
Ingredients:
- 3 ripe bananas (mashed)
- 1 cup sugar
- 1/2 cup unsalted butter (softened)
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup walnuts (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Wet Ingredients: In a bowl, cream together the butter and sugar. Add eggs and vanilla extract, mixing well.
- Add Bananas: Stir in the mashed bananas until fully combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
- Combine Both Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. If using, fold in walnuts.
- Pour into Pan: Pour the batter into a greased cake pan.
- Bake: Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Let it cool for a few minutes before slicing and serving.
Banana Cake Recipe: Moist, Fluffy, and Delicious
Are you craving a cake that’s not only delicious but also packed with natural sweetness? A banana cake is the perfect treat! This cake combines the rich flavor of ripe bananas with a soft, fluffy texture that’s sure to satisfy your taste buds. Whether you’re baking for a special occasion or just want to enjoy a slice with your morning coffee, this banana cake recipe is easy to make and guaranteed to impress.
Pro Tips for the Best Banana Cake
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
- Don’t over-mix the batter: Over-mixing can make the cake tough. Mix just until the ingredients are combined.
- Optional add-ins: For a little extra flair, consider adding chocolate chips, chopped walnuts, or shredded coconut to the batter.
Why This Banana Cake Recipe Stands Out
This banana cake recipe is versatile and can be customized to your liking. Whether you prefer it plain, frosted, or with added toppings, the moist texture and rich banana flavor are perfect every time. The recipe is simple enough for beginners, yet the result is professional and bakery-worthy.
Yes, frozen bananas work just as well! Simply thaw the bananas and drain any excess liquid before mashing them.
Store the banana cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the other ingredients, like baking soda and sour cream, are also gluten-free.
A classic cream cheese frosting is an excellent choice. You can also try a light vanilla buttercream or even a chocolate ganache for a richer flavor.
Yes, you can replace the eggs with flaxseed meal or unsweetened applesauce as a vegan alternative.