How to Make Banana Cake

Need to use ripe bananas before they spoil? Tired of baking banana bread or banana nut muffins with those leftover bananas? For a change, why not try making a banana cake? I first had this banana cake when I was a child, and I've been going ape over it ever since.

This easy banana cake recipe is quick to make and is lower in calories than certain other cakes, as it contains two eggs, half a cup of butter, and no frosting. Cakes from scratch can be healthier than store-bought cakes. Since you control the amounts and types of ingredients, you know exactly what you'll be serving and eating. This banana cake recipe contains all natural ingredients and no artificial sweeteners or preservatives.

Banana cake can be served with coffee or tea for brunch or after a meal for dessert. Enjoy with friends and family, anytime of the year.

Preheat oven to 350 degrees. Wash and dry hands.

Using non-stick baking spray or butter, grease and flour the pan.

Mash bananas in a measuring cup using a potato masher or fork.

Cream butter (use "cream" setting on mixer).

Add sugar gradually.

Beat in eggs, one at a time, beating well after each addition.

In a separate mixing bowl, sift together remaining dry ingredients (flour, baking powder, baking soda, salt).

Add dry ingredients to butter, sugar, and egg mixture, alternating with mashed bananas. Beat after each addition.

Add milk and vanilla, beating after each addition until smooth.

Pour cake batter into greased and floured pan (loaf or round) and bake at 350 degrees for approximately 30 minutes.

Before removing from oven, test cake with toothpick to ensure it is done. The toothpick should come out clean (dry crumbs = done, wet cake batter = not done).

Use a stand mixer, if possible, as a hand mixer may not have enough power to complete the task. Do not burn out your hand mixer trying to make cake batter.

Optional: sprinkle powdered sugar on top before serving.

Store covered in a cool, dry place. Cake may be refrigerated to preserve freshness.