Banana Cake

Why You’ll Love This Recipe

This cake is a great way to use up overripe bananas while creating a dessert that feels both homey and special. It’s easy to make, requires simple ingredients, and is versatile enough to serve as a snack, breakfast treat, or dessert. The natural sweetness of the bananas keeps the cake moist and flavorful, and it pairs beautifully with a variety of frostings or glazes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Brown sugar

• Eggs

• Butter or oil, melted

• Vanilla extract

• Buttermilk or milk

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, mash the bananas until smooth. Add granulated sugar, brown sugar, eggs, melted butter, and vanilla. Mix until well combined.

4. Add the dry ingredients to the banana mixture alternately with buttermilk, mixing just until combined. Do not overmix.

5. Pour the batter into the prepared pan(s).

6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool completely before frosting or serving.

Servings and timing

This recipe makes 12–16 servings.
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: 45–50 minutes

Variations

• Top with cream cheese frosting for a classic pairing.

• Add chopped walnuts or pecans to the batter for extra crunch.

• Stir in chocolate chips for a sweeter twist.

• Use whole wheat flour for a heartier version.

• Make it a layered cake with frosting between two round pans.

Storage/Reheating

Store banana cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it extra moist, wrap tightly in plastic wrap or foil. For longer storage, freeze unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before serving. To reheat, warm individual slices in the microwave for 10–15 seconds.

FAQs

Can I use bananas that are too ripe?

Yes, the riper the bananas, the better—they should be heavily spotted or even mostly brown.

Can I substitute oil for butter?

Yes, vegetable or canola oil works well and makes the cake extra moist.

Do I have to use buttermilk?

No, you can use regular milk, or make your own buttermilk substitute with milk and a splash of vinegar or lemon juice.

Can I make this into cupcakes?

Yes, pour the batter into muffin tins and bake for 18–20 minutes.

What frosting goes best with banana cake?

Cream cheese frosting is the most popular, but buttercream, chocolate ganache, or even a simple glaze also work well.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar slightly since bananas provide natural sweetness.

Can I add spices?

Absolutely! Cinnamon, nutmeg, or allspice pair wonderfully with bananas.

Can I make this cake gluten-free?

Yes, use a gluten-free flour blend designed for baking.

How do I keep the cake moist?

Avoid overbaking and store the cake tightly covered to prevent it from drying out.

Can I frost the cake while it’s warm?

It’s best to let the cake cool completely before frosting to prevent the frosting from melting.

Conclusion

Banana Cake is a moist, flavorful, and versatile dessert that transforms overripe bananas into something special. Whether you serve it plain, dress it up with cream cheese frosting, or add nuts and chocolate chips, this cake is always a hit. Simple to make and perfect for any occasion, it’s a recipe you’ll come back to again and again

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