Small Banana Cake

This Small Banana Cake recipe makes a cute little two-layer cake that’s soft and moist with just a bit of cinnamon in the batter and luscious cream cheese frosting.

Small two layer banana cake with cream cheese frosting on a cake stand. - 1

Small two layer banana cake with cream cheese frosting on a cake stand. - 2

We’ve chatted before about what to do with a slightly sad single brown banana.

You could make one banana, one bowl Banana Muffins Or Chocolate Banana Muffins Or Banana Pancakes Or maybe even a thick and frosty Banana Milkshake

And today I’m adding cake to that one-banana recipe list. I think you should use that lone brown banana to make a cake.

One Banana Small Banana Cake

This recipe will make a very adorable, very delicious two-layer, 6-inch banana cake. If you don’t own 6-inch cake pans , it will also make an 8×8 square snack cake or a 9-inch single-layer round cake.

The cake will comfortably serve 4 (6 with smaller slices), or is just the right size for you and someone special to polish off over a weekend.

It’s incredibly soft and moist with just a bit of cinnamon in the batter and comes together quick and easy.

Best of all, you get to smother it with cream cheese frosting.

The Best Cream Cheese Frosting

The cake is topped off with my favorite Cream Cheese Frosting , which is tangy and rich and a cinch to throw together.

As written, the recipe will make enough to frost the entire cake (sides and all) or you can make your cake with naked sides like I did, and you’ll have a bit of frosting leftover in the bowl.

However you frost it, you really can’t go wrong with this cake and frosting combo.

Slice of small two layer banana cake on a plate. - 5

Slice of small two layer banana cake on a plate. - 6

More Small Cake Recipes

Small Chocolate Cake
Small Red Velvet Cake
Small Carrot Cake
Small Lemon Pound Cake
Small Pumpkin Cake

Recipe Notes

This recipe calls for buttermilk, but if you don’t have any in your fridge, don’t worry, you can still make the cake. The recipe notes section includes a quick buttermilk substitute made with regular milk and lemon juice or vinegar.
If you do have buttermilk and have some leftover, check out my post What to Do With Leftover Buttermilk for ideas on what to do with the leftovers.
The frosting recipe will make enough frosting to frost the entire cake (you’ll have about 1/4 of the frosting leftover if you frost it with naked sides like I did), but if you want extra frosting for decorating, 1 and 1/2 the frosting recipe and add more powdered sugar as needed to get a frosting stiff enough for piping.

Equipment

2 6-inch cake pans
Parchment paper

Ingredients

Banana Layer Cake

▢ 1 cup ( 120g ) all-purpose flour
▢ 1/2 teaspoon baking soda
▢ 1/4 teaspoon ground cinnamon
▢ 1/8 teaspoon salt
▢ 1/4 cup ( 56g ) salted butter
▢ 1/2 cup ( 100g ) granulated sugar
▢ 2 tablespoons ( 25g ) brown sugar
▢ 1 large egg
▢ 1 tablespoon vegetable oil
▢ 3/4 teaspoon vanilla extract
▢ 1 large overripe banana mashed (about 1/3 cup)
▢ 1/2 cup buttermilk or buttermilk replacement*

Frosting

▢ 4 ounces cream cheese softened
▢ 1/2 cup ( 113g ) salted butter softened*
▢ 1/2 teaspoon vanilla extract
▢ 1 1/2 cup ( 180g ) powdered sugar sifted, plus more as needed
▢ 1 tablespoon milk optional, as needed
▢ Chopped walnuts optional, for decoration

Instructions

Banana Cake

Preheat oven to 350°F and butter and flour 2 six-inch cake pans and line with parchment paper.
In a small bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a medium bowl, combine softened butter and granulated and brown sugars and cream together until light and fluffy, about 1 minute.
Beat in egg, vegetable oil, and vanilla extract until well-combined, followed by mashed banana.
Add half of the flour mixture and mix until just combined, repeating with all of the buttermilk and then the remaining flour mixture.
Divide batter evenly between prepared cake pans and bake for 22-27 minutes, until a toothpick inserted into the center of the cakes comes out clean.
Cool completely before frosting.

Cream Cheese Frosting

In a medium bowl, combine cream cheese, butter, and vanilla and beat until smooth.
Add powdered sugar and beat until smooth and creamy. If frosting is too thick for your taste, add milk by the teaspoon until it reaches your desired consistency. For stiffer, pipe-able frosting, add more sifted powdered sugar as needed.

To Frost the Cake

Place bottom cake layer on cake stand or plate, using a small dollop of frosting to anchor it.
Spread 1/3 of the frosting over the bottom layer. Place second cake layer on top and use the rest of the frosting over the top and body of the cake, starting at the top and spreading the frosting down the sides.
Decorate with chopped walnuts if desired.
Slice, serve, and enjoy!

Notes

Microwave carrots are one of the quickest and easiest ways to add some veggies to your plate. The bright and sweet combo of steamed carrots with a tab of butter and sprinkle of salt and fresh ground pepper is total comfort food and absolutely worth the (extremely minimal) prep.

Chopped carrots on a cutting board ready to be microwaved. - 8

Chopped carrots on a cutting board ready to be microwaved. - 9

I have another quick and easy steamed vegetable recipe for you today: microwave carrots!

Microwave Carrots: The Easiest Way to Cook Carrots

This might not seem like the most glamorous way to cook your carrots, but friend, if you’re short on time, it is one of the quickest and easiest ways to get some veggies on your plate.

And bonus: cooking carrots this way is actually really delicious. The bright and sweet combo of the steamed carrots with a tab of butter and sprinkle of salt and fresh ground pepper is total comfort food, and absolutely worth the (extremely minimal) prep.

How to Steam Carrots in the Microwave

To make carrots in the microwave, you’ll just need carrots, water, butter, and salt and pepper.

Peel your carrots and chop them into bite-size pieces.

Chopped carrots on a cutting board. - 10

Chopped carrots on a cutting board. - 11

Place them in a microwave-safe bowl and add 2 tablespoons of water. Cover bowl with a microwave-safe plate and microwave for 3 minutes.

Let carrots sit for one minute before removing the plate, being very careful as steam trapped inside the bowl will be hot. You might want to use a towel or oven mitt to remove it.

Check your carrots for doneness. If they’re still a little too crisp for your liking, re-cover and put them in for another minute, again, being very careful when you remove the lid.

Carrots ready to be microwaved in a bowl. - 12

Carrots ready to be microwaved in a bowl. - 13

Once the carrots are cooked to your preference, pour off any leftover water and add butter to the bowl. Stir it around until melted, sprinkle with salt, add pepper, and plate!

Microwave carrots in a bowl with butter. - 14

Microwave carrots in a bowl with butter. - 15

Wait, I like my carrots sweet!

If you’re a fan of sweet carrots, not a problem. You can also add a drizzle of honey or maple syrup alongside the melted butter or sprinkle with cinnamon sugar to taste.

Microwave cooked carrots on a plate. - 16

Microwave cooked carrots on a plate. - 17

More Microwaved Vegetable Recipes

Carrots aren’t the only veggie you can steam in the microwave. Try out these as well:

How to Steam Broccoli in the Microwave
How to Cook Corn in the Microwave <–My #1 favorite veggie for microwave cooking
How to Steam Green Beans in the Microwave
How to Steam Cauliflower in the Microwave
How to Make a Microwave Sweet Potato

Recipe Notes

This recipe as written serves one but doubles or triples with no changes necessary.

Ingredients

▢ 2 medium carrots peeled and chopped 1/2-inch
▢ 2 tablespoons water
▢ 1/2 tablespoon salted butter
▢ Salt and pepper

Instructions

Place carrots and water in a medium microwave-safe bowl. Top with a microwave-safe plate and microwave for 3 minutes. Allow to sit for 1 minute. Very carefully remove plate (steam will be hot!) check carrots for doneness, and if necessary cook for 1 minute more with 1 minute rest.
Drain excess water and add butter. Toss until butter is melted and carrots are coated. Sprinkle with salt and pepper to taste. Serve and enjoy!

This Small Lemon Pound Cake is incredibly moist, lemon tangy, and everything you want a slice of pound cake to be.

I have a bright little dessert for you today, one that will serve you all through the dreary days of winter and into the spring: Lemon Pound Cake!

Small-batch Pound Cake

This is a small-batch recipe that will make two mini-loaves ( these are the mini loaf pans I own ) or one very short and squat loaf in a regular-size loaf pan.

The cakes come out incredibly moist and lemon tangy and exactly everything you want a slice of pound cake to be.

Fair warning though, if you don’t want to eat two cakes today, you might want to pre-promise one of them to a friend or hide it away in your freezer. These are almost impossible not to nibble at when they are sitting on your counter (ask me how I know).

Lemon pound cake with cream cheese glaze on a cooling rack. - 20

Lemon pound cake with cream cheese glaze on a cooling rack. - 21

Your Choice of Pound Cake Glaze

You can leave the cakes plain if that’s how you prefer your pound cake, but you really won’t regret adding a finishing glaze. And I’m giving you two options, a sweet-tart lemon glaze or decadent cream cheese glaze.

I love both (which is why I’m including both–I couldn’t choose between them!).

The sweet-tart lemon glaze is made with two ingredients, powdered sugar and fresh lemon juice. It’s incredibly tangy and good and sets much firmer than cream cheese glaze does.

The cream cheese glaze is the same glaze I use on my Cream Cheese Glazed Pumpkin Donuts . It makes a thick and silky glaze that’s really a cross between a glaze and a frosting.

It will set, but not hard, so if you plan on wrapping the cakes for gifting, you’ll need to be careful. Cakes using this glaze should also be stored in the refrigerator because of the cream cheese.

Sliced lemon pound cake on a plate. - 22

Sliced lemon pound cake on a plate. - 23

More Small-batch Cakes

Small Chocolate Cake
Small Red Velvet Cake
Six-inch Banana Cake
Small-batch Vanilla Cupcakes
Small-batch Chocolate Cupcakes

Small Lemon Pound Cake Recipe Notes

This recipe calls for shortening, but you can replace it with 1/4 cup of butter (for 1/2 cup of butter total) if you don’t keep shortening on hand. I slightly prefer the texture of the cake made with some shortening, but the all-butter pound cake is still completely delicious.

Ingredients

Cake

▢ 1 cup ( 120g ) all-purpose flour
▢ 1 teaspoon baking powder
▢ 1/8 teaspoon salt
▢ 1/4 cup ( 56g ) salted butter softened
▢ 1/4 cup ( 48g ) shortening room temperature*
▢ 1 cup ( 200g ) granulated sugar
▢ 2 large eggs preferably room temperature
▢ 2 tablespoons fresh lemon juice
▢ 1 teaspoon lemon zest this is the zest from about 1/3 of a lemon
▢ 1/4 cup milk preferably whole

Lemon Glaze

▢ 1/2 cup ( 60g ) powdered sugar sifted
▢ 2 teaspoons fresh lemon juice plus more as needed

Cream Cheese Glaze

▢ 2 ounces cream cheese softened
▢ 2 tablespoons ( 28g) salted butter softened
▢ 1 cup ( 120g ) powdered sugar sifted
▢ 1 to 2 teaspoons milk any percentage

Instructions

Pound Cake

Preheat your oven to 350°F and grease two mini loaf pans and line with parchment paper.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a medium bowl, combine softened butter, shortening, and sugar. Beat until light and fluffy, 1 to 2 minutes.
Beat in eggs one at a time, followed by lemon juice and zest.
Add half of the flour mixture, mixing until just combined, repeating with all of the milk and then the rest of the flour mixture.
Divide batter between baking pans and bake for 28 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean.
Cool before adding the glaze.

Lemon Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth. If necessary, add more lemon juice by the 1/4 teaspoon until you get a glaze that is just thin enough to drizzle over the cake (if you make it too thin, it won’t set).
Drizzle glaze over the cakes and allow 10 to 15 minutes for it to set.

Cream Cheese Glaze

In a medium bowl, combine softened cream cheese and butter. Beat until smooth.
Add powdered sugar and 1 teaspoon of milk. Beat until smooth.
Whisk in milk by the 1/4 teaspoon until mixture resembles a thin frosting, thin enough to easily spread over the top of the cakes but not completely pourable. (I usually use exactly 1 1/2 teaspoons milk TOTAL.) Do not add too much or your glaze will not set.
Spread glaze over the cakes. Allow about 20 to 30 minutes for glaze to set.
Slice cakes, serve, and enjoy!

Notes

This Small Banana Cake recipe makes a cute little two-layer cake that’s soft and moist with just a bit of cinnamon in the batter and luscious cream cheese frosting.

Small two layer banana cake with cream cheese frosting on a cake stand. - 25

We’ve chatted before about what to do with a slightly sad single brown banana.

You could make one banana, one bowl Banana Muffins Or Chocolate Banana Muffins Or Banana Pancakes Or maybe even a thick and frosty Banana Milkshake

And today I’m adding cake to that one-banana recipe list. I think you should use that lone brown banana to make a cake.