Now, who doesn’t love a moist, flavorful banana cake that’s easy to whip up? This recipe is your ticket to a deliciously simple dessert that’ll have everyone asking for seconds.
Why This Recipe Works
- Uses overripe bananas for maximum flavor and natural sweetness.
- Combines the perfect balance of wet and dry ingredients for a moist crumb.
- Simple, straightforward steps that even baking newbies can follow.
- Versatile base recipe that can be customized with your favorite add-ins.
- Bakes up beautifully every time, thanks to precise temperature guidance.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease your 9-inch cake pan with butter or cooking spray, then line the bottom with parchment paper for easy removal. Tip: Ensuring your oven is properly preheated is crucial for even baking.
Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures your leavening agents are evenly distributed throughout the batter for a uniform rise.
Cream Butter and Sugar
Using an electric mixer, beat 1/2 cup of softened butter with 1 cup of sugar until light and fluffy, about 3 minutes. This step incorporates air into the batter, contributing to the cake’s light texture.
Incorporate Wet Ingredients
Beat in 2 eggs, one at a time, followed by 4 mashed bananas and 1 teaspoon of vanilla extract. Mix until just combined. Tip: Overmixing at this stage can lead to a dense cake, so stop as soon as the ingredients are incorporated.
Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients to the wet mixture in three parts, alternating with 1/2 cup of buttermilk, beginning and ending with the dry ingredients. This method helps prevent overmixing and ensures a tender crumb.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at the 40-minute mark.
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming soggy from trapped steam.
Tips and Tricks
For an extra moist cake, consider adding 1/2 cup of sour cream to the batter. If you’re out of buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. For a richer flavor, toast the walnuts before adding them to the batter. Always use ripe bananas with brown spots for the best flavor and natural sweetness. To ensure your cake doesn’t stick, properly prepare your pan with parchment paper and grease.
Recipe Variations
- Chocolate Chip Banana Cake: Fold in 1 cup of chocolate chips into the batter before baking.
- Nutty Banana Cake: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Spiced Banana Cake: Mix in 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg for a warm, spiced flavor.
- Banana Cake with Cream Cheese Frosting: Top your cooled cake with a layer of cream cheese frosting for an extra decadent treat.
- Gluten-Free Banana Cake: Substitute the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I use frozen bananas? Yes, thawed frozen bananas work well in this recipe. Just be sure to drain any excess liquid before mashing them into the batter.
How do I store banana cake? Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I make this recipe into muffins? Absolutely! Divide the batter into a muffin tin and bake for 20-25 minutes at the same temperature.
Why is my cake dense? This usually happens from overmixing the batter or using too much flour. Measure your flour correctly by spooning it into the measuring cup and leveling it off.
Summary
This basic banana cake recipe is a foolproof way to turn ripe bananas into a delicious, moist cake that’s perfect for any occasion. With simple ingredients and easy steps, it’s a must-try for any home baker.