Imagine sinking your fork into a slice of the most heavenly, moist banana cake you've ever tasted - a dessert so irresistible that it transforms ordinary moments into extraordinary memories. This isn't just another cake recipe; it's a culinary journey that promises to elevate your baking skills and delight everyone who takes a bite. With perfectly ripe bananas, a tender crumb, and luxurious vanilla frosting, this homemade banana cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add mashed ripe bananas to the butter-sugar mixture. Mix until well combined.
- Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the vanilla frosting, sift powdered sugar into a mixing bowl to remove any lumps.
- Add milk and vanilla extract to the powdered sugar. Whisk until smooth and creamy, adjusting consistency by adding more milk if needed.
- Once the cake has cooled completely, spread the vanilla frosting evenly over the top using an offset spatula or butter knife.
- Optional: Garnish with banana slices or a light dusting of ground cinnamon before serving.
- Slice into 12 servings and enjoy your homemade banana cake!
Tips
- • Always use overripe bananas with brown spots - they're sweeter and provide more intense flavor • Make sure butter and eggs are at room temperature for better mixing and smoother batter • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • Let the cake cool completely before frosting to prevent melting and sliding • For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter • Store the cake in an airtight container at room temperature for up to 3 days • For best flavor, let the frosted cake sit for an hour before serving to let flavors meld
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
