why make this recipe
Banana Cake is a delightful treat that makes great use of ripe bananas, turning them into a soft, moist cake. It’s simple to make and perfect for any occasion, whether it’s a family gathering or a casual dessert. The combination of bananas and walnuts adds a lovely flavor and texture, making it a favorite among both kids and adults. Plus, it’s a great way to use up those overripe bananas that you might have sitting on your counter!
how to make Banana Cake
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk (or substitute with milk and lemon juice mixture)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Directions:
- Preheat your oven to 275°F (135°C). Grease and flour a cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
- In another bowl, combine the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the banana mixture, alternating with the buttermilk.
- Fold in chopped walnuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost as desired and refrigerate if you prefer it chilled.
how to serve Banana Cake
Banana Cake is best served at room temperature or chilled. You can enjoy it plain or frost it with your favorite icing. A cream cheese frosting complements the banana flavor perfectly, or you might simply dust it with powdered sugar. Serve it with coffee or tea for a delightful afternoon snack.
how to store Banana Cake
To store Banana Cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for about a week. For even longer storage, freeze individual slices wrapped in plastic wrap and then foil, and it will stay fresh for about three months.
tips to make Banana Cake
- Choose ripe bananas for the best flavor and texture. The browner, the better!
- Make sure your butter is softened for easy mixing.
- If you want a more intense banana flavor, add one extra banana.
- Let the cake cool completely before frosting it to prevent the frosting from melting.
variation
You can customize Banana Cake by adding chocolate chips or using different nuts like pecans instead of walnuts. For a decadent twist, consider mixing in some cinnamon or nutmeg for added warmth.
FAQs
Can I use frozen bananas for this recipe?
Yes, thawed frozen bananas work well! Just make sure to drain any excess liquid.
Can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that it includes a binding agent.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.
Banana Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy. Beat in eggs one at a time, then stir in mashed bananas, vanilla extract, and buttermilk.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 15 minutes before transferring to cool completely. Slice and serve plain or with your favorite frosting.