Banana Cake

photo of a slice of banana cake on a plate

I love banana nut bread and I’ve made quite a few different versions of it.  However, I recently realized I’ve never made a banana cake.  So this weekend, I decided to make my first banana cake.  Like banana bread, there are so many banana cake recipes out there.  I ended up going with one by Dorie Greenspan, which I found on the Food Librarian.

A banana cake also allowed me to try out another one of my new bundt pans.  The cake was pretty easy to put together. I probably should have let my bananas ripen even more.  Isn’t it odd that it’s the really, really brown and almost rotting bananas that make the best banana bread or cake?

photo of a banana cake dusted with powdered sugar

The banana cake came out smelling so wonderful.  It took all my willpower not to devour the cake.  Instead, I waited until the next day when I had a chance to photograph it first. I kept telling myself the cake would taste better the next day, as it gives the time for the banana flavor to really set in.

I sprinkled some powder sugar on top and it added a nice little bit of sweetness to the cake. The cake was yummy.  Very similar to banana bread.  Yum! And each cake slice was so pretty with its nice flowery design.

Banana Cake (adapted from The Food Librarian who got it from Dorie Greenspan’s book)

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed
1 cup sour cream or plain yogurt (I used sour cream)

Directions
1. Center
a rack in the oven and preheat to 350 degrees F. Generously butter a 9-
to 10-inch (12 cup) Bundt pan.

2. Whisk the flour, baking soda and salt together.

3. Using a mixer, beat the butter until creamy. Add the
sugar and beat at medium speed until pale and fluffy. Beat in the
vanilla, then add the eggs one at a time, beating for about 1 minute
after each egg goes in. Reduce the mixer speed to low and mix in the
bananas. Finally, mix in half the dry ingredients (the batter may look curdled), all the sour cream and then the rest of the
flour mixture. Scrape the batter into the pan, rap the pan on the
counter to debubble the batter and smooth the top.
close-up photo of the batter in the bowl
4. Bake for 65
to 75 minutes, or until a thin knife inserted deep into the center of
the cake comes out clean.  Transfer
the cake to a rack and cool for 10 minutes before unmolding onto the
rack to cool to room temperature.

photo of one slice of banana cake

Banana Cake

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 1 10-inch bundt cake
This banana cake is delicious and will fill your kitchen with a warm and cozy aroma as it bakes.

Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks (8-oz) unsalted butter at room temperature
  • 2 cups sugar
  • 2 tbsp pure vanilla extract
  • 2 large eggs preferably at room temperature
  • about 4 very ripe bananas mashed
  • 1 cup sour cream or plain yogurt I used sour cream

Directions:

  1. Center a rack in the oven and preheat to 350°F. Generously butter a 9 to 10-inch (12-cup) Bundt pan.

  2. Whisk the flour, baking soda and salt together. Using a mixer, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the batter may look curdled), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
  3. Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

Notes:

Recipe adapted from The Food Librarian who got it from Dorie Greenspan's book

All images and content are © Kirbie's Cravings.

5 comments on “Banana Cake”

  1. hi kirbie – cool, a new banana cake recipe! 🙂
    you have the cutest cake pans. i have a similar bundt pan – it’s very gothic don’t you think?

  2. That slice of cross-section reminds me of a pretty skirt…or a bell. Lovely!

  3. I like how the slices come out too. Though they are thick slices. But it’s banana cake, so it’s okay. haha

  4. You’re right, it is a bit gothic! I’ve been trying to figure out how to describe the pan.

  5. I want to learn how to bake that banana cake because we love that.. my family loves banana cake..

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