Banana cake
This banana cake combines ripe bananas with a soft, buttery texture for a delightful treat. It's easy to make and perfect for any occasion using a simple creaming method.
Cook time 35 min
Prep time 20 min
Ingredients:
1/2 cup butter1/2 cup sugar
1 tsp vanilla extract
2 eggs
3 bananas
1 cup self-raising flour
1 tsp baking soda
1/3 cup milk (1% fat)
Banana cake is a timeless classic that combines the natural sweetness and moist texture of ripe bananas with a soft, buttery cake. This moist banana cake recipe is simple to follow and guarantees a delicious treat that's perfect for any occasion, be it a family gathering, a special celebration, or a casual weekend bake.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch or 9x9-inch baking pan, or line it with parchment paper to prevent the cake from sticking.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the vanilla extract to the butter and sugar mixture. Then, beat in the eggs one at a time, mixing well after each addition to ensure a smooth and cohesive batter.
In a separate bowl, mash the bananas thoroughly using a fork or potato masher until smooth. Add the mashed bananas to the batter and mix until fully combined.
In another bowl, whisk together the self-raising flour and baking soda. This ensures that the baking soda is evenly distributed throughout the flour.
Gradually add the dry flour mixture to the wet batter, alternating with the milk. Start with a portion of the flour mixture, then add some milk, and continue this process until all the flour mixture and milk are incorporated. Mix just until combined; overmixing can result in a denser cake.
Pour the prepared batter into the greased and floured (or parchment-lined) baking pan. Spread the batter evenly using a spatula.
Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown and slightly springy to the touch.
Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
Once the cake has cooled, cut it into squares or slices and serve. Enjoy your delicious banana cake plain or with a dollop of whipped cream, a drizzle of caramel sauce, or a dusting of powdered sugar if desired.
Once baked, this banana cake is best enjoyed slightly warm or at room temperature. The combination of ripe bananas and buttery, cake-y goodness will make every bite a delight. Whether served plain or with a light dusting of powdered sugar, or even a dollop of cream, it's sure to become a favorite among family and friends.
Banana cake FAQ:
You can use either an 8x8-inch or a 9x9-inch baking pan for this banana cake. Ensure to grease and flour the pan or line it with parchment paper to prevent sticking.
Bake the banana cake in a preheated oven at 350°F (175°C) for 35-40 minutes. It's done when a toothpick inserted into the center comes out clean.
Yes, you can substitute self-raising flour with all-purpose flour; however, you will need to add 1 to 1.5 teaspoons of baking powder per cup of all-purpose flour to ensure the cake rises properly.
The banana cake is done when its top is golden brown and slightly springy to the touch. A toothpick inserted into the center should come out clean or with a few crumbs attached.
Store leftover banana cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Cooking Tips:
- Ensure your bananas are ripe with brown spots on the peel for maximum sweetness and moisture.
- Cream the butter and sugar thoroughly to incorporate air, which helps the cake rise and achieve a light texture.
- Mash the bananas well to avoid lumps that can affect the cake texture.
- Do not overmix the batter once you add the flour; mix just until combined to keep the cake tender.
- Check the cake for doneness using a toothpick; it should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
6 ServingsCalories 380kcal
Protein 6g
Carbohydrates 50g
Fiber 1.77g
Sugar 27g
Fat 18g
More recipes
Cheddar cheese, bacon and egg breakfast scramble
A hearty breakfast scramble with bacon, eggs, and cheddar cheese.
05 May 2026Cinnamon raisin peanut butter oatmeal
Enjoy a warm bowl of cinnamon raisin peanut butter oatmeal.
05 May 2026Date and almond baked apples
A warm dessert of baked apples filled with dates and almonds.
05 May 2026Chocolate, hazelnut and coffee syrup cake
Delicious chocolate hazelnut coffee syrup cake, perfect for dessert.
05 May 2026