Perfect for leftover bananas!
This Banana Cake with Vanilla Bean Glaze is soft, moist, and packed with ripe banana flavor. Finished with a smooth vanilla bean glaze, it’s an easy homemade cake that’s perfect for dessert, brunch, or an afternoon treat.
Ingredients
Ripe bananas are the star here, bringing natural sweetness and plenty of moisture to the cake. Cake flour creates an extra soft, delicate crumb, while buttermilk keeps every bite tender. Vanilla bean paste in both the cake and glaze adds those beautiful vanilla flecks and a richer flavor than traditional extract.
Cake Ingredients
- cake flour – creates a softer crumb
- baking powder
- baking soda
- eggs
- kosher salt – I use Diamond Crystal in all my recipes
- butter – unsalted
- white granulated sugar
- light brown sugar
- vanilla bean paste
- bananas – ripe!
- buttermilk
- avocado oil
Glaze Ingredients
- powdered sugar
- butter – unsalted
- whole milk
- vanilla bean paste
- kosher salt
How to Make Banana Cake with Vanilla Bean Glaze
Prepare the Batter: Whisk together the dry ingredients. Cream the butter and sugar until light and fluffy, then mix in the eggs, vanilla bean paste, bananas, and avocado oil.
Finish the Batter: Alternate adding the dry ingredients and buttermilk, mixing just until combined.
Bake: Spread the batter into the parchment lined baking dish and bake until golden and a toothpick comes out clean. Let cool completely.
Make the Glaze: Whisk together the powdered sugar, melted butter, milk, vanilla bean paste, and salt until smooth.
Glaze & Slice: Pour the glaze over the cooled cake, let it set, then slice and serve.
How to Make Banana Cake with Vanilla Bean Glaze Ahead of Time
You can bake the cake a day in advance. Once cooled, wrap tightly and store at room temperature. Glaze the day you plan to serve!
Looking for more ways to use ripe bananas? This Chocolate Chip Walnut Banana Bread is a family favorite!
How to Freeze Banana Cake with Vanilla Bean Glaze
Freeze the cake (unglazed is best) tightly wrapped for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then glaze before serving.
Equipment I Use to Make Banana Cake with Vanilla Bean Glaze
- Vanilla Bean Paste – gives the classic black flecks in vanilla bean flavored desserts!
- 8×8 Baking Pan – my favorite 8×8 baking pan!
Frequently Asked Questions
Can I use all purpose flour instead of cake flour?
Yes. The texture will be slightly less tender, but the cake will still be delicious.
How ripe should the bananas be?
Very ripe bananas with lots of brown spots provide the best sweetness and flavor.
Can I use vanilla extract instead of vanilla bean paste?
Yes, substitute an equal amount of pure vanilla extract.
Banana Cake with Vanilla Bean Glaze
- Total Time: 1 hour
Ingredients
For the Cake
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 1 cup mashed very ripe bananas, about 2 medium bananas
- ½ cup buttermilk, room temperature
- 1 tablespoon avocado oil
For the Vanilla Bean Glaze
- 1½ cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving overhang on two sides for easy removal.
- In a bowl, whisk together 1½ cups cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together ½ cup softened butter, ½ cup granulated sugar, and ¼ cup light brown sugar for 3-4 minutes, until light and fluffy.
- Beat in 2 eggs, one at a time, followed by 2 teaspoons of vanilla bean paste. Mix until smooth.
- Add 1 cup mashed ripe bananas and 1 tablespoon avocado oil. Mix just until combined.
- Add half of the dry ingredients and mix just until combined. Mix in ½ cup of buttermilk, then add the remaining dry ingredients and mix until no dry streaks remain.
- Spread the batter evenly into the prepared baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before lifting it onto a wire rack to cool completely.
- To make the glaze, whisk together 1½ cups powdered sugar, 2 tablespoons melted butter, 2 tablespoons milk, 1 teaspoon vanilla bean paste, and a ¼ teaspoon kosher salt. Add the remaining tablespoon of milk as needed.
- Pour the glaze over the completely cooled cake and gently spread it to the edges, allowing some to drip naturally down the sides. Let the glaze set for 20-30 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Sweet Tooth
- Method: Oven
Cherry Tomato Bruschetta
Leave a Reply