Moist banana cake
Indulge in a slice of heaven with this Moist Banana Cake recipe. Made with ripe bananas, butter, and a hint of vanilla, this easy-to-follow guide guarantees a fluffy and flavorful treat that will delight your taste buds. Perfect for dessert or a sweet snack!
- 28 Apr 2024
- Cook time 35 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
Banana cake is a timeless classic that combines the natural sweetness and moist texture of ripe bananas with a soft, buttery cake. This moist banana cake recipe is simple to follow and guarantees a delicious treat that's perfect for any occasion, be it a family gathering, a special celebration, or a casual weekend bake.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch or 9x9-inch baking pan, or line it with parchment paper to prevent the cake from sticking.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the vanilla extract to the butter and sugar mixture. Then, beat in the eggs one at a time, mixing well after each addition to ensure a smooth and cohesive batter.
In a separate bowl, mash the bananas thoroughly using a fork or potato masher until smooth. Add the mashed bananas to the batter and mix until fully combined.
In another bowl, whisk together the self-raising flour and baking soda. This ensures that the baking soda is evenly distributed throughout the flour.
Gradually add the dry flour mixture to the wet batter, alternating with the milk. Start with a portion of the flour mixture, then add some milk, and continue this process until all the flour mixture and milk are incorporated. Mix just until combined; overmixing can result in a denser cake.
Pour the prepared batter into the greased and floured (or parchment-lined) baking pan. Spread the batter evenly using a spatula.
Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown and slightly springy to the touch.
Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
Once the cake has cooled, cut it into squares or slices and serve. Enjoy your moist and delicious banana cake plain or with a dollop of whipped cream, a drizzle of caramel sauce, or a dusting of powdered sugar if desired.
Tips:
- Ensure your bananas are ripe with brown spots on the peel for maximum sweetness and moisture.
- Cream the butter and sugar thoroughly to incorporate air, which helps the cake rise and achieve a light texture.
- Mash the bananas well to avoid lumps that can affect the cake texture.
- Do not overmix the batter once you add the flour; mix just until combined to keep the cake tender.
- Check the cake for doneness using a toothpick; it should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once baked, this moist banana cake is best enjoyed slightly warm or at room temperature. The combination of ripe bananas and buttery, cake-y goodness will make every bite a delight. Whether served plain or with a light dusting of powdered sugar, or even a dollop of cream, it's sure to become a favorite among family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.77g | 5% |
| Sugar 27g | 27% |
| Fat | |
| Fat 18g | 21% |
| Saturated 9g | 30% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 70mg | 13% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.24mg | 2% |
| Vitamin K 1.48ug | 1% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.59mg | 5% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 280mg | 8% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 72g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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