This banana butter cake light is an indulgent yet simple dessert that’s moist and buttery. It’s perfect for family gatherings or a cozy afternoon treat. With rich banana flavor and a hint of sweetness, this cake is sure to be a crowd pleaser!
Table of Contents
Why this banana butter cake is so good
This banana butter cake light is a celebration of flavors and textures. The ripe bananas create a moist, tender crumb that pairs beautifully with the rich butter. It’s not overly sweet, making it a balanced dessert that everyone can enjoy. Plus, it’s easy to make and requires just a few simple ingredients!
Ingredients for banana butter cake
Essential ingredients
- 175 g self-raising flour
- ¼ tsp salt
- ⅛ tsp baking soda
- 175 g unsalted butter, cut into cubes and at room temperature
- 175 g light brown sugar
- 3 large eggs, lightly beaten
- 225 g over-ripe bananas, without peel
- 2 tsp lemon juice
Optional ingredients
You can add nuts or chocolate chips to the batter for an extra layer of flavor and texture. This is a flexible recipe that allows for creativity!
How to make this easy banana butter cake
Preparation steps
Start by preheating your oven to 170°C (340°F). Then, prepare a 7-inch baking pan by lining the base and sides with greaseproof paper, brushing it with softened butter. In a bowl, sift together the self-raising flour, salt, and baking soda. Meanwhile, mash the bananas with a fork, mixing in the lemon juice, and set this aside.
Baking instructions
In a stand mixer fitted with a paddle attachment, cream the butter and light brown sugar on medium speed for about 5 minutes, until it’s pale and fluffy. Gradually add in the beaten eggs, ensuring each addition is mixed in well. Next, mix in half of the sifted flour mixture until just combined. Then, add the mashed bananas and incorporate them fully. Finally, add the remaining flour mixture and mix until just combined. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a metal rack to cool completely.
Tips for the perfect banana butter cake
Choosing the right bananas
For the best flavor and moisture, use over-ripe bananas. They should be brown and soft, as this will enhance the natural sweetness of the cake.
Storing and reheating the cake
The cake can be stored in an airtight container for up to 3 days in a cool, dry place. In humid environments, refrigerate after the first day. When you’re ready to enjoy it, reheat slices in the microwave for 15 to 20 seconds for optimal texture.
FAQs
What ingredients do I need for Banana Butter Cake Light?
You’ll need self-raising flour, salt, baking soda, unsalted butter, light brown sugar, eggs, over-ripe bananas, and lemon juice.
How do I make Banana Butter Cake Light step by step?
Start by preheating the oven and preparing your baking pan. Then mix the ingredients as directed in the recipe, bake, and allow to cool before serving.
Can I make Banana Butter Cake Light ahead of time?
Yes, you can make it ahead of time and store it for up to 3 days in an airtight container.
How should I store leftover Banana Butter Cake Light?
Store the cake in an airtight container. In humid environments, refrigerate after the first day.
Related Recipes to try
Conclusion
This banana butter cake light is not only a delightful treat but also a straightforward recipe that anyone can master. For more inspiration, check out Pinterest for creative ideas and delicious variations. Whether you’re baking for a special occasion or just because, this cake is a winner every time!
Banana Butter Cake Light: A Delightfully Moist Treat
Equipment
- oven
- Baking pan
- mixing bowl
- stand mixer
- paddle attachment
- fork
- greaseproof paper
- metal rack
Ingredients
- 175 g self-raising flour
- ¼ tsp salt
- ⅛ tsp baking soda
- 175 g unsalted butter cut into cubes and at room temperature
- 175 g light brown sugar
- 3 large eggs lightly beaten
- 225 g over-ripe bananas without peel
- 2 tsp lemon juice
Instructions
- Preheat the oven to 170°C (340°F) and position the oven rack in the lower third.
- Prepare a 7-inch baking pan by lining it with greaseproof paper and brushing it with softened butter.
- Sift together the self-raising flour, salt, and baking soda in a bowl.
- Mash the bananas with a fork and mix in the lemon juice, then set aside.
- Cream the butter and light brown sugar in a stand mixer until pale and fluffy, about 5 minutes.
- Gradually add the beaten eggs, mixing well after each addition.
- Mix in half of the sifted flour mixture until just combined, then add the mashed bananas.
- Add the remaining flour mixture and mix until just incorporated.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a rack.
