Easy banana cake
This easy banana cake recipe features ripe bananas mashed into a soft, moist cake that's quick to prepare. A delightful combination of buttery sweetness and vanilla complements the banana flavor perfectly.
Cook time 35 min
Prep time 10 min
Ingredients:
1 cup self-raising flour1 cup sugar
1/4 cup butter
1 egg
1 tsp vanilla extract
1/4 cup milk (1% fat)
1 banana
This easy banana cake recipe is perfect for when you have ripe bananas that need to be used up. It’s a simple yet delicious treat that’s quick to make, requiring only basic ingredients you probably already have in your kitchen. The result is a soft, moist cake with a delightful banana flavor that’s perfect for any occasion.
Instructions:
- Peel the banana and mash it in a small bowl until smooth. Set aside.
- In a medium mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. This usually takes about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined.
- Add the mashed banana and beat until fully incorporated.
- Sift the self-raising flour into the wet mixture.
- Add the milk.
- Mix on low speed until just combined. Do not overmix; you want the batter to be smooth but not too beaten.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely before slicing.
- You can dust the cooled cake with powdered sugar, or frost it with your favorite icing if desired.
Now that your easy banana cake is ready, enjoy a deliciously moist and fragrant slice with a cup of tea or coffee. This cake is perfect for sharing with friends and family, or as a comforting treat for yourself. Store any leftovers in an airtight container to keep the cake fresh and ready for your next craving.
Easy banana cake FAQ:
The baking time for the easy banana cake is between 25 to 30 minutes in a preheated oven. Check for doneness by inserting a toothpick into the center; it should come out clean.
If your banana cake isn't rising, ensure your self-raising flour is fresh, as expired baking powder can affect rise. Additionally, make sure you cream the butter and sugar well to incorporate air into the batter.
Store leftover banana cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze for up to 3 months.
Yes, you can substitute self-raising flour with all-purpose flour. To do this, add 1 teaspoon of baking powder for each cup of all-purpose flour used in the recipe.
The best way to determine if the cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, it needs more time.
Tips:
- Make sure your banana is ripe, as it will be sweeter and easier to mash, providing a better texture and flavor to the cake.
- Soften the butter to room temperature before mixing it with other ingredients to ensure a smoother batter.
- Mix the batter just until the ingredients are combined. Over-mixing can result in a tougher cake.
- If you prefer, you can add nuts, chocolate chips, or dried fruit to the batter for extra texture and flavor.
- Preheat your oven to the correct temperature before you start mixing the ingredients to ensure even baking.
- Line your baking pan with parchment paper or spray it with non-stick spray to make it easier to remove the cake after baking.
- Check the doneness of the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready.
- For an extra touch, dust the cooled cake with powdered sugar or top it with cream cheese frosting.
Nutrition per serving
10 ServingsCalories 200kcal
Protein 2.76g
Carbohydrates 33g
Fiber 0.65g
Sugar 22g
Fat 5g
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