Indulge in the rich, moist flavors of banana cake, a delightful dessert that celebrates the natural sweetness of ripe bananas. This cake is perfect for birthdays, gatherings, or simply as a sweet treat to enjoy with your afternoon tea. With its tender crumb and creamy frosting, this recipe is sure to become a favorite in your household. Let’s dive into how to make this scrumptious cake that’s both easy and satisfying!
Ingredients
– 2 to 3 ripe bananas, mashed
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup buttermilk
Servings and Cooking Time
This banana cake recipe yields about 8 servings. Preparation time is approximately 15 minutes, with a baking time of 30-35 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 210
– Protein: 2g
– Carbohydrates: 30g
– Fat: 10g
– Fiber: 1g
– Sugar: 12g
This nutritional information is based on one serving, so enjoy responsibly!
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the mashed bananas and vanilla extract until combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Mix until just combined; do not overmix to keep the cake tender.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
If you’re looking to make this banana cake gluten-free, you can substitute all-purpose flour with a gluten-free baking blend. Additionally, for a dairy-free option, use coconut oil instead of butter and almond milk in place of buttermilk.
Serving and Pairings
This banana cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, top it with sliced fresh bananas or a sprinkle of chopped nuts for added texture.
Storage and Reheating
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. If you want to freeze it, wrap the cake tightly in plastic wrap and foil, and it will last up to 3 months. When ready to enjoy, simply thaw at room temperature and serve.
Cooking Mistakes
- Using unripe bananas can lead to a less sweet cake.
- Overmixing the batter can result in a dense texture.
- Not measuring ingredients accurately can affect the outcome.
- Skipping the cooling step can make frosting difficult.
- Using a pan that’s too small can cause overflow.
Helpful Tips
- For a richer flavor, add chopped walnuts or chocolate chips.
- Let the cake cool completely before frosting to avoid melting.
- Use very ripe bananas for the best sweetness and flavor.
- Experiment with spices like cinnamon or nutmeg for added warmth.
FAQs
Can I use frozen bananas for the cake?
Yes, thawed frozen bananas work well for this recipe. Just make sure to drain any excess liquid before mashing.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s done.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered until you’re ready to frost and serve.
What frosting goes well with banana cake?
Cream cheese frosting pairs wonderfully with banana cake, adding a tangy flavor that complements the sweetness.
Can I double the recipe?
Yes, you can double the recipe to make a larger cake, just ensure your baking pans are appropriately sized.
Conclusion
Banana cake is a delightful treat that showcases the natural sweetness of bananas in a moist, flavorful dessert. Whether enjoyed on its own or dressed up with frosting, this recipe is sure to please friends and family alike. Try it today, and you might just find yourself making it again and again!
Banana Cake
Ingredients
- 2 to 3 ripe bananas mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
