Moist Banana Cake
Indulge in the ultimate Moist Banana Cake, a dessert that’s irresistibly soft, tender, and packed with the rich flavor of naturally sweet ripe bananas. This easy-to-make cake recipe features a perfect balance of ingredients, including creamy unsalted butter, fragrant vanilla extract, and a hint of baking spices, ensuring a fluffy texture with every bite. With a quick 15-minute prep time and a golden bake in the oven, this recipe is a crowd-favorite for any occasion. Serve it as is, or top it with a dollop of whipped cream or cream cheese frosting for an extra layer of indulgence. Whether you’re using up overripe bananas or simply craving a moist homemade cake, this classic treat is sure to delight your taste buds. Perfect for dessert, brunch, or a sweet snack, this banana cake recipe is a must-try for baking enthusiasts!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 200 grams granulated sugar
- 115 grams unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round or square baking pan.
Peel the ripe bananas and mash them thoroughly in a medium bowl using a fork or potato masher until smooth.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer or stand mixer.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Add the mashed bananas to the wet mixture and mix until combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake 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 slicing and serving.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 487.2 g | 177% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 257.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 288 mg | 22% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2083 mg | 44% | |
*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.
