Description
This Easy Banana Butter Cake is a moist and flavorful dessert perfect for any occasion. Made with ripe bananas, butter, and a hint of vanilla, this classic cake is simple to prepare and sure to delight with its tender crumb and rich taste.
Ingredients
Scale
Banana Butter Cake Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Bananas: Beat in the eggs one at a time, blending well after each addition. Then stir in the mashed ripe bananas and vanilla extract until everything is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt within the flour.
- Combine Mixtures Alternately: Add the dry ingredients to the banana mixture in three parts, alternating with the whole milk, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing and a dense cake.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve the cake once fully cooled for best texture and flavor.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter after combining wet and dry ingredients to keep the cake tender.
- If desired, add chopped nuts like walnuts or pecans for extra texture.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free margarine instead of butter.
