Get ready to transform those overripe bananas into a mouthwatering masterpiece that will have your family and friends begging for seconds! This Brown Sugar Banana Cake is not just another dessert – it's a warm, sweet embrace of homemade goodness that combines the rich, caramel-like depth of brown sugar with the natural sweetness of ripe bananas. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a foolproof, incredibly moist cake that's perfect for any occasion – from lazy weekend afternoons to special family gatherings.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe bananas
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 egg
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper to ensure easy cake removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become smooth and creamy. The riper the bananas, the sweeter and more flavorful the cake will be.
- Add softened butter and brown sugar to the mashed bananas. Cream these ingredients together using an electric mixer or whisk until well combined and slightly fluffy.
- Crack the egg into the banana mixture and beat until fully incorporated, ensuring a smooth and consistent batter.
- In a separate bowl, sift together the flour, baking powder, and baking soda. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving. Best enjoyed warm or at room temperature.
Tips
- Banana Selection is Key: Always use very ripe bananas with dark spots – they're sweeter and provide more moisture to your cake.
- Room Temperature Matters: Ensure your butter and egg are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold dry ingredients into wet ingredients just until combined to keep the cake tender and light.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Elevate your cake with a dusting of powdered sugar, a cream cheese frosting, or a simple vanilla glaze for extra indulgence.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 45mg
