Oh, you guys! Get ready for a cake that’s about to become your new obsession: the One Layer Banana Biscoff Cake. Seriously, it’s like my kitchen had a flavor explosion. I was trying to figure out what to do with a few overripe bananas, you know, the ones that get so spotty you almost *have* to bake with them? And I remembered how much I adore Biscoff cookies, that magical caramel-lotus biscuit stuff. So, I thought, “Why not put them together?!” The result is this wonderfully moist, simply divine cake that’s perfect for any day, not just special occasions. It’s the kind of bake that makes everyone ask for the recipe!
Why You’ll Love This One Layer Banana Biscoff Cake
This cake won’t just be loved, it’ll be devoured! Here’s why:
- It’s SO easy to whip up! Seriously, perfect for when you need a delicious treat without a fuss.
- The combo of sweet, ripe bananas and that rich, caramel Biscoff is just pure magic. Trust me on this one.
- Seriously, talk about moist! This cake stays wonderfully tender, thanks to those beautiful ripe bananas.
- It’s a one-layer wonder, meaning less fuss and less clean-up, which, let’s be honest, is a total win in my book!
- It’s versatile – great for a quick afternoon snack, a simple dessert after dinner, or even to bring to a friend’s potluck.
- That little drizzle of glaze on top? Just the perfect sweet finish without going overboard. It really ties everything together.
Gather Your Ingredients for the One Layer Banana Biscoff Cake
Alright, time to get our baking game faces on! To make this amazing One Layer Banana Biscoff Cake, you’ll need a few things. Don’t worry, it’s all pretty standard stuff you probably have in your pantry. For the cake itself, grab your all-purpose flour, baking soda, and a pinch of salt. Then we need some softened unsalted butter with granulated sugar for that lovely creamy base, plus two big eggs and a splash of vanilla extract to make it extra special. The stars of the show are the mashed ripe bananas – make sure they’re nice and spotty for the best flavor! – and some buttermilk to keep things super moist. And of course, you can’t forget the glorious softened Biscoff spread. For the simple drizzle on top, it’s just powdered sugar and a tiny bit of water or milk. Easy peasy!
Step-by-Step Guide to Making Your One Layer Banana Biscoff Cake
Okay, let’s get this magic happening! Making this One Layer Banana Biscoff Cake is seriously a breeze, but it’s all about trusting the process. First things first, preheat your oven to a nice 350°F (175°C). You’ll want to get an 8-inch round cake pan ready too – just give it a good grease and flour so nothing sticks. This is important, trust me! If you’re looking for ways to spice up other baking adventures, trying out some homemade chili garlic sauce can add a totally unexpected kick to savory dishes, but for this cake, we’re sticking to pure sweet goodness.
Preparing the Cake Batter for Your Banana Biscoff Creation
In a medium bowl, let’s get our dry ingredients together: whisk the flour, baking soda, and salt. Now, for the wet goodies! Grab your big mixing bowl and cream the softened butter with the sugar until it’s all light and fluffy. It should look practically pale yellow. Then, beat in your eggs one by one, followed by that lovely vanilla extract. In a little bowl, mash up your ripe bananas and give them a quick whisk into the buttermilk. This is where the moisture magic really starts! Now, here’s the key to a tender cake: gradually add your dry ingredients to the wet mixture, alternating with the banana-buttermilk stuff. Start and end with the dry. Mix it *just* until everything is combined – seriously, don’t go crazy overmixing it, or your cake will be tough!
Assembling and Baking the One Layer Banana Biscoff Cake
Alright, batter is ready! Pour about half of it into your prepared pan. Now, for the best part: dollop spoonfuls of that softened Biscoff spread right over the batter. Don’t try to spread it, just plop it in nice little mounds. Then, carefully pour the rest of your batter over the Biscoff, gently spreading it to cover those delicious dollops. Pop it into the oven for about 30 to 35 minutes. You’ll know it’s done when a wooden skewer stuck right in the center comes out clean. Oh, and the smell that fills your kitchen during this time? Pure bliss! Once it’s out, let it cool in the pan for about 10 minutes before you gently flip it onto a wire rack to cool completely. Patience here is your friend!
Finishing Touches: The Simple Glaze
Once your beautiful One Layer Banana Biscoff Cake is totally cool – this is important, you don’t want a melty mess – we’re going to whip up a super simple glaze. Just whisk together the powdered sugar with about a tablespoon of water or milk. You want it to be drizzly, not too thick and not too runny. If it’s too thick, add a *tiny* splash more liquid; if it’s too thin, a bit more powdered sugar. Then, just drizzle it all over the top of your cake. It looks so pretty and adds that perfect little sweet kiss!
Tips for the Perfect One Layer Banana Biscoff Cake
Want to make sure your One Layer Banana Biscoff Cake turns out absolutely amazing every single time? Here are a few little tricks I’ve learned along the way. First, seriously, use those really ripe bananas. The spottier, the better! They’re sweeter and give you way more moisture. Also, when you’re creaming your butter and sugar, don’t rush it. Giving it that extra minute to get light and fluffy is crucial for the cake’s texture.
And speaking of texture, remember not to overmix the batter once you add the flour. Just mix until you don’t see any dry streaks, okay? Overmixing makes cakes tough, and we definitely don’t want that! If you’re a big banana bread fan, you might even like my easy banana bread recipe, which has some similar principles for getting that perfect moist crumb.
Ingredient Notes and Substitutions for Your Cake
Let’s chat about a couple of the stars in this One Layer Banana Biscoff Cake! Ripeness of bananas is key here; really spotty ones are your best friends for extra sweetness and moisture. If you don’t have buttermilk on hand, no worries! Just stir a tablespoon of lemon juice or white vinegar into regular milk and let it sit for about five minutes – instant buttermilk! As for the Biscoff spread, it’s pretty unique, but if you absolutely can’t find it, a good quality caramel sauce or even peanut butter could give a different, but still delicious, twist.
Frequently Asked Questions About One Layer Banana Biscoff Cake
Can I make this gluten-free?
Oh, good question! While I haven’t personally tested a gluten-free version, you could definitely try using a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, but it’s worth a shot if you need to go gluten-free! Just make sure your blend has xanthan gum in it for best results with cakes.
How long does this cake stay fresh?
This One Layer Banana Biscoff Cake stays lovely and moist for about 3-4 days when stored properly. I like to keep it in an airtight container at room temperature. If your kitchen is super warm, a day or two in the fridge is fine, but it can sometimes dry out cakes a bit, so room temp is usually best!
Can I add nuts to the batter?
Absolutely! If you love a little crunch, feel free to add about half a cup of chopped walnuts or pecans to the batter. Just toss them with a little of the dry flour mixture before adding them to the wet ingredients. It’s a lovely addition!
Can I use regular milk instead of buttermilk?
You sure can, but it won’t quite give you that same tender crumb! Buttermilk has a little acidity that really helps tenderize the cake. If you don’t have buttermilk, the trick I mentioned earlier works great: just mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5-10 minutes. It’ll curdle slightly – that’s exactly what you want!
Nutritional Information for One Layer Banana Biscoff Cake
Just a friendly heads-up, the nutritional info for this delicious One Layer Banana Biscoff Cake is an estimate, you know, since all ovens, bananas, and Biscoff jars can be a little different! This breakdown is per slice, assuming you get 8 servings from the whole cake. It’s roughly around 350 calories, with about 18g of fat (10g of that is saturated), 50g of carbs, and 2g of fiber. It also offers about 4g of protein. Enjoy a slice guilt-free (mostly!).
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One Layer Banana Biscoff Cake
- Total Time: 55 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious one-layer cake featuring banana and Biscoff flavors.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium)
- 1/2 cup buttermilk
- 1/2 cup Biscoff spread, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the mashed bananas and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the banana-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared cake pan. Dollop spoonfuls of the softened Biscoff spread over the batter. Pour the remaining batter over the Biscoff spread, spreading it to cover.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, whisk together the powdered sugar and a tablespoon of water or milk until smooth. Drizzle over the cake.
Notes
- For an extra Biscoff flavor, you can crush a few Biscoff cookies and sprinkle them on top of the frosting.
- Ensure your bananas are very ripe for the best flavor and moisture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: banana cake, biscoff cake, one layer cake, easy cake, dessert, banana biscoff