Quick to make and really delicious: this easy and moist banana cake is an absolute classic with good reason! Children especially love the aromatic cake with bananas.
Taste and Occasion
Such a moist banana cake is an absolute classic: It is a delicacy that is neither fancy nor complicated but nevertheless (probably precisely because of that) popular: Whether as a quick birthday cake or for a cozy coffee drink.
Even if the cake may seem boring at first - it always hits the spot. And it's a perfect way to use up old, brown bananas. Like the classic banana bread, my muffins, or the vegan chocolate banana bread.
Ingredients
The foundation is a traditional cake batter, which I have described in this recipe step by step, even for beginners. As long as the butter is soft and the eggs are at room temperature, nothing can go wrong. You'll probably have everything you need at home: the recipe contains only standard baking ingredients and purée made from bananas (preferably very ripe ). For a delicious caramel flavor, I use brown and white sugar. The basic recipe can be wonderfully varied with a few additional ingredients.
How to make the Banana Cake
Let's get started. Initially, preheat the oven to 350°F/175°C. Now, grease a small pan with a diameter of about 8 in / 20 cm and dust it with a bit of flour. Then, cream the soft butter with the sugar for a few minutes and add the eggs one by one.
After this, process the ripe bananas into purée with a fork or a blender. Stir into the egg-butter cream, add the flour mixed with the baking powder and salt and mix everything together. Note: If the dough is too firm, use some additional milk.
In the end, pour the batter into the pan, smooth it out and bake for about 45 minutes. Test with a chopstick, turn out the cake, and decorate it with powdered sugar, chocolate coating, or similar. Have fun!
Top Tip
There are many ways to spice up banana cake quickly and easily. For a banana nut cake, you can add roasted hazelnuts or almonds to the dough. You can get a cherry banana cake by carefully folding in drained cherries. Spices or chocolate drops also go well.
Recipe Card
Banana Cake
Equipment
- 1 Small Pan (8 in / 20 cm)
Ingredients
- 200 grams (1 cup) butter, soft
- 120 grams (⅔ cup) brown sugar
- 4 eggs, medium
- 2 bananas ripe, about 250 grams
- 300 grams (2 ⅖ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 2 tablespoons milk, as needed
- powdered sugar, or chocolate coating, for decorating
Instructions
- Preheat the oven to 350°F/175°C. Grease a small pan with a diameter of about 8 in / 20 cm and dust it with a bit of flour. Cream the soft butter with the sugar for a few minutes. Add the eggs one by one.
- Process the ripe bananas into purée with a fork or a blender. Stir into the egg-butter cream. Add the flour mixed with the baking powder and salt. Mix everything together. If the dough is too firm, use some additional milk.
- Pour the batter into the pan, smooth it out and bake for about 45 minutes. Test with a chopstick. Turn out the cake and decorate it with powdered sugar, chocolate coating, or similar.
Notes
- The quantities are also sufficient for an 8.5-9.5 in / 22-24 cm loaf pan. For a large > 9.5 in / 24 cm pan, use a quarter more of all ingredients; baking time is about 1 hour.
- For the alternatives, add 80 g of roasted, chopped nuts to the dough or 50 g of chocolate chips or spices such as cinnamon and vanilla.
Ingredient substitutions
Variations
A healthier alternative would be my vegan banana cake without egg, butter and sugar. If you like the shape of this cake, I have another recommendation for you: The classic German bundt cake. However, the banana cake also succeeds in a small loaf pan. And from experience, it's an absolute kid favorite!
The banana cake recipe is part of my classic cakes. These classics also include the moist chocolate cake, the perfect cheesecake, and the lemon sheet cake. Like this banana cake, these recipes have what it takes to be a favorite cake for the whole family. In this case, however, we personally make an exception - because Jan doesn't like bananas 😉 …
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