Moist Banana Cake with Icing

This moist and fluffy Banana Cake recipe is easy to make with simple ingredients, perfect for family gatherings or morning tea!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings squares

Calories 232kcal

Preheat Oven: Preheat the oven to 180ºC (350ºF) (180ºC). Grease and line a 13 x 9 cake pan, set aside.
Mix Dry Ingredients: In a medium-sized mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until well mixed. Set aside.
Cream the Butter: In a large mixing bowl, using electric beaters or a stand mixer with the paddle attachment, add softened butter. Beat for a few seconds until creamy.
Add Sugars: Add both sugars and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl as needed.
Incorporate Eggs: Add eggs one at a time, beating for 15 seconds after each addition and scraping the bowl as needed.
Mix in Wet Ingredients: Add mashed banana, milk, yogurt, olive oil, and vanilla. Beat until well combined for about 15 seconds.
Combine with Flour: Add half of the flour mixture and beat just until combined. Then add the remaining flour and mix until just incorporated, taking care not to over-mix.
Transfer Batter: Pour the batter into the prepared cake pan, smoothing out the top.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter and the cake is lightly golden all over.
Cool in Pan: Remove from the oven and let it cool in the pan for 15 minutes.
Remove from Pan: Carefully invert the cake onto a wire rack or chopping board to release it from the pan. Then flip it back onto a wire rack to cool completely.

Prepare Frosting: In a medium-sized mixing bowl, combine powdered sugar, melted butter, milk, and vanilla. Whisk until well combined and smooth with no lumps.
Frost the Cake: Spread the frosting evenly over the cooled banana cake. Allow it to set for 15-30 minutes.
Slice and Serve: Cut the cake into squares and enjoy!

Storage: Keep the banana cake in an airtight container at room temperature for 3-4 days. For extended freshness, move it to the refrigerator where it can be stored for an additional 2-3 days.

Freezing Instructions: To freeze the banana cake, allow it to cool completely after baking and do not add the frosting. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months.

Thawing Instructions: To thaw, remove the cake from the freezer and place it in the refrigerator, still wrapped, for 24 hours to ensure a gradual thaw. Afterwards, bring it to room temperature before preparing and applying the frosting.