Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1 cup
- Granulated sugar: 1 3/4 cups
- Eggs: 2 large
- Ripe bananas, mashed: 3 medium
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Notes
- To keep your Banana Cream Cake moist, store it covered in the refrigerator.
- A brief warming in the microwave (15-20 seconds) will enhance the creamy texture.
- Serve each slice with a dollop of whipped cream and a sprinkle of chopped walnuts for added decadence.
- For a richer banana flavor, use bananas that are very ripe, almost overripe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American