What type of milk is best for this banana cake?

I prefer to use 2% milk but for a richer flavor you can use whole milk. Just note that whole milk contains more fat, so it may result in a slightly denser cake. Plant-based milks like oat, cashew or almond milk also work well. Just make sure they are unsweetened and unflavored.

Can this cake be made vegan?

Yes, I've tested this by substituting the butter, milk and cream cheese with plant-based alternatives and replacing the egg with a flax egg. Please note, however, that while these substitutions work, the cake does turn out a little denser than the non-vegan version.

Can this cake be made gluten-free?

Yes, you can substitute with 1:1 gluten-free baking flour. I've tested this recipe with Bob's Red Mill brand (not sponsored). Note that the texture of the cake changes slightly, and it doesn't rise as high compared to the cake made with all purpose flour.

Can this cake be baked in a different size pan?

If you don’t have an 8-inch square pan, you can use a 9-inch square pan, but you'll need to reduce the baking time by a few minutes. Also note that your cake will not be as high. You can also use a 9-inch round cake pan. I wouldn't use an 8-inch round pan as it will likely be too small for the amount of batter in the recipe.

Why did my banana cake sink in the middle?

If your cake sunk in the middle, it could be because the butter and sugars weren't creamed together long enough. Creaming them together until fluffy adds air to the batter and helps the cake rise. A sunken cake could also be the result of an under baked cake or over mixed batter. At every stage, mix together the ingredients until just combined. Resist the urge to over mix. (This is especially important when using an electric mixer).

Moist Banana Cake Recipe with Milk

Description

This Banana Cake Recipe with milk and butter is rich, moist and tender and topped with a silky smooth peanut butter cream cheese frosting!

Ingredients

For the cake:

1 1/2 cups (190g) all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup (115g) granulated sugar
1/4 cup (60g) packed light brown sugar
1/2 cup (113g) unsalted butter, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup (130g) mashed banana (about 1 1/2 overly ripe bananas)
1/2 cup (120ml) milk (2% or whole), room temperature

For the frosting:

1/2 cup (125g) full fat cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 tablespoons shelf stable smooth peanut butter
1 cup (120g) powdered sugar, sifted if lumpy

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Instructions

Preheat oven to 350F. Grease an 8 x 2 inch square pan and line it with overhanging parchment paper
In a medium-sized bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
In a large mixing bowl, use an electric mixer set to medium-high to cream together the granulated sugar, brown sugar and butter until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla, then mix in the mashed banana.
On low speed, gradually add the flour mixture and milk to the wet mixture, alternating between them both, until just combined. The batter should be smooth. Be careful not to over mix.
Pour the batter into the prepared pan and use an offset spatula to spread out evenly. Gently tap the bottom of the pan off the counter to help release any air bubbles.
Bake for 27-29 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack before frosting.
To make the frosting, add the cream cheese, butter and peanut butter to a mixing bowl and use an electric mixer on medium-high speed to cream together. Gradually add the powdered sugar until the frosting is smooth and creamy.
Spread the frosting onto the cooled cake, slice and serve.
Store in an airtight container in the fridge for up to 5 days.

Notes

If you don’t have a kitchen scale to weigh your flour, be sure to measure it using the spoon and level method with a dry measuring cup.
Make sure you cream together the butter and sugars for a good 2-3 minutes so they are light and fluffy.
For the best results, use shelf stable smooth peanut butter in the frosting. Natural peanut butter will make the frosting too runny.
For a thicker and sweeter cream cheese frosting, just add more powdered sugar.
To make this recipe dairy-free, you can substitute the butter, cream cheese and milk for plant-based alternatives.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.