banana cake recipe is the perfect treat for any time of the day, offering a delightful blend of moist texture and the natural sweetness of ripe bananas. Its rich, buttery flavor combined with the tender crumb makes it an irresistible dessert that’s sure to please everyone. Whether you’re baking for a special occasion or just to satisfy a craving, this simple yet flavorful banana cake is the answer. Easy to make and requiring just a few staple ingredients, it’s the ideal recipe for both seasoned bakers and beginners alike.

Ingredients Breakdown

The ingredients in this banana cake work together to create the perfect balance of flavor and texture. Self-raising flour serves as the backbone of the cake, providing the necessary structure and leavening for a light and fluffy crumb. Melted butter adds a rich, creamy taste that pairs beautifully with the bananas, enhancing their natural sweetness. Caster sugar is chosen for its fine texture, which blends smoothly into the batter, while a touch of vanilla extract amplifies the cake’s overall flavor profile.

The ripe bananas are the stars of the show, delivering that distinctive, sweet banana taste and contributing moisture to keep the cake soft. Milk helps to loosen the batter, ensuring a smooth consistency, while a lightly beaten egg adds richness and helps bind the ingredients together. For an added decorative touch, a halved banana on top creates a beautiful visual element and a boost of banana flavor.

When selecting bananas for this recipe, it’s crucial to choose those that are fully ripe, with plenty of brown spots on the skin. These bananas are softer, sweeter, and provide the perfect texture for baking. If you don’t have self-raising flour on hand, you can make your own by adding 1½ teaspoons of baking powder and ¼ teaspoon of salt to each cup of all-purpose flour. For a twist, try substituting brown sugar for caster sugar; it adds a deeper, caramel-like flavor that complements the bananas wonderfully.

Step-by-Step Instructions

Following the step-by-step instructions carefully is essential to achieving the best possible result. Start by ensuring that your oven is preheated to the correct temperature to avoid uneven baking. Greasing and lining your loaf tin with baking paper is a small but important step that makes removing the cake effortless and keeps it looking neat. Melting the butter and allowing it to cool slightly prevents the egg from cooking when added, maintaining a smooth batter.

Stirring the ingredients together until just combined ensures that the cake remains tender overmixing can result in a dense, tough texture. A light fold of the flour into the wet mixture keeps the batter airy, creating that perfect crumb. To check if your banana cake recipe is done, insert a skewer into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking, as this can dry out the cake.

Recipe Tips & Frequently Asked Questions:

How to avoid overmixing to prevent a dense texture: Gently fold the flour into the wet ingredients, stopping as soon as the flour is just incorporated. This method helps to maintain the cake’s light and tender texture.
The impact of adding a halved banana on top – visual appeal and added moisture: Placing a banana half on top of the batter before baking not only adds an eye-catching decoration but also infuses the cake with extra banana flavor and moisture.
Best practices for cooling the cake to maintain its structure: After baking, allow the cake to cool in the tin for five minutes. This helps to set the cake’s structure and makes it easier to remove without breaking. Transfer to a wire rack to cool completely for the best texture.

When serving banana cake, the possibilities are endless. A slice of this moist cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, elevating the dessert to new heights. A dusting of powdered sugar can add a simple but elegant touch. For beverages, consider serving the cake with a hot cup of coffee or tea, which complements the cake’s rich, buttery flavor. For a refreshing option, a cold glass of milk is a classic and comforting choice.

Proper storage ensures your banana cake stays fresh and delicious for days. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container to keep it from drying out. It can be kept at room temperature for up to three days, or in the fridge for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and placed in a freezer bag. This makes it easy to enjoy a quick snack whenever you crave it just thaw at room temperature or warm briefly in the microwave.

Frequently Asked Questions:

How do I know when the cake is done? Insert a skewer or toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, your cake is ready to be removed from the oven.
Can I make this recipe gluten-free? Yes, you can substitute the self-raising flour with a gluten-free flour blend. Make sure it includes a raising agent, or add 1½ teaspoons of gluten-free baking powder per cup of flour.
What can I use if I don’t have self-raising flour? Create your own by mixing 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt.
How ripe should the bananas be? The riper, the better! Bananas with plenty of brown spots are ideal they’re softer, sweeter, and add the best flavor and texture to your cake.

Banana cake is a versatile and rewarding recipe that invites creativity. Feel free to experiment by adding mix-ins like chocolate chips, nuts, or even a pinch of cinnamon to the batter. Whether you enjoy it plain or dressed up with your favorite toppings, this cake is sure to bring a smile to anyone who takes a bite. Share the joy of baking and savor every delicious slice!

Banana Cake Recipe

This moist and flavorful banana cake is an easy-to-make treat featuring ripe bananas, buttery goodness, and a tender crumb, perfect for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 34

Servings:

Author: Jessica Harmon

Ingredients

1 ½ cups self-raising flour sifted
125 g butter melted
¾ cup caster sugar
1 teaspoon vanilla extract
2 ripe bananas mashed
¼ cup milk
1 egg lightly beaten
1 whole banana peeled and halved lengthwise (optional, for topping)

Instructions

Preheat your oven to 170°C (340°F) and grease a loaf tin, lining it with baking paper for easy removal.
Begin by melting the butter, either in a small saucepan over low heat or in the microwave until completely melted. Set it aside briefly to cool.
In a large mixing bowl, combine the melted butter with the caster sugar and vanilla extract, stirring until the sugar dissolves. Add in the mashed bananas and milk, blending the mixture until smooth. Once slightly cooled, add the lightly beaten egg, mixing until just combined.
Gently fold in the sifted self-raising flour, mixing only until there are no visible streaks of flour—take care not to overmix.
Pour the batter into your prepared loaf tin, spreading it evenly. If using, place the halved banana, cut side facing up, on top of the batter for a decorative finish.
Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean. Allow the cake to rest in the tin for 5 minutes before transferring it to a wire rack to cool completely. Enjoy your moist, tender banana cake!