Foolproof One Bowl Banana Cake
Moist, fluffy, and irresistibly easy to make, this Foolproof One Bowl Banana Cake is your go-to dessert when you're craving something sweet yet simple. Packed with natural sweetness from ripe bananas, this recipe requires just 15 minutes of prep time, minimal cleanup, and no fancy equipment. A harmonious mix of granulated and brown sugar, melted butter, and a touch of vanilla extract brings unparalleled flavor to every bite, while the addition of milk ensures a tender crumb. The one-bowl method makes it beginner-friendly, and the results are nothing short of bakery-quality. Perfect for a cozy afternoon tea, a potluck treat, or a quick weekday dessert, this banana cake can be enjoyed as is or elevated with a dusting of powdered sugar, a dollop of whipped cream, or even cream cheese frosting. Bring comfort and convenience to your kitchen with this fail-safe banana cake recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium ripe bananas
- 150 grams granulated sugar
- 50 grams brown sugar
- 75 grams unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 60 milliliters milk
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the granulated sugar, brown sugar, and melted butter to the mashed bananas. Mix well until combined.
Crack in the eggs and add the vanilla extract. Whisk everything together until smooth and uniform.
Sift in the all-purpose flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Pour in the milk and stir until the batter is smooth.
Transfer 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 into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve as is or with a dusting of powdered sugar, a dollop of whipped cream, or cream cheese frosting if desired.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 439.6 g | 160% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 246.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1815 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.
