Cinnamon Banana Cake
Indulge in the warm, comforting flavors of our Cinnamon Banana Cake, a delightful treat that's perfect for any occasion. This moist and fluffy cake combines the natural sweetness of ripe bananas with the aromatic spice of ground cinnamon, creating a dessert that's as fragrant as it is delicious. Made with simple pantry staples, the batter comes together effortlessly, featuring a tender crumb thanks to alternating dry ingredients with milk. Topped with the irresistible aroma of baked cinnamon and banana, this cake is an ideal dessert for family gatherings, brunch, or a cozy evening treat. Ready in just over an hour, this easy-to-make cake is a crowd-pleaser that showcases the perfect balance of sweetness and spice. Whether served plain or with a dollop of whipped cream, this homemade cake is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Set aside.
In another bowl, cream together the unsalted butter and both granulated and brown sugars until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
Fold in the mashed bananas gently until the batter is fully combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 549.2 g | 200% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 321.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 385 mg | 30% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
