how to make banana cake recipe

Written ByJenny Smyth Posted on
how to make banana cake recipe
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The Best how to make banana cake recipe

I’ve always been a fan of banana cake, and for good reason. It’s a moist and delicious dessert that’s perfect for any occasion.

As a busy mom, I love that it’s easy to make and can be customized to fit any taste. My kids are huge fans of this recipe, and I’m sure your family will be too.

The best part about banana cake is that it’s made with ripe bananas, which means you can use up those brown bananas that are sitting on your counter. Plus, it’s a great way to get in some extra potassium and vitamins from the fruit.

When I make banana cake, I like to use a combination of all-purpose flour and whole wheat flour to give it a nutty flavor. I also add in some chopped nuts for extra texture and a sprinkle of cinnamon for extra spice.

The result is a cake that’s both healthy and indulgent – the perfect treat for any time of day.

Classic Banana Cake Recipe

Classic Banana Cake Recipe

4.9 from 1081 votes

A moist and delicious banana cake perfect for any occasion. Made with ripe bananas, this cake is easy to prepare and full of flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed

For the Topping

1/2 cup powdered sugar
1-2 tbsp milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan.
3In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
4In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in the mashed bananas until evenly distributed.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12While the cake is cooling, prepare the topping by whisking together the powdered sugar and milk until smooth.
13Add more milk or powdered sugar as needed to reach your desired consistency.
14Once the cake is completely cooled, drizzle the topping over the top and allow it to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Electric mixer
9×5-inch loaf pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 50mg🧂Sodium: 250mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 12g🥩Protein: 4g

📝Notes

Tips: To make this cake even more delicious, you can add a layer of cream cheese frosting between the cake and the topping. Use a sharp knife to cut the cake into even slices.

Watch Video Of How Classic Banana Cake Recipe Works

One of the best things about banana cake is how versatile it is – whether you’re serving it at a family gathering or just need a quick dessert for yourself, this recipe is always a good idea.

When storing banana cake, keep it in an airtight container in the refrigerator for up to two days or freeze it for up to three months.

When reheating frozen banana cake, simply thaw it overnight in the fridge or reheat it at 350 degrees Fahrenheit for 10-15 minutes.

❓ Frequently Asked Questions About Banana Cake

Q: What is the best type of flour to use in banana cake?

A: You can use either all-purpose flour or whole wheat flour for this recipe. If you want a nuttier flavor, go with whole wheat flour. If you prefer a more traditional taste, stick with all-purpose flour.

Q: Can I substitute other types of fruit for the bananas?

A: While you can use other fruits in place of bananas, keep in mind that the flavor and texture will be different. For example, using apples or pears will give you a drier cake, while using avocados will add a rich and creamy texture.

Q: How do I know if my bananas are ripe enough?

A: To ensure your bananas are ripe enough, look for those with brown spots or black spots on the skin. This indicates that they’re sweeter and softer than unripe bananas.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be aware that gluten-free flours may behave differently in terms of texture and flavor.

Q: Can I store banana cake at room temperature?

A: While banana cake can be stored at room temperature for up to two days, it’s best to store it in an airtight container in the refrigerator to keep it fresh longer.

Q: Can I freeze banana cake?

A: Yes, you can freeze banana cake for up to three months. Simply wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container or freezer bag.

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