Introduction:
Banana bread cake is a delightful twist on traditional banana bread. It’s moist, flavorful, and can be enjoyed at any time of the day—whether for breakfast, dessert, or a snack.
The combination of ripe bananas and the soft texture of cake makes it a beloved treat for many. This recipe is easy to make, using ingredients you likely already have in your pantry.
Plus, the cake’s sweetness comes naturally from the bananas, making it a wholesome indulgence.
Ingredients:
3 ripe bananas, mashed
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or milk with 1 tablespoon lemon juice)
Optional: ½ cup chopped walnuts or chocolate chips
Instructions:
Preheat the Oven: Set your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan.
Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
Mash Bananas: In a separate large bowl, mash the bananas until smooth, leaving a few small chunks for texture.
Cream Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Fold in Bananas: Gently fold the mashed bananas into the batter.
Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the banana bread cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Description:
This banana bread cake is a perfect blend of soft, moist cake with the rich, comforting flavor of ripe bananas. The texture is slightly denser than regular cake, offering that signature banana bread feel but with the fluffiness of cake. It’s perfect for a light dessert or a comforting snack, and you can personalize it with walnuts, chocolate chips, or even a drizzle of honey for extra sweetness.
Tips:
Banana Ripeness: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas are best for this recipe.
Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for about a week.
Freezing: You can freeze individual slices or the whole cake for up to 2-3 months. Just wrap it tightly in plastic wrap or foil and place it in a zip-top bag.
For a Lighter Version: You can substitute half the butter with Greek yogurt or applesauce to reduce the fat content.
Variations:
Chocolate Banana Bread Cake: Add ½ cup of chocolate chips to the batter to turn your banana bread cake into a chocolatey treat.
Nutty Banana Bread Cake: Stir in chopped walnuts or pecans for added crunch and flavor.
Spiced Banana Bread Cake: For extra warmth, add a pinch of cinnamon, nutmeg, or cloves to the dry ingredients.
Vegan Version: Swap the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg) and use non-dairy butter or coconut oil.
Corrections:
Too Dry or Dense: If the cake is too dry, it may be due to overmixing the batter. Be sure to mix just until the ingredients are combined. Also, check that your bananas are ripe enough.
Underbaked Cake: Oven temperatures can vary. If the cake isn’t fully baked after 55 minutes, let it bake for an additional 10 minutes and test with a toothpick again.
Enjoy:
Serve the banana bread cake as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Enjoy with your favorite cup of coffee, tea, or milk!