Banana cake is prepared using a banana as a primary ingredient. This is a super moist and soft crumble, which is perfect for your breakfast or dessert. This is a lovely, moist loaf, which really doesn’t need to be buttered. Any ripe bananas left in the fruit bowl are ideal for this cake.
This is the best banana cake ever; we make this very often whenever we have some leftover bananas. Try this recipe once then your family will ask for over and over again. We used to buy a banana cake from the store but after trying this recipe we started making this every time we feel like eating banana cake.
I have not added cinnamon powder in this recipe but adding cinnamon powder gives extra punch to the taste. You can enjoy this cake when it is warm or even after it is cool down completely. You can serve this as a dessert or breakfast. We love having this cake for our breakfast with a cup of tea or coffee.
Check out the video recipe here:
Tips to make perfect Banana Cake:
Here is the detailed recipe:
Preheat the oven to 170ºC/340ºF before starting the process. In a mixing bowl, add in softened butter and sugar; mix them well using the balloon whisk.
After mixing the butter and sugar, add in the vanilla extract
eggs and milk. Combine everything well.
Mix all the wet ingredients using a hand mixer. Now add the mashed bananas and mix well. I have mashed the bananas using a fork.
Then add the 160 g flour
Then 1 tsp baking powder, 1 tsp baking soda and a pinch of salt.
Mix well-using mixer and finally fold everything using a flat spatula.
Take 9″ bread tin and grease the tin if you want. I have not greased my tin.
Now add the prepared cake batter in the tin and tap few minutes to remove any air bubbles inside the batter. Now bake for 55 to 60 minutes at 170ºC/340ºF.
Do a toothpick test, if it comes out clean, then it’s done.
Allow it to cool down before you make slices. Make thick or thin slices according to your preference.
Banana cake is ready to serve.