Make Banana Cake

Banana cake is a wholesome cake that many people are familiar with and love. The addition of bananas to cake batter adds moisture and a denser texture, which can help you to eat less when snacking on it, yet feel satisfied. Banana cakes are versatile and can be prepared many different and tasty ways.

Ingredients

Easy Rise Banana Cake

• 3 cups self-rising flour
• 2 cups sugar
• 7/8 cup butter
• 4 ripe bananas, mashed
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
  

Very Moist Banana Cake

• 1 1/2 cups very ripe bananas
• 2 teaspoons fresh lemon juice
• 3 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened to room temperature
• 2 cups fine sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• Cream cheese frosting
  

Lemon Banana Cake

• 3 ripe bananas
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• 4 oz butter or margarine
• 1 teaspoon lemon rind, finely grated
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon baking soda
• 1 tablespoon milk
• 2 cups self-rising flour
• Walnut halves
• Lemon icing

Steps

Making an Easy Rise Banana Cake

1. Preheat the oven. The oven should be preheated to {{safesubst:#invoke:convert|convert}}. Do this before you begin mixing the ingredients so the oven will be ready when you want to put the cake inside.
   • Grease a pan. You can use a variety of pans, but common sizes are 9-inch round pans or 9x13 baking pans.
2. Heat a saucepan on the stove. Use it to melt the sugar and butter. Keep your heat medium or lower. Avoid overheating your pan and burning the butter and sugar.
   • Turn off heat and remove pan from the eye.
3. Puree the bananas. The bananas need to be smooth and creamy. You can puree bananas with a fork, a potato masher, or a food processor. If you are pureeing bananas with a fork or masher, put them in a large mixing bowl first. When using a food processor, pour the banana puree into the mixing bowl.
   • Pour in the butter and sugar mixture from the pan and mix together.
   • Make sure your bananas are ripe. Ripe bananas are softer and easier to puree.
   • Choose a bowl that is large enough to mix all ingredients for the cake into.
4. Prepare the eggs. Crack the two eggs into a separate bowl before slightly beating them. Slightly beaten eggs are beaten with a fork or whisk until the yolk and white are mixed into a uniform consistency.
   • When baking, eggs should be at room temperature for the best results. To warm your eggs to room temperature, take them out of the refrigerator 10-15 minutes before you begin baking.
5. Mix the eggs into bowl. Pour the eggs on top of the butter, sugar, and banana mixture and then gently mix together with a spatula or spoon.
   • Make sure that the butter and sugar have cooled significantly before pouring in your eggs. Pouring eggs into a hot mixture can cook the eggs. To avoid unwanted scrambled eggs, wait until the mixture is cool.
6. Mix in the remaining ingredients. First, mix in the wet ingredients. You can mix them separately, or mix the milk first and the vanilla extract second. After you've added the wet ingredients, add the flour to the batter.
   • Stir well, making sure all the ingredients are blended. If mixing with a spoon or spatula is too difficult, use a hand mixer.
7. Pour the mix into the greased baking dish. Then, place the pan into the preheated oven. Bake for 40 minutes.
   • Many factors, such as the material of the pan, can influence cooking time. Keep a careful eye on your cake, checking it as it nears 40 minutes. The cake may be finished a few minutes early, or it may need to cook a little longer.
   • Insert a toothpick, fork, or knife into the center to check if the cake is done. If it comes out clean, the cake is fully cooked.
8. Take the cake out of oven when finished. Let the cake cool completely before cutting. Serve cake slices with choice garnish

Making a Very Moist Banana Cake With Cream Cheese Frosting

1. Preheat the oven to 275ºF. Grease a 9 x 11-inch loaf or cake pan. Alternatively, use a 10-inch round cake pan.
2. Mash the bananas in a small bowl. To do this, use a fork or potato masher. If you prefer, place the bananas in a food processor. When the bananas are mashed to a creamy, smooth consistency, put the bowl to one side.
   • Add the lemon juice while mashing, to prevent browning.
   • Make sure to use ripe bananas.
3. Mix the dry ingredients. Place the flour and baking soda into a mixing bowl. Add the salt. Stir with a whisk to combine. When the dry ingredients have been mixed well, set the bowl aside.
4. Add the butter and sugar to another mixing bowl. Cream until light and fluffy.
   • The butter should be softened before beginning this step. Softened butter is easier to mix with other ingredients. To soften butter, remove the butter from the refrigerator 30-60 minutes before you begin.
   • Creaming butter and sugar is a type of mixing method. Start with room temperature butter. Using a hand or stand mixer, beat the butter on low until it is creamy. Add the sugar, and mix on high until the butter and sugar is a whipped, grainy consistency. The color should be a very light yellow or ivory. Don't forget to scrape the sides of the bowl while mixing.
5. Beat in the eggs. Add the eggs one at a time into the butter and sugar mixture. Using a hand mixer, beat the eggs until completely mixed into the batter.
   • Add the vanilla extract after you have added the eggs. Stir into the mixture.
6. Mix in the flour and buttermilk. Starting with the flour, pour a small amount into the mixture and beat in with a hand mixer. Then, add in a small amount of buttermilk, also beating it into the batter with a hand mixer. Continue this gradually, alternating between the flour and the buttermilk. Make sure to stir each time you add the ingredients.
   • When all the flour and buttermilk has been added, stir in the mashed bananas.
7. Pour the cake batter into the greased pan. Make sure the batter is distributed evenly throughout the pan. Place the pan in the preheated oven. Bake for 1 hour, 15 minutes.
   • Check the cake periodically while cooking. Use a toothpick, fork, or knife to check to see if the cake is done. If the toothpick comes out clean when inserted into the cake, the cake is done.
8. Remove the cake from the oven. Place straight into the freezer. Leave in the freezer for 45 minutes.
   • This step is important because it increases the moisture content of the cake.
   • Place the cake pan on top of something like a bread board lined with silicone sheet to avoid melting freezer plastic.
   • Frost with cream cheese frosting after removing from the freezer.
9. Serve. Cut the cake and serve. If you are not serving immediately, keep refrigerated until you're ready to do so.

Making a Lemon Banana Cake

1. Preheat the oven to 350ºF. Butter a 9-inch round pan or a 9x13 baking pan, and line the baking pan with parchment paper.
2. Prepare the bananas. Mash the bananas until pureed well. You can mash them with a fork or a potato masher, or you can place the bananas into a food processor. Pour lemon juice over the banana mash to prevent them from turning brown. Sprinkle 1 teaspoon of sugar over the bananas. Set aside for now.
3. Cream the butter and sugar. First, using a hand or stand mixer, beat the butter on low until it is creamy. During this step, beat the lemon rind into the butter. Then, add the sugar to the lemon rind butter, mixing on high until the butter and sugar is light and fluffy. Don't forget to scrape the sides of the bowl while mixing.
   • The butter should be softened before beating with the lemon rind, because softened butter makes it easier to mix with other ingredients. Remove the butter from the refrigerator 30-60 minutes before you begin so it will be soft enough.
4. Add the eggs to the butter and sugar mix. Use a hand mixer when beating each egg into the batter. Add them into the mixture one at a time.
   • Make sure the eggs are at room temperature. Take them out of the refrigerator 10-15 minutes before you begin mixing ingredients.
   • Add the mashed bananas to the batter. Then add the milk. Mix through well with a mixer or spoon.
5. Add the dry ingredients. Add the baking soda and flour into a sifter. Then, sift the dry ingredients to the batter. Mix through with a hand or standing mixer until all ingredients are blended.
6. Pour the batter into the cake pan. Place the cake in the preheated oven for 50 minutes, or until a skewer or toothpick inserted into the middle of the cake comes out clean.
7. Remove from the oven. Allow to cool for a few minutes in the baking pan. Then turn the pan upside down onto a wire cooling rack, remove from the pan, and allow to cool completely.
8. Spread the icing over the cooled cake. Make sure the cake is completely cooled before icing. Arrange the walnuts on the cake in any way you prefer.
   • The walnuts are optional. You can add different nuts or a different topping. Try mixing toppings for different flavors.
9. Serve. Cut the cake and place onto plates to serve. The cake is best served fresh. If you need to store it, keep it in an airtight container in a cool place.

Things You'll Need

Method 1:

• Saucepan
• Mixing implement
• Whisk
• Baking dish
• Oven mitts

Method 2:

• 9 x 11-inch loaf or cake pan
• Mixing bowl
• Mixing spoon
• Vegetable masher or fork
• Oven mitts

Method 3:

• Fork or vegetable masher
• Mixing bowl
• Flour sifter
• Cake pan or loaf pan, 23 by 12 cm/9 inch by 5 inch
• Parchment paper (if needed)
• Oven mitts
• Wire cooling rack

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Sources and Citations

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