banana takes the cake

There is just something fantastic about good banana cake. So much so, I’m reposting this classic recipe from two years ago just because I love it! You may be wondering why I refer to mine as cake and not bread? That’s because boring, brown bread would not do this suh-weet bake justice! We’re talking super moist texture with a slightly-crisped outer crust, and we won’t even need butter or jam to top this off. It is divine all by its lonesome.

I have been making this since I was a in middle school, and my recipe is pretty classic. I never add nuts—just simply bananas . . . and lots of them! I could eat a piece for dessert, breakfast—heck I’m not too proud—even lunch (well, it does have a serving of fruit). I’ve baked this goodness many times as a bundt, in muffin tins, and as a layer cake with a whipped, cream cheese frosting—the options are endless! Today, I’m going with a traditional loaf pan. The following recipe is for a single batch, but I’m doubling-up since I have a boat-load of ripe bananas to use.

 

5 from 1 reviews
Dinnervine Banana Cake
Simple & moist! This banana cake is a classic. Use the ripest bananas you can!
Serves: 1 sweet banana loaf
Prep time: 
Cook time: 
Total time: 
What to get:
  • 1.5 cups mashed bananas (very ripe, about 4 small bananas)
  • 2 sticks unsalted butter
  • 1 cup baker's sugar
  • 2 eggs
  • 1.75 cups flour
  • ½ tsp salt
  • ⅔ tsp baking soda
  • ⅛ tsp grd. cinnamon
  • 5 T buttermilk
  • 1 tsp vanilla
What to do:
  1. Preheat oven to 350
  2. Soften butter ahead of time
  3. Mix flour, soda, salt & cinnamon in a separate bowl
  4. In bowl of electric mixer, cream butter & sugar, adding eggs one at a time
  5. Add mashed bananas
  6. Add buttermilk & vanilla, mix 1 minute
  7. Pour batter into loaf pan
  8. Bake for 40-45 minutes, untill toothpick comes out clean & middle is firm (will be dark brown)
  9. Cool 10 min in pan, then remove & cool 1 hour on rack (don't prematurely handle, needs to set!)
  10. Slice and enjoy!
  11. Store leftovers in air-tight container.
Notes:
The cooking time may vary according to pan choice. A dark metal loaf pan will cook more quickly than a glass one. If you vary and go with muffins, this will cook in only around 25 min. If toothpick comes out clean and middle is firm, it's done! Give it a good while to cool, so it can set...

banana cakebanana cake

I wish I could relay the sweet smell of this cake baking in my oven—it is heavenly! The riper the bananas the better (want them to have blackened peels), so hold onto an extra bunch of Chiquitas this week and by Sunday, you’ll be having your cake and eating it too (but not for long because this one goes fast).  I hope you enjoy this favorite cake as much as I do.While it’s baking I shall leave you with some random banana bits of info to chew on:

  • Musa sapientum is the scientific name for bananas, ‘fruit of the wise men.’
  • Bananas have been traced all of the way back to the 6th century B.C.
  • Miss Chiquita Banana began appearing on labels in 1963.
  • Bananas (in addition to apples & watermelons) float when in water
  • The average American eats 27 pounds of bananas each year
  • A man in India once ate 81 bananas in ½ hour (I don’t recommend this).
  • Bananas do not actually grow on trees; they’re technically grown from a giant herb plant.
  • Bananas uniquely contain the 6 major vitamin groups, and rich in vitamin B6
  • By peeling a banana bottom-up, you won’t have to deal with the pesky ‘strings’
  • Those sticky strings under peels are actually called phloem (pronounced FLOM).
  • An individual banana is referred to as a finger, and a bunch is hand.

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Welcome to the dinnervine!

Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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