The Banana Cake is made with mashed bananas, flour, milk, margarine, vanilla extract, eggs, and a pinch of salt. It is a moist, golden cake that is great for breakfast or as dessert.
A soft, moist banana cake is one of those rare treats that tastes so good, you’ll want to make it again and again. I’ve made this cake over and over, but it’s always been a bit dry, so I wanted to give it a facelift. To do that, I used a combination of oil and butter, and I also added in some chocolate chips to make it even more decadent.
Easy Banana Cake Recipe
We love a simple, moist banana cake and this one is just that! It’s easier than the classic banana cake with all its steps. The cake is not as dense as a regular banana bread. Instead, it becomes light, airy and very crumbly. With just a few ingredients (all of which you probably already have in your pantry and fridge), you can make this quick and easy cake. The banana flavor is not overpowering, but it is enough to make the dish delicious. It will especially appeal to people who don’t like frosting, and the cake is served with a light coating of powdered sugar. If you’re looking for something easy to prepare when you have guests over, this dish is definitely a good candidate.
How to make a simple banana cake
For this recipe, you need good, ripe bananas – ripe means sweet! The ripe bananas are first peeled and then cut into thick slices. Then it is mixed with sugar, lemon juice and lemon peel. Add the eggs and oil and mix again. After adding the flour and baking powder, beat the mixture one last time until smooth. Pour the dough into a greased pie pan where it will be golden and cooked through. After a little powdered sugar, it’s ready to eat!
Tips for making a simple banana cake
– The key to a moist cake is not to make the mixture too full. Just beat until smooth. Make sure it doesn’t overcook, as it will become a dry crumb.
– For this recipe we used three large bananas, don’t use more as it will make the bread more compact.
– If you don’t have vegetable oil, you can use butter. But the use of butter is well worth it: The crumb stays softer and the cake stays fresh longer when made with butter.
– To make this recipe with a box cake mix, just use eggs, vegetable oil and bananas, and use the cake mix as the dry ingredients.
Are banana cake and banana bread the same thing?
While the recipes may differ, there is a distinct difference between banana cake and banana bread. Banana bread generally contains more bananas and is firmer and more compact. The banana cake is light and fluffy with a softer crumb.
How to store banana cake
The cake (without the icing sugar) can be kept in the fridge for up to 3 days. Just wrap it tightly in plastic wrap. In this form it can be kept in the freezer for up to 3 months. To serve, thaw them overnight in the refrigerator. Serve chilled or at room temperature.
Instructions
Peel the bananas.
Cut the bananas into thick slices.
Place the banana slices in the blender with the sugar, juice and grated lemon peel and puree.
Add the vegetable oil and eggs and mix again.
Pour the mixed batter into a large bowl. Stir in the flour and baking powder.
Beat the dough with an electric mixer until smooth.
Grease the cake tin and pour in the banana batter.
Pour the banana mixture into the cake tin and bake the cake at 180°C/350°F for 35-40 minutes.
Turn out and sprinkle with icing sugar.
Nuts
Feel free to add other ingredients to the dough: additional spices (cinnamon or nutmeg), chopped nuts, chocolate chips.
You can also serve this banana cake with homemade frosting or fresh whipped cream.When I was in culinary school, we were taught how to make a banana cake. It was simple – you went straight from the mixing bowl to the oven. It was a fast and simple recipe, but it lacked the one thing I love about cakes: the frosting. I decided I wanted a banana cake that would be just as simple to make but would use one of my favorite frosting recipes, and I think I’ve achieved that..
Read more about moist banana cake recipe and let us know what you think.
Frequently Asked Questions
What is the difference between banana bread and banana cake?
Banana bread is a sweet loaf of bread that is made with bananas. Banana cake, on the other hand, is a dense cake made from banana bread. There are many types of banana bread, such as banana bread loaf, banana bread loaf with raisins, and so on. So, what is the difference between banana bread and banana cake? A lot. Banana bread and banana cake are the same thing, they are both made with bananas and a mixture of other ingredients, like flour, sugar, eggs, butter and vanilla. No matter what, there is definitely a difference between the two.
How do you make banana cake from scratch?
If you want to make a banana cake from scratch, you need four ingredients: sugar, baking powder, eggs, and bananas. You make the cake from scratch by adding the flour and sugar to the other ingredients, and you use a hand mixer to mix the ingredients together. Most of us have had a banana cake. It’s a moist, delicious cake that goes great with tea or coffee. But how does one make a homemade banana cake? Can one use the boxed mix? This blog is here to show you how to make banana cake from scratch. It’s easy and you can do it!
Why is my banana cake dense?
No matter what they say, we don’t have to give up our favorite foods just because they have a few extra calories. And that’s especially true for our favorite desserts, like banana cake. Turns out that cakes that are dense in their raw form are actually softer and fluffier when they are cooked, while the same product on a rack will stay the same shape and size. How does this happen? The structure of a cake changes when air is trapped inside the batter. When the cake is baked, the batter expands, creating air pockets. Bananas are awesome! They’re one of the few fruit that are naturally free from chemicals, additives, and preservatives.
They’re loaded with potassium and tons of potassium-rich foods, so you’ll get all the nutrients you need. Plus, they taste great! But did you know that they’re not cooked for long enough to get rid of the banana’s natural thickening properties? Rather, the recipe instructions tell you to stir in the sugar and flour, use a hand mixer to combine them, and then let it rest for 30 minutes! The flour and sugar will fully dissolve, and the banana will absorb all that moisture. The flour will keep the banana from sticking to the pan, but the sugar will also prevent the batter from rising.
