Description

A moist, tender, and deeply flavorful banana cake made with simple ingredients. This recipe uses ripe bananas for natural sweetness and a special creaming technique to ensure a perfect texture.

Ingredients

Scale

3 large ripe bananas, mashed
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
Mash the ripe bananas in a medium bowl until smooth, reserving 1/4 cup for topping if desired.
In a large bowl, beat the softened butter and sugar together until light and fluffy (3-4 minutes).
Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Gently fold in the mashed bananas and nuts (if using) with a spatula.
Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use bananas with black spots for maximum sweetness and moisture. Do not overmix the batter to avoid a dense cake. If the top browns too quickly, tent with foil after 40 minutes. For vegan version, substitute butter with coconut oil and eggs with flax eggs.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 22
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 35
Fiber: 2
Protein: 3

Keywords: banana cake, moist banana cake, easy baking, ripe bananas, homemade cake, brunch recipe