Description

Banana Cake is a moist, tender dessert made with ripe bananas, perfect for using up overripe fruit. Its light, fluffy texture and rich banana flavor make it a versatile and delicious option for breakfast, snacks, or dessert.

Ingredients

3 ripe bananas, mashed
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter or oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk or buttermilk
Optional: 1/2 tsp ground cinnamon or nutmeg
Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt (plus cinnamon or nutmeg, if using).
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and mashed bananas.
Gradually add the dry ingredients, alternating with milk or buttermilk, mixing until just combined.
Fold in optional mix-ins like nuts or chocolate chips, if desired.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost as desired or serve plain.

Notes

Use very ripe bananas with brown spots for best flavor and moisture.Add cream cheese frosting for a classic finish.Turn into cupcakes or muffins by adjusting bake time to 18–22 minutes.To freeze, wrap slices or the whole cake tightly and store for up to 3 months.Substitute eggs with applesauce or flax eggs for an eggless version.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg