Delightful Banana Cake Recipe for a Sweet Treat

There’s something magical about banana cake that makes your taste buds dance with joy. The sweet aroma wafting through the kitchen, the soft, moist texture, and that unforgettable flavor all come together for a slice of heaven. Picture this: you take a bite, the banana flavor bursts forth like a confetti explosion at a party, and you can’t help but smile. It’s not just dessert; it’s an experience you’ll want to relive again and again.

Let me share a little secret: this banana cake is not just for birthdays or special occasions. It’s perfect for those lazy Sunday afternoons when you need a little pick-me-up or whenever you find those sad-looking bananas on your counter begging for attention. Trust me, once you try this recipe, you’ll be singing its praises louder than a cat in heat.

I remember the first time I made this banana cake; my friends devoured it so quickly that I barely got a piece myself!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Choose bananas that are heavily speckled for maximum sweetness and moisture.

• All-Purpose Flour: Use unbleached flour for better texture and flavor.

• Sugar: Granulated sugar adds sweetness; brown sugar can enhance the flavor profile with caramel notes.

• Baking Powder: Ensure it’s fresh to give your cake the perfect rise.

• Eggs: Large eggs work best; they contribute moisture and richness to the cake.

• Butter: Use unsalted butter to control the saltiness of the cake.

• Vanilla Extract: A splash of pure vanilla elevates the overall flavor—don’t skimp!

• Cinnamon (optional): Add ground cinnamon for warmth and extra depth of flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your banana cake bakes evenly and rises beautifully.

Mash Those Bananas!: In a large bowl, mash about three ripe bananas until smooth. You want them creamy but not completely puréed; a few lumps add character.

Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, sugar, and optional cinnamon until well combined. This prevents clumps from forming later on.

Cream Butter and Sugar: In yet another mixing bowl, cream softened butter with sugar until light and fluffy. This step is crucial as it incorporates air into your batter.

Add Eggs and Bananas: Beat in eggs one at a time into the butter-sugar mixture before folding in mashed bananas gently to keep it airy.

Combine Wet and Dry Ingredients: Gradually fold in dry ingredients into the wet mixture using a spatula. Be careful not to overmix; we want a tender crumb!

Now you’re ready to pour this glorious batter into a greased baking pan and bake for about 50-60 minutes or until golden brown—your kitchen will smell heavenly! Allow it to cool before slicing into that fluffy goodness.

Remember: Cooking should be fun! So embrace any mishaps along the way because they often turn into cherished memories—and maybe even hilarious stories shared over slices of banana cake later on!

Perfecting the Cooking Process

Start by creaming butter and sugar before adding eggs. Mix in mashed bananas and dry ingredients to ensure even blending. This sequence creates a fluffy texture, maximizing the cake’s deliciousness.

Add Your Touch

Feel free to swap in different nuts or chocolate chips for an extra crunch or sweetness. Adding a pinch of cinnamon can elevate the flavor profile, making your banana cake uniquely yours.

Storing & Reheating

Store banana cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices for later enjoyment.

Sharing this banana cake recipe brings back memories of family gatherings where laughter filled the air and everyone eagerly awaited dessert.

FAQ

Can I use frozen bananas for banana cake?

Yes, thawed frozen bananas work perfectly; they’re often sweeter and mash easily.

How can I make my banana cake more moist?

Adding sour cream or yogurt enhances moisture without overpowering the banana flavor.

What’s the best way to ripen bananas quickly?

Place unripe bananas in a paper bag with an apple; this speeds up ripening naturally.

Print

Banana Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 10 slices 1x

Print Recipe

Pin Recipe

Description

Banana cake is a delightful treat that transforms overripe bananas into a moist, flavorful dessert. With a golden-brown crust and a rich banana flavor enhanced by warm spices, this cake is perfect for any occasion—from cozy weekends to festive celebrations. Easy to make and irresistibly delicious, you’ll find yourself baking this recipe time and again!

---

Ingredients

Scale 1x2x3x

• 3 ripe bananas (mashed)
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 2 large eggs
• ½ cup unsalted butter (softened)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking pan.
2. In a large bowl, mash the ripe bananas until smooth with some lumps for texture.
3. In another bowl, whisk together the flour, sugar, baking powder, and optional cinnamon.
4. Cream the softened butter and sugar together until light and fluffy in a separate bowl.
5. Beat in the eggs one at a time, then gently fold in the mashed bananas.
6. Gradually mix the dry ingredients into the wet mixture until just combined—do not overmix.
7. Pour batter into the prepared baking pan and bake for 50-60 minutes or until golden brown.
8. Allow to cool before slicing and serving.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 15g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg