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My Favorite Glazed Banana Cake

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“I've searched high and low for the *perfect* banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.”
READY IN:
40mins
SERVES:
16-18
UNITS:
US

Ingredients Nutrition

Directions

  1. In mixing bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, combining well, then add vanilla.
  3. In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
  4. Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
  5. Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
  6. Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
  7. Allow to cool in pan before glazing.
  8. GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
  9. Decorate surface of glazed cake with nuts, if desired.
  10. This cake refrigerates very well, making it a great"make ahead" dessert.
  11. For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.

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