You can freeze just about any cake after it's completely cooled. Very tasty pastries, such as banana cake, chocolate cake, carrot cake and pumpkin pie, freeze and thaw beautifully when wrapped in a couple of layers, as detailed above. Carefully wrap the cake in a double layer of plastic wrap and a layer of aluminum foil and freeze for up to 3 months. To defrost the cake, unwrap it and put it on a rack at room temperature for 3-4 hours.
Allow the cake to approach room temperature before adding the frosting, as the frosting could harden too quickly and not spread over the cake properly if poured onto a very cold cake. If you have bananas that are too ripe to consume, you can also consider the banana bread, the chocolate and banana muffins from Nigella's or the banana caramel muffins from Nigella, all of which also freeze well. In general, a banana cake should not be stored in the freezer for more than three months. After that time, it will begin to lose its flavor and texture.
The icing is quite soft and can therefore get stained when the cake is wrapped, which would spoil the look of the cake. Freezing banana pie dough is quick and easy, as it allows you to create individual layers without wasting time on time-consuming mixes and complex preparations. The preferred way to freeze banana cake with icing is to line the bottom of the pan with parchment paper, cover it with waxed paper and then wrap it in plastic wrap.
