Other-Recipes

Banana Cake Recipe Easy

The banana cake recipe is one of my favorite recipes. Easy to make and really delicious. Only a few ingredients like banana, sugar, and eggs are required to make this recipe. The recipe is simple to make and fluffy in texture. This is my all-time favorite, smooth banana cake recipe, made completely from scratch! Perfectly flavored with extra bananas, soft, fluffy, moist, and topped off with a silky clean cream cheese frosting and chopped walnuts, that is the snack cake of your goals!

About This Banana Cake Recipe

This recipe is a result of many, many emails and comments from so a lot of you writing to inform me how lot you loved my pleasant banana muffins (see, I didn’t name them the “excellent” for not anything).

A few of you wrote to ask me if it’d be possible to bake the muffin recipe into a banana cake, but I had some reservations. I turned into worried that the unique recipe wouldn’t make a quality banana cake, so I commenced recipe testing to increase the ideal wet cake.

I went through a number of overripe bananas (and some no longer-so-ripe ones, in moments of desperation), and sooner or later ended up editing my pumpkin cake (of all things) to land in this winning banana cake recipe. It’s fantastically gentle, fluffy but wet, and crowned with a smooth and creamy model of my popular cream cheese frosting (though to make things extra decadent attempt it with my brown butter frosting!).

How to make the cake

  • Mash the bananas thoroughly. I like to apply a potato masher, but a fork might also do the trick.
  • Beat collectively the sugars and butter till properly blended.
  • Stir inside the mashed bananas till blended.
  • Add the eggs, buttermilk, and vanilla extract and blend until the batter is absolutely combined. The batter maximum probably gained’t be smooth because your mashed bananas are certain to be a piece lumpy, but everything has to be very well mixed.
  • In a separate bowl combine the dry elements: flour, baking powder, baking soda, and salt.
  • Add the flour combination to the wet mixture gradually. You need the components to be thoroughly blended, but as with my banana bread, over-mixing can bring about dense, dry consequences.
  • Spread the batter lightly into a greased nine×thirteen″ organized baking pan.
  • Check the doneness of the cake by inserting a toothpick into the center. The toothpick has to pop out mainly clean, preferably with some wet crumbs.

FAQ’s

Why the cake is look oily?

When I first posted this recipe, I occasionally might get hold of a comment from a person saying that their cake had turned out a bit oily. The most in all likelihood culprits for this are
1) Using too much banana. While it’s generally secure to just snatch four average-sized bananas if your bananas are larger than you observed it may reason an oily cake. For this motive, I advocate measuring your bananas after mashing.
2) Not very well combining the moist substances or no longer thoroughly combining the wet and dry elements collectively. Make sure you stir thoroughly whilst blending the butter/bananas and so forth., then when you integrate the moist and dry ingredients accomplish that carefully and very well (understand that over-blending at this step can yield dense, dry outcomes).
3) Under-baking. Examine your toothpick carefully while testing. With this type of moist cake, sometimes the toothpick may also seem clean whilst there’s without a doubt a thin, nearly translucent layer of banana cake batter on it. The toothpick must be dry or (preferably) have moist, discernible crumbs.

Why did my banana cake dry soon?

This cake could be very carefully and specifically designed to be moist, so it’s not going you’ll run into this trouble (I’m not positive everybody has up to now!) BUT, if you do it’s probable due to the fact:
1) The flour was accidentally over-measured. I recommend that you use a kitchen scale or stir your flour, spoon it into a measuring cup, and then stage it off (see I put up on how to degree flour).
2) It turned into baked too long or your oven is going for walks too warm. Unfortunately, many ovens do not run real to temperature, and for this reason, I suggest maintaining an oven thermometer in yours.

You may also love these recipes

 Banana Cake Recipe Easy
pinit

Banana Cake Recipe Easy

Difficulty:IntermediatePrep time: 20 minutesCook time: 40 minutesTotal time:1 hour Servings:22 SlicesCalories:350 kcal Best Season:Winter

Description

The banana cake recipe is one of my favorite recipes. Easy to make and really delicious. Only a few ingredients like banana, sugar, and eggs are required to make this recipe. The recipe is simple to make and fluffy in texture. This is my all-time favorite, smooth banana cake recipe,

Ingredients

  • Cream Cheese Frosting

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
  2. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  4. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
  5. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps are OK.
  6. Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  7. Remove the cake from the oven and set it on a wire rack. Allow cooling completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  8. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  9. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

  • Make-Ahead & Freezing Instructions: Prepare cake through step 6. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted or unfrosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and then frost if needed and serve.

Leave a Reply

Your email address will not be published.