Banana Bread & Banana Cake

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.

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

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

1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup mashed very ripe banana
1 tsp. vanilla
1 1/4 cup sifted flour
3/4 tsp. baking soda
1/2 tsp. salt
2/3 cup shortening
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp salt
1 1/4 cups mashed fully ripe bananas
2/3 cups buttermilk (divided)
2 eggs
2/3 cup chopped walnuts (opt.)

Directions

1
Preheat oven to 350°F (175°C).
2
For Banana Bread: Cream shortening and sugar until fluffy.
3
Add eggs one at a time, beating well after each addition.
4
Stir in mashed banana and vanilla extract.
5
Sift together flour, baking soda, and salt.
6
Add dry ingredients to the banana mixture and mix until just combined.
7
Pour batter into a greased loaf pan or 9x9x2-inch pan.
8
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9
For Banana Cake: Place shortening in a mixing bowl.
10
Sift in cake flour, sugar, baking powder, baking soda, and salt.
11
Add mashed bananas and 1/3 cup of the buttermilk. Mix until moistened.
12
Beat for 2 minutes at medium speed.
13
Add the remaining 1/3 cup buttermilk and the eggs.
14
Beat for 2 more minutes at medium speed.
15
Fold in chopped walnuts if using.
16
Pour batter into two greased and lightly floured 9-inch cake pans.
17
Bake at 350°F for about 35 minutes, or until a toothpick inserted in the center comes out clean.
18
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.

Keywords: banana bread, banana cake, ripe bananas, homemade baking, moist cake, comfort food, dessert, breakfast treat, buttermilk cake, walnut bread, simple baking, afternoon tea, family recipe, fruit cake, easy dessert, baking soda, vanilla flavor, classic recipe, snack cake, homemade gift

Read it online: https://www.chefs-mate.com/recipe/banana-bread-banana-cake/