Are you a banana lover? Do you have a sweet tooth? Then you’ll love this easy banana cake recipe! It’s simple to make and always a crowd-pleaser. Whether you’re entertaining guests, bringing dessert to a potluck, or just looking for a delicious treat to enjoy at home, this recipe has got you covered.
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
- 3 ripe bananas, mashed
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in mashed bananas, milk, and vanilla extract.
- Gradually stir in dry ingredients until just combined.
- Pour batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and let cool in pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
Calories: 260
Fat: 9g
Carbohydrates: 41g
Protein: 4g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Equipment:
- 9-inch (23 cm) cake pan
- Medium bowl
- Large bowl
- Mixer
- Wire rack
Serving Suggestions:
Enjoy a slice of this delicious banana cake with a cup of coffee or tea. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!
Variations:
Try adding chopped nuts or chocolate chips to the batter for added texture and flavor. You can also substitute the all-purpose flour with whole wheat flour for a healthier twist.
Substitutions:
- Unsalted butter can be substituted with salted butter, but you may want to reduce the amount of salt in the recipe.
- Granulated sugar can be substituted with brown sugar for a richer flavor.
- Milk can be substituted with almond milk, soy milk, or any other type of milk you prefer.
Storage:
This banana cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months by wrapping it tightly in plastic wrap and placing it in a freezer-safe container.
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 in the pan for 10 minutes before removing to prevent it from sticking.
Notes:
This recipe makes one 9-inch (23 cm) cake, but you can easily double the recipe if you need to feed a larger crowd.
Frequently Asked Questions:
Q: Can I use frozen bananas?
A: Yes, you can use frozen bananas. Just make sure to thaw them before mashing.
Q: Can I use a different type of pan?
A: Yes, you can use a different type of pan, but the baking time may vary.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Final Thoughts:
This easy banana cake recipe is a must-try for any banana lover. It’s moist, fluffy, and packed with banana flavor. Plus, it’s so simple to make! Whether you’re a beginner baker or an experienced pro, you’ll love this recipe. So go ahead, give it a try, and let us know what you think!