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The Best Banana Cake Ever Recipe

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  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 80 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This banana cake is moist, flavorful, and packed with ripe bananas, making it the best banana cake you’ll ever taste. Perfect for breakfast, dessert, or a snack, it combines simple ingredients into a deliciously tender and sweet cake with a perfect crumb and a subtle hint of vanilla and cinnamon.

Ingredients

Main Ingredients

  • 3 ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
  5. Combine bananas and sour cream: Stir the mashed bananas and sour cream into the butter mixture until just combined.
  6. Incorporate dry ingredients: Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  7. Pour batter into pan: Transfer the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  8. Bake the cake: Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  9. Cool the cake: Let the cake cool in the pan for about 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • You can substitute sour cream with plain yogurt or buttermilk.
  • Do not overmix the batter as it may lead to a dense cake.
  • Optional: Add chopped nuts or chocolate chips for extra texture.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://cookedbylina.com/the-best-banana-cake-ever-recipe/