Serve topped with my delicious cream cheese glaze for the perfect finishing touch. Craving a delicious banana cake but don’t want to spend hours in the kitchen? We’ve got you! This easy banana cake can be whipped up in just minutes with a bowl and whisk. No need for fancy equipment or mixers. You’ll love this moist, flavorful cake that’s perfect for any occasion. It’s so good, it really doesn’t need the icing, but I topped it with my Cream Cheese Glaze and it was fantastic! It could be also served with Chocolate Glaze or just powdered sugar on top! Serve it at your next party or bring it to a potluck and watch it disappear!
Step By Step Instructions
Slice the bananas and place them in a medium-sized microwave-safe bowl with the butter and condensed milk. For this recipe: ½ cup buttermilk = ½ cup milk + 1½ teaspoon vinegar.
Use a good quality pan. Non-stick pans are the best solution to the problems with Bundt cake’s sticking, but be aware that pans with scratches or worn surfaces may no longer be nonstick enough to release your cake without problems. Grease your pan well. Use a baking spray or shortening. The milk solids in butter can cause cake batter to fuse to the pan. Be sure to get every crease and crevice including the tube in the pan. Loosen the edges before releasing the cake. Running a rubber or silicone spatula along the sides and tube before turning out the cake. Using metal on non-stick surfaces can damage the pan which can cause sticking in future bakes.
Microwave on high for 2 minutes (the butter may not be completely melted, but mostly). Mash the mixture with a fork or potato masher until the banana is fully mashed. Add the vanilla, buttermilk, and eggs. Mix well and set aside. Then Add the dry ingredients to a large bowl. Mix until well combined, make a well in the middle, and pour in the banana mixture. Mix until combined. Add the cake batter to the prepared bundt pan. Bake until a cake tester comes out clean. Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake and place it back on the rack to cool completely. Once cool, glaze with icing. Serve and enjoy. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
