freezing process not affect the taste or the nutritional value of the bananas, but defrosting bananas makes them softer and therefore easier to mix into batter.

How can I make my cake fluffier? ›

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

As tempting as it may be to dump all those overripe bananas into your batter, four medium-sized bananas are typically the most that a single loaf of banana bread can accommodate — any more and you're likely looking at a loaf that's going to be dense and heavy rather than soft and moist in the middle.

If black bananas are spotted with mold, then it's time to step away! You absolutely should not use them for banana bread or consume them at all. At that point, it's wise to consign them to the trash can or compost.

One ripe banana replaces one egg in a cake recipe—the banana will flavor the cake, so only use them when they complement the other ingredients. Extra leavening may be needed. Bananas can also be a substitute for butter and oil in recipes. If using bananas for butter, replace in equal amounts.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

If your oven isn't up to temperature consistently during the baking time, you may experience sunken cakes or loaves. Use an oven thermometer to gauge the accuracy of your oven. At the very least, try waiting 10 minutes after the oven has beeped to signify it has preheated before actually baking anything.