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Serving: This soft banana cake is perfect for serving at family gatherings, birthday parties, or any occasion. It’s also delicious with a cup of coffee or tea.
Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. If the cake is frosted, it’s best kept in the fridge.
Variants
Chocolate Chip Banana Cake: Add 1/2 cup of chocolate chips to the batter for an extra indulgent twist.
Banana Nut Cake: Stir in 1/2 cup of chopped walnuts or pecans for added texture and flavor.
Vegan Banana Cake: Substitute the eggs with flax eggs and use dairy-free butter and non-dairy milk to make this a vegan-friendly option.
FAQ
Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted banana cake. Wrap it tightly in plastic wrap and then foil before freezing for up to 2 months. Let it thaw before frosting and serving.
Q: Can I make mini banana cakes instead of one large one?
A: Absolutely! You can divide the batter evenly into smaller cake pans or muffin tins for mini cakes. Bake for about 15-20 minutes, depending on the size of the cakes.
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can substitute regular milk if you don’t have buttermilk. For a similar effect, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using.
This Soft Banana Cake is a moist, flavorful dessert that’s perfect for banana lovers. Whether you enjoy it plain or with frosting, it’s sure to be a hit every time!
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