Save Banana cake is the comfort food I turn to whenever I have overripe bananas on the counter. This version is moist tender and packed with natural sweetness making it a go to for family gatherings and lazy Sunday afternoons.
The first time I baked this banana cake my kitchen filled with the most inviting aroma and my children could not wait for it to cool. It quickly became our hands down favorite for birthdays and rainy days alike.
Ingredients
- Ripe bananas: the darker and spottier the better for sweetness and depth of flavor
- All purpose flour: ensures a soft cake that is not too dense look for unbleached for best texture
- Granulated sugar: just enough to balance the natural sweetness of the bananas
- Unsalted butter: adds moisture and a gentle richness choose good quality for that creamy backdrop
- Eggs: bring the batter together and provide structure fresh large eggs work best
- Baking soda: ensures a tall fluffy rise check freshness for best lift
- Whole milk: keeps the crumb extra tender and moist
- Vanilla extract: rounds out flavors giving subtle warmth pure vanilla makes a difference
- Salt: sharpens all the flavors just a pinch will do
- Optional walnuts: bring a lovely crunch and toasty note use fresh nuts for best results
Instructions
- Prepare the Bananas:
- Begin by peeling and mashing the bananas in a large bowl. Use a sturdy fork or potato masher and take your time so the mix becomes mostly smooth with just a few small lumps remaining
- Cream the Butter and Sugar:
- Add softened butter and granulated sugar to the mashed bananas. Beat with a hand mixer or sturdy wooden spoon until the mixture turns pale and fluffy. This step is crucial for a light cake so keep mixing until fully creamed
- Add the Eggs and Vanilla:
- Gently crack in the eggs one at a time beating after each addition until fully incorporated. Stir in the vanilla extract and mix until smooth
- Mix the Dry Ingredients:
- In a separate bowl whisk the all purpose flour baking soda and a pinch of salt together. This ensures the baking soda gets evenly distributed and you avoid any uneven rise
- Combine Wet and Dry Ingredients:
- Pour the dry ingredients into the banana mixture. Mix gently using a spatula or wooden spoon just until everything is combined and no flour streaks remain. Be careful not to overmix or the cake can turn out tough
- Incorporate the Milk:
- Slowly stream in the milk while gently folding the batter. The mixture should look creamy and smooth at this stage with a thick but pourable consistency
- Add the Walnuts:
- If using sprinkle in the chopped walnuts and give the batter a final gentle stir making sure the nuts are evenly dispersed
- Bake the Cake:
- Pour the batter into a greased and lined cake pan. Use a spatula to smooth out the surface. Bake in a preheated oven at 350 degrees Fahrenheit for about 35 to 40 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes then carefully turn it out onto a wire rack. Allow it to cool completely before slicing so you get clean even pieces
Save I absolutely love tossing in toasted walnuts for extra crunch and flavor. My grandmother used to top every slice with a pat of butter which is still my favorite way to enjoy this cake on chilly mornings.
Storage Tips
To keep your banana cake soft store it tightly wrapped at room temperature for up to three days. If you want to keep it longer refrigerate in an airtight container for up to one week though let it come to room temperature before serving for the best texture. For longer storage freeze individual slices wrapped in plastic and foil which has saved me many rushed school mornings
Ingredient Substitutions
If you want a richer cake you can swap melted coconut oil for butter which adds a hint of tropical flavor. Dairy free? Use your favorite plant based milk and a vegan butter substitute. Swap in pecans or even chocolate chips for the walnuts if you want a sweeter twist
Serving Suggestions
This cake is lovely as is but try a drizzle of honey or a scoop of vanilla ice cream for dessert. For brunch top it with Greek yogurt and a sprinkle of cinnamon. I also love packing slices in lunchboxes as a homemade treat
Cultural and Seasonal Context
Banana cake is beloved across the world for its use of leftover bananas and homey flavors. In the cooler months a touch of cinnamon or nutmeg can make it especially warming. During summer serve it chilled with fresh berries or whipped cream for a light finish
Save This banana cake is sure to become a family favorite and is perfect for sharing. Enjoy every tender sweet slice with your favorite topping.
Cooking Questions
- → How ripe should bananas be for banana cake?
Ideally, use overripe bananas with brown spots as they provide maximum sweetness and moisture.
- → Can I substitute all-purpose flour with whole wheat flour?
Yes, you can replace some or all all-purpose flour with whole wheat, though the texture may be denser.
- → What kind of frosting pairs well with banana cake?
Cream cheese frosting is a popular choice, but simple vanilla glaze also complements the flavors nicely.
- → Is oil or butter better for this cake?
Either works, but butter adds rich flavor while oil ensures extra moisture. Choose based on your preference.
- → How should I store leftover banana cake?
Wrap tightly and store at room temperature for up to two days, or refrigerate for longer freshness.