Super Easy Fluffy Soft Banana Cake
Super soft and fluffy banana cake that comes together in just 15 minutes. It's the best way to make use of overripe bananas. Made with cake flour, this banana cake is moist, tender with a super soft crumb.
Equipment
- 8" x 8" x 3" square cake pan
- 3 bowls (1 large, 2 medium)
Ingredients
- 4 medium ripe bananas ideally with brown freckles
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1/2 cup unsalted butter at room temperature
- 1 tsp vanilla
- 2 large eggs at room temperature
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups cake flour
Instructions
- Grease a 8”x8” square cake pan and line it with parchment paper
- Preheat toaster oven 350 F
- In #1 bowl, unpeel and mash bananas with a potato masher or fork. Some large chunks are ok! Set aside
- In #2 bowl (your largest bowl), cream butter, vanilla and sugars until light and fluffy with hand mixer at least 7 mins. The mixture should not be clumping to the mixer attachment and should become paler in color when mixed thoroughly. This ensures enough air for a light and fluffy cake
- Add in eggs one at a time to #2 bowl and mix thoroughly. About 5 mins
- In #3 bowl, mix flour, kosher salt and baking soda with a hand whisk
- Add #1 bowl of mashed banana to #2 butter/sugar bowl. Mix wet batter by hand gently with a spatula
- Pour in #3 bowl dry flour mixture to #2 wet batter. Fold super gently by hand with the spatula no more than 1 min until flour is JUST mixed. Never overmix! Overmixing forms more gluten bonds resulting in a tougher cake!
- Pour batter into prepared cake pan
- Put cake into oven for 35-40 mins until tooth pick pierced in centre comes out clean (a few crumbs should be attached)
- Cool and cut into 2 inch squares
Notes
Adapted from food.com banana bread recipe
Tried this recipe?Let us know how it was!