Banana Cake
This banana cake recipe guarantees a moist and fluffy dessert perfect for any occasion, using ripe bananas and a blend of wet and dry ingredients.
Ingredients
Main Ingredients
- 3 medium-sized Ripe bananas Use brown-spotted bananas for best results.
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Butter (melted)
- 1 cup Sugar Can substitute with honey or maple syrup for a healthier option.
- 2 Eggs Can use flax eggs for a vegan option.
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream Can substitute with non-dairy yogurt for a vegan option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- Mash the ripe bananas thoroughly in a large mixing bowl.
- Mix in the melted butter followed by sugar.
- Beat in eggs, vanilla, and sour cream until well-blended.
- In a separate bowl, combine flour, baking soda, and salt, then slowly fold into the banana mixture until smooth.
- Pour the batter into your prepared pan and bake for 60 minutes.
- Cool completely before frosting or enjoying plain.
Notes
Store banana cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. It can also be frozen for longer storage.