Triple Yum Banana Cake
The Triple Yum Banana Cake is a moist and flavorful dessert that’s as delightful as its name suggests. This irresistible cake is packed with the natural sweetness of ripe bananas, complemented by warm hints of cinnamon and the perfect balance of granulated and brown sugars for depth. Creamy mashed bananas are folded into a buttery, tender batter made with a blend of simple pantry ingredients, resulting in a light, airy texture that’s simply divine. With just 20 minutes of prep time, this easy banana cake bakes to golden perfection in under an hour. Whether dusted with powdered sugar or enjoyed as-is, it’s an ideal treat for brunch, dessert, or an afternoon snack. Perfect for banana lovers, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 75 grams brown sugar
- 2 pieces eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 120 milliliters milk
- 0.5 teaspoons salt
- 2 tablespoons powdered sugar (for topping, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan with butter or non-stick spray. Optionally, line the bottom with parchment paper for easy removal.
Peel the bananas and mash them in a bowl until smooth. Set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Fold in the mashed bananas gently with a spatula until evenly incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 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.
Once cooled, dust the top lightly with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 36.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 254 mg | 5% | |
*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.
