Banana Cake
A moist and flavorful banana cake, perfect for using up overripe bananas while being simple to prepare and delicious beyond compare.
Ingredients
Main Ingredients
- 3 pieces ripe bananas mashed
- 1/2 cup unsalted butter softened
- 1 cup sugar granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ cups all-purpose flour
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the mashed bananas and vanilla extract, mixing thoroughly.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients until just combined—try not to overmix!
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
The riper the banana, the sweeter the cake will be! Avoid overmixing for a light and fluffy texture. Store leftover cake covered at room temperature for up to three days or refrigerate for longer freshness. To reheat, pop it in the microwave for a few seconds.