Introduction: Banana cake—who can resist its soft, moist texture and rich banana flavor? This easy-to-make cake is not just a treat, but a guarantee that everyone will love it. Whether it’s for a family gathering, a birthday party, or just because you need a sweet snack, this banana cake will quickly become your go-to recipe. Packed with flavor and incredibly easy to whip up, it’s the perfect dessert to enjoy with your loved ones, and you’ll be amazed at how quickly it disappears. Ready to bake? Let’s dive into the recipe!
Ingredients:
3 ripe bananas (the riper, the better!)
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk or milk (for a richer flavor)
Optional: ½ cup chopped walnuts or chocolate chips for added texture
Instructions:
Preheat the oven: Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round or square baking pan with butter or non-stick spray.
Mash the bananas: In a large bowl, peel and mash the bananas with a fork or potato masher until smooth. Leave a few chunks for texture if you prefer a bit of bite in your cake.
Mix the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes. This helps to incorporate air into the batter, ensuring a soft, fluffy cake.
Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Continue mixing until everything is well combined.
Combine the wet and dry ingredients: Gradually add the mashed bananas to the wet mixture, mixing until well incorporated. Then, alternately add the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix just until combined—don’t overmix!
Fold in optional ingredients: If you’re adding walnuts or chocolate chips, fold them in gently with a spatula.
Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve!
Tips for Serving and Storing:
Serving Suggestions: Serve the banana cake as is, or top it with a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a hot cup of coffee or tea for the ultimate cozy experience.
Storing: This banana cake stays fresh for up to 3-4 days when stored in an airtight container at room temperature. You can also refrigerate it for up to a week, but be sure to let it come to room temperature before serving for the best flavor and texture.
Freezing: If you’d like to freeze the cake, wrap individual slices or the entire cake in plastic wrap and foil, then store in the freezer for up to 2 months. Thaw at room temperature before enjoying.
Variants:
Banana Chocolate Chip Cake: Add ½ cup of chocolate chips to the batter for a sweet, chocolatey twist on the classic banana cake. It’s the perfect combo of banana and chocolate.
Vegan Banana Cake: To make this cake vegan-friendly, substitute the butter with vegan butter or coconut oil, and use flax eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water, allowed to sit for 5 minutes to form a gel) in place of the eggs.
Banana Bread Cake: If you prefer the texture of banana bread, reduce the sugar to ¾ cup and bake the batter in a loaf pan at 350°F (175°C) for 50-60 minutes. It will come out denser and more bread-like.
Banana Nut Cake: For a bit of crunch, add ½ cup of finely chopped walnuts or pecans to the batter. The nuts complement the bananas beautifully and add extra richness to the cake.
FAQ:
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