Classic Banana Cake Recipe with Simple Ingredients

There’s something irresistibly comforting about the aroma of freshly baked banana cake filling your kitchen. This timeless classic combines the natural sweetness of ripe bananas with a soft, moist crumb that melts in your mouth. Perfect for afternoon tea, special occasions, or simply to use up overripe bananas, this banana cake recipe is straightforward yet incredibly rewarding. Let’s dive into this delightful bake, crafted for both home bakers and culinary enthusiasts.

Ingredients

• 3 ripe bananas (mashed)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• ¼ cup milk (room temperature)
• Optional: ½ cup chopped walnuts or pecans

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or loaf cake pan with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a bowl, sift together flour, baking soda, baking powder, and salt. This ensures your cake rises evenly and achieves a fluffy texture.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat the softened butter and sugar together until pale and creamy. This step incorporates air, giving the cake its lightness.

Step 4: Add Eggs and Bananas

Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract. Mix gently until smooth and well combined.

Step 5: Fold in Dry Ingredients

Gradually fold the dry mixture into the wet ingredients using a spatula. Alternate with milk to maintain a smooth batter. Avoid overmixing to keep the cake tender.

Step 6: Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Serve plain, dusted with icing sugar, or topped with cream cheese frosting for an elegant touch.

Cook Time

Preparation Time: 15 minutes
Baking Time: 40–45 minutes
Total Time: Approximately 1 hour

Servings

Serves 8–10 slices, depending on portion size.

Nutritional Information (approx. per serving)

• Calories: 260 kcal
• Carbohydrates: 36 g
• Protein: 4 g
• Fat: 11 g
• Sugar: 20 g
• Fiber: 2 g

Storage Instructions

Store the cooled banana cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Thaw at room temperature before serving.

Suggestions

• Add chocolate chips or a swirl of caramel for a richer flavor.
• For a healthier twist, substitute half the flour with whole wheat flour and use coconut sugar instead of white sugar.
• Pair it with a warm cup of coffee or a scoop of vanilla ice cream for an indulgent dessert experience.

Seasonal Relevance

Banana cake shines year-round but feels especially cozy during cooler months. It’s an excellent way to use overripe bananas during summer or bring a comforting aroma to your home in autumn and winter. Its simplicity and versatility make it a staple for all seasons.

Conclusion

This Classic Banana Cake Recipe with Simple Ingredients is proof that the best bakes don’t need to be complicated. With its moist crumb, natural sweetness, and timeless flavor, it’s a crowd-pleaser that never fails. Whether you’re an experienced baker or a beginner looking for a reliable cake, this recipe is the perfect place to start,simple, elegant, and utterly delicious.

FAQs

1. Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing. They work just as well as fresh ripe bananas.

2. How can I make this banana cake vegan?
Replace eggs with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg) and use plant-based butter and milk.

3. Why did my banana cake turn out dense?
Overmixing the batter or using underripe bananas can cause density. Always fold gently and use bananas with brown spots for the best texture and flavor.