In every family, certain recipes are treasured and passed down through generations. Among these, my Grandma’s Old Fashioned Banana Cake holds a special place in my heart. It always reminds me of cozy afternoons spent in the warmth of Grandma’s kitchen. It’s one of my favorite desserts and that’s why I’ll share it with you.
Step-by-step Guide
Ingredients
Cake
- 125 grams unsalted butter (1/2 cup + 1 tablespoon)
- 250 grams sugar (1 and 1/4 cups)
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams of plain/all-purpose flour (2 cups)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ripe medium-sized bananas – mashed
Frosting
- 100 grams unsalted butter (1/2 cup)
- 250 grams icing sugar (2 cups)
- Zest 1 lemon
- Juice 1 lemon
Instructions
| Course | Cuisine | Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|---|---|
| Cake | British | 10 minutes | 45 minutes | 55 minutes | 12 squares | 421 kcal |
- Preheat your oven to 180C/350F/Gas mark 4 and lightly grease & line a 9×9 inch square tin and place to one side.
- Beat the butter till it is light and fluffy then add in the sugar and beat for a few more minutes until it is well incorporated.
- Add in the eggs and vanilla and again mix until well incorporated.
- Pour in half of the flour, the baking powder, and salt and mix.
- Add in the mashed banana and mix until just combined.
- Pour in the remaining flour and beat until everything is mixed together.
- Scoop the batter into your prepared tin and place in your hot oven for 40-45 minutes.
- Test the cake for doneness by inserting a pick into the centre of the cake, if it comes out clean then the cake is baked. If not then bake for a few minutes longer and test again.
- If you feel your cake is browning too much then cover with a bit of tin foil and continue to bake until the cake is fully baked.
- Take it out of the oven and allow it to cool for 15 minutes in its tin before transferring it to a wire rack to fully cool down.
Frosting
Once the cake is fully cooled down, start making the frosting:
- Beat the butter until it is very pale. Add in the icing sugar and beat until everything is soft, pale and fluffy.
- Zest your lemon into the frosting and then juice it. Mix this into the frosting and spread it evenly over your cake.
- Kept in an airtight container at room temperature this cake will last 5 days.
- Unfrosted this cake freezes well for 3 months.
| Nutrient | Amount Per Serving (1 square) | % Daily Value* |
|---|---|---|
| Calories | 421 | |
| Calories from Fat | 148 | |
| Fat | 16.4g | 25% |
| Saturated Fat | 10g | 63% |
| Cholesterol | 71mg | 24% |
| Sodium | 218mg | 9% |
| Potassium | 271mg | 8% |
| Carbohydrates | 67.5g | 23% |
| Fiber | 1.7g | 7% |
| Sugar | 46.4g | 52% |
| Protein | 3.8g | 8% |
| Calcium | 60mg | 6% |
| Iron | 1.3mg | 7% |
Tips and Tricks for the Perfect Cake
Here are some tips and tricks that are essential for baking a cake that stands out.
Choose Overripe Bananas
Overripe bananas, those with dark, almost black skins, are the secret to a richly flavored, moist cake. When bananas are overripened, the starches break down into sugars, intensifying the sweetness and flavor. This natural process not only adds depth to the cake’s taste but also ensures that the cake is moist and tender.
Additionally, overripe bananas mash easily, creating a smooth batter that contributes to an even texture in the final product.
Why Room Temperature Ingredients Matter
A tip often overlooked by novice bakers is the importance of ingredient temperature. Using room-temperature ingredients, especially eggs, butter, and even bananas, can make a significant difference in the cake’s texture.
Room-temperature ingredients blend more thoroughly and easily, creating an emulsion that traps air. During baking, this trapped air expands, resulting in a cake that’s fluffy and light rather than dense and heavy.
To achieve this, take your eggs, butter, and any other refrigerated ingredients out of the fridge about an hour before you start baking. If you’re short on time, you can warm eggs quickly by placing them in a bowl of warm water for a few minutes, and butter can be cut into small pieces to warm to room temperature more rapidly.
Exploring Traditional and Modern Takes on Frosting
Traditionalists might prefer their banana cake unadorned or with a light dusting of powdered sugar, arguing that the simplicity allows the banana flavor to shine. On the other hand, modern takes on the cake embrace a variety of frostings to complement its flavors.
Cream cheese frosting is a popular choice, adding a tangy contrast to the cake’s sweetness. Chocolate ganache or a simple buttercream can also offer a decadent twist to the classic cake. For those looking for a healthier option, a drizzle of honey or a spread of peanut butter can be delicious alternatives.
Ultimately, whether to frost or not depends on personal preference. Experimenting with different frostings can be a fun way to discover new flavor combinations and tailor the cake to different tastes and occasions.
FAQs
Can I use a different type of flour instead of all-purpose flour?
Yes, you can use a variety of flours to make this cake, but each will affect the texture differently. Whole wheat flour can be used for a denser, more nutritious cake, while cake flour will make it lighter and softer.
For a gluten-free version, a 1:1 gluten-free all-purpose flour substitute works well. Adjustments to moisture may be needed based on the flour used.
What can I use instead of lemon zest and juice for the frosting?
If you do not have lemon or prefer a different flavor, you can use orange zest and juice for a citrusy twist. Alternatively, vanilla extract can be used for a classic flavor, or almond extract for a nutty aroma. Adjust the quantity to taste, as extracts can be more potent than fresh citrus.
Can I add nuts or chocolate chips to the cake batter?
Absolutely! Adding chopped nuts like walnuts or pecans can provide a delightful crunch and flavor to the cake. Chocolate chips can also be a delicious addition. Fold in about 1/2 to 3/4 cup of your chosen add-ins to the batter just before transferring it to the baking tin to ensure even distribution.
How can I make the cake vegan?
To make this banana cake vegan, replace the eggs with flax eggs (1 flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes) or mashed bananas (an additional 1/4 cup per egg). Use vegan butter or coconut oil instead of regular butter.
Ensure your sugar is vegan (some sugars are processed with bone char) and use a vegan frosting alternative.
Is there a way to make the cake less sweet?
Yes, to make the cake less sweet, you can reduce the amount of sugar in the cake batter. Start by decreasing the sugar by 1/4 cup and adjust according to taste. Keep in mind that reducing sugar may slightly affect the cake’s texture and moisture.
For the frosting, consider using less icing sugar or opting for a less sweet frosting alternative like whipped cream or cream cheese frosting with less sugar.
How do I store the banana cake if I want it to last longer than 5 days?
For longer storage, unfrosted banana cake can be frozen. Wrap it tightly in plastic wrap and then aluminum foil or place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight at room temperature or in the refrigerator before serving.
If you’ve already frosted the cake, storing it in the refrigerator can help it last a bit longer, but be mindful that the frosting may change in texture.
Summary
To wrap up, Grandma’s Old Fashioned Banana Cake is a classic recipe that’s easy to make and loved by many. It combines ripe bananas with basic baking ingredients to create a moist and flavorful cake. By following simple tips like using overripe bananas and room temperature ingredients, you can bake a perfect cake every time.
Whether you choose to frost it or enjoy it plain, this banana cake is sure to be a hit. Keep it in mind for your next family gathering or when you’re in the mood for a comforting homemade dessert.