Banana cake

24 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Banana cake
Simple, moist banana cake made with ripe bananas, butter, and basic pantry ingredients. Bakes in just 30 minutes for a quick dessert that’s perfect for using up overripe bananas.

Ingredients

24 servings
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 cup mashed banana
  • 1 1/2 cups flour
  • 1 tsp baking soda dissolved in 1 tsp hot water

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Cream together butter, sugar, and egg. Add mashed banana, baking soda, water and flour. Mix until just combined.
  3. Pour into a well-oiled 9x13 pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool in pan before serving.

Common Problems and Solutions

Q: Why is my banana cake dry?

A: Make sure your bananas are very ripe (heavily spotted or black) for maximum moisture. Also, don't overmix the batter once you add the flour—mix just until combined.

Q: Can I make this ahead?

A: Yes, this cake stays moist for 2-3 days covered at room temperature, or up to a week refrigerated. It also freezes well for up to 3 months.

Tips and Techniques

Use bananas that are very ripe with brown or black spots for the best flavor and moisture. You can also add 1/2 cup chopped pecans or walnuts for extra texture.

Ingredient Substitutions

  • butter: vegetable oil or coconut oil
  • all-purpose flour: whole wheat flour

Equipment Needed

  • 9x13 inch baking pan
  • Mixing bowl
  • Electric mixer or wooden spoon