Oh, this cake. I love it for so many reasons. I love it because of its delectable banana goodness. I love it because I make it in my blender. I like it because it comes out perfectly every single time. I love it because it is one of those cakes where you only have to frost the top and not the sides (I am never good at frosting the sides. It’s a thing. I don’t know why.) I love it because it it gets made in a springform pan so there is no will-the-cake-come-out-of-the-pan-without-falling-apart anxiety. I LOVE THIS CAKE!
You really do make the cake in the blender. I just got a Vitamix and and am looking for every excuse I can find to use it, but any blender will do. Blend it all up, pour it into a springform pan and bake it up. Your kitchen will smell like a banana cake wonderland.
Once it is done, you are going to make a quick cream cheese frosting out of cream cheese, butter, sugar and a little vanilla. Frost the top only.
Now, your fabulous banana cake will be perfectly fine just like this. But I like to go the extra mile and sprinkle chopped candied pecans on top. (The Southern husband would like to take this opportunity to let everyone know that the proper pronunciation of this word is PE-can. Not puh-CAHN. PEEEE-can. In case you needed to know that.) If you don’t have PE-cans handy, you can use candied walnuts, or toasted walnuts or anything along those lines. You could even go rogue and use toasted coconut. But I had candied pecans, so candied pecans it was!Print
- 1 stick of butter, softened
- 1 cup of mashed ripe bananas (2-3)
- 1 1/2 cup superfine sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup milk
- 1/2 teaspoon baking soda
- 1 1/2 cups self-rising flour
For the frosting
- 4 ounces cream cheese at room temperature
- 3 tablespoons of butter at room temperature.
- 1 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla
- 1 cup chopped candied pecans
- Preheat oven to 325. Grease a 9 inch springform pan.
- Place butter, banana, sugar, vaniila, eggs and milk into a blender and process until smooth.
- Mix baking soda with flour and add to blender. Process until just combined.
- Put batter in springform pan and bake until toothpick comes out clean, about one hour.
- When cake is cool, make frosting: Beat cream cheese and butter together until fluffy and well-combined. On the slowest setting, beat in sugar and then vanilla. If the frosting seems too thick to you, add a tablespoon of milk.
- Frost the top only of the cake. Sprinkle with pecans and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!