Are you ready to indulge in a delicious and healthy banana cake? This light and fluffy banana cake recipe is the perfect sweet treat for any occasion. Whether you’re having a party or just want to enjoy a slice of cake with your tea, this recipe is sure to satisfy your sweet tooth.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
Instructions:
- Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with cooking spray, and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, transfer the cake to a wire rack and let it cool completely.
Nutritional Information:
Serving Size: 1 slice
Calories: 275
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 58mg
Sodium: 246mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 24g
Protein: 4g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour
Equipment:
- 9-inch cake pan
- Parchment paper
- Cooking spray
- Medium bowl
- Large bowl
- Mixer
- Spatula
- Wire rack
Serving Suggestions:
This light and fluffy banana cake is perfect on its own, but you can also dress it up with some whipped cream or frosting. Serve it with a cup of tea or coffee for a perfect afternoon snack.
Variations:
- Add some chopped nuts, such as walnuts or pecans, to the batter for some crunch.
- Add some chocolate chips to the batter for a chocolatey twist.
- Replace the buttermilk with sour cream or yogurt for a tangy flavor.
Substitutions:
- You can replace the all-purpose flour with whole wheat flour for a healthier version of this cake.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- You can replace the unsalted butter with margarine or coconut oil for a dairy-free version of this cake.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months, wrapped in plastic wrap and then in aluminum foil.
Tips:
- Make sure your bananas are ripe and mashed well to ensure a moist cake.
- Don’t overmix the batter, or the cake will come out dense.
- Let the cake cool completely before frosting or serving.
Notes:
This recipe makes one 9-inch cake, which serves 8-10 people.
Frequently Asked Questions:
Can I use frozen bananas?
Yes, you can use frozen bananas. Let them thaw completely before mashing them.
Can I use a different size cake pan?
You can use a different size cake pan, but the baking time may vary. Adjust the baking time accordingly and check the cake for doneness using a toothpick.
Can I add more sugar to the batter?
You can add more sugar to the batter if you prefer a sweeter cake. However, keep in mind that the bananas are already sweet, so you may not need to add more sugar.
Personal Thoughts:
This light and fluffy banana cake recipe is one of my favorites. It’s easy to make, and the result is a moist and flavorful cake that’s perfect for any occasion. I love how the bananas add a natural sweetness to the cake, and the buttermilk makes it light and fluffy. This recipe is a must-try for anyone who loves banana cake!