Banana Cake Recipe

Beginner’s Banana Cake Recipe – This banana cake is the easiest to make and has an extremely light, moist, and fluffy texture. This cake is made frequently in my home and has been a family favorite for many years. It resembles the light and fluffy gourmet cakes available in bakeries. This banana cake tastes and feels like a creamy butter cake.

If you don’t have an oven, you may bake it using my pressure cooker cake recipe. This recipe yields a huge 8-by-8-inch cake that feeds 16. If you’re a beginner, half the quantity and bake in a 6-inch pan. Because smaller cakes don’t last more than two days in my house, I always bake in an 8-inch pan. Banana Cake Recipe!

About Banana Cake

The nicest part about this banana cake recipe is that you can use whole wheat flour or white wheat flour to create it. The banana cake will not taste like wheat flour due to the use of eggs. Banana Cake Recipe!

Also, because I don’t like using a lot of oil in my cakes, this is baked using butter. Though the recipe is simple, there are a few crucial elements to remember when making the perfect banana cake. So have a look at the advice and remarks listed below.

This fluffy and tasty banana cake may be made in two ways. The first approach is to cream the butter and sugar together until smooth. The eggs are then beaten. Finally, flour is added to the batter to complete it. The second approach involves simply combining the wet and dry materials. Banana Cake Recipe!

Banana Cake

The texture is what distinguishes these two. The first produces a very light and fluffy cake, whereas the second produces a little heavier cake. Banana Cake Recipe!

Creaming butter and sugar involves some effort, so a hand or stand mixer is recommended. However, you may cream them with a whisk for 3 to 4 minutes, depending on your effort.

If you want to avoid this step entirely, use the second approach, which just needs you to combine the ingredients. When I initially shared this dish, I used this approach and whole wheat flour. I also have step-by-step images of the process.

In the recipe card, I also included a simple vanilla frosting that I occasionally make for this banana cake and butter cake. Banana Cake Recipe!

Ingredients

Bananas: Only use ripe bananas. I like to use huge yellow bananas. Bananas can be pureed or mashed. You’ll see bits of banana fibers in your cake if you use mashed bananas (as visible in my pictures).

Flour: This recipe may be made with all-purpose flour, whole wheat flour, white wheat flour, pastry flour, or atta (chapati flour). However, if you want to produce a light bakery-style cake, avoid using flour with additional bran. Although this flour works, it results in a slightly thick cake. Banana Cake Recipe!

Butter: This banana cake recipe calls for unsalted butter. I believe that the flavor and freshness of salted butter differ from that of unsalted butter. If you insist on using it, omit the salt specified in the recipe.

Baking powder: Baking powder is used in this recipe. Baking soda cannot be used in its place. Before using baking powder, please double-check the expiry date. Use a baking powder that has no aluminum.

Spice: We enjoy the warm and sweet aromas of cinnamon, so I normally add 34 tsp ground cinnamon to the batter. The combination of ripe bananas and cinnamon is delicious. Only use it if you enjoy the flavor.

Sugar: Some readers complained that the cake was too sugary for them. It all depends on the bananas and your particular preferences. Reduce the sugar by 14 cups if you want your banana cake less sweet.

Making a Banana Cake (method 1)

1. Allow the eggs, butter, and all other ingredients to come to room temperature before beginning to work on the recipe. Except for butter, which should be cool yet soft and retain its structure, use them all at room temperature. Here are the figures: Banana Cake Recipe!

  • 2 c. all-purpose or whole wheat flour In the bag, fluff up the flour with a fork. Level it with a straight-edged spoon or knife after spooning it into the measuring cup.
  • 100 g butter, unsalted
  • two eggs
  • 12 cup milk plus 2.5 teaspoons (160 ML)
  • 1 cup bananas, mashed (use only ripe bananas)

2. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit) for at least 15 minutes. Preheat your oven to 160 C/320 F if you have a fan forced oven. Banana Cake Recipe!

3. Grease and line an 8-by-8-inch square cake pan with parchment paper. If you don’t have parchment paper, just sprinkle the cake pan with flour, including the sides. Shake vigorously, then invert and brush off the excess in your kitchen sink.

4. Make sure the butter is soft but still cold before starting the batter. To test, push the cold butter block with your finger; it should dent slightly but retain its firm structure and not be overly mushy. More importantly, it must still be chilly. Our is the type of butter we want in this house. In a mixing dish, combine 1 cup sugar and 100 grams of butter. You might also use a stand mixer.

Make Batter

5. They should be combined until light, pale, and fluffy. When finished, the entire combination will be light in color. At this point, the sugar will not dissolve. If you live in a hot climate and suspect your butter is about to melt, simply place the bowl in the refrigerator for a few minutes. Then keep beating. It is critical that the butter does not melt at this point. Banana Cake Recipe!

6. Now stir in 2 teaspoons vanilla extract and 1 egg. Gently blend, then beat until thoroughly integrated and creamy.

7. Then add the second egg and beat it until creamy.

8. We want this texture, so don’t overbeat at this point.

9. Set a strainer over a mixing bowl. 2 cups wheat or all-purpose flour, 12 teaspoons salt, and 212 teaspoons baking powder First, gently combine them with a spoon. Then filter them into the combination of creamed butter and eggs.

10. Gently mix it together. Then add 14 cups of milk and carefully stir. Then add another 14 cups of milk.

11. On medium speed, mix until barely mixed. While mixing, you’ll need another 2.5 tablespoons of milk. Include that as well. Avoid excessive mixing.

12. Then stir in 1 cup of mashed bananas.

13. Mix once more until everything is properly blended. Avoid excessive mixing.

14. Pour this into the prepared cake tin. Tap the tray a few times on the counter to expel any air bubbles.

15. If using an 8 by 8 square pan, bake for 25 to 30 minutes. If necessary, adjust the time slightly. The times change if you use a different size pan. When the cake is done, a skewer or tester pushed into the middle of the cake comes out clean. If you detect wet crumbs on the tester, bake for a few minutes longer. Banana Cake Recipe!

16. Cool the cake pan on a wire rack for 10 minutes to prevent the cake from sweating at the bottom. Then carefully invert the pan to remove the cake. Allow cooling fully before slicing, Banana Cake Recipe, pressure cooker cake.

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Banana Cake Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesTotal time: 50 minutesServings:16 servingsCalories:123 kcal Best Season:Available

Description

Soft, moist, and fluffy banana cake — simple to make and tasty. Serve it with milk or as a snack sprinkled with melted chocolate.

Ingredients

Instructions

    Preparation

  1. Before you begin to make the batter, bring all of the ingredients, except the butter, to room temperature.
  2. Butter must be cold but soft, and it must retain its structure.
  3. To test, push the cold butter block with your finger; it should dent slightly but retain its firm structure and not be overly mushy.
  4. Line an 8-by-8-inch cake pan with parchment paper.
  5. If you don’t have parchment paper, just sprinkle flour over the tray, including the sides.
  6. In your kitchen sink, invert and dust off the excess.
  7. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit) for at least 15 minutes.
  8. Preheat your oven to 160 C or 320 F if you have a fan forced oven.
    With a fork, fluff up the flour in the container.
  9. Then transfer it to a measuring cup and level it with a knife or a straight-edged spoon.
  10. Sift together the flour, baking powder, and salt. Place aside.
  11. Make Banana Cake

  12. Before proceeding, ensure that the butter is soft but still cold.
  13. In a mixing dish, combine the butter and sugar.
  14. Using a whisk, combine until light, pale, and fluffy.
  15. Pour in the vanilla extract and beat in 1 egg at a time until creamy.
  16. Add the remaining egg and beat until creamy.
  17. The sieved flour, salt, and baking powder are then added.
  18. Gently combine it. Using two batches of milk, mix the flour on medium speed until smooth.
  19. Don’t overmix it.
  20. Mix in the banana puree until barely blended. Avoid excessive mixing.
  21. Pour the batter into a lined cake pan and tap it a couple of times on the counter.
  22. Using an 8 by 8 square pan, bake for 25 to 30 minutes.
  23. The timing varies depending on the size of the pan.
  24. When the cake is done, a skewer or tester pushed into the middle of the cake comes out clean.
  25. Cool the cake pan on a wire rack for 10 minutes.
  26. Invert the banana cake onto a wire rack.
  27. Allow cooling fully before slicing. Serve the banana cake with milk or tea.

Notes

  • This cake may be made using 
  • whole wheat flour, white whole wheat flour, or whole wheat pastry flour.
  • Any of the aforementioned flours combined in any quantity.
  • Simple Vanilla buttercream icing
  • 2 cups granulated sugar
  • 2 to 3 tablespoons pliable butter
  • 3-4 tablespoons of milk
  • 12 tsp vanilla extract
Nutrition Facts

Servings 16


Amount Per Serving
Calories 123
Calories from Fat 54
% Daily Value *
Total Fat 6g10%
Saturated Fat 3g15%
Cholesterol 34mg12%
Sodium 129mg6%
Potassium 201mg6%
Total Carbohydrate 14g5%
Sugars 2g
Protein 3g6%

Vitamin A 205%
Vitamin C 1.2%
Calcium 53%
Iron 0.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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