Description
This banana sponge cake is light, fluffy, and bursting with sweet banana flavor — the perfect treat for any occasion, from brunch to dessert.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add the mashed bananas and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Optional: Add ½ cup chopped walnuts or chocolate chips for extra flavor and texture.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: banana cake, sponge cake, dessert, easy baking, overripe bananas