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Got some ripe bananas lying around? This banana cake recipe is a game-changer. It's moist, flavorful, and super easy to whip up. Perfect for breakfast, a snack, or dessert, this cake will make your kitchen smell heavenly. Let's get baking!
Banana Cake Recipe
Ingredients:
- 3 mashed ripe bananas
- 1/2 cup melted butter
- 1 cup sugar
- 2 beaten eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the mashed bananas and melted butter.
- Mix in the sugar, beaten eggs, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour last, mix until just combined.
- Pour the batter into a greased 9x5 inch loaf pan.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
What You Will Need
What you will need to make banana cake
- Mashed ripe bananas: Provide natural sweetness, moisture, and a rich banana flavor, making the cake tender and flavorful.
- Melted butter: Adds richness and moisture, ensuring a soft and tender crumb.
- Sugar: Sweetens the cake and helps create a tender texture.
- Beaten eggs: Bind the ingredients together, adding structure and richness.
- Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- All-purpose flour: Provides structure and stability to the cake.
- Baking soda: Leavens the cake, making it rise and become fluffy.
Tools and Instruments Required
What tools/instruments will be needed to make Banana Cake Recipe
- Mixing bowl: Essential for combining all ingredients smoothly and evenly.
- Whisk: Helps to beat eggs and mix wet ingredients thoroughly.
- Measuring cups: Ensures precise amounts of each ingredient for consistent results.
- Loaf pan: Provides the shape and structure for baking the cake.
- Oven: Bakes the cake to perfection at the right temperature.
- Wire rack: Allows the cake to cool evenly, preventing sogginess.
Banana Cake Recipe
A simple and delicious banana cake recipe.
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Equipment
- Mixing bowl
- Oven
- Cake Pan
Ingredients:
Main Ingredients
- 3 ripe bananas mashed
- 1/2 cup butter melted
- 1 cup sugar
- 2 eggs beaten
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the mashed bananas and melted butter.
- Mix in the sugar, beaten eggs, and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour last, mix until just combined.
- Pour the batter into a greased 9x5 inch loaf pan.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes:
For a twist, add some chopped nuts or chocolate chips to the batter.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the loaf pan.
- Cover tightly with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake the cake as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Warm in the oven at 350°F (175°C) for 10-15 minutes if desired.
Using overripe bananas in this banana cake recipe not only adds natural sweetness but also makes the cake incredibly moist.
Frequently Asked Questions
FAQ:
How ripe should the bananas be?
The riper, the better. Overripe bananas with brown spots work best.
Can I use whole wheat flour instead?
Yes, but the texture will be denser. You might need to adjust the liquid.
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I add nuts or chocolate chips?
Absolutely! Fold in about 1/2 cup of your choice before baking.
Can I freeze the cake?
Yes, wrap it tightly in plastic wrap and foil. Freeze for up to 3 months.
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