Banana Cake Or Cupcakes
Moist and flavorful banana cake or cupcakes with nuts, perfect for banana lovers and versatile for any occasion, offering a tender crumb and sweet banana taste.
Ingredients
Instructions
- Mix all ingredients by hand until well combined.
- Pour batter into prepared baking pan or cupcake liners.
- Bake at 375°F (190°C) until done, approximately 25 minutes for cake or until a toothpick inserted comes out clean.
- Allow to cool before serving or frosting.
Tips & Substitutions
For a moist banana cake, ensure your bananas are overripe for maximum sweetness and flavor. You can substitute Crisco with unsalted butter for a richer taste. If you prefer a lighter cake, use 3 bananas instead of 5. Adding a teaspoon of cinnamon can complement the banana flavor beautifully. For extra texture, consider mixing in some chocolate chips or dried fruit.
Serving Suggestions
Serve the banana cake plain for a delightful treat, or frost it with cream cheese icing for extra indulgence. It pairs well with a dollop of Brown Sugar & Cinnamon Butter for a flavorful twist. You can also serve it alongside a scoop of vanilla ice cream or fresh fruit for a well-rounded dessert. This cake is perfect for birthday parties or casual gatherings.
Storage & Reheating
Store leftover banana cake or cupcakes in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate them for up to a week. If you want to freeze, wrap individual pieces tightly in plastic wrap and place them in a freezer bag. Reheat in the microwave for about 15-20 seconds or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake Or Cupcakes contains roughly 1170 calories, with 24g protein, 229g carbohydrates, and 21g fat. It is an excellent source of calcium (53% of the Daily Value), vitamin C (49% of the Daily Value), and protein (47% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1279mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas in this recipe?
Yes, frozen bananas work well in this recipe. Just thaw them and mash before adding to the batter. They will add great moisture and sweetness to your cake.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure to check that all other ingredients are gluten-free as well.
What can I do if I don't have buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using it in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).