How to Make Banana Cake
Banana cake is one of the easiest desserts to make, even if you’re not an experienced cook or baker. This simple recipe requires only three ingredients and takes less than five minutes to prepare, allowing you to spend more time eating your delicious creation and less time slaving away in the kitchen. Plus, it keeps well over several days, so you can bring it to work with you or serve it at parties and other get-togethers with little effort required on your part! Here’s how to make banana cake in seven simple steps.
What you'll need
One banana, two eggs, three cups of flour and four glasses of milk. Those are all of your ingredients. You can find them at any market in almost any town across America. That is just how easy it is to make banana cake, a recipe with no variations and few substitutions (except if you use coconut milk in place of regular milk). The dessert isn't new or trendy, but it never seems to go out of style. Here's how to make banana cake
Step 1: Preheat your oven to 350 degrees F (175 degrees C)
When you're baking any type of cake, your first step is always going to be preheating your oven. Without preheating, your cake won't cook evenly, which can lead to a crumbly or heavy final product. For banana cake, be sure that you are using very ripe bananas—the riper, the better. It's best if your bananas have black speckles on them and are really soft to touch. The moisture from these bananas will make for a moist banana cake that is also rich in flavor because it isn't overly sweetened.
Step 2: Put all ingredients into a large bowl and mix together
One medium-sized banana (mashed), 1 large egg, 1/2 cup sugar and 1/4 cup flour. If you want you can add a few tablespoons of vegetable oil or butter. Mix them in with a wooden spoon until combined well. If you want it more moist then add about 1/4 cup milk and mix well again with wooden spoon. Now pour into an 8x8 inch baking pan that is either coated with non-stick spray or has parchment paper as its bottom. Use another piece of parchment paper to cover over top of cake mixture in baking pan; smooth out flat with spatula if needed.
Step 3: Pour the batter into an 8 (20 cm) square pan
The batter will be thick. You may want to spread it out with a spatula. It should be approximately 3⁄4 inch (2 cm) deep. Don’t worry if it looks thin at first, it will expand while baking! If your pan is small, you may want to use two pans or split up half of your recipe and make 2 layers instead of 1 layer cake. Since my banana cake bakes in 40 minutes, I’m going for one layer since my oven doesn’t have multiple shelves for me to bake on! But, as a general rule: small square pans are best for thinner cakes; larger square pans are best for thicker ones. It all depends on what type of look you want your banana cake to have!
Step 4: Bake for 25–30 minutes
Bake at 350°F (180°C) for 25–30 minutes. After baking, leave in pan on rack for 20 minutes before turning out. Let cool completely before decorating. Yield: One 8-inch layer cake.
Step 5: Take it out of the oven
Your banana cake is done! But don’t take it out of the oven just yet. The most important thing with banana cake is not to disturb it while it cools. Let your banana cake cool completely in its tin before taking it out. Don’t be tempted by how delicious it smells — you’ll end up with a loaf that doesn’t slice well and goes everywhere when you try to get a piece.
Step 6: Cool and serve!
Once cake is cool, place in fridge and serve when ready. If you are not planning on serving immediately, store cake covered at room temperature for up to a week. You can also wrap tightly in plastic wrap or aluminum foil and freeze for up to three months. To thaw, remove wrapping and place uncovered in refrigerator overnight. Before serving, let rest 10 minutes at room temperature before slicing and enjoying!
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