Fluffy Banana Cake

Moist and deliciously sweet, this Fluffy Banana Cake is a treat for the senses. Ripe bananas add natural sweetness, while the tender crumb is infused with a hint of vanilla.

Perfect for snacking, dessert, or even a special occasion, this cake is sure to become a favorite in your household!

Ready Time

1 hrs 10 mins

Yields

8 servings

Ingredients

3 large ripe bananas, mashed
1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (55g) unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch (20cm) round cake pans, lining the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream the butter until light and fluffy, about 2 minutes.

Add the eggs one at a time, beating well after each addition.

Beat in the mashed bananas and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, beating until just combined.

Be careful not to overmix.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired!

Notes

Use very ripe bananas for the best flavor, and don’t overmix the batter to keep the cake fluffy. Make sure to not open the oven door during baking, as this can cause the cakes to sink.

If you want a crispy top, bake for an additional 5 minutes.

You can store the cake at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.