Fresh Banana Cake
A moist, flavorful banana cake with tender crumb, perfect for breakfast, snack, or dessert. Great for banana lovers and suitable for all occasions.
Ingredients
Instructions
- In a bowl, combine flour, sugar, baking powder, soda, and 1/2 teaspoon salt.
- Add mashed bananas, buttermilk, shortening, eggs, and vanilla.
- Beat at low speed until combined, then increase to medium speed and beat for 3 minutes.
- Pour batter into a long cake pan or two layer pans.
- Bake at 350°F (175°C) for 30 to 35 minutes.
- Use your favorite icing to frost the cake.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of shortening, or substitute Greek yogurt for buttermilk. If you're short on bananas, you can use applesauce in a pinch. To ensure even baking, check the cake around the 30-minute mark; all ovens vary. If you want a twist, add chopped nuts or chocolate chips to the batter.
Serving Suggestions
This banana cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream, making it a fantastic dessert. You can also serve it alongside a cup of coffee or tea for a cozy afternoon treat. For an extra touch, drizzle with caramel sauce or top with whipped cream.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place a slice in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Banana Cake contains roughly 424 calories, with 4g protein, 28g carbohydrates, and 34g fat. It is a good source of calcium (19% 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 make sure to thaw them completely and drain any excess liquid before mashing. This will help maintain the right consistency in your batter.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will add a different flavor profile to the cake while keeping it moist.
How can I make this recipe gluten-free?
To make this banana cake gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder is also gluten-free for optimal results.
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).