Okay, friends, gather ’round because I’m about to share a recipe that’s been passed down through my family. My Grandma Elsie’s family for generations – her famous Grandpa, my grandmother Elliebanana cakeIs it the kind of recipe that just feels like home? Is it moist, it’s comforting, and bursting with that incredible banana flavor that’ll make you want to eat it again? Think of it like banana bread, but taken to a whole new level. Is it richer, more decadent, and has this absolutely dreamy texture that’ll have you hooked from the first bite? When did you first bite? I’ve tried countless things and I can’banana cakeI have tried many recipes over the years, but nothing compares to this one. What is the gold standard, the one I always come back to, and that always gets rave reviews. Is it a classic?
What is banana cake?
So, what *is* banana cakeImagine taking all the comforting flavors of banana bread and transforming them into something special. What is a banana cake made with? What is a celebration of overripe bananas? Unlike banana bread, which tends to be a bit denser and more rustic, compared to rye bread.banana cakeis typically lighter, airier, and more…well, cake-like. Is it topped with a creamy frosting or glaze, adding an extra layer of sweetness? What is the best way to use up bananas that are just too ripe to eat on their own? I know the ones! It’s versatile, too. Can you add a little spice to make it your own? What is a cake? What is comfort food?
Why you’ll love this recipe?
What is the reason behind this statement?banana cakeIs this recipe about to become your new obsession? What are some of the best bananas, spices, and vanilla flavor combinations? It’s sweet but not too sweet, and it has this wonderful depth of flavor that’ll keep you coming back. What are some of the easiest recipes to make? I’m a beginner baker. I can make this recipe. Is it really that easy to mix ingredients together? I’ve made this cake countless times, and it never fails to impress. It’s also cost-effective. Bananas are usually pretty cheap, and the other ingredients are pantry staples that you probably already have. Is there a way to get what you already What are some of the best ways to enjoy a meal without breaking the bank?
What I love about this book?banana cakeIs it good for breakfast, brunch, dessert? Is it good with coffee, ice cream, or just on its own? What are some of my favorite recipes?Banana bread is a classic or my Peanut Butter Banana Muffins: What are. But trust me, this is a scam. Trust mebanana cakeIs it incredibly satisfying to eat? What is the best way to use up bananas? What is the best thing about it?banana cakeI know you’ll love this recipe, and I’m sure you will too! My family devours it every single time I make it!
How do I make banana cake?
Quick Overview
Making this banana cakeIs it easier than you think? What’s the best way to make a mashed banana? What are bananas, eggs and vanilla? Next, you’ll gently fold in the dry ingredients until just combined. Is it necessary to pour the batter into a baking pan and bake until golden brown on both sides? What does center come out clean? What is the beauty of this recipe? No fancy ingredients or complicated techniques are required. What is the best part about this cake? The aroma that fills your kitchen as it bakes is absolutely divine! Is it a truly comforting experience from start to finish? What is the best method to make a cake?
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened (make sure it’s *really* soft, or you’ll end up with a sticky skin). ) * 1 34 cups granulated sugar * 3 large eggs * 2 teaspoons vanilla extract (use the good stuff – it’s good). What makes a difference? ) * 3 ripe bananas, mashed (the rippeder, the better – they should be almost black! ) * 2 12 cups all-purpose flour * 1 teaspoon baking soda * 1/2 cup Sour Cream (this is a recipe for 2 cups) (This recipe is for 3 cups). Adds moisture and a slight tang!
For the Glaze:
* 4 tablespoons unsalted butter, melted * 2 cups powdered sugar * 14 cup milk (or more if needed, to make it thicker). * 12 teaspoon vanilla extract*. *14 teaspoon lemon juice* (12- teaspoon sugar*
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Can you use baking spray with flour in it? Make sure to get into all the corners, so that the person can get to the top.banana cakeWhat is the best way to remove a nail that doesn’t stick? I usually do this right when I start prepping, so the oven is good and hot if I’m ready to bake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. What is the best way to whisk baking soda? What is the best way to make a cake that rises properly? Don’t skip this step!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What should I do if I have an electric mixer? Beat the eggs one at a time, then stir in the vanilla extract. Next, add the mashed bananas and sour cream and mix until well combined. Make sure your butter is properly softened, otherwise this step can take ages!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough.banana cake. The batter should be smooth and slightly thick. I usually do this in two or three additions, mixing until just combined after each addition. How do I avoid overmixing?
Step 5: Bake
What is the best way to spread the batter in a pan? Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. I always check for doneness around the 30-minute mark. I use a gas oven for this purpose.
Step 6: Cool & Glaze
Let the banana cakeIs it safe to invert the pan onto a wire rack to cool completely?banana cakeWhen the glaze is completely cool, prepare it. In a medium bowl, whisk together the melted butter, powdered sugar, milk, and vanilla extract until smooth. Set aside. Add more milk if needed to reach the desired consistency. Pour the glaze over the cooled ice cream.banana cakeLet it set before slicing. If you’re feeling fancy, you can sprinkle some chopped nuts or shredded coconut over the glaze.
Step 7: Slice & Serve
Slice the banana cakeWhat is a square? What are some good side dishes to serve with ice cream? I love tea and coffee. I also like it with a cup of hot tea.
What should I serve it with?
This banana cakeWhat are some of my favorite ways to serve it: with a spoon.
For Breakfast:Serve warm with a slice of bread.banana cakeWhat is the best way to start the day with a dollop of Greek yogurt and honey? Pair it with a strong cup of coffee or latte.
For Brunch:What are some of the best brunch spreads?banana cake arranged on a platter with fresh berries and whipped cream. Offer a variety of beverages, such as mimosas or iced tea, to complement the flavors.
As Dessert: Serve banana cakeWarm with vanilla ice cream and a drizzle of chocolate sauce. What’s a classic combination that’ll always be crowded with people! A glass of dessert wine or a cup of herbal tea would be lovely additions.
For Cozy Snacks:What is your slice of heaven?banana cakeWith a warm glass of milk or hot chocolate on chilly evenings. What is the perfect comfort food for a night in? Cuddle up on the couch with a good book and savor every bite!
My family loves this banana cake with a simple cream cheese frosting – it adds a lovely tanginess that balances out the sweetness. I also sometimes add chopped walnuts or pecans to the batter for extra crunch. And if you’re feeling adventurous, try adding a pinch of cinnamon or nutmeg to the glaze for a warm, spicy twist.
Top Tips for Perfecting Your Banana Cake
Want to take your banana cake to the next level? Here are some of my top tips for perfecting this recipe:
Banana Prep: The riper the bananas, the better! Overripe bananas are sweeter and have a stronger banana flavor. I like to let my bananas sit on the counter until they’re almost black before using them in this recipe. Don’t be afraid of the brown spots!
Mixing Advice: Be careful not to overmix the batter. Overmixing can result in a tough banana cake. Mix until just combined, and then stop. A few lumps are okay!
Ingredient Swaps: If you don’t have sour cream on hand, you can substitute plain yogurt or even buttermilk. These ingredients add moisture and a slight tang to the banana cake.
Baking Tips: Keep an eye on the banana cake while it’s baking. Ovens can vary, so it’s important to check for doneness frequently. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Glaze Variations: Get creative with the glaze! You can add different extracts, such as almond or maple, to change the flavor. You can also add a pinch of cinnamon or nutmeg for a warm, spicy twist. I sometimes add a tablespoon of coffee liqueur to the glaze – it’s delicious!
Lessons learned: I once tried to make this banana cake with unripe bananas, and it was a disaster! The banana cake was bland and dry. Learn from my mistake and use ripe bananas!
I’ve also found that using room temperature ingredients makes a big difference in the texture of the banana cake. Room temperature butter creams together more easily, resulting in a lighter, fluffier banana cake. I always take my butter and eggs out of the refrigerator at least 30 minutes before I start baking.
Storing and Reheating Tips
Want to enjoy your banana cake for days to come? Here are some tips for storing and reheating it:
Room Temperature: You can store the banana cake at room temperature for up to 2-3 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I usually store it in a cake carrier on my countertop.
Refrigerator Storage: For longer storage, you can store the banana cake in the refrigerator for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container. The banana cake may become slightly drier in the refrigerator, so you may want to warm it up slightly before serving.
Freezer Instructions: You can also freeze the banana cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil or store it in a freezer-safe container. Thaw it overnight in the refrigerator before serving. I like to slice the banana cake before freezing it so that I can easily grab a slice whenever I want.
Glaze Timing Advice: If you’re planning to freeze the banana cake, it’s best to wait to glaze it until after it’s thawed. The glaze can become sticky or runny during the freezing process.
I’ve found that reheating the banana cake in the microwave for a few seconds makes it taste like it’s fresh out of the oven. Just be careful not to overheat it, or it will become dry.
Frequently Asked Questions
Final Thoughts
So there you have it – my Grandma Elsie’s famous banana cake recipe. It’s a classic for a reason, folks! It’s easy to make, incredibly delicious, and always a crowd-pleaser. Whether you’re looking for a comforting breakfast treat, a simple dessert, or a cozy snack, this banana cake is sure to hit the spot. And the best part? You can customize it to your liking by adding different extracts, spices, or toppings. Don’t be afraid to get creative and make it your own! If you loved this recipe, you might also enjoy my chocolate chip banana bread or my banana cream pie. Happy baking, friends! I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them!
banana cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 cups mashed ripe bananas
- 0.75 cups granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mash bananas. Add sugar, oil, and eggs; mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in vanilla extract.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting (optional).
