Introduction
Banana Cake is a classic dessert for gatherings, family dinners, or cozy afternoons. This moist, flavorful cake, made with ripe bananas and warm spices, delivers a comforting, sweet flavor in every bite. Presented on a white ceramic cake stand, garnished with a dusting of powdered sugar or banana slices, this Banana Cake offers a vibrant, inviting aesthetic that elevates any table. This recipe provides a traditional version that is adaptable to dietary preferences and is ideal for home bakers seeking a simple, crowd-pleasing dessert that brings nostalgic charm to any occasion.
Ingredients
For the Banana Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3–4 medium bananas)
- 1/2 cup sour cream or Greek yogurt
For Serving:
- Optional: Powdered sugar, banana slices, cream cheese frosting
- Suggested Accompaniments: Whipped cream, vanilla ice cream
- Suggested Pairings: Coffee, herbal tea
- Suggested Aesthetic: Serve on a white ceramic cake stand
- Suggested Equipment: 9-inch round or square cake pan, mixing bowls, stand mixer or hand mixer, spatula, measuring cups/spoons, cooling rack
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan, or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
- Cream Butter and Sugars: In a large bowl, using a stand mixer or hand mixer, cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each. Add vanilla extract and mashed bananas; mix until combined. Taste a small dab of the batter (safe due to no raw flour) to ensure balanced sweetness; adjust with a touch more sugar if bananas are less ripe.
- Combine Ingredients: Add half the dry ingredients to the wet mixture, mixing until just combined. Add sour cream, then the remaining dry ingredients, mixing until smooth. Avoid overmixing to keep the cake tender.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Serve: Place the cake on a white ceramic cake stand. Dust with powdered sugar, garnish with banana slices, or spread with cream cheese frosting. Serve with whipped cream, vanilla ice cream, coffee, or herbal tea.
Tips for Better Banana Cake
- Use very ripe bananas (with brown spots) for maximum sweetness and flavor.
- Taste the batter before baking to ensure balanced sweetness; adjust with a pinch of sugar if needed.
- Avoid overmixing the batter to maintain a moist, tender texture.
- Check for doneness at 30 minutes to prevent overbaking, which can dry out the cake.
- Use a white ceramic cake stand for a vibrant presentation, highlighting the golden cake and colorful garnishes.
- Make ahead: Bake the cake and store at room temperature for 1 day; frost or garnish before serving.
- For a fluffier cake, ensure eggs and butter are at room temperature before mixing.
- Enhance aesthetic: Present on a white ceramic cake stand with powdered sugar or banana slices for a warm, inviting look.
Variations and Customization
- Gluten-Free Banana Cake: Use gluten-free all-purpose flour and ensure baking powder is gluten-free.
- Vegan Banana Cake: Replace butter with vegan margarine, eggs with 1/2 cup applesauce or flax eggs (2 tbsp flaxseed meal + 6 tbsp water), and sour cream with plant-based yogurt.
- Low-Sugar Banana Cake: Reduce granulated sugar to 3/4 cup and brown sugar to 1/4 cup; rely on ripe bananas for sweetness.
- Chocolate Chip Banana Cake: Add 3/4 cup chocolate chips to the batter for a sweet twist.
- Nutty Banana Cake: Fold in 1/2 cup chopped walnuts or pecans for added crunch.
- Spiced Banana Cake: Increase cinnamon to 1 1/2 tsp and add 1/4 tsp ground ginger for extra warmth.
- Banana Coconut Cake: Add 1/2 cup shredded coconut to the batter for a tropical flavor.
- Frosted Banana Cake: Top with cream cheese frosting (8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 tsp vanilla) for a decadent finish.
Storage and Serving Tips
- Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; bring to room temperature before serving.
- Freeze unfrosted cake, wrapped tightly in plastic wrap and foil, for up to 3 months; thaw at room temperature.
- Serve at room temperature for the best moist texture and flavor.
- Use as a dessert for gatherings or a sweet treat with coffee.
- Pair with whipped cream or herbal tea to complement the sweet, spiced flavor.
- Presented on a white ceramic cake stand with vibrant garnishes for a warm, inviting charm.
Nutritional Information
Based on 12 servings (without frosting):
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 250mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
- Vitamin A: 6% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Values vary by ingredient brands and toppings (frosting adds ~100 kcal per serving). Moderate in sodium; try the low-sugar variation. Pair with fruit for balance.
Conclusion
This Banana Cake recipe offers a moist, flavorful dessert perfect for any occasion. It transforms simple ingredients into a nostalgic classic. Its straightforward preparation and vibrant presentation make it a favorite. The sweet banana and spiced notes delight every bite. It’s sure to be a cherished recipe, loved for its comforting, crowd-pleasing appeal.
Banana Cake Recipe: Moist and Flavorful
Classic Banana Cake with moist, flavorful texture.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg optional
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 ½ cups mashed ripe bananas
- ½ cup sour cream or Greek yogurt
- Optional: Powdered sugar banana slices
- Suggested Pairings: Whipped cream coffee
Instructions
- Preheat oven to 350°F. Grease a 9-inch cake pan.
- Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Cream butter and sugars; add eggs, vanilla, and bananas. Taste and adjust the sweetness.
- Mix in half the dry ingredients, sour cream, then the remaining dry ingredients.
- Bake for 30–35 minutes until a toothpick is clean. Cool for 10 minutes, then transfer to a rack.
- Serve on a white ceramic cake stand with powdered sugar, bananas, cream, and coffee.
Notes
- Use ripe bananas for the best flavor.
- Store at room temperature for 2 days or freeze for 3 months.
- Try vegan or chocolate chip variations.
- Pair with ice cream.
