BANANA CAKE RECIPE
Banana cake recipe
This is the easiest, banana cake recipe, and it’s made completely from scratch! My recipe goes well with bananas and accompanying spices, and is topped with a creamy cream cheese frosting. This is the cake of your dreams!
Banana Cake Ingredients
Bananas:
For a delicious and warm cake, you should use ripe bananas, spots and browns. Do you have some that are a little too big on your counter and are starting to attract fruit flies? Take them.
Butter and oil:
Those who make my vanilla cake or marble cake know that the combination of the two makes the cake better than using butter or oil. All butter cakes tend to be denser and drier than all oil, but using all oil means you lose that valuable flavor.
Sugar:
Granulated sugar adds sweetness without overpowering the cake, while brown sugar adds depth of flavor. Light or dark sugar will work, but dark sugar makes the cake less dense and sweet.
Leavening Agents:
Baking powder and baking soda are welcome additions here, they add a little lift to the cake to make it soft enough. Without both, we would have a big, gummy cake. .
Buttermilk:
Although this helps the banana bread rise a little more when combined with baking soda, it often adds moisture and a milder flavor.
Others:
- ¾ cup unsalted butter, softened at room temperature (170g)
- ¾ cup canola or vegetable oil (175 ml)
- 1 cup light or dark brown sugar (200g)
- ½ cup sugar (100 g)
- 2 cups of well-ripened mashed bananas (470g) (this makes 4 bananas )
- 2 large eggs
- ¼ cup buttermilk (60 ml)
- 1 tablespoon of vanilla extract
- 2 ½ cups all-purpose flour (312g)
- 1 teaspoon of soda water
- 1 teaspoon of powder
- 1 teaspoon of salt
Watch video here:
How to make banana cake
1. Use a potato masher or a fork (or even a blender) to mash the bananas, removing as many lumps as possible (you won’t have them all, that’s okay!).
2. Mix the sugars and butter until the mixture is light, creamy and well combined. Next, add your oil until incorporated
.
3. Add the banana to the butter/sugar mixture and mix well.
4. Add eggs,butermilk milk and vanilla extract and mix well. The batter may not be as smooth as your mashed bananas, but everything should be mixed well.
5. In another bowl,whisk together the dry ingredients.
6. Slowly add the flour mixture to the wet mixture. You want the ingredients to be mixed well, but like my banana bread, overdoing it can lead to very dry results. One of the things that helps keep this banana batter smooth and perfect is to be careful not to overmix it when combining the wet and dry ingredients. Mix them together with a spatula or use an electric mixer on low speed and stir until well mixed.
7. Spread the batter evenly in a greased 9×13 baking dish. use an iron pan, if you use a glass pan, be aware that your cake will take longer to cook than shown.
8. Check the cake for doneness by inserting a toothpick into the center. The toothpick should come out almost clean or, preferably, with a few crumbs (but not raw batter!)
9. Cool completely before slicing
Instructions:
1. Preheat the oven to 350F (175C) and spray a 9×13″ pan (about 23x33cm) with baking soda or grease and lightly flour it. Take it out.
2. Mix the butter and sugars in the bowl of a mixer (or in a bowl and use an electric mixer). Beat until well mixed, light and fluffy.
3. Add oil and beat to combine.
4. Stir in mash banana
5. Add the eggs, milk and vanilla extract and stir until well combined.
6. In another bowl, combine flour, baking soda, baking powder and salt.
7. Slowly add in the wet ingredients until completely combined.
8. Spread the batter into the prepared pan and bake at 350F (175C) for 45 to 55 minutes (see Note 1) or until a toothpick inserted in the center comes out clean with few crumbs attached. . Allow to cool completely before covering with icing.
