Banana Bread Cake
A comforting and nostalgic banana bread cake filled with warm spices and delicious flavors, perfect for any occasion.
Ingredients
For the Cake
- 3 large ripe bananas Can substitute with mashed ripe plantains
- 2 cups all-purpose flour Can substitute with whole wheat flour
- 1 cup granulated sugar Can substitute with brown sugar or coconut sugar
- 1 tsp baking powder Can substitute with ½ tsp of baking soda
- ½ tsp baking soda Optional
- ½ tsp salt No substitutions needed
- ½ cup unsalted butter (melted) Can substitute with coconut oil or applesauce
- 2 large eggs Can substitute with flax eggs for a vegan version
- 1 tsp vanilla extract Can substitute with almond extract
- 1 cup walnuts or pecans (optional) Can substitute with chocolate chips or dried fruit
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan or cake pan lightly with butter.
- In a medium bowl, mash the ripe bananas with a fork until smooth. Leave a few small chunks for added texture if desired.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- In another large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract into the butter-sugar mixture, beating until fluffy and pale.
- Slowly add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the mashed bananas and optional nuts or chocolate chips gently.
- Transfer the batter into your prepared pan and bake for about 60-65 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add a teaspoon of cinnamon or nutmeg to the dry ingredients. Ensure the bananas are very ripe for maximum sweetness. Cover the cake loosely with aluminum foil if browning too quickly.