Easy Banana Butter Cake
Introduction
This Easy Banana Butter Cake is moist, rich, and full of comforting flavor. It’s the perfect way to use up ripe bananas, and the combination of butter and brown sugar gives it a caramel‑like depth that makes every bite irresistible. Whether you serve it as a tea‑time treat, a family dessert, or a quick snack, this cake is simple to make yet feels indulgent.
Ingredients
225 g ripe bananas (about 2 medium)
3 large eggs
2 tsp lemon juice
⅛ tsp baking soda
175 g light brown sugar
¼ tsp salt
175 g self‑raising flour
175 g butter (softened)
Step‑by‑Step Instructions
Prepare Bananas
Mash bananas with lemon juice until smooth. The lemon juice prevents browning and enhances flavor.
Cream Butter & Sugar
Beat softened butter and brown sugar until light and fluffy. This step creates air pockets for a tender cake.
Add Eggs
Beat in eggs one at a time, mixing well after each addition.
Combine Dry Ingredients
Sift together self‑raising flour, baking soda, and salt.
Mix Batter
Fold dry ingredients into butter mixture, alternating with mashed bananas, until just combined. Avoid overmixing.
Bake
Pour batter into a greased loaf pan or round cake tin. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted comes out clean.
Cool & Serve
Let cake cool in pan for 10 minutes, then transfer to wire rack. Slice and enjoy warm or at room temperature.
Tips & Tricks
Use very ripe bananas for maximum sweetness and flavor.
For extra richness, add 1 tsp vanilla extract.
Sprinkle chopped walnuts or pecans on top before baking for crunch.
Dust with powdered sugar or drizzle with caramel sauce for presentation.
Variations
Chocolate Banana Butter Cake: Add 2 tbsp cocoa powder to flour.
Spiced Version: Mix in cinnamon, nutmeg, or cardamom.
Tropical Twist: Add shredded coconut or pineapple chunks.
Gluten‑Free Option: Use a gluten‑free flour blend.
Serving Suggestions
Serve with tea or coffee for a cozy afternoon treat.
Pair with vanilla ice cream for dessert.
Slice thinly and pack for lunchboxes or picnics.
Storage
Store at room temperature in airtight container for 3 days.
Refrigerate up to 5 days.
Freeze slices individually for up to 2 months.
FAQs
Q: Can I use white sugar instead of brown?
A: Yes, but brown sugar adds a caramel depth.
Q: Can I make cupcakes instead of a cake?
A: Absolutely — adjust baking time to 18–20 minutes.
Q: Can I reduce butter for a lighter version?
A: Yes, replace half with Greek yogurt or applesauce.
Nutritional Notes (Approx. per slice, 10 servings)
Calories: ~220 kcal
Protein: 4g
Fat: 11g
Carbs: 28g
Conclusion
This Easy Banana Butter Cake is a timeless recipe — moist, flavorful, and wonderfully simple. With just a handful of ingredients, you can create a cake that feels special yet approachable. Whether enjoyed plain, dressed up with toppings, or adapted with creative twists, it’s a recipe worth keeping in your baking rotation.