Banana Butter Cake

Description

This moist and rich Banana Butter Cake combines ripe bananas with creamy butter for a luscious, tender crumb and irresistible flavor. Perfect for tea time, celebrations, or as a delightful snack cake, it’s easy to make and irresistibly delicious with a buttery banana aroma.

Ingredients for Banana Butter Cake

• 1½ cups (190 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (115 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• 2 large eggs, room temperature

• 3 medium ripe bananas, mashed (about 1 cup)

• 1 tsp vanilla extract

• ¼ cup (60 ml) milk or buttermilk

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup chocolate chips

Instructions

1. Prep:
   Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch pan or line it with parchment paper.

2. Mix Dry:
   In a bowl, whisk flour, baking powder, baking soda, and salt.

3. Cream Butter & Sugar:
   In a separate large bowl, beat butter and sugar until light and fluffy (3–4 minutes).

4. Add Eggs:
   Beat in eggs one at a time. Stir in mashed bananas and vanilla.

5. Combine:
   Add dry mixture alternately with milk in 2–3 additions until just combined. Fold in nuts or chocolate chips if using.

6. Bake:
   Spread batter in pan and bake 30–35 minutes until a toothpick inserted in center comes out clean.

7. Cool & Serve:
   Let cool 10 minutes in pan, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Notes

• Use very ripe bananas with brown spots for the best flavor.

• Don’t overmix once flour is added — it keeps the cake soft and tender.

• Cake keeps well for 3–4 days wrapped at room temperature.

Tips

• For extra richness, brush the warm cake top with melted butter.

• Add a cinnamon-sugar sprinkle before baking for a crackly top.

• Serve with whipped cream or a scoop of vanilla ice cream for dessert.

Servings

• Makes 9 generous slices or 12 smaller pieces.

Approximate Nutritional Info (per slice, 1/9th of cake):

• Calories: 260

• Fat: 12 g

• Carbs: 35 g

• Protein: 4 g

• Fiber: 1 g

• Sugar: 20 g

Benefits

• Bananas provide potassium, fiber, and natural sweetness.

• Homemade butter cake avoids preservatives found in store-bought desserts.

• Perfect for reducing food waste by using overripe bananas.

Q&A

Q: Can I make this ahead of time?
A: Yes — bake a day in advance; it actually tastes better the next day as flavors develop!

Q: Can I make this cake without eggs?
A: Yes — replace each egg with ¼ cup plain yogurt, mashed banana, or 1 Tbsp flaxseed mixed with 3 Tbsp water.

Q: How to store leftovers?
A: Cover tightly and store at room temperature up to 3 days, or refrigerate for 5 days. Freeze slices for up to 2 months.

Q: Can I use whole wheat flour?
A: You can swap 50% of the all-purpose flour with whole wheat — it’ll be a bit denser, but still delicious.