This Banana Cake is so soft, moist and banana-y! It’s topped with a creamy vanilla buttercream and fresh banana slices. If you love bananas, you’ll fall in love with this yummy recipe!
Soft & Moist Banana Cake
I’m pretty sure it’s no secret that the hubs and I are big banana fans. I’ve talked about it before when I posted this Super Moist Banana Bread and my favorite Banana Pudding. There’s no shortage of banana love around here. I even made a banana treat for the pup.
But today is all about this cake. This cake that made me oh-so-happy when I took a bite.
Here’s my thing about banana cake (I have a “thing” about most things) – I don’t want it to taste like banana bread. Now you know I love banana bread. It’s got banana in it after all. But if I wanted banana bread, I’d make it.
When I make banana cake, I want it to be lighter in color and density and even more banana-y than banana bread. It has not been easy to find a recipe that fits the bill.
I’ve tried a few and I’m thrilled to say that this one hits the mark!
It’s from Tidy Mom, but I made a few changes.
First, I used butter instead of shortening. It seemed preferable to me.
Secondly, the recipe calls for sour milk. I didn’t have sour milk and I wasn’t about to wait for a week or two for our milk to sour. I’m impatient and my bananas were ready to go.
The recipe suggests adding a little vinegar to the milk and letting it sit for 10 minutes to curdle (I hate that word).
Since there wasn’t a specific amount of vinegar mentioned, only “a little”, I googled. Well, the suggested amount is 1 tablespoon vinegar to 1 cup of milk. I went with 1 teaspoon to start.
It didn’t curdle.
So I added another teaspoon. Still nothing.
As I mentioned before, I’m impatient and my bananas were ready. This was no time to fool around. I tossed it all in and figured I’d see what happened.
Ingredients:
(for one 8″ x 3.5″ x 3″ & one 9″ x 4″ x 3″)
250g salted butter
1 1/2 cups castor sugar (I will reduce the sugar depending on what type of banana that I used and how ripe the bananas are, normally 180g to 200g)
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (about 3 del monte bananas, sometimes I put more)
2 cups plain flour (220g sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Method:
Cream butter and sugar in a mixing bowl.
Add in eggs, vanilla essence and milk and mix well.
Add mashed banana into the mixture and mix well.
Finally add in sifted flour and mix well and pour into a cake tin.
Bake in preheated oven at 160 degrees C for 1 hour or until a skewer inserted into the center of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminum foil.
Cool cakes in the pan then remove. Use a sharp knife to slice and serve
Verdict?
The cake is still as delicious as what my memory can remember, soft, moist and full of the fragrant of banana. Yummy Yummy!