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.
without birds pecking my eyes out.
Do you have a failsafe banana cake? Hook me up with the recipe!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
A cake made on a whim turned out to be the best one I’ve ever made.
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
- Preheat your oven to 180C.
- In a large bowl, beat the butter and the sugar.
- Add the eggs and the mashed banana. Stir to incorporate.
- Add the flour and the baking powder, and mix gently. Add milk and mix until everything is incorporated.
- 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
K says
September 11, 2014 at 9:55 amAh, 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 🙂
Veggie Mama says
September 12, 2014 at 10:28 amHells yes!
Reannon @shewhorambles says
September 11, 2014 at 10:51 amFirst 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!
Veggie Mama says
September 12, 2014 at 10:28 amYou won’t regret it. Seriously. Get that sugar in, and the baking paper OFFFFFFF
Lila Wolff says
September 11, 2014 at 2:13 pmThis 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
Veggie Mama says
September 12, 2014 at 10:27 amYeah 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.
Lila Wolff says
September 13, 2014 at 11:33 amWell if you’re ever up here I’ll make you some of mine and see if you like it anyway 😉
MotherDownUnder says
September 11, 2014 at 7:24 pmI 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.
Veggie Mama says
September 12, 2014 at 10:26 amI don’t make banana bread, so I’m going to take your word for it! Cream cheese frosting needs to go on EVERYTHING.
Elizabeth@thebackyardlemontree says
September 11, 2014 at 8:53 pmThat’s the thing about baked goods the old ways are usually the best.
Veggie Mama says
September 12, 2014 at 10:25 amYep, I agree. I default to these all the time – because they’ve stood the test of time!
sammie@theannoyedthyroid.com says
September 12, 2014 at 4:26 amI 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!
Veggie Mama says
September 12, 2014 at 10:25 amso crispy! So good.
Guest says
September 12, 2014 at 10:33 amI have a favouite Banana Bread recipe that I use all the time. Must try this one though. V x
StyleOnV says
September 12, 2014 at 10:34 amI have a go to Banana Bread recipe that we use all the time. Must give this one a try. V x
Beth Martin says
September 14, 2014 at 6:41 amThis looks so delicious!
bethfreckles.blogspot.com
YC says
May 24, 2015 at 6:30 pmJust 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.
Veggie Mama says
May 25, 2015 at 10:09 amOh 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 🙂
Veggie Mama says
September 2, 2015 at 7:10 pmHa everyone says that! Seriously though… salted butter, a tin, and sugar. I promise it’s amazing x
Kirsty Pfeifer says
September 5, 2015 at 2:51 amI 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 🙂
Veggie Mama says
September 7, 2015 at 12:34 pmHa I love a renegade chef! So glad it worked with the honey, I know honey is a great addition to banana cake.
Cat@lifethroughthehaze says
May 28, 2016 at 12:05 pmI’m looking at a number of bananas screaming at me please make banana loaf with m!!!
Stacey says
June 9, 2016 at 2:59 pmMaaaaaake itttttttt!