Perfect Banana Cake

why make this recipe

Perfect Banana Cake is a delightful treat that brings comfort and joy with every bite. Made with ripe bananas, this cake is moist, flavorful, and incredibly easy to prepare. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a coffee morning, or simply satisfying a sweet craving. This recipe guarantees a soft and fluffy cake that everyone will love.

how to make Perfect Banana Cake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup sour cream or yogurt

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Mix in the mashed bananas and the sour cream (or yogurt) until fully combined.
6. Gradually add the dry ingredients to the banana mixture, stirring just until combined. Be careful not to overmix.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

how to serve Perfect Banana Cake

Perfect Banana Cake is delicious on its own, but you can serve it with a dusting of powdered sugar, a drizzle of chocolate sauce, or a scoop of vanilla ice cream. It pairs wonderfully with a warm cup of coffee or tea.

how to store Perfect Banana Cake

To store your Perfect Banana Cake, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can also be kept in an airtight container. The cake will stay fresh at room temperature for up to 3 days or in the refrigerator for about a week. If you’d like to keep it longer, you can freeze it for up to 3 months.

tips to make Perfect Banana Cake

• Use very ripe bananas for the best flavor and sweetness.
• If you prefer a richer taste, you can add chopped nuts or chocolate chips to the batter.
• Make sure to measure your flour correctly; spoon it into the measuring cup and level it off for accurate results.

variation

You can create a variety of flavors by adding cocoa powder for a chocolate banana cake or spices like cinnamon or nutmeg for a warming flavor. For a fun twist, try adding a layer of cream cheese frosting on top!

FAQs

What if I don’t have sour cream or yogurt?

You can substitute sour cream or yogurt with an equal amount of buttermilk or even a little milk mixed with vinegar to create a homemade buttermilk.

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just make sure to thaw them first and drain any excess liquid before mashing.

How do I know when my cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs. If it comes out with wet batter, it needs more time in the oven.

Perfect Banana Cake

Please rate us

A delightful, moist banana cake made with ripe bananas, perfect for any occasion like birthdays or coffee mornings.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Dry Ingredients

• 2 cups all-purpose flour Measured correctly for best results
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 medium ripe bananas, mashed Use very ripe bananas for best flavor
• 1/2 cup sour cream or yogurt Can substitute with buttermilk or milk mixed with vinegar

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Mix in the mashed bananas and the sour cream (or yogurt) until fully combined.
6. Gradually add the dry ingredients to the banana mixture, stirring just until combined. Be careful not to overmix.

Baking

1. Pour the batter into the prepared baking pan and spread it evenly.
2. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g

Notes

Serve with a dusting of powdered sugar, a drizzle of chocolate sauce, or vanilla ice cream. Can store tightly wrapped at room temperature for up to 3 days, in the refrigerator for about a week, or freeze for up to 3 months.

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