Banana Cake

Directions

1. Preheat your oven to 180°C (350°F). Grease and lightly flour a 20 cm (8-inch) round cake pan and set aside.
2. In a large mixing bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy. The mixture should be smooth and pale in color.
3. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
4. Stir in the mashed bananas until evenly distributed throughout the batter. The natural sweetness of the bananas will add moisture and flavor.
5. In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until the batter is smooth and homogenous.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
8. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. Once cooled, decorate as desired. You can dust with powdered sugar, drizzle with a simple glaze, or serve plain with a cup of tea or coffee.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8–10 slices
• Difficulty: Easy

Variations & Substitutions

• Add 50 g of chopped walnuts or pecans for a nutty crunch.
• Stir in 50 g of chocolate chips for a chocolatey twist.
• Substitute half of the all-purpose flour with whole wheat flour for a slightly denser, heartier cake.
• Swap butter for coconut oil for a subtle tropical flavor and dairy-free option.

Serving Suggestions