BANANA CAKE
origin of banana cake
The exact origin of banana cake is unclear, but it is believed to have originated in the United States during the 1930s or 1940s when bananas were becoming more widely available and popular. The cake was likely created to use up overripe bananas that would otherwise go to waste.
Banana cake has since become a popular dessert around the world and is enjoyed in many different variations, including with added nuts, chocolate chips, or frosting. In some countries, banana cake is also known as banana bread, although the two are slightly different in texture and sweetness.
Here’s a recipe for banana cake, step by step:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened.
- 1 cup granulated sugar.
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed.
- 1/2 cup buttermilk
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the mashed bananas to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mixing until just combined.
Pour the batter into the prepared pan(s) and smooth out the top with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let cool in the pan(s) for 10 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Optional: You can also add chopped nuts or chocolate chips to the batter for some extra flavor and texture.