1-Layer Banana Biscoff Cake

Slice of cake on white plates with a fork.

5 from 1 vote

Dig into a slice of pure bliss with our 1-Layer Banana Biscoff Cake. This cake 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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Keyword: baked, banana, biscoff, cake, cookies, family-friendly, kid-friendly, sheet cake, sweet, vegetarian

Servings: servings

Calories: 421kcal

Author: Shanika

Ingredients

BANANA CAKE:

3 cups organic all-purpose flour
2 very ripe bananas, mashed
1 cup organic cane sugar
½ cup organic brown sugar
2 tsps baking powder
2 tsps ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
Pinch of ground ginger
½ teaspoon sea salt
2 tsps vanilla extract
1 ¼ cups Almond milk, at room temp. (You can use whole milk or your fave plant-based milk)
1 tablespoon apple cider vinegar
½ cup organic vegetable oil (See Notes/FAQ)

BISCOFF BUTTERCREAM:

3 cups organic powdered sugar, sifted
½ cup Biscoff cookie spread, softened
½ cup unsalted butter, softened at room temp.
3-4 Tbsps Almond milk (You can use whole milk or your fave plant-based milk)

TOPPING:

Crushed Biscoff cookies

US Customary - Metric

Instructions

TO MAKE THE DAIRY-FREE 'BUTTERMILK':

In a bowl or measuring cup, add together your favorite plant-based milk (I use unsweetened Almond milk) and the apple cider vinegar, stirring and allowing it to sit for 5-10 minutes until it thickens.

TO MAKE THE CAKE BATTER:

Begin by preheating the oven to 350 degrees Fahrenheit. Lightly grease (w/ butter or spray) and line the bottom with parchment paper of a 9-inch round cake pan. NOTE: For greater ease, you can use a 8 to 9-inch springform pan as well so that you can remove it more easily once baked.
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, ginger, and sea salt until combined. Set aside.
In a large bowl, add together the mashed bananas, both sugars, and oil, mixing by using a hand-mixer on medium-high speed, until combined, about 1-2 minutes.
Add in the vanilla and the 'buttermilk', followed by the dry ingredients, mixing everything together until well combined and smooth, about 2-3 minutes. NOTE: The batter should be thick, but scoop-able. If too dry, add additional milk, 1-2 Tbsps at a time until consistency is met.
Pour/scoop batter into prepared pan, spreading everything around for a perfect evenness.

BAKE THE CAKE:

Bake for 55-60 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
Once done, remove the cake from the oven and let cool completely (about 1-2 hours) before carefully lifting it from the pan and placing it onto a cooling rack to cool completely. NOTE: To best remove, I recommend gently turning your cake over and "shake" out of pan, flipping it back right side up once on cooling rack.

TO MAKE THE BISCOFF BUTTERCREAM:

Simply beat the softened butter and Biscoff cookie butter together in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth. Add in the powdered sugar and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top + sides until fully coated and smooth. Top with crushed Biscoff cookies, if desired. Wallah!
Slice and serve.
Bon Appetit!

Notes

STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (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. Whip together the buttercream, top and enjoy!
CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
OIL VS. BUTTER: Instead of butter, you can also use Vegetable or Coconut oil, if preferred.
FLOUR: You can always just use all-purpose or cake flour for this recipe.

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