The fastest and most delicious way to use up some of those overripe bananas will always, in my heart, be baking, and this moist and delicious Banana Butter Cake will not be an exception!
My favourite part about this recipe is that baking powder is used to achieve the height of this cake so no egg whites will be whipped here!
Personally, I prefer the baking powder method over that of the egg white method as the cake can still be fluffy yet flavourful at the same time!
This amazing and easy cake makes for a very good breakfast or tea item. It certainly was easy on my end to overindulge on this well balanced and tasty cake and I can foresee myself baking more of these in the future.
I wanted to make it one of my personal sales-exclusive recipe but as many of my other recipes, I always see a greater good in sharing it with all of you! Should you like to support and follow my endeavors, do not hesitate to drop me your questions or follow at Bakeomaniac (for Facebook and Instagram!).
Moving on, I will explain the recipe in three portions. Taste and texture, method of preparation and ingredients.
For the taste and texture, I find it flavourful yet not overwhelming. There is a fine balance between the amount of bananas and sugar used, with a nice buttery and vanilla background to it.
Texture wise, you can expect a slightly airy yet nicely chewy cake towards the dense end of the spectrum. As you would have already know, I am all about well-balanced recipes so the combination of fluffy, chewy and dense is something pleasant to definitely look forward to when you have a slice of this cake!
Method of preparation and here you will discover that its not rocket science and its actually a very simple mixing process. All you would need is a whisk and a spoon!
Nonetheless, I have included a link here should you face concerns in having too many large air bubbles stuck in your cake batter. This could occur in some instances when the batter is not well mixed. For example, when the milk is not at room temperature, causing the batter to become lumpy.
Finally, the ingredients.
Nothing notable here except to make sure your baking powder is mixed well to ensure an even distribution, and even rise of the cake! Also, make sure that your bananas are nicely ripen for better flavour.
Also, if you would like to make the original butter cake (picture below), I have left a link here which is clickable: My Amazing Butter Cake!
Banana Butter Cake Recipe
by Javier Tan February-24-2019
An amazing, well balanced Banana Butter Cake that is fit for any occasion, and is easy to bake!
- 1/2 Cup or 120g Unsalted Butter, softened at room temperature
- 3/4 Cup + 2 Tablespoons or 175g Granulated White Sugar
- 1 and 1/2 Cups + 1 Tablespoon or 190g All Purpose/Plain Flour, Sifted
- 3/4 Teaspoon or 3g Baking Powder, Sifted
- 1/4 Teaspoon or 1.4g Table Salt
- 1/3 Cup + 2 Teaspoons or 100ml Full Cream Milk, Room Temperature
- 2 Large Eggs, Room Temperature, 55g each
- 1/2 Teaspoon or 2.5 Vanilla Extract or 5ml of Vanilla Essence
- 200g or about 3 Large Ripen Bananas, Mashed
- Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
- Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
- Add in the sugar to the butter and cream both together until light and fluffy.
- Add in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
- Add in the vanilla extract and salt and mix well.
- Mix in the milk and banana. Mix well.
- In a separate bowl, combine the flour and baking powder and mix well.
- Sift in the flour and baking powder mixture into the batter and mix using a whisk or hand mixer stopping immediately when there are no longer any lumps of flour. The best will be to use a spoon to fold it in to prevent overmixing.
- Transfer the batter to your lined baking tray and hit it against the counter a few times to dislodge excessive air bubbles. I did it in two separate times.
- Bake the cake for about 45-50 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
- Cool at room temperature for an hour before serving. Cool it upside down for a denser finish. This cake tastes best after being stored overnight at room temperature.
- Prep time:
- Cook time:
- Total time:
- Yield: 1 8 x 8 Inches Cake
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Do take note that if your cake has small little holes in it, it is perfectly alright but you can minimize it by following the methods suggested on the read up!
- Store at room temperature for up to 6 days. If placed in the fridge, it will be hardened and can lose flavour. Can be softened again when left out.
– Bakeomaniac, Javier Tan