Surprise Banana Cake

Moist, flavorful, and utterly surprising – this banana cake is a game-changer! With the perfect balance of sweetness and tanginess, it’s a treat for the taste buds. The addition of Greek yogurt and mashed bananas creates a delightfully tender crumb, while chopped walnuts add a delightful crunch.

Ready Time

1 hrs 20 mins

Yields

9 servings

Ingredients

3 large ripe bananas, mashed
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1/2 cup plain Greek yogurt
1 tsp pure vanilla extract
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans.

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

Set aside.

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

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

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

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the Greek yogurt until smooth.

If using walnuts, fold them into the batter with a rubber spatula.

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

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 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

For the ripest bananas, choose ones with brown spots – they’ll be sweeter and creamier. If you only have unripe bananas, bake them in the oven at 300°F (150°C) for 15-20 minutes to ripen them.

Make sure to use room temperature eggs for a lighter cake texture.

Take them out of the refrigerator about 30 minutes before using. If using walnuts, toast them in a 350°F (180°C) oven for 5-7 minutes to enhance their flavor and crunch.

Don’t overmix the batter, as this will result in a dense cake.

Stop mixing once the ingredients are just combined. For easier cake removal, make sure to grease the pans thoroughly and dust them with flour.

If you want a moist and tender crumb, don’t overbake the cakes.

Check for doneness at 35 minutes, and every 2-3 minutes after that. Let the cakes cool completely in the pans to prevent them from breaking apart.

Then, transfer them to a wire rack to cool completely before frosting and decorating.

You can store the cooled cakes in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. Thaw frozen cakes at room temperature or in the refrigerator overnight.