banana | Spatula in My Pocket

Quick and easy: the perfect tea-time snack!

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.

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!

asy 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.

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

Serves 10-12

Ingredients:

· 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

Directions:

Preheat oven to 180°C. Grease an 8 inch cake pan and line the base with wax paper.
Beat butter and sugar until light and fluffy, about 3-5 minutes.
Beat in eggs one at a time. Stir in bananas until combined.
Mix baking soda and hot milk together before stirring into the banana mixture.
Sift in flour, cinnamon and baking powder; fold into the mixture until combined.
Spoon mixture into prepared pan and smooth the top.
Bake for 40-45 minutes until cooked (insert a toothpick, if it comes out clean it is cooked).
Let the cake stand for 5-10 mins before inverting onto a wire rack to cool. Frost with Nutella if desired.

This is the ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips.

Confession: Breakfast is my least favorite meal of the day.

I’ve had a cup of plain coffee every single morning for as long as I remember.

Don’t get me wrong, I love breakfast food: pancakes, waffles, omelets, scrambled eggs! I’d eat “breakfast food” for 90% of my meals. But I just don’t like eating at breakfast time.

I’d much rather have an omelet for lunch, granola for snack, and a stack of waffles for dinner.

And these pancakes, these gorgeous banana chocolate chip studded pancakes, I could have at any time of the day.

These are seriously everything!

The ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips. #banana #chocolatechip #pancakes

Extra fluffy, soft, slightly sweet from the bananas, slightly bittersweet from the chocolate, perfectly golden brown.

In short, these pancakes are a blessing from the heavens.

I, sometimes, intentionally set aside 3-4 bananas and let them ripe just so that I can make these pancakes or my banana chocolate chip bread.

Whoever first thought of pairing up bananas and chocolate chips deserves a wildly prestigious prize in my book.

Making these pancakes is incredibly simple and if you want your pancakes to be as scrumptious as mine, I suggest you read the following tips along with the written recipe.

BANANA CHOCOLATE CHIP PANCAKE TIPS:

Use slightly over ripe bananas. The riper the bananas, the sweeter they are.
DON’T OVERMIX: Mix the batter just until you see no more streaks of flour. It will be slightly lumpy. If you overmix the pancake batter your pancakes will turn out dense.
Make sure your frying pan/griddle is hot before adding the pancake batter.
Cook on low-medium heat to ensure that the pancake gets cooked in the middle and develops a crisp golden brown “crust” on the top.

If these next two pictures don’t make you seriously consider why you aren’t in your kitchen right this second making these pancakes, I don’t know what will.

This is a recipe you’re going to want to hold onto forever.

Banana Chocolate Chip Pancakes

Serves: 4

Ingredients:

1 1⁄2 cups flour

1 Tablespoon sugar

2 teaspoons baking powder

1⁄2 teaspoon cinnamon powder

1 1⁄4 cups milk, at room temperature

1 Tablespoon vegetable oil or melted butter

1⁄2 cup banana, mashed (3 small)

1 egg, at room temperature

1 teaspoon vanilla

1⁄2 cup semi-sweet or dark chocolate chips, divided

Directions:

1. Combine flour, sugar, baking powder and cinnamon in a large bowl.

2. In another bowl whisk together the milk, oil, banana, egg and vanilla.

3. Combine the wet ingredients into the dry ingredients.

4. Fold in 1/4 cup chocolate chips.

5. Heat a non-stick frying pan or a griddle, greased lightly with oil on medium heat. Pour 1/4-1/3 cup of batter per pancake on to the pan. Scatter some chocolate chips on top.

6. When the top looks slightly dry and bubbles have appeared, flip the pancake and cook the other side for another minute or until golden.

7. Prepare remaining pancake batter as directed greasing pan with more oil if needed.

8. Stack the pancakes, top them with maple syrup if desired and tuck in.

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:

Banana Nut Muffins

Banana Chocolate Chip Pancakes

Chocolate Chip Banana Bread

Old-fashioned Banana Cake

Serves 10-12

Ingredients:

· 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

Directions:

Preheat oven to 180°C. Grease an 8 inch cake pan and line the base with wax paper.

Beat butter and sugar until light and fluffy, about 3-5 minutes.

Beat in eggs one at a time. Stir in bananas until combined.

Mix baking soda and hot milk together before stirring into the banana mixture.

Sift in flour, cinnamon and baking powder; fold into the mixture until combined.

Spoon mixture into prepared pan and smooth the top.

Bake for 40-45 minutes until cooked (insert a toothpick, if it comes out clean it is cooked).

Let the cake stand for 5-10 mins before inverting onto a wire rack to cool. Frost with Nutella if desired.

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This is the ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips.

Confession: Breakfast is my least favorite meal of the day.

I’ve had a cup of plain coffee every single morning for as long as I remember.

Don’t get me wrong, I love breakfast food: pancakes, waffles, omelets, scrambled eggs! I’d eat “breakfast food” for 90% of my meals. But I just don’t like eating at breakfast time.

I’d much rather have an omelet for lunch, granola for snack, and a stack of waffles for dinner.

And these pancakes, these gorgeous banana chocolate chip studded pancakes, I could have at any time of the day.

These are seriously everything!

Extra fluffy, soft, slightly sweet from the bananas, slightly bittersweet from the chocolate, perfectly golden brown.

In short, these pancakes are a blessing from the heavens.

I, sometimes, intentionally set aside 3-4 bananas and let them ripe just so that I can make these pancakes or my banana chocolate chip bread.

Whoever first thought of pairing up bananas and chocolate chips deserves a wildly prestigious prize in my book.

Making these pancakes is incredibly simple and if you want your pancakes to be as scrumptious as mine, I suggest you read the following tips along with the written recipe.

BANANA CHOCOLATE CHIP PANCAKE TIPS:

Use slightly over ripe bananas. The riper the bananas, the sweeter they are.

DON’T OVERMIX: Mix the batter just until you see no more streaks of flour. It will be slightly lumpy. If you overmix the pancake batter your pancakes will turn out dense.

Make sure your frying pan/griddle is hot before adding the pancake batter.

Cook on low-medium heat to ensure that the pancake gets cooked in the middle and develops a crisp golden brown “crust” on the top.

If these next two pictures don’t make you seriously consider why you aren’t in your kitchen right this second making these pancakes, I don’t know what will.

This is a recipe you’re going to want to hold onto forever.

Banana Chocolate Chip Pancakes

Serves: 4

Ingredients:

1 1⁄2 cups flour

1 Tablespoon sugar

2 teaspoons baking powder

1⁄2 teaspoon cinnamon powder

1 1⁄4 cups milk, at room temperature

1 Tablespoon vegetable oil or melted butter

1⁄2 cup banana, mashed (3 small)

1 egg, at room temperature

1 teaspoon vanilla

1⁄2 cup semi-sweet or dark chocolate chips, divided

Directions:

1. Combine flour, sugar, baking powder and cinnamon in a large bowl.

2. In another bowl whisk together the milk, oil, banana, egg and vanilla.

3. Combine the wet ingredients into the dry ingredients.

4. Fold in 1/4 cup chocolate chips.

5. Heat a non-stick frying pan or a griddle, greased lightly with oil on medium heat. Pour 1/4-1/3 cup of batter per pancake on to the pan. Scatter some chocolate chips on top.

6. When the top looks slightly dry and bubbles have appeared, flip the pancake and cook the other side for another minute or until golden.