Quick and easy: the perfect tea-time snack!
Typically, having a bunch of overripe bananas lying around means only one thing in our house… Banana bread! But I decided to switch things up this time around and make a Banana Cake instead.
This easy banana cake recipe makes for the absolute best banana cake you’ll ever try. It’s moist and fluffy, packed with banana flavor with an added punch from the cinnamon. Perfect for teatime or snacking!
Tips for Making this Banana Cake
Use dark, spotty bananas for a pronounced banana flavor, and to ensure your cake is deliciously moist.
Make sure you’re using room temperature ingredients. This ensures everything mixes together evenly without over mixing.
Don’t over mix the batter, otherwise it can get tough. This will help create a tall, light cake.
I used an 8 inch square cake pan but a round pan would work too.
This cake is perfect on its own or frosted with a layer of Nutella. You can even drizzle the cooled cake with Caramel Sauce.
The baked cake can be stored in an airtight container at room temperature or in the fridge. If the cake is frosted then it definitely should be refrigerated.
You can add a cup of toasted walnuts to the batter for an added texture.
If you have got a bunch of overripe bananas lying around – then I highly recommend you skip the banana bread and make this simple moist banana cake. It is tender, comfy, and has a delicious hint of cinnamon.
For more banana recipes – try these other favorites:
Old-fashioned Banana Cake
· ½ cup (120g) butter, softened
· ¾ cup (150g) granulated sugar
· 2 eggs, at room temperature
· 1 cup mashed banana (3 large bananas)
· 1/2 tsp vanilla essence
· 1 tsp baking soda
· 2 Tbsp hot milk (heat in microwave for 20 secs)
· 1¾ cup (220g) all-purpose flour (leveled)
· 1 tsp cinnamon powder
· 1 tsp baking powder
· Nutella for topping *optional