Banana cake recipe | How to make banana cake - soft, moist & fluffy

By Swasthi's Recipes · 50 min

Ingredients

Instructions

1. Let all ingredients except the butter come to room temperature. The butter should be cold but soft enough to dent slightly under a finger while still holding its shape.
2. Grease an 8 by 8 inch cake tin and line it with parchment paper. Without parchment, dust the greased tin all over, including the sides, with flour, then tap out the excess.
3. Preheat the oven to 170 C (340 F), or 160 C (320 F) for a fan-forced oven, for at least 15 minutes.
4. Fluff the flour with a fork, spoon it into the measuring cup and level it off. Sift together the flour, baking powder and salt, and set aside.
5. Beat the butter and sugar with a whisk until light, pale and fluffy.
6. Add the vanilla extract and beat in one egg at a time until creamy, then beat in the remaining egg until creamy again.
7. Gently mix in the sifted flour, baking powder and salt.
8. Add the milk in two batches, mixing on medium speed until smooth. Do not overmix.
9. Fold in the banana puree until just combined, avoiding overmixing.
10. Pour the batter into the lined tin and knock it on the counter a few times. Bake for 25 to 30 minutes for an 8 by 8 inch square pan; other sizes take a different time.
11. The cake is done when a skewer inserted in the centre comes out clean.
12. Cool in the pan on a wire rack for 10 minutes, then turn the cake out onto the rack and cool completely before slicing.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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