Easy Banana Cake 🍌🍰
Craving something sweet and simple? Well, you’re in for a treat! This Easy Banana Cake recipe is going to make your kitchen smell heavenly and leave everyone asking for seconds 😋. You know how sometimes you just want to whip up something quick without a ton of complicated ingredients? Well, this is that recipe! Not only is it easy to make, but it’s also a great way to use up those ripe bananas sitting on your counter. 🍌 The best part? It’s so delicious, and it’s packed with flavors that will make your taste buds dance! Trust me, you’re going to love this one—especially if you’re a fan of moist, melt-in-your-mouth cakes that bring a little extra sunshine to your day ☀️. Ready to bake? Let’s get started! 🍰
Table of Contents
Easy Banana Cake
This Easy Banana Cake is a delightful treat for anyone who loves a quick, moist, and sweet dessert! 🍌🍰 It’s the perfect combination of ripe bananas and cake mix, and trust me, you’re going to love this! 🥳 The best part? It’s super simple to make, and you can enjoy a slice in no time. 🎉 So, let’s get started and dive into the yumminess! 😋
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Prep Time:
15 minutes -
Cook Time:
45 minutes -
Total Time:
1 hour -
Yield:
8 servings
Ingredients
- 2 ripe bananas 🍌
- 1 box of cake mix (yellow or vanilla) 🎂
- 1/2 cup of vegetable oil 🛢️
- 3 eggs 🥚
- 1/4 cup of milk 🥛
- 1 tsp vanilla extract 🍦
- 1/2 tsp baking powder 🥄
Instructions
- First, preheat your oven to 350°F (175°C) 🔥. Prepare a 9×13 inch baking pan by greasing it lightly with butter or cooking spray. 🧈
- Next, mash the ripe bananas in a bowl. 🍌 Use a fork or a potato masher to get that soft, squishy texture. 💪
- Then, in a large mixing bowl, combine the cake mix, oil, eggs, milk, vanilla extract, and the mashed bananas. Mix everything until it’s smooth and well blended. 🥄
- Now, pour the batter into your prepared baking pan. Smooth out the top with a spatula for an even bake. 🍴
- Bake the cake in the preheated oven for about 40–45 minutes, or until a toothpick inserted in the center comes out clean. 🕒
- Once done, remove from the oven and let it cool down. You can enjoy it warm or wait until it cools completely. 🍽️
Easy Banana Cake 🍌🍰
Get ready for an irresistible treat that will make your taste buds dance with joy! This Easy Banana Cake is a quick and simple recipe that brings all the goodness of bananas into a moist, fluffy cake. You’re going to love this! 🥰
Ingredients 📝
First, you’ll need ripe bananas 🥄, some cake mix 🍰, eggs 🥚, and a few other pantry staples! It’s the perfect way to use those overripe bananas sitting on your counter. 😋
Preparation 🍴
Next, you’ll start by preheating the oven to 350°F (175°C). Mash the bananas in a bowl 🥣 and mix them with the cake mix and eggs. It’s as easy as that! 🎉 You’ll bake it until golden brown and enjoy a deliciously moist banana cake that will melt in your mouth! 🤩
Why You’ll Love This Easy Banana Cake 🍌💖
You’ll find that this Easy Banana Cake is the perfect dessert to share with friends or keep all to yourself! It’s so easy to make and super tasty! 😍 Plus, the smell of it baking will have your whole house smelling like heaven! 🌟
Nutrition
- Serving Size:1 slice 🍰
- Calories:250
- Sugar:18 g
- Sodium:150 mg
- Fat:8 g
- Saturated Fat:1 g
- Carbohydrates:32 g
- Fiber:2 g
- Protein:3 g
- Cholesterol:30 mg
FAQs ❓
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes, you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan), while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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