Dig into a slice of pure bliss with our easy 1-Layer Banana Biscoff Cake. This banana cake recipe brings the warmth of your grandma's kitchen to your plate. Ripe bananas lend their natural sweetness, while a medley of comforting spices, including sweet cinnamon, ginger, nutmeg + pure vanilla goodness adds depth and aroma. And to top it all off, the heavenly Biscoff buttercream transforms this cake into a dessert that's truly out of this world. Make-Ahead + Cupcake Option.
Well, you know, the story of this Banana Biscoff Cake starts with a simple craving and a dash of creativity. I was rummaging through my pantry one day, and there they were – a bunch of ripe bananas and a half jar of Biscoff spread left over after making Bakery-Style Biscoff Cookie Butter Cookies. It was like a match made in dessert heaven, and I couldn't resist the temptation to blend these flavors into a cake. The warm spices, banana's natural sweetness, and the creamy Biscoff spread just seemed destined to come together!
If you're anything like me, and you've got a sweet tooth that leads straight to cakes (or, honestly, just devouring them!), then you're in for a real treat with this banana cake. And if you're on the lookout for another delectable fall-flavored 1-layer cake, be sure to try this 1-Layer Maple Sweet Potato Cake-- While you're there, take a peek at my post on Best Cake Flavors for Any Occasion. It's a cake lover's paradise!
This banana cake is a true masterpiece, hitting that perfect balance of sweetness, fluffiness + pillowy softness. And let's not forget, it's loaded with that irresistible banana flavor and topped off with a drool-worthy sweet Biscoff buttercream. What's even better? This cake is as versatile as it gets. It's the ideal dessert for any occasion, all year round, whether you're hosting a chill backyard barbecue or enjoying a cozy evening in.
Biscoff, also known as Lotus Biscoff is a brand of spiced shortcrust cookies with a caramelized, slightly sweet flavor. They are popular for their distinctive taste and crisp texture. Biscoff cookies are often used to make a spreadable version known as Biscoff cookie butter or spread, which is smooth and creamy, similar to a nut butter but made from these spiced cookies. It's a delicious treat that can be used in various ways, from spreading on toast to incorporating it into recipes like my Biscoff Banana Pudding with Caramel or Pumpkin Cheesecake with Biscoff Cookies!
We kick things off by crafting our very own dairy-free buttermilk-- AKA the secret to infusing this cake with a touch of moisture and tenderness. Then, we mix all the wonderful ingredients together and let the oven work its magic. And here comes the grand finale – the luscious biscoff buttercream to elevate this vegan cake to a whole new level of deliciousness
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this 1-Layer Banana Biscoff Cake. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
These events are a great excuse to eat cake!
One thing that I’ve learned about baking a delicious banana cake recipe is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
One of the essential ingredient combos for a light, silky cake texture is baking soda/baking powder and acid ingredient (usually apple cider vinegar + plant-based milk for vegan cakes). When acid and baking soda/baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
One of my latest tricks to a perfect banana cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works! Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
Never Over-mix! When creating a perfect cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.
When it comes to making this Biscoff Banana Cake recipe the level of ripeness of your bananas matters. I've made my banana cakes with both types of bananas and to be honest, the VERY ripe bananas have made the BEST cakes.
Very ripe bananas make for a sweeter and more moist cake and the mashing is also a lot easier.
Have you ever had bananas that weren't fully ripe, but you were dying to get baking? Well, I totally understand. I've definitely been there. Luckily, I've come across a few hacks to help you ripen your bananas if you're in a pinch, and here's what you can do:
If you're looking to ripe your bananas more quickly for baking purposes then you can do one of the following:
Want to learn more about ripening bananas? Check out Well + Good article on all things bananas!
When it comes to the main ingredient of this entire banana cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
When it comes to a cake's moistness, the ratio of dry ingredients to wet ingredients matters. This is why it's super important to add a high-quality neutral oil (or butter) to your cakes for the perfect moistness. Just remember, that too much milk and not enough flour creates the opposite problem----meaning that your cake will become too wet and may not bake through best or take much longer.
Yes, you can use any milk you like to make this 1 layer banana cake recipe. Here are some easy recipes to make your own milk that are cheaper and so easy to whip up!
This Biscoff Buttercream on top of my Banana Cake is one of my favorite recipes on earth. It is nuts how simple, yet effectively delicious it is.
This buttercream goes perfectly with this banana cake, but it also goes well with any dessert you pair it with. After combining only a handful of ingredients, you get the best frosting ever!
Feel free to pair your frosting with any of these desserts:
Keep this recipe in your arsenal and pair it with your favorite sweets!
You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, make your buttercream, add your favorite toppings, and serve each slice! To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
Definitely! In all honesty, I tend to use Cake Flour by itself when I decide not to mix it in with All-Purpose Flour. Using Cake Flour alone makes your cake even more soft, fluffy, and moist! Of course, you can always use All-Purpose Flour solely if you don’t have Cake Flour.
No. Because the air escapes pretty quickly after the cake batter is combined and ready to be poured in the pan, it's important not to have it sit there. The leaveners (baking powder + baking soda) will lose their effect and this will cause a shorter, more dense cake.
Whenever your cake turns out dense and too crumbly, it means that not enough liquid was added. Therefore, ensure that the right amount of moisture is added to your cake for the best texture.
Basically, you only need to mix your cake batter until "just combined"---meaning that everything is smooth and you no longer can see the individual ingredients added.
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.
Whenever I'm baking a cake that has added moisture like the use of bananas, etc. I like to prick small holes into the middle of the cake using a toothpick or cake tester midway through the baking to help the heat further penetrate.
Absolutely! This recipe yields about 30 cupcakes which will be more cakey and fluffy. Simply bake for 18-20 minutes instead, until centers come out clean. Just use my recipe for chocolate buttercream to frost!
If you tried this 1-Layer Banana Biscoff Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!