This wonderfully moist cinnamon glazed banana cake is so easy to whip up, you’ll want to make it often. It’s a great way to use up bananas that are past their prime. The nuts are optional. If you’re not crazy about cinnamon, feel free to omit it from the glaze, or cut the amount in half, but do use it in the cake itself. The batter may also be used for muffins. Simply reduce the baking time.
Cinnamon Glazed Banana Cake Recipe
1-1/2 cups all-purpose flour
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fresh-grated nutmeg (or 1/8 teaspoon ground)
1/2 teaspoon salt
1 cup granulated white sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas (about 2 to 3 large bananas)
1/2 cup sour cream
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 to 2 Tablespoons milk or cream
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
In a small bowl, combine flour, chopped nuts, baking soda, cinnamon, nutmeg, and salt. Whisk until evenly mixed and set aside.
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In a large bowl, beat sugar and oil. Add bananas, sour cream, eggs, and vanilla extract. Beat for 2 minutes until thoroughly combined. Using a large fork, stir in dry ingredients by hand, stirring only until combined. Batter may seem a bit thin, but it’s fine.
Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.
Whisk together confectioner’s sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.
Yield: 24 to 36 servings, depending on cut size
Cinnamon Glazed Banana Cake Recipe Photo ©2023 Peggy Filippone
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