Are you looking for a sweet and simple dessert that will satisfy your cravings? Look no further than this banana cake recipe from Smitten Kitchen! With its moist texture and rich banana flavor, this cake is sure to become a favorite in your household. Plus, it’s easy to make and requires only a few basic ingredients.
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk, until everything is well combined.
- Pour the batter into a greased and floured 9-inch (23 cm) cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan before slicing and serving.
Nutritional Information
Each serving of this banana cake contains approximately:
- Calories: 355
- Protein: 4g
- Fat: 13g
- Carbohydrates: 57g
- Fiber: 2g
- Sugar: 32g
- Sodium: 231mg
Cooking Time
This banana cake takes about 45-50 minutes to bake in the oven.
Equipment
- 9-inch (23 cm) cake pan
- Mixing bowls
- Whisk
- Electric mixer (optional)
Serving Suggestions
Enjoy a slice of banana cake for breakfast, as a snack, or as a dessert after dinner. Top with whipped cream or cream cheese frosting for an extra indulgent treat.
Variations and Substitutions
You can easily customize this banana cake recipe to suit your preferences. Here are a few ideas:
- Add chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
- Replace the buttermilk with plain yogurt or sour cream for a tangier cake.
- Add chocolate chips or cocoa powder to the batter for a chocolatey twist on the classic banana cake.
If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let the mixture sit for a few minutes before using it in the recipe.
Storage
This banana cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Tips and Notes
- Make sure your bananas are ripe and mashed well for the best flavor and texture.
- Allow the cake to cool completely before slicing to prevent it from falling apart.
- If you want to make a layered cake, double the recipe and bake two cakes. Sandwich them together with frosting or whipped cream.
Frequently Asked Questions
Can I use gluten-free flour in this recipe?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Just make sure it’s a 1:1 substitute.
Can I use frozen bananas?
Yes, you can use frozen bananas in this recipe. Thaw them first and then mash them before using in the recipe.
Can I make this recipe vegan?
You can try using a vegan butter substitute and replacing the eggs with a vegan egg replacer, such as applesauce or mashed bananas. You’ll also need to use a non-dairy milk in place of the buttermilk.
Final Thoughts
Overall, this banana cake recipe from Smitten Kitchen is a winner in my book. It’s easy to make, uses simple ingredients, and tastes delicious. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. So go ahead and give it a try – your taste buds will thank you!