Banana Bread Cake Recipe

You know those times when you have a bunch of overly ripe bananas sitting on your counter and you’re wondering what magic you could whip up with them? Well, let me tell you, this banana bread is just the cozy comfort I crave, with its warm cinnamon hug and that nostalgic aroma that fills my kitchen.

The aroma that fills the kitchen when I bake my Banana Bread Cake is not just comforting; it is heavenly. The natural sweetness from 3 ripe bananas (and a hint of cinnamon) makes this cake not just delicious but also nutritious: it is packed with plenty of potassium and fiber.

Melted butter and a dash of vanilla extract help make this cake a true kitchen delight. Any time I bake it, I always find the texture to be consistently moist and wonderful.

Ingredients

• Ripe Bananas: High in natural sugars, providing sweetness and moisture.
• Melted Butter: Adds richness, enhances flavor, contributes to moist texture.
• Sugar: Sweetens the cake, helps create a tender crumb.
• All-Purpose Flour: Primary structure, balances wet ingredients with dry.
• Baking Soda & Baking Powder: Leavening agents, create a light, fluffy texture.
• Cinnamon (Optional): Adds warmth and a hint of spice, enhancing flavor depth.

Ingredient Quantities

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon (optional)

How to Make this

1. Your oven should be heated to 350°F (175°C), and a 9×5-inch loaf pan should be greased lightly.

2. In a big mixing bowl, use a fork to mash the well-ripened bananas until they are smooth in texture.

3. Combine the melted butter with the mashed bananas.

4. Combine baking soda and salt.

5. Incorporate the sugar, the egg that has been beaten, and the vanilla extract; mix until well combined.

6. If using, sprinkle the mixture with cinnamon and stir it in.

7. Carefully mix in the all-purpose flour and baking powder until just combined. Do not mix too much.

8. Evenly spread the batter into the loaf pan that has been prepared.

9. Cook for 50 to 60 minutes, or until a toothpick plunged into the middle comes out clean.

10. Allow the bread to cool in the pan for roughly 10 minutes.
Then, transfer the bread to a wire rack to cool completely before slicing.

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Mixing bowl
4. Fork
5. Measuring cups
6. Measuring spoons
7. Whisk or spoon (for mixing)
8. Spatula (for spreading batter)
9. Toothpick
10. Wire rack

FAQ

• Q: Can I use brown sugar instead of white sugar?A: Indeed, white sugar can be replaced with brown sugar to provide a more robust flavor, though the change may slightly affect the texture.
• Q: How do I know when the banana bread cake is done?A: To test if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it is done.
• Q: Can I add nuts or chocolate chips?A: Yes, indeed! You may fold in approximately 1/2 cup of nuts or chocolate chips following the incorporation of the flour.
• Q: Should the butter be unsalted or salted?A: Either option works, but if you opt for salted butter, consider cutting back on the pinch of salt called for in the recipe.
• Q: Can I make this recipe gluten-free?A: Yes, when substituting the all-purpose flour in baking recipes, use a 1:1 gluten-free flour blend that is suitable for baking.
• Q: What size pan should I use?A regular loaf pan (about 9×5 inches) serves this recipe well.
• Q: How should I store the banana bread cake?A: Keep it in a container that is airtight. It can be kept at room temperature for up to 3 days, or it can be refrigerated for up to 1 week.

Banana Bread Cake Recipe Substitutions and Variations

1/3 cup melted butter: For a healthier option, substitute with 1/3 cup coconut oil or 1/3 cup unsweetened applesauce.
3/4 cup sugar: Use 1/2 cup honey or 1/2 cup maple syrup instead, but reduce other liquids slightly since both are liquid sweeteners.
1 teaspoon vanilla extract. Substitute with 1 teaspoon of almond extract for a nutty flavor. Or substitute with 1 tablespoon vanilla sugar. Adjust regular sugar in the recipe according to this.
1½ cups all-purpose flour: For a denser texture, use 1½ cups of whole wheat flour. To make it gluten-free, use a gluten-free flour blend.

Pro Tips

1. Banana Ripeness: Use bananas that are extremely ripe, with brown spots on the skin. The riper the bananas, the sweeter and more flavorful your bread will be.