Use up those overripe bananas and make this incredibly moist and decadent Spiced Banana Cake!! This light and fluffy cake is filled with comforting warm spices, lightly sweetened with bananas and brown sugar, and topped with a lusciously rich and nutty brown butter cream cheese rum glaze. Perfect for the holidays or any occasion, this crowd pleaser goes beyond the classic banana bread and is sure to become your new fall go to dessert!!
Growing up in the South, I have definitely had my fill of banana desserts. Whenever I would stay at my grandmother’s house, she would always have a counter full of bananas just waiting to be turned into something special. Whether it be Banana blueberry muffins, banana pudding, or the delicious combination of banana and pineapple that make up the decadent hummingbird cake, I always knew I was in for a treat.
This homemade spiced banana cake is inspired by all the delicious Southern banana desserts I was raised on. And I have to say it has quickly become my new favorite!! Light and super moist like your favorite pound cake but rich and sweet just like your favorite banana bread. This cake is the best of both worlds!! The aroma alone while its baking away will have you salivating as you impatiently wait until you can bite into that first slice.
I came up with this spice banana cake recipe by using my Pumpkin Spice Bundt Cake as inspiration and created something totally new. It is full of warm, comforting spices (think cinnamon, all spice, and nutmeg), sweetened with ripe bananas and brown sugar, and topped with a decadently rich and nutty brown butter cream cheese rum glaze, the perfect flavor combination. All of these warm and cozy flavors make this cake perfect for fall and the perfect addition to your holiday table!!
Craving more banana in your life? When you’re done with this recipe, be sure to check out my Banana Cake with Fig Jam and Mocha Buttercream!!
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Why You'll Love This Recipe
- Moist and light – This spiced banana cake is super moist thanks to the addition of overripe bananas and buttermilk. It stays moist for days!!
- Full of flavor - Perfect for banana lovers, this banana cake goes beyond the classic banana bread. It is filled with cozy fall flavors. Sweet ripe bananas pair beautifully with warm seasonal spices which enhance the flavor of the cake. Trust me when I say that the flavors of this cake get richer and deeper over time and tastes even better the next day.
- Feeds a crowd – Whether you are hosting for the holidays or looking for an after dinner dessert for your family, this crowd pleasing dessert is the perfect centerpiece for your holiday table or any occasion.
- Easy to make – This easy spiced banana cake is simple to make and is perfect for beginner and experienced bakers alike. Not only are the steps easy to follow but this recipe uses basic ingredients you likely already have in your pantry.
Recipe Ingredients
You'll need a few pantry ingredients to make this delicious Spiced Banana Cake:
Ingredients for Spiced Banana Cake
Ingredients for Brown Butter Cream Cheese Rum Glaze
Ingredient Notes
- Over ripe Bananas – For the best banana flavor, be sure to use overripe bananas. Overripe bananas are sweeter and have a more intense banana flavor. The bananas should have lots of spots (the more brown spots the better) and almost completely brown in color. The unpeeled banana should be soft to touch and give easily when lightly pressed.
- Buttermilk – Buttermilk helps give this cake a moist, tender crumb and provides a slight tang. Buttermilk also provides the acid needed so the baking soda can leaven the cake.
- Spices – Besides the banana, warm, seasonal spices are really what make this cake stand out. I used a combination of ground cinnamon, nutmeg, allspice, ginger, and clove. I wouldn't skimp on the spices because they add so much flavor to the cake. However, feel free to switch it up and add more (or less) of your favorite spice. Cardamom would be a great addition!!
- Brown Sugar – Brown sugar not only adds sweetness but moisture to the cake. I used light brown sugar here but dark brown sugar can be used if that is all you have.
- Cream cheese – Tangy cream cheese and brown butter are combined to make the silkiest and insanely decadent glaze that tops this banana spiced bundt cake. The cream cheese adds the perfect amount of tang to offset the rich, nutty flavor of the brown butter.
- Spiced rum – Spiced rum gives this cake a rich, aromatic flavor and a spicy finish!! It pairs perfectly with the brown butter and the bananas. I used The Kraken Black Spiced Rum. If you aren’t a fan of spiced rum or wish to not add it to the glaze, feel free to keep it out!! The glaze will still taste amazing.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
The best thing about bundt cakes is that they are easily customizable and are able to fit whatever flavor profile you choose. Although I love this banana spice cake recipe as is, there are many ways you take this recipe and make it your own. Here are a few variations to consider:
- Add some chocolate. Fold in one cup of chocolate chips after mixing the batter
- Switch up the glaze. Instead of the brown butter cream cheese rum glaze use a vanilla glaze or try a chocolate espresso ganache!!
- Make it boozy. Add a tablespoon of spiced rum to the cake batter when adding the vanilla. So there will be rum not only in the glaze but also in the cake!!
- Add nuts!! Fold in toasted walnuts or pecans after mixing the batter. Or, add a layer of chopped nuts to the top of the cake after glazing. I suggest using toasted nuts. Toasting the nuts will enhance their flavor.
- Serving suggestion. Warm up a slice and serve with a scoop or two of vanilla bean ice cream and a drizzle of caramel sauce. Trust me, its DELICIOUS!!
This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.
How to make your own buttermilk: Although using store bought buttermilk is best for this recipe, you can make your own if needed. For the 1 ½ cup of buttermilk, pour 1 ½ cup of whole milk into a large measuring cup. Then, add one tablespoon of white vinegar or fresh lemon juice and stir together. Let it sit for 5 to 10 minutes before using in the recipe.
How to Quickly Ripen Bananas
If you have unripe bananas at home, there are a few tricks you can use to speed up the ripening process so you can enjoy this easy banana spice cake sooner rather than later. Here are a few tips you can try to ripen bananas quickly:
- Oven Method: Preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Place the bananas on the baking sheet and bake for 15 to 20 minutes until they are completely black. Allow the bananas to cool completely on the baking sheet then peel and mash, leaving a few chunks of banana behind.
- Microwave Method: Using a fork, pierce the unpeeled bananas on all sides. Microwave the bananas in 30 second increments, checking to see if they have soften in between.
- Brown paper bag: Place bananas in a loosely closed brown paper bag. Doing this will help block the oxygen and allows the bananas to release ethylene gas which helps them ripen faster. If you happen to have an apple you can also place it in the bag with the bananas. The ethylene gas released from the apple will also help the bananas to ripen faster.
Top tip: Be sure to weigh your bananas using a digital scale once they are mashed. This will ensure you have the correct amount. If you use more than 1 ½ cup of banana the cake will be too soft, mushy, and will take forever to bake. And if you don’t use enough bananas, your cake will be dry. If you find yourself just shy of 1 ½ cup of mashed bananas, you can try adding applesauce. The apple flavor should not overpower the flavor of the bananas.
How to Make Spiced Banana Cake
Bundt cakes are my love language and are by far my favorite thing to bake. And although they are simple to make, there are a few important steps to keep in mind. Below, I will guide you through my step by step process so you too will have everything you need to make a perfectly delicious banana spice cake every time!!
Before you start, preheat the oven to 350 F. Spray a 12 cup bundt pan with non stick baking spray.
Step 1: Mix the dry ingredients. In a large mixing bowl, sift together the all purpose flour, spices, baking soda, baking powder. Whisk in the kosher salt. Set aside.
Step 2: Mash the bananas. In a small bowl, mash the bananas. Stir in 1 teaspoon of lemon juice. Set aside.
Step 3: Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium low speed until combined. Increase speed to medium and continue to beat until pale and fluffy, about 4 to 5 minutes, stopping to scrape the sides and bottom of the bowl with a rubber spatula.
Step 4: Add the eggs and vanilla extract. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract with the last egg.
Step 5: Add the mashed bananas. On medium speed, beat in the mashed bananas. The mixture will look curdled but that's ok!!
Step 6: Mix in dry ingredients. With the mixer on low speed gradually add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined after each addition, stopping to scrape the sides of the bowl.
Step 7: Mix in the wet ingredients. With the mixer on low speed gradually add the buttermilk alternately with the flour mixture, beginning and ending with the flour mixture. Beat until just combined after each addition, stopping to scrape the sides of the bowl.
Step 8: Bake!! Spoon batter into the prepared pan, and smooth the top with the back of a spoon or offset spatula. Firmly tap the pan on the counter to release any air bubbles. Bake for 65 to 75 minutes until a toothpick inserted in the center comes out clean and the cake springs back to touch. Cool in the pan on a wire rack for 10 minutes. Invert cake onto wire rack and cool completely.
Step 9: Brown the butter for the cream cheese rum glaze. Place the butter in a small heavy bottomed saucepan and melt over medium heat. Once the butter has melted, increase the heat to medium high and stir occasionally. The butter will start to turn translucent and foam. Continue stirring for 2 to 3 minutes and watch for the small brown milk solids settling at the bottom of the pan. Once this happens, remove the pan from heat and pour the butter into a heat proof bowl. Let it sit for 5 to 10 minutes, until cool to touch.
Step 10: Mix together the brown butter and cream cheese. In a large bowl, mix the cream cheese and brown butter together on high speed until smooth.
Step 11: Mix in the rest of the glaze ingredients. Add the powdered sugar and mix on low speed until combined. Lastly, add in the rum and half and half, and vanilla extract and whisk until smooth.
Step 12: Garnish. Pour the brown butter cream cheese rum glaze over the cooled cake and sprinkle with a dust of ground cinnamon. Enjoy!!
Expert Baking Tips
- Properly measure your flour. For best results, I recommend weighing your ingredients, especially the flour. If you do not have a food scale, start first by fluffing your flour. Fluffing will create air between the flour particles and it will no longer look compressed. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a measuring cup. This will add more flour to the recipe resulting in a dry cake.
- Use room temperature ingredients. Room temperature ingredients ensures that the ingredients mix together easily. This helps us to not over-mix the batter and creates an even, moist cake. Allow your ingredients to come to room temperature two hours prior to baking.
- Don’t over bake. The best way to determine if you are baking at the correct temperature is to use an internal oven thermometer. This cake may take longer to bake based on how ripe your bananas are. I suggest checking to see if the cake is done after baking for 55 minutes. Insert a wooden skewer in the middle and along the sides of the cake. When it is done baking, the wooden skewer should come out clean with a few moist crumbs. Over baking the cake will cause it to be dry.
- Leave small chunks of banana. Leaving some small chunks of banana will give you small bites of banana flavor throughout the cake!!
- Use the glaze immediately. After making the glaze, glaze the cake immediately. The longer the glaze sits the harder it will be to pour. Before glazing, be sure your cake is completely cool or the glaze will melt. This should take approximately 2 hours.
- Watch the butter so it doesn’t burn. It is important not to step away from the pan when browning your butter for the glaze. It should take approximately 2 – 3 minutes for the butter to brown.
- Use brick style cream cheese. Make sure to use brick style full fat cream cheese and not spreadable or low fat cream cheese. My favorite brand is Philadelphia Cream Cheese.
- Cover the cake with foil. To ensure the cake isn’t browning too quickly, be sure to loosely cover it with foil 30 minutes into baking.
Top tip: Depending on how ripe your bananas are, your cake may take anywhere from 65 to 75 minutes to bake. Overly ripe bananas will release more liquid, adding more moisture to your cake. You may need to bake your cake 10 minutes longer than the bake time if needed. Because every oven is different, I suggest checking for doneness 10 minutes prior to the listed time in the recipe, so at 55 minutes. Use a wooden skewer and stick it in the middle of the cake and along the sides. If the skewer comes out with a few moist crumbs then its done. If the skewer comes out wet with cake batter, keep baking until the end of the baking time.
Frequently Asked Questions
What spices go well with bananas?
Warming spices such as cinnamon, ginger, nutmeg, all spice, and cloves go perfectly with bananas!!
Why is my banana cake not moist?
If your banana cake is not moist it can be due to over mixing the batter, over baking the cake, or using too much flour. Unripe bananas can also affect the overall moisture of the cake.
Do bananas have to be ripe for banana cake?
Yes, over ripe bananas have more flavor and create a moist and tender cake.
Why is my banana cake rubbery?
A rubbery banana cake is the result of over-mixing. As a result, the more you mix the batter, the more the gluten will develop causing the cake to become rubbery and tough.
What is the difference between banana bread and banana cake?
One of the main key differences between banana bread and banana cake is the texture. Banana bread is usually more dense and close textured while banana cake is lighter and fluffier in texture. In addition to being sweeter, banana cake is usually paired with a frosting and baked in a cake or bundt pan. Banana bread is less sweet, baked in a loaf pan, and usually paired with a streusel topping or left unadorned like your typical quick bread.
Can I use frozen bananas?
Yes, you can use frozen bananas!! Just allow them to thaw at room temperature and drain off any excess liquid before mashing.
Storage
Refrigerator
Due to the cream cheese frosting, this spiced banana cake is best stored in the refrigerator. Tightly wrap the cake in plastic wrap and foil and store in the refrigerator for 5 days. This cake is best enjoyed at room temperature. You can do this by allowing the cake to sit at room temperature for about an hour or heat individual slices in the microwave for 10 to 20 seconds.
Freezing Instructions
Place the unglazed and cooled cake in a freezer safe air tight container for up to 1 month. When ready to enjoy, thaw at room temperature. Make and top the cake with the brown butter cream cheese glaze before serving.
More Cake Recipes
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📖 Recipe
Easy & Moist Spiced Banana Cake
Ingredients
For the Spiced Banana Cake
- 3 (375 g) cups All purpose flour
- 1 ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 ¾ teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground allspice
- ⅛ teaspoon Ground clove
- ½ teaspoon Kosher salt
- 1 ½ (341 g) cup Mashed bananas about 3 ½ to 4 bananas depending on their size, remember to measure
- 1 teaspoon Lemon juice
- ¾ (170 g) cup Unsalted butter room temperature
- 1 (220 g) cup Light brown sugar
- ½ (100 g) cup Granulated sugar
- 3 large Eggs room temperature
- 1 tablespoon Vanilla extract
- ¾ (180 g ) cup Buttermilk room temperature
For the Brown Butter Cream Cheese Rum Glaze
- 4 tablespoons Unsalted butter room temperature
- 4 ounces Cream cheese room temperature
- 1 ½ (180 g) cup Powdered sugar sifted
- 2 tablespoons Spiced rum
- 2 tablespoons Half & half can substitute for milk or heavy cream
- ½ teaspoon Vanilla extract
Instructions
For the Spiced Banana Cake
- Pre heat the oven to 350 degrees F. Spray a 12 cup bundt pan with non stick baking spray. Using a fine pastry brush, spread the baking spray to coat the pan making sure to get into all the nooks and crannies. Set aside.
- In a large bowl, sift together the all purpose flour, baking powder, baking soda, and spices. Whisk in the kosher salt. Set aside.3 (375 g) cups All purpose flour, 1 ½ teaspoon Baking powder, 1 teaspoon Baking soda, 1 ¾ teaspoon Ground cinnamon, ½ teaspoon Ground ginger, ½ teaspoon Ground nutmeg, ¼ teaspoon Ground allspice, ⅛ teaspoon Ground clove, ½ teaspoon Kosher salt
- In a small bowl, mash the bananas with the back of a fork. Be sure to leave some small chunks of banana behind. Stir in lemon juice. Set aside.1 ½ (341 g) cup Mashed bananas, 1 teaspoon Lemon juice
- In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and both sugars on medium low speed until combined. Stop to scrape the sides and bottom of the bowl as needed with a rubber spatula. Increase speed to medium and continue to beat until pale and fluffy, about 4 to 5 minutes.¾ (170 g) cup Unsalted butter, 1 (220 g) cup Light brown sugar, ½ (100 g) cup Granulated sugar
- Add eggs, one at a time, beating well after each addition, and vanilla extract. Beat on medium high speed until combined.3 large Eggs, 1 tablespoon Vanilla extract
- Beat in mashed banana. The mixture may appear curdled but that's ok. It will smooth out.
- With the mixer on low speed, add flour mixture in three additions alternating with the buttermilk (in two additions), beginning and ending with the flour mixture. Mix each addition until just combined, scraping down the sides of the bowl as necessary. Be careful not to over mix.¾ (180 g ) cup Buttermilk
- Spoon batter into the prepared pan and smooth the top with the back of a spoon or offset spatula. Place a kitchen towel on the counter and firmly tap the pan on top of the towel to release any air bubbles.
- Bake for 65 to 75 minutes (loosely cover the cake with foil after 30 minutes of baking to help prevent over browning) until a toothpick inserted into the center comes out clean with a few moist crumbs and the cake springs back to touch. Cool the cake in the pan on a wire rack for 10 minutes. Then, invert the cake onto the wire rack to cool completely.
For the Brown butter cream cheese glaze
- After the cake has cooled for 2 hours, prepare the brown butter for the glaze. Place the butter in a small, heavy bottomed saucepan and melt over medium heat. Once melted, increase the temperature to medium high heat. The butter will turn translucent and start to foam. Once this happens stir continuously for 2 to 3 minutes until you see small brown milk solids sinking to the bottom of the pan. Once this happens, remove the pan from heat and pour the browned butter into a heatproof bowl. Allow it to sit at room temperature for 5 to 10 minutes until cool to touch.4 tablespoons Unsalted butter
- In a medium bowl, using a hand mixer, beat brown butter and cream cheese on high speed until smooth. It will look curdled at first but that's ok, it will smooth out.4 ounces Cream cheese
- Add the powdered sugar and mix on low until combined, scraping the sides and bottom of the bowl as needed with a rubber spatula so all the sugar is combined. Pour in the spiced rum, half & half, and vanilla extract and whisk by hand until smooth.1 ½ (180 g) cup Powdered sugar, 2 tablespoons Spiced rum, 2 tablespoons Half & half, ½ teaspoon Vanilla extract
- Set the cooling rack with the cake over a piece of wax or parchment paper and pour the glaze over the cake. Gently tap the cooling rack if needed to help the glaze drizzle down the sides of the cake. Top the cake with a dusting of ground cinnamon if desired. Enjoy!!
Notes
-
- Properly measure your flour. For best results, I recommend weighing your ingredients, especially the flour. If you do not have a food scale, start first by fluffing your flour. Fluffing will create air between the flour particles and it will no longer look compressed. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a measuring cup. This will add more flour to the recipe resulting in a dry cake.
- Use room temperature ingredients. Room temperature ingredients ensures that the ingredients mix together easily. This helps us to not over-mix the batter and creates an even, moist cake. Allow your ingredients to come to room temperature two hours prior to baking.
- Don’t over bake. The best way to determine if you are baking at the correct temperature is to use an internal oven thermometer. This cake may take longer to bake based on how ripe your bananas are. I suggest checking to see if the cake is done after baking for 55 minutes. Insert a wooden skewer in the middle and along the sides of the cake. When it is done baking, the wooden skewer should come out clean with a few moist crumbs. Over baking the cake will cause it to be dry.
- Leave small chunks of banana. Leaving some small chunks of banana will give you small bites of banana flavor throughout the cake!!
- Use the glaze immediately. After making the glaze, glaze the cake immediately. The longer the glaze sits the harder it will be to pour. Before glazing, be sure your cake is completely cool or the glaze will melt. This should take approximately 2 hours.
- Watch the butter so it doesn’t burn. It is important not to step away from the pan when browning your butter for the glaze. It should take approximately 2 – 3 minutes for the butter to brown.
- Use brick style cream cheese. Make sure to use brick style full fat cream cheese and not spreadable or low fat cream cheese. My favorite brand is Philadelphia Cream Cheese.
- Cover the cake with foil. To ensure the cake isn’t browning too quickly, be sure to loosely cover it with foil 30 minutes into baking.
- Baking Time - Depending on how ripe your bananas are, your cake may take anywhere from 65 to 75 minutes to bake. Overly ripe bananas will release more liquid, adding more moisture to your cake. You may need to bake your cake 10 minutes longer than the bake time if needed. Because every oven is different, I suggest checking for doneness 10 minutes prior to the listed time in the recipe, so at 55 minutes. Use a wooden skewer and stick it in the middle of the cake and along the sides. If the skewer comes out with a few moist crumbs then its done. If the skewer comes out wet with cake batter, keep baking until the end of the baking time.
- Storage - Due to the cream cheese frosting, this spiced banana cake is best stored in the refrigerator. Tightly wrap the cake in plastic wrap and foil and store in the refrigerator for 5 days.
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