nice banana cake recipe

Written BySheba G Updated On
nice banana cake recipe
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The Best nice banana cake recipe

I am so excited to share this nice banana cake recipe with you all. I have been making this recipe for years, and it’s always a hit with my family and friends.

The best part is that it’s incredibly easy to make, and the ingredients are probably already in your pantry. This cake is moist, flavorful, and perfect for any occasion.

I’ve made it for birthdays, holidays, and even just a regular Tuesday. My kids love helping me in the kitchen, and they always get so excited when they see the finished product.

The banana flavor is strong but not overpowering, and the texture is just right – not too dense or too light. I’ve tried many banana cake recipes over the years, but this one remains my go-to.

It’s a classic for a reason! The recipe uses ripe bananas, which makes all the difference in the world.

If you’re using unripe bananas, you’ll end up with a cake that’s more like a dense banana bread than a light and fluffy cake. So be sure to use bananas that are nice and yellow – almost brown – before you start mixing up the batter.

Moist Banana Cake

Moist Banana Cake

4.6 from 627 votes

A delightful banana cake recipe that is moist, flavorful, and perfect for any occasion. Made with ripe bananas and a simple batter, this cake is sure to be a hit.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
3 ripe bananas
1 tsp vanilla extract
1/2 cup buttermilk

For the Topping

1/2 cup powdered sugar
1-2 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
3In a large mixing bowl, cream together the butter and sugar using an electric mixer until the mixture is light and fluffy.
4This should take about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the mashed bananas and vanilla extract until fully incorporated.
7In a separate bowl, whisk together the flour, baking soda, and salt.
8Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
9Begin and end with the dry ingredients, mixing just until combined.
10Be careful not to overmix the batter.
11Pour the batter into the prepared loaf pan and smooth the top with a spatula.
12Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The top of the cake should be golden brown and spring back when lightly touched.
14Remove the cake from the oven and let it cool in the pan for 10 minutes.
15Then, transfer the cake to a wire rack to cool completely before frosting.
16While the cake is cooling, prepare the topping by whisking together the powdered sugar and milk until smooth.
17Add more milk as needed to reach your desired consistency.
18Once the cake is completely cooled, drizzle the topping over the top and allow it to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Electric mixer
Baking pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Use overripe bananas for a more intense banana flavor. To make buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

This nice banana cake recipe is always a good idea for any occasion. It is perfect for family gatherings, holidays, or just a nice treat on a regular day. The cake is moist, tender, and has a nice banana flavor that is not overpowering.

It is also a great way to use up ripe bananas that might otherwise go to waste. This recipe is easy to make and does not require any special ingredients. The cake is also a great way to use up ripe bananas that might otherwise go to waste.

You can store leftover banana cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can keep it in the refrigerator for up to a week. You can also freeze individual slices of banana cake for up to 3 months.

Just make sure to thaw them completely before serving.

❓ Frequently Asked Questions About Moist Banana Cake

1.

What type of bananas should I use for this recipe?

This recipe works best with ripe bananas that are slightly yellow or almost brown around the skin. You can also use green bananas if you want a denser cake, but keep in mind that it will change the flavor profile.

2.

Can I use frozen bananas instead of fresh ones?

No, frozen bananas won’t work well in this recipe because they’ll be too watery once thawed out.

3.

Do I need to adjust the baking time if I’m using a different size pan?

4.

Can I substitute some of the sugar with honey or maple syrup?

No, this recipe works best with granulated sugar as it provides structure to the cake. However, if you want to reduce the amount of sugar used in this recipe without compromising its texture or flavor profile significantly then yes you can try substituting some portion of it but please do so at your own risk!

5.

Is this cake suitable for vegans?

No because this recipe contains eggs.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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