Easy Banana Cake Recipe -easy one bowl banana cake, perfect for using up ripe bananas, with the a simple fluffy vanilla icing.
This easy banana cake recipe is one of my favourite go-tobanana recipes.It’s so simple it only needs one bowl for the cake.It’s a no-fail recipe that turns out every time. It always makes a delicious moist cake, and is the perfect way to use up your over-ripe bananas.
My mother-law uses this recipe to make an easy banana bread…because that’s what good, using up the leftover spotty bananas, responsible people do.But people who want life to be a party, they want to turn banana bread into CAKE!They want cake, covered in icing. They want Easy Banana Cake!And they shall have it. I turned the our favorite banana bread recipe into the best banana cake recipe.
Cake, Bread or Muffins
You could easily make this recipe into a loaf, but the addition of a sweet fluffy vanilla icing makes this simple cake so much better and more special. The original recipe was an easy banana bread recipe. You could also make this recipe into banana muffins, just adjust the cooking time down so that they don’t over bake.
Banana Cake Recipe Without Buttermilk
If you’re looking for an easy banana cake recipe to make that doesn’t include buttermilk, than this recipe is perfect. There’s no milk at all in the cake of this simple recipe, and no need to worry about having buttermilk, or even a buttermilk substitute. If fact you probably have all the ingredients to make it in your pantry, as long as you have some overripe bananas.
Storing Bananas
This one of my favourite easy recipes for using up extra bananas. If you find that you have too many at once, or not enough, you can also freeze bananas. No need to turn them into mashed banana first, just but them in a ziplock bag, peeled or even unpeeled and store them in the freezer. The next time you want to make banana cake, just thaw and use this recipe.
In the bowl of a stand mixer fitted with the paddle attachment, start by combining the wet ingredients. Mix the bananas, sugar, egg and melted butter until well combined. Or use an electric mixer and a medium bowl to combine.
Add the flour, salt and baking soda, to the banana mixture and stir until the dry ingredients well combined at a medium speed, but being careful not to over-mix.
Pour batter into a prepared pan. Bake in a greased 8 x 8 cake pan at 350, for around 40 min, until a toothpick inserted in the middle comes out clean.
After the cake is cool, combine the icing ingredients in a mixer and stir slowly until well combined, and then at maximum speed until light and fluffy. Spread the icing over the top of the cake when it's completely cooled, and enjoy. Store in an airtight container, or cover in plastic wrap.
This delicious banana cake recipe is a such a favourite because it’s made with simple ingredients, and is such an easy cake recipe. Once you’ve tried it this will become the only banana cake recipe that you ever use.
Optional Additions
This moist banana cake recipe is such a favourite with my followers on Pinterest.And lot’s of people who have tried it love it with the addition of chocolate chips, nuts, or even raisins.Definitely feel free to experiment with any of those, and let us all know in the comments what your favourites are. I love this simple vanilla icing but you could substitute your favourite tangy cream cheese frosting, if you prefer.
This simple cake with pantry ingredients is sure to become one of your favorite recipes. With an Easy Banana Cake Recipe like this, life really is a party!
More Recipe Inspiration
Looking for another easy banana recipe? Check out this Easy Banana Cream Pie recipe.
Be sure to check out this recipe for Banoffee Pie here.
You might also like Mom’s Easy Lasagna recipe here.
This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet. So, it's a good idea to always stick to the recipe's instructions. But why is this such a problem?
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.
Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.
Ripeness of bananas: To make banana cake, your bananas need to be very ripe. Please don't try to make this with green or very firm bananas as it just won't work in the same way. The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins.
If the peels have gone completely black, you might be thinking it's time to dump them, but bananas are good for much longer than you may think. If you didn't get a chance to freeze the bananas before they ripened, start preheating the oven, because more likely than not, they are perfectly fine to bake with.
If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.
The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.
Vinegar and buttermilk help to break down the protein in the flour, resulting in a fluffier cake. This is due to the acid in both vinegar and buttermilk.
Using too much baking soda or baking powder is one of the most frequent mistakes made by bakers. Be aware that using too much baking soda or baking powder will cause cakes to rise above their intended height, which can cause a big mess in the oven as well as a metallic, bitter taste.
The potassium in the fruit reacts with the sugars once any heat is applied, initially ... A chemical reaction takes place turning the colour. This enzymatic browning of sugars which then turn dark accelerated by the oven.
You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.
To store: Store leftovers covered in the refrigerator for up to 5 days. The best banana cake can also be wrapped in plastic wrap or placed in an airtight container and frozen for up to 2 months! To enjoy, simply let the cake thaw in the refrigerator, or at room temperature!
As bananas ripen, the starches in them break down and convert into sugar, which makes them sweeter and more flavorful. This is ideal for baking as it gives the baked goods a natural sweetness, and also helps them stay moist. The banana should be mashed well before adding it to the batter.
Key takeaway: As long as your bananas aren't starting to get moldy, infested with fruit flies or beginning to rot they aren't too ripe for baking banana bread. And some techniques can slow down or speed up the ripening process.
If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour.
Bananas have several potential benefits when used in baking. They can improve the sensory preference of bread, enhancing flavors and textures . Banana peel powder (BPP) can be used as a low-cost substitute for wheat flour in cakes, providing nutritional value and acting as an antimicrobial and antioxidant .
Address: 743 Stoltenberg Center, Genovevaville, NJ 59925-3119
Phone: +2202978377583
Job: Administration Engineer
Hobby: Surfing, Sailing, Listening to music, Web surfing, Kitesurfing, Geocaching, Backpacking
Introduction: My name is Rubie Ullrich, I am a enthusiastic, perfect, tender, vivacious, talented, famous, delightful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
