Best Easy Banana Cake Recipe Filipino
Banana cake is a classic dessert loved by many Filipinos. It is moist, flavorful, and perfect for any occasion. Whether you have ripe bananas sitting on your kitchen counter or simply craving for a sweet treat, this easy banana cake recipe is a must-try.
– 2 cups all-purpose flour
– 1 ½ cups mashed ripe bananas (about 4 medium-sized bananas)
– 1 ½ cups granulated sugar
– 1 cup vegetable oil
– 4 large eggs
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– ½ teaspoon salt
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the mashed bananas, sugar, eggs, oil, and vanilla extract. Mix well until all the ingredients are fully incorporated.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix, as it can result in a dense cake.
5. Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
8. Slice and serve the cake as is, or you can dust it with powdered sugar or top it with your favorite frosting for added sweetness.
Now, let’s answer some common questions about this delicious Filipino banana cake recipe:
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just make sure to thaw them completely and drain any excess liquid before mashing.
2. Can I substitute the vegetable oil with butter?
Yes, you can substitute vegetable oil with melted butter if you prefer. However, keep in mind that butter may alter the texture of the cake slightly.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture and taste of the cake may be slightly different.
4. Can I add nuts or chocolate chips to the batter?
Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, or chocolate chips to the batter for added flavor and texture.
5. How should I store the banana cake?
To keep the cake moist, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it, but remember to bring it back to room temperature before serving.
6. Can I freeze the banana cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container.
7. Can I use this recipe to make cupcakes instead of a cake?
Absolutely! Just adjust the baking time to around 15-20 minutes for cupcakes.
8. Can I use brown sugar instead of granulated sugar?
Yes, you can use brown sugar for a slightly richer flavor. However, keep in mind that it may darken the color of the cake.
9. Can I add spices like cinnamon or nutmeg to the recipe?
Certainly! Adding spices like cinnamon or nutmeg can elevate the flavor profile of the cake. Start with 1/2 teaspoon and adjust according to your preference.
Enjoy this easy banana cake recipe Filipino style and savor the delightful taste of this classic Filipino dessert. Happy baking!