Ingredients
- All-purpose flour: 2 1/4 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 3 1/2 teaspoons
- Salt: 1 teaspoon
- Unsalted butter, softened: 1/2 cup
- Vegetable oil: 1/2 cup
- Eggs: 2 large
- Mashed ripe bananas: 1 1/2 cups (about 3 medium)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3: Add softened butter, vegetable oil, eggs, and mashed bananas to the dry ingredients. Beat with an electric mixer until well combined.
- Step 4: Pour batter into the prepared pan and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool completely in the pan before frosting with your favorite frosting (vanilla or cream cheese work well).
Notes
- To keep your Banana Cream Cake extra moist, store it covered in the refrigerator, but allow it to come to near room temperature before serving.
- This cake is best served chilled with a dollop of whipped cream and a sprinkle of toasted nuts for added texture.
- For a richer banana flavor, use bananas that are very ripe – almost too ripe to eat on their own.
- If you want to reheat a slice, microwave it for just a few seconds to soften the frosting but be careful not to melt it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American