homemade banana cake recipe

Written ByJenny Smyth Posted on
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The Best homemade banana cake recipe

I love baking homemade banana cake for my family because it’s a simple and delicious recipe that everyone enjoys. My kids always ask for it, and I’m happy to oblige. The best part is that it’s easy to make and requires minimal ingredients.

I first learned this recipe from my mother, who got it from her own mother. It’s been a family favorite for generations, and I’m so glad I can pass it down to my own children. When I’m in a hurry, this recipe is perfect because it’s quick to mix together and bakes up in no time.

The aroma that fills the house when it’s baking is incredible, and everyone knows when banana cake is on the menu. One of the things I appreciate about this recipe is that you can customize it to your liking by adding nuts or chocolate chips. My kids love helping me in the kitchen, and they enjoy mixing in their favorite add-ins.

This recipe is also a great way to use up ripe bananas that might otherwise go to waste. Plus, it’s a healthy option compared to some other baked goods out there. When I serve this cake at family gatherings, everyone raves about how moist and flavorful it is.

It’s the perfect dessert or snack for any occasion.

Homemade Banana Cake

4.6 from 927 votes

A moist and delicious banana cake recipe perfect for using up ripe bananas, made with simple ingredients and easy steps. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

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

For the Topping

1/2 cup powdered sugar
1-2 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan.
3In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4This should take about 2-3 minutes using an electric mixer.
5Add the eggs one at a time, mixing well after each addition.
6In a separate bowl, combine the flour, baking powder, baking soda, and salt.
7Gradually add the dry ingredients to the butter mixture, mixing just until combined.
8Stir in the mashed bananas, vanilla extract, and sour cream until well combined.
9The batter should be thick and smooth, with no lumps.
10Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11Bake in the preheated oven for 45-50 minutes, until a toothpick inserted into the center of the cake comes out clean.
12Remove the cake from the oven and let it cool in the pan for 10 minutes.
13Then, transfer the cake to a wire rack to cool completely.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add 1/2 cup of chopped nuts or chocolate chips to the batter for extra texture and flavor.

This homemade banana cake recipe is a staple in our household because of its simplicity and versatility.

Whether you’re looking for a quick dessert or snack, or want to impress your friends with a homemade treat, this recipe delivers every time.

One of my favorite things about this recipe is that you can customize it however you like – add nuts or chocolate chips for extra flavor and texture – making it perfect for any occasion.

❓ Frequently Asked Questions About Banana Cake

Q: What kind of bananas should I use for this recipe?

A: For this recipe, you’ll want to use ripe bananas that are slightly overripe, as they will be sweeter and easier to mash up. You can also use frozen bananas if you don’t have fresh ones on hand.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting gluten-free flour for the all-purpose flour called for in the recipe. Just be sure to adjust the liquid content accordingly.

Q: How do I store leftover banana cake?

A: Leftover banana cake can be stored at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 2 months.

Q: Can I make this recipe in advance?

A: Yes, you can mix together the batter and refrigerate or freeze it until you’re ready to bake the cake. This is a great option if you’re short on time or want to get ahead on prep work.

Q: What’s the best way to reheat leftover banana cake?

A: To reheat leftover banana cake, simply wrap it in foil and warm it up in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

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