Banana Cake
“A closer look at this moist banana cake slice—soft crumb, rich banana flavour, and just the right amount of sweetness!”
Selection of Bananas
Selecting the right bananas is crucial for creating this recipe. Ideally, you want to use ripe bananas that are slightly soft to the touch and have developed brown spots on the skin. They are sweeter and have a more intense flavour, infusing your cake with a rich taste and moistness. Overripe bananas, with skins that are mostly brown, are also excellent for baking this cake. They provide even more sweetness and moisture.
Adding nuts gives a delightful crunch to the cake. While various nuts can complement the banana cake, walnuts stand out as a particularly popular choice due to their earthy flavour. When folded into the batter, walnuts infuse the cake with a nuttiness that complements the sweetness of the bananas. Chopping and scattering walnuts throughout the batter or sprinkling them on top for a decorative finish adds depth to each bite, elevating to a new taste.
Enjoy the soft, creamy delight of Turkish milk cake—a sweet treat that melts in your mouth!
Banana Cake
Ingredients
1 cup = 250ml
- 3 ripe bananas mashed
- ⅓ cup or 75g melted unsalted butter
- ½ cup or 85g fine-grained sugar
- ¼ cup or 40g brown sugar
- 2 room-temperature eggs
- 1 tsp vanilla extract
- ½ cup or 90ml milk
- 1 ½ cups or 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon powder
- ¼ tsp salt
- ¼ cup walnuts finely chopped (optional)
Instructions
- Preheat your oven to 180°C. Line a 1.5-litre loaf pan with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the melted butter, white and brown sugar. Combine the ingredients using a whisk until the sugar is dissolved. If you prefer the banana cake to be on the sweeter side, you can increase the amount of sugar mentioned in this recipe.
- Add in the eggs, one at a time, until well combined. Add the milk and vanilla extract.
- Whisk together the flour, baking powder, baking soda, cinnamon powder and salt in a separate bowl. Sift the ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the finely chopped walnuts and gently fold them evenly into the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice and serve your delicious banana cake. Enjoy!
Notes
- Mash the bananas well until smooth to ensure they blend evenly into the batter and distribute their flavour throughout the cake.
- You can also add variations to this basic recipe by incorporating ingredients like chocolate chips, shredded coconut, or even cream cheese frosting for an extra special treat.
- Adjust the amount of sugar based on your preference and the sweetness of your bananas. If your bananas are very ripe and sweet, you can use the same amount of mentioned sugar in the recipe.
- Mix the batter just until the ingredients are combined. Overmixing can result in a dense and tough cake.
Frequently Asked Questions
It’s best to use very ripe, brown-spotted bananas as they’re sweeter and have a more intense banana flavour, which gives the cake a moist texture and rich taste. Unripe bananas may not give the same sweetness or moisture.
Yes, you can substitute sugar with honey or maple syrup, but keep in mind that they add moisture, so you may need to reduce other liquid ingredients slightly. Also, they can alter the flavour and make the cake denser.
Banana cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week, or freeze it for up to 2-3 months. Make sure to wrap it well to keep it moist.
Absolutely! Walnuts, pecans, and chocolate chips are great add-ins for extra texture and flavour. Fold them into the batter just before pouring it into the baking pan.
Dense banana cake can result from overmixing the batter, using too many bananas, or adding too much flour. Mix until just combined and be sure to measure ingredients accurately.
Yes, you can use loaf pans, round cake pans, or muffin tins. However, baking time will vary: smaller pans like muffin tins will bake faster, while a loaf pan might need extra time.
For extra moisture, use oil instead of butter, or increase the banana quantity slightly. Overbaking can also dry it out, so keep an eye on the cake near the end of baking time.
Yes, the recipe provides a balanced level of sweetness, but if you prefer a sweeter cake, you can add a bit more sugar to taste.
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