World’s Best Banana Cake Recipe
This banana cake is so moist, you’ll want to eat it with a spoon. It has the perfect amount of sweetness and makes the perfect dessert for your next get, together!
1/2 cup butter, softened
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 4 eggs, at room temperature
2 cups white sugar
2 cups white sugar is a sweetener, which means it’s used to make food and beverages more palatable. Sugar comes from sugar cane or sugar beets, both of which are grown on plantations in tropical areas. The plants grow tall and thin before flowering, producing bright, green leaves that look like green pencils if you’re looking at them from the side.
3 eggs, beaten
In a large bowl, beat the eggs until they’re foamy. Separate the yolks and whites (save the egg whites for making meringue).
3 bananas, mashed
The next step is to add the mashed bananas. You can use a fork or an electric hand mixer, but I recommend using a fork because it will help you avoid getting banana chunks in your cake mix. Once all of your ingredients are combined, pour them into two 9, inch cake pans and bake at 350 degrees for 30 minutes or until done.
2 teaspoons baking soda
Baking soda is a leavening agent. It reacts with acids to create carbon dioxide, which causes the cake to rise in the oven.
1/4 teaspoon salt
Salt is a mineral that is essential to life. It can be found in food, water and even the air we breathe. Salt is also known as sodium chloride or common table salt. Salt helps with the taste of foods by enhancing their ability to retain moisture and flavor while they cook, according to the U.S Department of Agriculture (USDA). Salt also helps preserve foods by preventing spoilage during storage or shipping through our bodies’ natural processes after consumption
1 teaspoon vanilla extract
In a large bowl, whisk together the flour, baking powder and salt. In another bowl or wide, mouthed glass jar (I use one made of glass), beat together the butter and sugar until pale and fluffy (about 2 minutes). Add eggs one at a time until fully incorporated before adding next egg; continue beating on high speed until mixture is light and creamy in color—approx 3, 4 minutes total). Beat in vanilla extract or flavoring extracts such as almond or lemon if you prefer something different from regular banana cake recipes!
2 1/2 cups all, purpose flour
Flour is a type of cereal grain. It’s used to make bread and other baked goods.
- Preheat oven to 350 degrees F. Grease and line the bottom of 2 9, inch round cake pans with parchment paper.
- Combine the butter, sugar, eggs, bananas, baking soda and salt in a large bowl until very smoothly blended (about 5 minutes). Add flour in batches; stir until well blended after each addition. Pour batter into prepared pans and bake for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean from one side only , do not overbake! Cool cakes on wire racks before removing from pan sides; cool completely before frosting (or enjoy them warm!).
The cake is just the right amount of sweet thanks to the delicious cream cheese icing. This moist banana cake is a hit if you need to use up some ripening bananas and want to bake a tasty treat.
Oh, and don’t worry if you don’t have any buttermilk on hand. This banana cake’s alternative for buttermilk comes out fantastic!
This delicious banana cake is fantastic for brunch or an afternoon snack. I know, I know, there’s icing, but what’s the point of life if you can’t eat frosting for breakfast once in a while?
Banana bread reheating instructions in the oven:
- Preheat the oven to 350°F (180°C).
- Spread the slices of banana bread out on a baking sheet and lightly butter it while the oven is heating. Skip this step if you have an entire loaf of bread.
- Wrap foil around the banana bread.
- A loaf of banana bread should be heated for 15, 20 minutes, not just the slices.
- To give the banana bread a little crispiness in the final few seconds, remove the foil. The complete loaf of banana bread should be stored; only slice what you need. Slices will lose moisture more quickly than the entire bread.
- The paper towels will absorb any extra moisture to protect the banana bread from being soggy, and the plastic wrap will keep the banana bread from absorbing air and keeping it fresh.
- You can use an airtight container or a sealable freezer bag in its place if you don’t want to use plastic wrap.
I hope you enjoyed this recipe and found it easy to make. Remember, the most important part is that you enjoy the result!
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