Entenmann’s Banana Cake

Entenmann’s Banana Cake

I must admit, I’m quite particular about food waste – it’s one of my top pet peeves, alongside running out of gas in the car. To tackle this issue, I’ve found a clever solution: when life gives you overripe bananas on the brink of spoilage, transform them into a scrumptious, budget-friendly entenmann’s banana cake! This moist and sweet cake is perfectly complemented by its rich, creamy cream cheese frosting.

This decadent entenmann’s banana cake is the ultimate indulgence, perfect for satisfying your sweet tooth at any time of day – whether it’s as a dessert, breakfast, or simply a well-deserved treat. And the best part? This cake is incredibly easy to prepare, and you likely already have most (if not all) of the necessary ingredients in your pantry!

What is Entenmann’s Banana Cake?

As its name suggests, this entenmann’s banana cake is truly a straightforward delight – a moist and flavorful cake infused with the sweetness of bananas. Unlike traditional banana bread, this cake boasts a perfect balance of sweetness and density, with a delightful fluffiness. The cream cheese frosting is the ideal complement to the warm, sweet banana flavor, creating a match made in heaven. And why not start your day off right? I highly recommend treating yourself to a slice of banana cake for breakfast after baking it!

The Shelf Life of Bananas

While it’s true that bananas can be used in baking even after their skins have turned black, it’s essential to exercise caution. Bananas can remain safe to eat and cook with for a considerable period after their skin has turned black. However, there are certain signs that indicate a banana has gone bad and should be discarded. These include:

• Visible fuzzy white, gray, or green mold
• A rotten, fermented, or unpleasant smell
• Leaking fluids
• The fruit itself has turned completely black

If you notice any of these signs, it’s best to err on the side of caution and toss the banana to avoid any potential health risks.

Tips

To ensure your banana cake turns out moist and delicious, follow these essential tips:

-Choose the Right Bananas Use very ripe bananas, as they have a higher sugar content, resulting in a sweeter cake with a more pronounced banana flavor.

-Prepare the Baking Dish Grease the baking dish thoroughly to prevent the cake from sticking. This cake is extremely moist, and proper greasing is crucial.

-Optimize Your Ingredients Use room-temperature eggs and dairy products to facilitate a smooth batter and frosting.

-Mix with Care Avoid overmixing the batter, as a few lumps are acceptable. Overmixing can lead to a dense cake.

-Cool Before Frosting Let the cake cool completely before applying the frosting. Frosting a hot cake can be disastrous, so patience is key in this step.

Equipment

-Hand Mixer

Print Recipe

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Breakfast

Entenmann’s Banana Cake

Author: Chef Brian Cuisine: American Courses: Breakfast

Difficulty: Beginner Prep Time 35 mins Cook Time 45 mins Total Time 1 hr 20 mins

Servings: 15 Calories: 513

Best Season: Suitable throughout the year

Description

Don't let overripe bananas go to waste. Transform them into a delicious and budget-friendly Banana Cake, giving them a sweet new lease on life.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cups sifted all-purpose flour

• 1 ¹⁄₂ tsp baking soda

• ¹⁄₂ tsp cinnamon

• ¹⁄₂ tsp salt

• 1 tsp lemon juice

• 3 very ripe bananas, mashed

• 1 cup granulated sugar

• ¹⁄₂ cup light brown sugar

• 3 eggs, room temperature

• ³⁄₄ cup unsalted butter

• 2 tsp vanilla extract

• 1 ¹⁄₂ cups milk

Frosting Ingredients

• 8 oz. cream cheese, softened to room temperature

• 8 Tbsp unsalted butter (1 stick), room temperature

• 3 cups powdered sugar

• 1 tsp vanilla extract

• 1 tsp lemon juice

Garnish

• 2 Tbsp crushed walnuts

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×13” baking dish. Whisk the flour, baking soda, cinnamon, and salt together. Set aside.

1. Mash the bananas and lemon juice with a fork and set aside.

1. Using a handheld mixer, beat the butter and sugars on high speed until creamy, about 2 minutes. Scrape down the sides of the mixing bowl with a rubber spatula as needed.

1. Add the eggs and the vanilla to sugar/butter mixture. Beat on medium speed until combined.

1. Then, add the mashed bananas.

1. With the mixer on low speed, using your free hand, add 1/3 of the dry ingredients and 1/3 of the milk, back and forth until all ingredients are fully mixed in. Do not overmix. The batter will be slightly thick and a little lumpy from the bananas.

1. Spread batter into the buttered pan and bake for 45–50 minutes. When you insert a toothpick in the center and it comes out clean, you know your cake is done! If you notice the cake is browning very quickly, test it with the toothpick and cover loosely with aluminum foil for the remainder of the bake time if it’s not quite done.

1. To make your frosting, combine all frosting ingredients in a large mixing bowl and mix with your handheld mixer until completely creamy and smooth.

1. Allow cake to cool completely (on the countertop it took my cake about an hour) before frosting. Frost and enjoy with an extra sprinkle of crushed walnuts on top!

Keywords: Entenmann's Banana Cake