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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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Prep Time:
15
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
50
minutes
minutes
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:
263
kcal
|
Carbohydrates:
44
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
48
mg
|
Sodium:
195
mg
|
Potassium:
142
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
295
IU
|
Vitamin C:
3
mg
|
Calcium:
60
mg
|
Iron:
1
mg
The
nutritional information
provided is an estimate and is
per serving.
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