Here I am, again, with the dilemma of what to do with ripe bananas. I do not want to freeze them.
However, I do have the best recipe for you. Banana Cake.
I always make this recipe into bread loaves, and today I was in the mood for something new.
Used my bundt mold.
A super simple yet rich-in-flavor banana cake that it will leave you wanting more.
It cooked to perfection within the same amount of time as a loaf and was as moist as ever.
Not too sweet, fluffy, light, and so tasty.
Perfect for afternoon tea, with whipped cream.
With your favorite ice cream over it. The possibilities are endless with this dessert.
A fail-proof recipe that I have been making for the past 30-plus years.
Banana Cake
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted buttter, softened
- 6 ripe bananas, mashed with a fork
- 4 eggs, well beated
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350°.
- In a KitchenAid mixer, beat together sugar and butter until light and fluffy. Add bananas and eggs, beating until well-mixed.
- Sift together dry ingredients. Blend with the bananas mixture but do not over mix.
- Grease a bundt pan and drop the banana mixture evening out the top. Bake for 45 minutes to one hour, until firm in the center and the edges begin to separate from pans. Do not over bake.
- Cool on a rack for 10 minutes before removing from pans.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: American
- Occasion: Mother’s Day, Father’s Day, Fourth of July
- Type: Affordable Gourmet
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Anthea Phillips
Thanks for this Recipe.
I will be making this.
The weights would have been better in pounds and ounces, we can’t have everything.
Thanks you.
Giangi Townsend
You are welcome. One cup equals 8 ounces. I hope this helps a bit.
Enjoy!