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This soft and moist fresh banana cake recipe is the perfect way to use up your Banana stash! Go ahead and ice with cream cheese or peanut butter icing and you’re set to impress with this easy cake recipe!
Banana cake is a super quick easy cake recipe to make using over ripe bananas. People often think to make banana bread or muffins with leftover bananas but this cake recipe needs to be added to the top of that mental list!
Whats the difference between banana bread and banana cake? Banana cake is made in a cake pan, and is soft, moist and fluffy in taste. Banana bread is dense and baked in a loaf pan and often ate by the slice toasted with butter.
It’s time to step up your banana baking game with this banana cake recipe! Yes, it’s a thing.
This original banana cake recipe comes from my great grandmothers recipe card collection and was often made by my mother as an after school snack.
Go ahead and ice with cream cheese or peanut butter icing for an extra bit of sweetness!
BANANA CAKE RECIPE
This banana cake recipe is one of our family favorites.
METHOD FOR BAKING FROM SCRATCH
Preheat oven to 350° to gather your equipment and ingredients for a tidy and easy baking space. I find if I take everything out first and put it away as I go there’s far less of a chance I’ll forget an ingredient! This is the worst when it comes to any baking.
Baking from scratch is a science and and the secret to a soft, moist and fluffy cake is all about the ingredients, the method and the measurements.
Start by sifting together flour, baking powder, baking soda and salt together. This will help cake rise.
Then cream shortening in a separate bowl and blend in white sugar. Beat the egg and slowly add to the sugar and shortening a little at a time. Mash approximately two over right bananas and combine with milk and vanilla.
Add dry ingredients to the creamed mixture combining lightly after each addition. Overmixing Will cause a dry dense cake. Turn batter into prepared pan.
Next, bake on middle rack of oven at 350° for approximately 40 minutes. Insert a toothpick in the centre of the cake when it comes out clean the cake will be done.
THE SECRET TO A SOFT, MOIST & FLUFFY BANANA CAKE
Don’t over mix the batter. It’s important that all ingredients are moist and mixed, but a cake batter should always be mixed only until it’s moist.
Use room temperature shortening and eggs. Mix the shortening and sugar in the electric mixer for only a few minutes- 1-2 tops. Sally shares how to prevent a dry or dense cake here.
Try to use cake flour if possible. Cake flour is pre-sifted with baking powder.
Don’t over bake the cake. Preheat the oven before putting the cake in and set the timer according to the recipe. To see if the cake is done baking, prick with a toothpick.
The cake will be ready when a toothpick comes out clean.
Brushing the top of the cake with a glaze or icing will help retain the moisture to create that soft, moist an fluffy cake you’re looking for.
*BAKING WITH BANANAS TIP
Use overripe bananas with plenty of brown spots for the best banana flavour and a moist cake. Overripe bananas have a stronger taste and they also are brighter yellow adding to the appeal of the cake itself! It’s hard to believe it’s a banana cake if it’s white and tasteless, am I right?
PERFECT MOIST AND FLUFFY BANANA CAKE RECIPE
Banana Cake Recipe
- electric mixer
- Large Bowl
- 13 Pan or Springform cake pan
- wire rack for cooling
- 1 1/2 Cups Pastry Flour
- 1/2 tsp Baking Soda
- 4 tbsp shortening
- 1 Egg, well beaten
- 1/3 Cup Milk
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 Cup White Sugar
- 1 tsp Vanilla
- 3/4 Cup BANANA
- Preheat oven to 350 F
- Brush pan with shortening and line bottom with parchment paper
- Sift together flour, baking powder, soda and salt
- Cream shortening, blend in sugar
- Make a well and add well beaten egg, milk and vanilla
- Add dry ingredients to creamed mixture combining lighty after.
- Turn batter into prepared pan
- Bake on center rack for 40 minutes or until toothpick comes out clean