Banana Soft Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Lightly butter an 8x8-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.

Mash 1 1/2 cups ripe bananas (about 3 medium bananas) in a bowl until mostly smooth with a few small lumps remaining.

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt. Set dry mix aside.

In a separate large bowl combine the mashed bananas with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar. Whisk or beat until sugars begin to dissolve and mixture is slightly glossy.

Add 1 large egg, 1/3 cup melted cooled unsalted butter, 1/4 cup whole milk, and 1 tsp vanilla extract to the banana-sugar mixture. Mix until combined but do not overmix.

Fold the dry ingredients into the wet banana mixture with a spatula just until no streaks of flour remain. The batter should be thick but spreadable. If it seems too thick, add up to 1-2 Tbsp milk.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking to keep the cake soft).

Remove from oven and allow the pan to cool on a wire rack for 10 minutes before transferring the cake (with parchment) to the rack to cool another 10 minutes. The cake should remain soft and slightly warm for the next step.

While the cake bakes, make the soft banana topping. In a small bowl mash 1 very ripe banana until smooth.

In a separate bowl beat together 3 Tbsp softened cream cheese and 2 Tbsp powdered sugar until smooth and lump-free.

Stir the mashed banana, 1/2 tsp lemon juice, 2 Tbsp heavy cream, 1/4 tsp vanilla extract, and 1/8 tsp ground cinnamon (if using) into the cream cheese mixture. Whisk until a soft, spreadable, slightly whipped consistency forms. Taste and adjust sweetness with a little more powdered sugar if desired.

If the topping is too thin, chill it 10 minutes or fold in an additional tablespoon of powdered sugar; if too thick, loosen with 1–2 tsp heavy cream.

When the cake is still slightly warm (not hot), spread the soft banana topping evenly over the cake using an offset spatula or the back of a spoon. Work gently to avoid tearing.

Optional: sprinkle 2 Tbsp toasted chopped walnuts or pecans over the top for texture.

Lightly dust the finished cake with 1 tsp powdered sugar just before serving.

Slice into 9 squares. Serve slightly warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving for the softest texture.