When I first made this Southern banana cake I was a bit nervous that it would taste like a frosted banana bread. Watch the 1 minute video tutorial below to see how I make the best moist banana cake! Generally, as mini sponge cakes, cupcakes or muffins, baking times will be shorter, around 25 minutes. Then, add 1/4 of the banana mix and whisk all the ingredients together on a medium speed. I appreciate you taking the time to comment. I know, I know, there’s frosting – but if you can’t have frosting for breakfast every now and then, what’s the point to life? Stack and frost layers with cream cheese frosting and sprinkle with pecans if desired. I would love to try yr recipe but can i use a 8×8 pan or 9×9 …do i double the recipe? Next, give the ingredients a thorough mix. Save my name, email, and website in this browser for the next time I comment. Hello..tried it. (do NOT over cook. The cake continues to cook as it cools). Happy baking! http://www.healthcastle.com/cooking-oils.shtml. It’s because you bake them in loaf tins. No buttermilk? Sometimes it’s just a feeling. A lot of my recipes here, if not most, go through many tries, tweaks and testing, before I feel confident of their worth to all of you. An Asian sponge cake recipe that makes very, very moist, light-as-air and fluffy banana cupcakes. saturated fat and trans fat). Pre-heat oven to 180 deg C (350 deg F). Set aside. Baking times will be different, depending on the size of your pan. Ingredients 1 1/2 cups mashed ripe bananas 2 teaspoons lemon juice 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk 1/2 cup unsalted butter, softened 8 ounces cream cheese… So happy to hear you enjoyed the cake, Shadie! Add mashed bananas to the whipped egg mixture, and whisk at high speed for 15 to 20 seconds until well incorporated. Soft & Moist Bakery-Style Butter Coconut Buns, Coffee Chiffon Cake with the Perfect Coffee Buttercream Frosting, Moist Chocolate Cake – Every Baker’s Essential Recipe, Extra Moist Coffee Walnut Cake with Coffee Glaze, 150 g corn oil, (or use canola or safflower oil). Your email address will not be published. This buttermilk substitute works perfectly in this banana cake! The banana smell was so sweet and don’t let me start on the that cream cheese frosting. Instead of a layer cake could this be made as a sheet cake or in a 13×9 pan? Do you have an update on your cookbook. If you want to make a 2 layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350 F (177 C) for 26-30 minutes or until a toothpick inserted in the Sugee Cookies - Makes Melt-in-Your-Mouth Magic! Hope this helps! Top this banana cake recipe with cream cheese frosting and extra bananas and serve! Because I used a Bundt pan, which is a lot deeper, the cake took a lot longer to bake. Thanks so much for stopping by, Kevin! I’m Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar. Taste wise, butter does enhance the flavour of the cake. I will dig in it tomorrow. Can you make this cake 2 layers instead of 3? Do you think this recipe will fill three 6-inch cake rounds? Will definitely make again especially for family or parties. Hello! Fold in the raisins, using light and gentle moves, until well distributed throughout the batter. Most of time, I’ll whip up the best banana bread or my favorite banana crumb muffins, but this time, I decided to search deep into the archives and make the best banana cake I’ve ever had. Remove from oven and place directly into the freezer for 45 minutes. Home Share Recipe FAQ Contact HubGarden Login Join our Facebook Group to share recipes and cooking advice. More so than heavy batter cakes like butter, chocolate or Madeira, which are popular choices in the West. Tangy buttermilk makes this homemade banana cake moist and fluffy. The acid activates the baking soda and baking powder in the cake batter before you even put the loaf in the oven. Yep! You can also bake the batter in a regular round cake pan. In a mixer bowl, using an electric or hand-held mixer with a whisk attachment, whisk eggs and sugar at high speed (speed 4 on my Kitchen Aid mixer) until pale and thick, about 3 to 4 minutes. Hello! I prefer to bake the batter in muffin moulds or soufflé paper cups. Grab a cup of coffee and dig in! Set aside. Add 1/4 of the egg mix to the butter and sugar mix. What a dynamic combo! In a separate bowl, put in the eggs, caster sugar and margarine, add flour and bicarbonate of soda and mix, divide into 2, 15cm round cake tins lined with grease proof paper, Place in oven for 25 mins on middle shelf, When cooked leave for 5 mins to cool before transfering to wire rack to cool completly. All Rights Reserved. Be sure to use over ripped bananas! Then, bake for 30-35 minutes or until done. It comes from the Test Kitchen of Taste of Home. Also, I promise not use the word moist in another blog post for at least a couple of months. Required fields are marked *. The little girl with  her asked, “What makes a cake southern?”, The lady thought for a while, seemingly stumped and then replied “Well…if it’s full of fresh butter, lots of sugar,  blessed with buttermilk , made with love and shared with others I suppose”. Your email address will not be published. As a general guideline, baking a round sponge cake in an 8-inch (20-cm) pan could take 35 to to 40 minutes. Ever. Hubby loved and so did our son which never eats cake period (I know weird). This will make the cake extremely moist. -Jamie, Why put the banana cake in the freezer for can’t l leave it out to let it cool off. Cooking times can vary greatly for some reason. So the next time you see your bunch of bananas getting a little too ripe for comfort, think of making these! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. via Email. Repeat this step with the rest of the eggs. I love to bake banana cakes and quick breads, so I’m always looking out for great recipes. In a small bowl, mix mashed bananas with lemon juice, set aside. I would like to see the recipe downsized to 13X9 also. I’ve made it as a layer cake also and it always comes out perfect. via RSS I definitely recommend following the freezer method on this recipe. -Jamie. Hi Shek Ling, you need not avoid corn oil, it’s my personal preference to use vegetable oils that have higher content of good fats (i.e. My aim is to help you cultivate healthier eating habits, encourage more home cooking and make healthy eating easier. Every single yum here can easily be created in your own kitchen. Hello! Mash bananas with salt, set aside. This site uses Akismet to reduce spam. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If you happen to give it a try, I’d love to know how it turned out. In a medium bowl, mix flour, baking soda and salt. I don’t know why, but we just tend to enjoy light, airy cakes filled with fruit and cream a lot more! Pour the batter into the greased loaf tin. Mash bananas in a medium sized bowl, pour buttermilk on top, mix and set aside. I made this cake as soon as I could and it was delicious. Stir in mashed bananas. Gradually mix in powdered sugar until creamy. Kids, families and friends will love this moist cake recipe topped with cream cheese frosting. This cake was Super Duper moist!!! Layer Cake: I use this recipe to make my banana layer cake. I’m about to make your angel biscuits, wish me luck! Oils have 100% fat, while butter and margarine both have roughly 80% fat content with the rest being mostly water. To make your own buttermilk for the banana cake batter: Your homemade buttermilk is done when it’s thickened up and you can see a few curdled bits. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Repeat this step until you get a smooth batter (you can also use a large spoon). Personally, I like to use canola oil or a blend of canola and sunflower oil. Cheers, Celia. We use cookies to ensure that we give you the best experience on our website. Arrange 12 -15 (or more, if required) paper cups on a large baking tray, or lightly grease an 8-inch (20-cm) cake pan. It’s not recommended, however, that you use strong flavoured oils like olive oil. I haven’t attempted this recipe with an egg substitution, so I am not sure of the result. Blame this on my perfectionist streak, unfortunately. This cake gives me just that! Thanks Monique, you Rock girl! I wanted tons of banana flavor and a moist yet fluffy crumb. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Bake for 35-40 minutes (check on it at the 35 minute mark), When moist crumbs cling to toothpick inserted into center, remove from oven and let cool in pans until pans are warm to the touch. Instead, use healthier and light flavoured or neutral oils such as canola oil, safflower oil or grape seed oil. I decided that was a silly, unnecessary complication to a pretty amazing recipe, so since then, I’ve always backed it up in a 9×13 cake pan. posted by Jamie on June 1, 2017 -Jamie. February 26, 2017 By divas can cook 33 Comments. So light, fluffy and moist. If you follow the directions in the recipe, the cake will come out nice and moist! Over-ripe bananas are all the better for making these delicious banana sponge cakes. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. I give this cake 5 stars, will definitely be on my favorite list, so delicious and easy. Moist Banana Cake – ridiculously moist, fluffy and full of wonderful flavors. I have tried simply letting it cool and there is a definite difference in the texture of the cake. A well-made banana cake is incredibly moist and rich in banana flavor. This recipe uses healthier, plant-based oil, instead of butter. Add caster sugar into the bowl and whisk on a medium speed for 3-5 minutes or until the butter becomes pale yellow. Tried it and it was really good. Super easy, stick-to-the-back of your fork moist and sweet but not You can add walnuts or pecans to the cake or sprinkle them on top of the frosting. – 1 tablespoon of flax to soak with 3 tablespoons of water. So imagine my delight when this banana sponge cake turned out perfectly! Scoop out batter into paper cups arranged on a baking tray (or pour batter into greased cake pan), and sprinkle chopped walnuts on top. omega-3, omega-9) and lower content of the ‘bad’ fats (i.e. Bake these for your bosses and office colleagues, and you’ll be sure to get compliments! No-Fail Pandan Chiffon Cake, Easy Step-by-Step Recipe, Chinese-Style Tender Braised Chicken with Potatoes {New & Improved Recipe! Once cooled, mix butter, milk and icing together, once mixed add a nice thick layer to one half and a nice layer of jam to the other half and place together. For this recipe, you will need ripe bananas (the riper the better). This is one of my favorite cake recipes. Banana cake is a moist cake made in a 9x13 pan filled with ripe bananas and cinnamon. Get Menu Ideas, Cooking Tips, Updates & More + Free Kitchen Helper Guide! I just made these and they were awesome! For the frosting, cream the butter and cream cheese until smooth. In addition, buttermilk imparts a subtle flavor and a deliciously soft texture. .perfect banana muffin.. Do you have a recipe for chocolate chip muffin with a similar texture that this one? I love cooking, creating recipes, food photography and yoga. New! My grandmother has to cook this cake for 1 hour and my sister bakes it for 47 minutes. Design by Purr. This could take longer than 75 minutes depending on your oven. Once the cake is ready remove it from the tin. Plus ripe bananas add a rich banana flavor. They are on the cooling rack at the moment. Plus ripe bananas add a rich banana flavor. I’d highly recommend this moist banana cake for an afternoon snack, or even at brunch. Let me start by saying I hate the word moist. This moist banana cake is the opposite of dry. So don’t throw out your bananas when they get soft! I did some modification, I reduced the amount of oil and replace it wirh sour cream to keep it still moist and reduce the amount of sugar .