Brown Sugar Banana Cake

Brown Sugar Banana Cake

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Brown Sugar Banana Snack Cake with Vanilla Frosting Joy Love Food
Brown Sugar Banana Snack Cake with Vanilla Frosting Joy Love Food from joylovefood.com

Are you tired of the same old banana bread recipe? Do you want to add a little bit of sweetness to your life? Look no further than this delicious brown sugar banana cake! Made with ripe bananas and rich brown sugar, this cake is sure to be a hit with anyone who tries it.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs, beaten
  • 4 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a medium bowl, combine the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
  4. Add the beaten eggs, mashed bananas, and vanilla extract to the mixing bowl and mix until well combined.
  5. Slowly add the dry ingredients to the mixing bowl, alternating with the buttermilk, until everything is well incorporated.
  6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Serve and enjoy!
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Nutritional Information:

Serving Size: 1 slice
Calories: 289
Fat: 10g
Saturated Fat: 6g
Cholesterol: 58mg
Sodium: 280mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 26g
Protein: 4g

Cooking Time:

Preparation Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

Equipment:

  • 9-inch cake pan
  • Mixing bowls
  • Mixer or whisk
  • Spatula
  • Wire rack

Serving Suggestions:

This cake is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also a great breakfast or brunch option, served with a cup of coffee or tea.

Variations:

You can add nuts, chocolate chips, or other add-ins to this cake to customize it to your liking. You can also try swapping out the brown sugar for white sugar or using a mix of the two.

Substitutions:

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. You can also use sour cream or plain yogurt as a substitute.

Storage:

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.

Tips:

  • Make sure your bananas are ripe for the best flavor and texture.
  • Don’t overmix the batter or your cake may turn out tough.
  • Let the cake cool completely before slicing it to avoid it falling apart.

Notes:

This recipe makes 8-10 servings.

Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture of the cake may be slightly different.

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Can I use a different type of sugar?

You can use white sugar, but the flavor of the cake will be slightly different.

Can I use frozen bananas?

Frozen bananas may work, but fresh bananas are best.

Can I add frosting to this cake?

You can add frosting if you’d like, but it’s delicious on its own!

Final Thoughts:

This brown sugar banana cake is the perfect way to use up ripe bananas and satisfy your sweet tooth. The brown sugar adds a rich, caramel-like flavor to the cake that makes it stand out from traditional banana bread recipes. Give it a try and see for yourself!

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