Spread the dough into the prepared pan. Baking times vary, so keep an eye on yours. The cake is made with a toothpick. Learn how to make banana pie with this quick and versatile recipe.
Not only is it moist and delicious, but the same dough can also be used to make banana bread and muffins. This cake is delicious frosting with chocolate or cream cheese frosting. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
Mix the flour, baking soda, and salt in a small bowl and set aside. Whisk white sugar, brown sugar, and butter in a large bowl until light and fluffy. Add the eggs, one at a time. Add the flour mixture alternately with the buttermilk, mixing well after each addition.
Pour the dough into the prepared molds. I like to bake with bananas, as they make things very tasty and moist. A good example is this banana cake, which has the delicate sweetness of banana puree with a wonderfully smooth, moist texture. While it's quite tasty on its own, I love topping it with a creamy, smooth chocolate icing.
This banana cake is a delicious recipe that I adapted from The Joy of Cooking. Instead of the more common “creaming” method, in which butter and sugar are mixed and then eggs, flour and liquid are beaten, this recipe uses what we call “one bowl” or “quick method”. This method involves first mixing all the wet ingredients (bananas, sour cream, vanilla extract and eggs). Then, in the electric mixer, all the dry ingredients (flour, sugar, baking powder, salt and ground cinnamon) are mixed together.
Then, the butter, together with part of the wet ingredients, are whipped with the dry ingredients. This dough should be beaten for about 90 seconds (to develop the structure of the cake) and then the rest of the banana mixture is added. While this method may be a bit unusual, it reduces gluten formation, resulting in a cake that literally melts in your mouth with a velvety, moist, dense texture. Just make sure you have all the ingredients at room temperature and that you follow the instructions for mixing them.
I baked this cake in a 9-inch (23 cm) round cake pan, but you can bake it in a muffin tin with great results. This cake can be stored for several days at room temperature or in the refrigerator. While just picking 4 ripe bananas might work well for you, if they're bigger than you think, it could cause a wet cake, and for this reason, I recommend that you puree and then measure the bananas. Since bananas go very well with chocolate, I chose to cover this cake with chocolate icing.
The best thing about this banana cake recipe is that you can make it with whole wheat flour or white wheat flour. This banana cake was made to me by a friend when I was visiting her after giving birth to her eleventh child. It took some tweaking and testing, but I'm so proud to finally share with you my favorite banana cake recipe. The cream cheese frosting complements everything, and it was obvious that this was the perfect choice to make the BEST banana cake recipe.
With a cake this wet, sometimes the toothpick can look clean when it actually has a thin, almost translucent layer of banana cake dough on it. I love a good banana cake, it just reminds me of when I was a child because my grandfather and grandmother made the BEST banana cupcakes. My banana cake recipe was thoughtfully and intentionally designed to be sweet, simple, super tasty and moist.
