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Easy Banana Cake Recipe Taste

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Banana Cake with Cream Cheese Frosting Recipe How to Make It
Banana Cake with Cream Cheese Frosting Recipe How to Make It from www.tasteofhome.com

Description

This easy banana cake recipe is perfect for those who have overripe bananas at home. The cake is moist, fluffy, and full of banana flavor. It's a crowd-pleaser and perfect for any occasion.

Prep Time

10 minutes

Cook Time

50 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Equipment

  1. 9-inch cake pan
  2. Mixing bowls
  3. Electric mixer
  4. Spatula

Method

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the mashed bananas, buttermilk, and vanilla extract. Mix until well combined.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  10. Serve and enjoy!

Notes

  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • You can add chopped nuts or chocolate chips to the batter for added texture and flavor.
  • The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 290
  • Total fat: 11g
  • Saturated fat: 6g
  • Cholesterol: 61mg
  • Sodium: 237mg
  • Total carbohydrates: 44g
  • Dietary fiber: 1g
  • Sugars: 25g
  • Protein: 4g

Recipe FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour. However, the texture and taste of the cake may be slightly different.

Can I use sour cream instead of buttermilk?

Yes, you can use sour cream instead of buttermilk. The cake will have a slightly different taste and texture, but it will still be delicious.

Can I freeze this banana cake?

Yes, you can freeze this banana cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Recipe Tips

  • Make sure the butter is at room temperature before creaming it with the sugar. This will help the cake to be light and fluffy.
  • Don't overmix the batter. Mix until just combined to prevent a tough cake.
  • If you want to make the cake healthier, you can use coconut sugar or honey instead of granulated sugar. You can also use applesauce instead of butter.

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