Blender Banana Cake
A moist, flavorful banana cake blended effortlessly in the blender, perfect for banana lovers and ideal for casual gatherings or teatime treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9 x 9 x 2-inch pan.
- Place fully ripe bananas in a blender and whirl until smooth.
- Add vegetable oil and eggs to the blender; whirl until well blended.
- In a medium bowl, combine flour, sugar, baking soda, and salt.
- Pour the banana mixture into the dry ingredients and mix until blended.
- Pour the batter into the prepared pan; rap on the table to remove large bubbles.
- Bake at 350°F (175°C) for 45 minutes or until the center springs back when lightly touched.
Tips & Substitutions
For a moister cake, use very ripe bananas. If you're out of vegetable oil, melted coconut oil or applesauce can be good substitutes. To make this recipe gluten-free, you can replace the all-purpose flour with a 1:1 gluten-free flour blend. Adding nuts or chocolate chips can enhance the flavor, similar to variations found in Any Flavor Cake.
Serving Suggestions
Serve the banana cake plain or with a light dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for a delightful dessert. For a breakfast treat, enjoy it with a dollop of yogurt or spread with nut butter, complementing the flavors found in Yummy Peanut Butter Cookies.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or in the oven at a low temperature to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blender Banana Cake contains roughly 258 calories, with 5g protein, 56g carbohydrates, and 2g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 737mg per serving (32% 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 for this recipe?
Yes, you can use frozen bananas! Just thaw them first and drain any excess liquid. They should be very ripe, which will enhance the sweetness and flavor of your cake.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or too much flour. Ensure you measure the flour correctly and mix until just combined to achieve a lighter texture.
Can I add spices to enhance the flavor?
Absolutely! Adding spices like cinnamon or nutmeg can elevate the flavor profile of your banana cake. Start with 1/2 teaspoon of cinnamon for a warm touch, or experiment with flavors that complement the bananas.
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).