How to turn a naturally sweetened banana into a banana cake. Try overripe banana cake using wheat flour.
This banana cake is fluffy, moist and infused with banana flavor. It’s absolutely delicious on its own. I made this cake as a single layer. It’s truly so easy to make. I whisked together the batter by hand and whipped up the frosting with my hand mixer once the cake had cooled.
You can make this overripe Banana cake using wheat flour in a square baker if you’re serving up to nine people, or double it for a party. It makes a great layer cupcake or cake. See the final recipe notes for details. This cake is actually naturally sweetened with honey and made entirely with whole grain flour. So, it is more nutritiously redeeming than your average banana cake.
To make this whole-grain cake fluffy, I switched from whole wheat flour (too dense) to a mix of white whole wheat flour and whole wheat pastry flour (both are 100% whole wheat but they’re lighter in flavor and texture because they are made with white wheat berries). Overripe bananas make the best banana cake. If your bananas are underripe, you can actually speed-ripen them in the oven.
Some people ask-
1. Is homemade banana bread healthy?
Banana bread contains bananas and nuts, two foods generally considered healthy, traditional recipes usually contain saturated fats and sugar. One slice of banana nut bread may contain 543 calories and 25 grams of fat.
2. How long will banana cake keep?
The banana cake should properly be stored for about 2-4 days at normal room temperature and freshly baked banana bread will keep well for about 1 week in the fridge when properly stored.
Ingredients for overripe banana cake:
- ⅓ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil*
- ½ cup honey or maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas (about two and a half medium or two large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup of whole wheat flour or regular whole wheat flour
- ¾ cup whole wheat pastry flour.
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- To make the overripe banana cake: Preheat the oven to 350 degrees Fahrenheit and grease a 9” square baker.
- Take a large bowl and beat the oil and honey together with a whisk then, Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of the stove and warm it for 10 to 20 seconds in the microwave.)
- Add some baking powder, baking soda, vanilla, salt, and cinnamon, and whisk to blend. Add both flours, switch to a big spoon and stir just until combined. Some lumps are ok! If you are adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Now, Place the cake pan on a cooling rack and let the cake cool completely before frosting.
- To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.
- Now, add the powdered sugar and vanilla and stir it with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.
- To assemble, spread the frosting evenly over the top of the cake, Moist banana cake recipe using wheat flour will be ready then, slice it and serve. This overripe banana cake is best stored in the refrigerator for up to 4 days.