This homemade banana bread recipe will not let you down. There are only six ingredients in this simple banana cake recipe. Light, fluffy, and easy to bake at home – what more could you ask for?
This is the most incredible banana cake recipe I’ve tried, and I’ve been trying them for months.
It’s hard to beat this banana cake recipe.
Only six (six) ingredients are needed to make this simple banana bread recipe. There are so many
bananas in it that it’s both moist and sweet and soft and delightful.
It has to be one of the best banana cakes I’ve ever had.
Since the dish does not contain walnuts, it is nutritious and low in calories. It’s also the best-tasting of the bunch.
Make this cake at home, and you will never go back to store-bought banana bread again.
Anyone may create this simple recipe at home with a few simple steps.
- To begin, whisk the eggs until they are light and fluffy. Before adding the sugar, continue beating until it forms a foam.
- The cake is incredibly moist and light because of the tiny bubbles in the egg and sugar mix.
- The bananas, melted butter, and flour are then added. Bake in the oven, and you’ll have a delicious banana cake!
Please read the following suggestions to get the best outcomes.
- The sweetest flavors can be achieved by using overripe bananas. If you use overripe bananas, expect a more moist and squishy cake.
- Use eggs that have been left to come to room temperature. This is a critical point. Warm water can be used to keep chilled eggs at room temperature.
- Prepare the flour by sifting it. As a result, the final product will have a softer feel.
- Overmixing the cake batter will result in a dry batter. You want the cake to be fluffy, airy, and light if you keep the bubbles in the batter.
- For baking, put two pans on top of each other. Thus, the cake will be more moist and delectable due to its thinned-out edges.
- Despite their superficial resemblance, the two dishes are distinct in texture, ingredients, cooking methods, and instructions.
- Bananas are the primary ingredient in the first cake, and there are no walnuts in the recipe. In addition, the feel is softer.
- Bread made with all-purpose flour, like banana bread, has a denser texture.
- Walnuts and chocolate chips are common additions to banana bread.
- A round pan or a rectangular pan can be used (8 x 8-inch or 9 x 9-inch).
- Alternatively, you can use two (2) mini loaf pans.
- Yes, without a doubt. Wrapping the cake tightly in aluminum foil or plastic wrap will keep it fresh overnight. You won’t have a dry cake after storing it overnight because this recipe makes a moist and soft cake.
- If you want to keep the cake in the freezer, you can. Before serving, reheat in a microwave or toaster oven.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 318 calories.
With this recipe, what are its complementary dishes?
A cup of coffee or tea is the perfect accompaniment to the banana cake. The following recipes are suitable for afternoon tea.
- Cheese Puffs (Gougeres)
- Cranberry Scones
- Madeleines (with Pumpkin Spice)
- 200 g (7 oz.) overripe bananas
- 100 g powdered sugar
- 1 stick of unsalted butter, melted (I used Challenge brandy butter)
- 120 g self-raising flour, cake flour, or all-purpose flour (see Notes)
- 3/4 – 1 teaspoon baking powder
- 3 large eggs, room temperature
- Preheat your oven to 375°F. Butter either 8″ x 8″ or 9″ x 9″ square cake pan, a regular loaf pan, or two mini loaf pans. Preheat the oven to 350°F.
- Set aside the finely mashed overripe bananas in a bowl for later use.
- Sift the self-rising flour and the baking powder together in a large bowl. Set aside for now.
- A stand mixer can be used to incorporate the eggs into a batter. First, beat at medium speed (speed 5) for a minute before increasing the speed to the highest (speed 10). The egg should become frothy and bubbly. Three minutes on high speed with the sugar added. When the egg and sugar mixture is ready, it should look like this.
- Mix in the bananas, mashed, with the egg mixture. The mixture should be thoroughly incorporated by gently stirring it 2-3 times with a spatula.
- Microwave it for 20 to 30 seconds or until it’s completely melted. Divide the flour into thirds. Fold and stir 2 or 3 times with a spatula until the butter is evenly distributed throughout the egg mixture. After that, add a third of the flour and stir just enough to combine it. Gently incorporate the second half of the flour. Gently mix in the remaining butter, then add the remaining flour. Make sure that the flour is completely dissolved. MAKE SURE TO NOT OVERMIX. The beaten eggs should retain air bubbles in the batter.
- Pour in the banana cake batter. Before baking, place the Pan on another one that is not filled with anything. The top of the cake should be covered with aluminum foil to prevent it from browning after it has set at the top, about 20-25 minutes of baking.
- After 40-50 minutes of baking, a cake tester should come out clean. The cake must be allowed to cool for 10 minutes after it comes out of the oven before cutting into pieces.
- Please use the metric measurements provided in the recipe for the most precise results.
- It’s okay to use either cake flour or all-purpose flour for this recipe. Use 1 teaspoon of baking powder if you use cake or all-purpose flour.
- Ensure the eggs are at room temperature before using them in this recipe. Make sure your eggs are thawed before using them in this recipe. Leave the eggs in warm water for 5 minutes or until they are at room temperature before peeling. If you want your eggs to be light and fluffy, do this.
- Bake mini loaves for 30-40 minutes if using mini loaf pans.
- This recipe was adapted from YouTuber Brian Cuisine.