Danish Banana Cake
Indulge in the moist, flavorful delight of Danish Banana Cake, a comforting treat that transforms overripe bananas into a bakery-style masterpiece. This easy-to-make cake features a perfectly balanced combination of buttery richness, natural banana sweetness, and a tender crumb, thanks to the addition of creamy buttermilk. Infused with fragrant vanilla and lightly dusted with powdered sugar, this classic dessert is ideal for any occasion, from afternoon tea to a casual brunch. With minimal prep and just 40 minutes in the oven, this recipe is a must-try for new and seasoned bakers alike. Serve it as is or pair it with a dollop of whipped cream for an irresistible, crowd-pleasing dessert. Perfect keywords: Danish Banana Cake, banana dessert recipe, moist banana cake, easy baking recipes.
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Recipe Information
Ingredients
- 3 pieces Overripe bananas
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 125 grams Unsalted butter (softened)
- 2 pieces Eggs
- 100 ml Buttermilk
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 20 grams Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
Peel and mash the overripe bananas in a bowl until smooth. Set aside.
In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the mashed bananas using a spatula until evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 457.8 g | 166% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 220.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1814 mg | 39% | |
*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.
