Classic Banana Cake
This soft and fluffy banana cake is easy to make with ripe bananas and pantry staples—great for cakes or muffins.
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Servings: 12 servings
Ingredients
- ½ cup unsalted butter - softened
- 1¼ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 ripe bananas - mashed (about 1½ cups)
Instructions
- Preheat oven to 350°F. Grease a 9×11 (or 8.5×11) baking dish.
- In a large bowl, cream butter, sugar, eggs, and vanilla until light and fluffy.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Add ⅓ of the flour mix to the wet ingredients and mix. Then add ⅓ of the mashed banana and mix. Repeat, alternating until all combined.
- Pour batter into prepared dish and bake for 32–37 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes in the pan, then flip onto a wire rack to cool completely.
Recipe Notes:
- Use very ripe bananas for best flavor.
- Alternate dry and wet additions for a lighter texture.
- Start checking at 32 minutes.
- Store covered at room temp or freeze for later.
- Great with cream cheese frosting or chocolate chips.
Nutrition Info
Calories: 263kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 195mg | Potassium: 142mg | Fiber: 1g | Sugar: 25g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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