Site icon the dutch baker

Scrumptious Banana Cake Bars

I love banana cakes πŸ™‚ I love them with cream cheese frosting, chocolate or vanilla frosting, caramel, warm or cold. I love how easy and delicious they are. Whether in cupcake form or layered cake, they’re just super simple and fulfill your sweet tooth cravings πŸ™‚

This is a recipe I’ve been making for ages now. I have made it with all sorts of toppings and fillings and as round or square cakes. The results are always spot on, super moist and flavourful cake and of course beautifully simple to make.

The key to making the perfect cake is to use over ripe bananas. The spotted and blackened ones, this ensures a moist, tender crumb and the best flavour.

This is a batch I made with cream cheese frosting and I especially love this picture πŸ™‚ I can’t tell you why but it just makes me smile when I see it πŸ™‚

I’ve added both my favourite vanilla and cream cheese frosting recipes below. I love drizzling pretty much everything with caramel πŸ™‚ this is my favourite caramel recipe complete with step by step pictures, I love it!

One last tip, try this cake WARM. Seriously even just a slice πŸ™‚

Scrumptious Banana Cake Bars

Recipe by Linda @thedutchbaker
Servings

9

servings
Total time

1

hourΒ 

10

minutes

Ingredients

  • 1 1/2 cups (190gms) flour

  • 1 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup (150gms) sugar ( I like to use 1/4 cup of this amount brown sugar)

  • 1/2 cup (125mls) oil

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • 2 over ripe bananas mashed

  • 1/4 cup (60mls) buttermilk

  • Optional: cinnamon to taste

  • For the frosting
  • 2 tablespoons salted butter

  • 3 tablespoons cream (more if desired)

  • 1/2 – 1 cup (62- 125gms) icing sugar

  • Pods from 1/2 vanilla bean or few drops of vanilla extract (to taste)

  • Alternative frosting
  • 1/4 cup softened salted butter

  • 1/3 cup cream cheese

  • 1 cup icing sugar

  • 1/4 teaspoon vanilla extract (more to taste)

  • Caramel recipe

Directions

  • Preheat oven to 160C. Grease and flour an 8 inch square cake tin.
  • In bowl, whisk together flour, baking powder, baking soda and salt (and cinnamon if desired) until well combined.
  • In a separate mixing bowl, whisk oil and sugars until combined. Mix will be gritty. Add in eggs one at a time then vanilla.
  • Whisk in the mashed bananas then fold in the flour mix alternating with the buttermilk taking care not to over mix. Batter will be thick. Walnuts can be folded in at this stage too.
  • Spread batter into cake tin and bake for 28 – 30 minutes or until baked through. Remove cake from the oven and cool for 5 minutes in the tin before placing onto a wire rack. Let cake cool for 15 to 20 minutes on the rack then place in an airtight container to continue cooling and storing.
    Β 
  • For the frosting
  • Β 
    Whisk butter. Add in icing sugar, vanilla and cream adding more to taste.
  • Alternative frosting
  • Whisk butter and cream cheese for 2 – 3 minutes until fluffy and creamy. Add in icing sugar gradually whisking between each addition. Whisk in vanilla.
Exit mobile version