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Perfect Banana Cake

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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

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.

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.