Banana Cake
Oven 9-inch round cake pan Mixer Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking…
- Prep
- 25 min
- Cook
- 57 min
- Total
- 1 hr 22 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Special equipment
Oven
Special equipment
9-inch round cake pan
Special equipment
Mixer
Procedure
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Procedure
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Procedure
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Procedure
Beat in the eggs, one at a time, followed by the vanilla extract.
Procedure
Add the mashed bananas to the butter mixture and mix until well combined.
Procedure
Gradually add the dry ingredient mixture to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Procedure
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Procedure
Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Procedure
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Procedure
Once the cake has cooled, you can frost it with cream cheese frosting, a dusting of powdered sugar, or enjoy it plain.
Photo: Siobhan Leachman · CC0 · http://creativecommons.org/publicdomain/zero/1.0/deed.en · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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