Classic Banana Cake
Cakes don’t get any simpler than this delicious banana cake recipe.
Use up your overripe, browned bananas to create a cake that is moist, rich and full of flavour.
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Why banana cake is so great
It has a cosy home made feel … Whether its because its loaded with rich homey flavors or because it brings up that nostalgic home baking feeling. Banana cake is definitely a go to for when you want that feeling, but in cake form.
Its super easy to make… This recipe is one of the least fussy recipes that seems to just work every time. Its mostly just a load it into a bowl and mix kind of recipe.
It reduces food waste … It uses the bananas that nobody wants to eat! The rest of the ingredients are all pantry staples. So, when the bananas go brown, banana cake is always an option.
Top it however you like … I like my banana cake topped with a very simple chocolate icing. But you can feel free to top it any way you like. Go for a vanilla or white chocolate frosting for a simple change or even a lemon cream cheese for a brighter flavour. One of my favourite toppings is to cover the top in a thick chocolate ganache and then sprinkle diced walnuts on top.
To make this banana cake recipe you will need
Bananas – Make sure your bananas are a very ripe. Lots of dark brown coloring is a good indicator that they are ready. The darker they are the sweeter they will be and the more delicious your cake will turn out.
Butter – I like to use salted butter, but any type is fine. You can also use margarine if your budget is tight.
Sugar – Plain white sugar works best for this cake. However this can also be made with brown sugar also.
Eggs – 2 large eggs.
Vanilla – Vanilla essence gives this recipe a little extra boost of flavour.
Flour – Use plain white all purpose flour.
Baking powder and baking soda
Milk – This just adds a little bit of extra moisture to your banana cake. Use any type of milk you usually use at home. Cows milk or a dairy free alternative will be fine.
Storage
Banana cake should be stored in an airtight container and eaten within 5 days.
You can also store your un-iced banana cake in the freezer.
To do this, first allow your cake to cool slightly. Next you should wrap the banana cake in cling film. Allow the cake to become completely cold and then store in the freezer for up to 3 months. Defrost at room temperature for a couple of hours to use.
Ingredients
Method
- Preheat oven to 180 degrees and line a cake pan with baking paper
- Cream together butter and sugar in a large bowl
- Mix through eggs and vanilla
- Mash bananas and add into your bowl
- Add remaining ingredients and mix together until just combined
- Pour into prepared pan and bake for 45 minutes or until fully cooked through
- Remove from oven and cool completely before icing with your favourite icing
Thank you so much for taking the time to read through my banana cake recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
