Indulge in the comforting warmth of homemade banana baked goods. This dual recipe offers two distinct experiences: a dense, moist banana bread perfect for breakfast or snacks, and a lighter, airy banana cake ideal for afternoon tea. Both recipes rely on fully ripe bananas to deliver intense natural sweetness and moisture. The bread features a tender crumb enhanced by vanilla and optional nuts, while the cake utilizes cake flour and buttermilk for a delicate, melt-in-your-mouth texture. These recipes are forgiving and perfect for using up overripe fruit. Serve warm with a pat of butter or a dollop of whipped cream for a truly satisfying treat that brings nostalgia to every bite.
Banana Bread & Banana Cake
Description
Indulge in the comforting warmth of homemade banana baked goods. This dual recipe offers two distinct experiences: a dense, moist banana bread perfect for breakfast or snacks, and a lighter, airy banana cake ideal for afternoon tea. Both recipes rely on fully ripe bananas to deliver intense natural sweetness and moisture. The bread features a tender crumb enhanced by vanilla and optional nuts, while the cake utilizes cake flour and buttermilk for a delicate, melt-in-your-mouth texture. These recipes are forgiving and perfect for using up overripe fruit. Serve warm with a pat of butter or a dollop of whipped cream for a truly satisfying treat that brings nostalgia to every bite.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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For Banana Bread: Cream shortening and sugar until fluffy.
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Add eggs one at a time, beating well after each addition.
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Stir in mashed banana and vanilla extract.
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Sift together flour, baking soda, and salt.
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Add dry ingredients to the banana mixture and mix until just combined.
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Pour batter into a greased loaf pan or 9x9x2-inch pan.
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Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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For Banana Cake: Place shortening in a mixing bowl.
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Sift in cake flour, sugar, baking powder, baking soda, and salt.
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Add mashed bananas and 1/3 cup of the buttermilk. Mix until moistened.
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Beat for 2 minutes at medium speed.
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Add the remaining 1/3 cup buttermilk and the eggs.
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Beat for 2 more minutes at medium speed.
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Fold in chopped walnuts if using.
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Pour batter into two greased and lightly floured 9-inch cake pans.
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Bake at 350°F for about 35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
Note
Storage: Wrap cooled bread or cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Variations: Add 1/2 cup chopped nuts (walnuts, pecans, or almonds) to the banana bread batter for added texture and flavor.
Tip: Use bananas that are very ripe with brown spots for the best sweetness and moisture content.
Substitution: If you don't have buttermilk for the cake, you can substitute milk with 1 tablespoon of lemon juice or vinegar added to it; let it sit for 5 minutes before using.
