Old-fashioned Banana Cake

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.

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.

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

 

Simple Strawberry Cake

A fresh, light (yet dense!), and incredibly moist cake – the perfect treat to bake during quarantine, and enjoy with a cup of tea.

This cake comes together really easily with ingredients you more than likely already have in your kitchen. It is also an excellent way to make use of the juicy strawberries in season.

I also got to use my heart shaped pan, which I often feel gets neglected.

Do not do what I did, which is to try and tip out the cake from the pan!

This cake is way too delicate to be removed from a regular cake pan. Please use a spring from pan with a removable bottom or use any pie dish and serve the cake straight from it.

Delicious moist strawberry cake.

Here are some other juicy strawberry bakes you might like:
Strawberries and Cream Sponge Cake
Buttermilk pancakes with strawberry compote

Stay home, stay safe, and bake on.
xxx

 Simple Strawberry Cake

 Servings: 8-10
Ingredients:
·         6 tablespoons (85 grams) unsalted butter, at room temperature
·         1 1/2 cups (188 grams) all-purpose flour
·         1 1/2 tsp baking powder
·         1/4 tsp salt
·         1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
·         1 large egg, at room temperature
·         1/2 cup (118 ml) milk
·         1 teaspoon (5 ml) vanilla extract
·         1 pound (450 grams) strawberries, hulled and halved
Directions:
  1. Preheat oven to 180˚C. Grease a 9 or 10-inch baking pan or Pyrex dish with butter or oil. Line the bottom with parchment or wax paper.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3-5 minutes.
  4. Mix in egg, milk and vanilla until just combined.
  5. Add dry mixture gradually, mixing until just smooth.
  6. Transfer batter into prepared pan and smooth with spatula.
  7. Arrange strawberries, cut side down, on top of batter, in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
  8. Bake cake until golden brown about 50 to 60 minutes. Let cool in pan before slicing.
Notes
* If using salted butter, reduce the amount of salt to a ¼ tsp.
**Leftovers can be stored at room temperature, loosely covered, for up to 2 days.
Recipe adapted from Martha Stewart