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.
Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.
Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.
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!
Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.
While it's okay if the banana peel is dark brown or even black, if the inside is too, then the fruit is beyond ripe and now on its way to rotten. Another sign that bananas have gone bad is if they start leaking any fluids. When in doubt, just toss the bananas out.
Bananas are safe for dogs, but moderation is key. Bananas are high in sugar, so too much of it can put your dog at risk of developing medical conditions. You should give your dog only a few thin slices of banana once in a while. At least 90% of your dog's food should be regular dog food.
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.
If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.
Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.
It takes only a few minutes to beat together the ingredients and frost the cake, and the cake also tastes very good without the frosting. Cakes made with bananas also seem to improve after a day, so you could try the Chocolate Tahini Banana Bread, the Chocolate-Topped Banana Cake or the Gluten-Free Banana Bread.
If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.
The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.
One ripe banana replaces one egg in a cake recipe—the banana will flavor the cake, so only use them when they complement the other ingredients. Extra leavening may be needed. Bananas can also be a substitute for butter and oil in recipes. If using bananas for butter, replace in equal amounts.
This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.
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 .
The banana bread will not rise much during baking and may sink slightly in the centre on cooling, but should not collapse competely. If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time).
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