Easy Banana Cake

Easy Banana Cake

If you’re wondering what to do with dark, mushy bananas, our initial thought is typically throw them out and when you realize that’s wasteful, you think of banana bread. I love a dense loaf of banana bread with a crunchy top that I can drizzle salted caramel sauce over. But, it’s always fun to switch it up! How about banana cake?

Easy Banana Cake

This recipe produces the lightest, most flavorful cake I’ve ever had! Truly! When you taste it, you will be surprised at how much flavor each mouthful packs…delicious banana flavor!

The buttercream is also light and fluffy and elevates the cake to an even higher level.

Easy Banana Cake

This banana cake is completed in 30 minutes, using only one bowl (no mixer!) for minimal cleanup. And, it will be good for at least a week, but I doubt it will last that long.

When you’re looking for an alternative to banana bread, consider this recipe. I love to serve it at brunch or for dessert, which isn’t something I would think of with banana bread.

Enjoy!

Easy Banana Cake

Easy Banana Cake

Makes: 8 servings

Prep Time: 5 minutes

Total Time: 30 minutes

 

Banana Cake:

1 1/2 cups unbleached all-purpose flour

1/2 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 ripe bananas, mashed

2/3 cup milk of choice (I used whole milk) or water

3 tbsps oil

2 tsp vanilla

1 tsp apple cider vinegar or distilled white vinegar

 

Vanilla Buttercream:

1/2 cup softened unsalted butter, dairy-free butter, or vegetable shortening

1 1/2 cups powdered sugar

1 tsp vanilla extract

1-3 tsp milk of choice or water, if needed

Banana Cake:

Preheat oven to 350°F. Generously grease an 8″ or 9” baking pan. I like to line the bottom with a sheet of parchment so the cake doesn’t stick, but that is optional. Set pan aside.

In a large mixing bowl, blend together flour, sugar, baking soda, baking powder and salt. Add mashed banana, milk, oil, vanilla, and vinegar. Stir just until well combined. Pour batter into prepared pan and bake 30–40 minutes, or just until center of cake is set. Bake time will vary depending on pan you use. Begin checking on cake after 25 minutes.

Cover cake well and store at a cool room temperature for 2–3 days or in the fridge for up to 1 week.

If kitchen is warm, cake will be best refrigerated. It can spoil easily if left out in a warm kitchen for more than a day or so.

Recipe by Wife Mama Foodie

Ingredients

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