Imagine sinking your fork into a moist, tender banana cake that's so delicious, it could win a blue ribbon at the county fair! This Purple Ribbon Banana Cake isn't just another dessert – it's a nostalgic journey that transforms simple, humble ingredients into a show-stopping treat that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver pure, homemade happiness in every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 to 3 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed ripe bananas until thoroughly combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or frost with cream cheese frosting before serving.
Tips
- Banana Selection: Use overripe bananas with brown spots for maximum sweetness and flavor. The darker and softer they are, the more intense the banana taste.
- Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Gently fold dry ingredients into wet ingredients just until combined. Overmixing can lead to a tough, dense cake.
- Nut Options: While walnuts add a delightful crunch, feel free to substitute with pecans or omit nuts entirely based on preference.
- Moisture Check: Use the toothpick test to ensure perfect doneness – it should come out clean with just a few moist crumbs.
- Cooling Matters: Allow the cake to cool completely before adding frosting or powdered sugar to prevent melting and maintain presentation.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 42g
Protein: 5g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 65mg
