If you’re looking for a banana cake that’s bursting with flavor but still light, tender, and just downright delicious… this is the one. Honestly, I think it might be the best banana cake I’ve ever made.
Here’s the crazy part: there are zero bananas in the actual batter. I know—it sounds wild. But that’s the secret to keeping the cake super soft and fluffy, instead of turning it into a dense banana bread.
What I do is take really ripe bananas—those soft, brown, super sweet ones—and steep them in cream with a pinch of sea salt and a splash of vanilla bean overnight. Then I take the bananas out, and what’s left is this deeply infused, insanely flavorful banana cream.
That cream goes right into the cake batter, and it makes the whole thing taste like pure banana heaven—without the heaviness. The crumb is soft, the texture is dreamy, and it’s honestly hard to stop at just one slice.
And to take it even further, I use that same infused cream to make a glaze that gets drizzled over the top. It’s rich, silky, and just puts this whole thing over the top.
If you’re into banana cakes—or even if you’re not yet—this one will absolutely blow you away.
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