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Banana cake recipes have been around for centuries, with the earliest known recipe dating back to the 18th century. The cake was originally made with mashed bananas, flour, sugar, eggs, and butter. Over the years, the recipe has evolved to include various flavorings and ingredients, such as chocolate, nuts, and spices.
Despite the many variations of banana cake, the dish remains a popular dessert around the world. In the United States, banana cake is often served with cream cheese frosting or a vanilla glaze. In the United Kingdom, the cake is typically made with self-raising flour and is often served with a caramel or toffee sauce.
Whether you enjoy your banana cake with a cup of tea or a scoop of ice cream, one thing is for sure – this delicious dessert is here to stay!
Making banana cake is a fun and rewarding baking experience. To ensure the best result, start by mashing the bananas in a bowl until they are very soft. This will ensure the bananas have a smooth consistency throughout the cake. It's also important to use very ripe bananas, as the sweetness and flavor will come through more in the cake. When creaming the butter and sugar, make sure to beat for a few minutes until light and fluffy. And remember to grease and flour the cake pan before adding the batter, as this will help the cake release from the pan more easily. Finally, bake the cake until a toothpick inserted into the center comes out clean. Enjoy your delicious banana cake!
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There are a few reasons why your banana cake might not be as moist as you would like. First, it is possible that you may have overmixed the batter, which can cause the cake to become dry. Another possibility is that you may have used too much baking soda or baking powder, both of which can make a cake dry. Additionally, the oven temperature may have been too high, which can cause the cake to bake too quickly and become dry. Lastly, it is possible that the bananas you used may not have been fully ripe, which can also contribute to a dry cake.
No, banana cake and banana bread taste different. Banana cake is usually more like a traditional cake with a banana flavor, while banana bread is denser and more like a quick bread.
The black stuff in banana cake is usually raisins.
Typically, a banana cake requires 3 to 4 medium-sized ripe bananas.
The secret to making a super moist cake is to make sure you use enough butter or oil in the batter, to keep the cake from drying out, to use a good quality cake flour with a higher protein content, and to use buttermilk or yogurt in the batter instead of regular milk. Additionally, adding a teaspoon of lemon juice to the cake batter can help to add moisture and flavor to the cake.
If you put too much banana in banana bread, the bread will be overly moist and dense, and the flavor of the banana will be overwhelming. It can also cause the bread to be undercooked in the middle.
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Jump to: Ingredient Breakdown Insights
|all purpose flour|
|light brown sugar|
|semi sweet chocolate chip|
|dark chocolate chip|
|solid vegetable shortening|
|springform kitchen torch|
|dark brown sugar|
|dark muscovado sugar|
|self raising flour|
|sweet chocolate chip|
|tbs vegetable oil|
|white wheat flour|
|wheat pastry flour|
|totally like walnut|
|nilla wafer crumb|