This easy banana cake is made in one bowl with basic ingredients. Topped with a creamy frosting, it’s like banana bread, but better! Vegan friendly with gluten free and refined sugar free options included!
It’s Cinco de Mayo, and I had every intention of posting a Mexican inspired treat. I thought about churros, tres leches, Mexican brownies, etc., but I didn’t have all of the ingredients to make any of them. If it were any other time and catching Covid-19 wasn’t a threat every time I left the house, I would’ve ran to the store to grab them, but these days, I try to make do with what I have on hand.
And that’s why I’m sharing this simple frosted banana cake with you today! Not necessarily Mexican inspired, but delicious nonetheless!
If you like banana bread, then you need this cake in your life. It has everything one loves about banana bread—banana flavor, moist crumb, fluffy texture and also topped with yummy frosting, which you could totally omit if you’re not a big frosting fan, but why would you? And the better question is, who is not a fan of frosting anyways??
But seriously, this cake is delicious either way and reminds me of this salted caramel banana upside down banana cake, another favorite. I even included two different frosting options, a naturally sweetened maple cream cheese frosting and a more traditional vanilla buttercream. A simple dusting of powdered sugar or drizzle of honey would also suffice, in lieu of the frosting, if in a pinch for time.
This makes a single layer cake, perfect for snacking, but you can easily double the recipe if you want to make a pretty triple layer cake for a special occasion. Just divide the batter among three baking pans!