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Easy Banana Cake: The Simplest Recipe You’ll Ever Need

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Moist and delicious banana cake, perfect for using up ripe bananas! This easy recipe is a classic for a reason.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Mash the ripe bananas with a fork until smooth. Set aside.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
  3. Crack in the eggs, one at a time, beating well after each addition.
  4. Stir in the vanilla extract.
  5. Add the mashed bananas to the butter and sugar mixture. Mix until just combined. Do not overmix.
  6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Mix until you no longer see streaks of flour.
  8. If using nuts, gently fold them into the batter.
  9. Preheat your oven to 350°F (175°C).
  10. Grease and flour a 9×5 inch loaf pan.
  11. Pour the batter into the prepared loaf pan and spread it evenly.
  12. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil.
  13. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Ripe Bananas are Key: The riper the bananas, the sweeter and more flavorful the cake will be.
  • Don’t Overmix: Overmixing leads to a tough cake. Mix until just combined.
  • Cool Completely: Let the cake cool completely before slicing to prevent crumbling.
  • Variations:
    • Chocolate Chip: Add 1 cup of chocolate chips.
    • Spiced: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients.
    • Cream Cheese Frosting: Frost with cream cheese frosting (recipe provided in the original text).
    • Banana Nut Muffins: Bake as muffins at 375°F (190°C) for 18-20 minutes.
  • Freezing: Cool completely, wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator.
  • Preventing Soggy Bottom: Position oven rack in the center of the oven. Place a baking sheet underneath the loaf pan.
  • Adjusting Sugar Levels: If your bananas are very ripe, you may want to reduce the amount of sugar in the recipe slightly. Start with 1/2 cup of sugar and taste the batter before adding more.
  • Adding Sour Cream or Yogurt: For an even moister cake, you can add 1/4 cup of sour cream or plain yogurt to the batter.
  • Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which helps to bind the ingredients together.
  • Vegan Option: To make this cake vegan, substitute the butter with vegan butter or coconut oil. Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). You may also need to add a little extra moisture, such as a tablespoon or two of plant-based milk.
  • Storing the Cake: Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • High Altitude Adjustments: If you live at a high altitude, you may need to make some adjustments to the recipe to prevent the cake from collapsing. Try reducing the amount of sugar by 1-2 tablespoons and increasing the amount of flour by 1-2 tablespoons. You may also need to reduce the baking time slightly.

Find it online: https://anasrecipes.com/easy-banana-cake/