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Best Banana Cake

September 11, 2014 by Stacey 29 Comments

best-banana-cake-2

And I don’t say that lightly. I ate about six pieces this day, and kept mumbling it was the best banana cake I’ve ever had. And you know what makes it so good? *ducks from half the internet* – it’s sugar. White sugar is what gives the edges that crispy, chewy goldenness. Plain old white-arse sugar. It just can’t be beat in baked goods and while baked goods can still be delicious with other sweeteners and better for you and all that jazz, sometimes I just want banana cake with crispy edges.

You know what else I miss about cakes that aren’t home baked, or that are baked with baking paper? This took me a while to figure out – but it’s the slight saltiness the edges get when you bake a cake in a legit cake tin (not silicone) that you have greased with real butter. The cakes of my childhood. COME AT ME, BRO.

Best-banana-cake

Then I put MOAR butter on my slice because that’s how I roll.

Then I try to eat without birds pecking my eyes out.

Do you have a failsafe banana cake? Hook me up with the recipe!

Print
best banana cake recipe ever | Veggie Mama

Best Banana Cake

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: one cake 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
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Description

A cake made on a whim turned out to be the best one I’ve ever made.


Scale

Ingredients

  • 115g butter, softened
  • 3/4 cups sugar
  • 2 Large eggs
  • 3 Large bananas, mashed
  • 1.5 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 180C.
  2. In a large bowl, beat the butter and the sugar.
  3. Add the eggs and the mashed banana. Stir to incorporate.
  4. Add the flour and the baking powder, and mix gently. Add milk and mix until everything is incorporated.
  5. Pour into a greased and floured loaf pan and bake 35 minutes until golden brown and cooked through.

Keywords: banana bread, banana cake, old-fashioned banana cake, traditional banana bread, banana loaf

Did you make this recipe?

Tag @veggie_mama on Instagram and hashtag it #veggiemamafood

Filed Under: Baking, Lunchbox

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Reader Interactions

Comments

  1. K says

    September 11, 2014 at 9:55 am

    Ah, perfect timing!

    I have three very ripe bananas sitting in my fruit bowl at the moment, that have been rejected by the kids for being “too spotty”…but will be perfect for banana cake. Thanks 🙂

    Reply
    • Veggie Mama says

      September 12, 2014 at 10:28 am

      Hells yes!

      Reply
  2. Reannon @shewhorambles says

    September 11, 2014 at 10:51 am

    First up- BIG call! I thought I made the best banana cake but I trust you so will try your white sugar/ no baking paper theory. Game on bitch!

    Reply
    • Veggie Mama says

      September 12, 2014 at 10:28 am

      You won’t regret it. Seriously. Get that sugar in, and the baking paper OFFFFFFF

      Reply
  3. Lila Wolff says

    September 11, 2014 at 2:13 pm

    This one still has yummy crispy edges, but I’d imagine totally different texture to yours.

    http://littlewolff.com/littlewolffblog/not-your-nannas-nana-bread-raspberry-chia-banana-bread

    Reply
    • Veggie Mama says

      September 12, 2014 at 10:27 am

      Yeah when i said crispy edges, I should have said sugary crispy edges, because that’s what I really want! Nanna banana cake. The nostalgic taste of great cake.

      Reply
      • Lila Wolff says

        September 13, 2014 at 11:33 am

        Well if you’re ever up here I’ll make you some of mine and see if you like it anyway 😉

        Reply
  4. MotherDownUnder says

    September 11, 2014 at 7:24 pm

    I define banana cake as different to banana bread.
    And I agree that banana cake needs to be made with real sugar and butter.
    I am more lenient with my banana bread.
    I think I might make this and slap some cream cheese frosting on it…after slapping some directly on my face.

    Reply
    • Veggie Mama says

      September 12, 2014 at 10:26 am

      I don’t make banana bread, so I’m going to take your word for it! Cream cheese frosting needs to go on EVERYTHING.

      Reply
  5. Elizabeth@thebackyardlemontree says

    September 11, 2014 at 8:53 pm

    That’s the thing about baked goods the old ways are usually the best.

    Reply
    • Veggie Mama says

      September 12, 2014 at 10:25 am

      Yep, I agree. I default to these all the time – because they’ve stood the test of time!

      Reply
  6. sammie@theannoyedthyroid.com says

    September 12, 2014 at 4:26 am

    I have a similar recipe to post in the near future. You’re exactly right, sugar is the secret weapon in a bake of a cake like this! Man, it looks good, I totally want to dive into my screen!

    Reply
    • Veggie Mama says

      September 12, 2014 at 10:25 am

      so crispy! So good.

      Reply
  7. Guest says

    September 12, 2014 at 10:33 am

    I have a favouite Banana Bread recipe that I use all the time. Must try this one though. V x

    Reply
  8. StyleOnV says

    September 12, 2014 at 10:34 am

    I have a go to Banana Bread recipe that we use all the time. Must give this one a try. V x

    Reply
  9. Beth Martin says

    September 14, 2014 at 6:41 am

    This looks so delicious!

    bethfreckles.blogspot.com

    Reply
  10. YC says

    May 24, 2015 at 6:30 pm

    Just made mine. Unfortunately, I forgot to flour the baking dish, so it stuck to the greased dish…and it didn’t rise. Not sure what happened..It’s delicious though.

    Reply
    • Veggie Mama says

      May 25, 2015 at 10:09 am

      Oh no! That flour is TOTALLY necessary. Ah well, as long as it still tasted good! I find that I have to really be careful with incorporating the baking powder so it reacts with everything and rises properly – maybe chuck a bit extra in next time? Can’t hurt 🙂

      Reply
  11. Veggie Mama says

    September 2, 2015 at 7:10 pm

    Ha everyone says that! Seriously though… salted butter, a tin, and sugar. I promise it’s amazing x

    Reply
  12. Kirsty Pfeifer says

    September 5, 2015 at 2:51 am

    I just made this but used honey instead of sugar, because that is all I had, I should have adjusted the flour accordingly as it is fairly moist and heavy, but it is so good!!!! I am a pretty shit cook too so if it works for me then it must be good 🙂

    Reply
    • Veggie Mama says

      September 7, 2015 at 12:34 pm

      Ha I love a renegade chef! So glad it worked with the honey, I know honey is a great addition to banana cake.

      Reply
  13. Cat@lifethroughthehaze says

    May 28, 2016 at 12:05 pm

    I’m looking at a number of bananas screaming at me please make banana loaf with m!!!

    Reply
    • Stacey says

      June 9, 2016 at 2:59 pm

      Maaaaaake itttttttt!

      Reply

Trackbacks

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