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If your butter is not cold then it will begin to melt & the air bubbles will collapse. If it is too cold and firm, then you won’t be able to incorporate air into it. Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.

Measure flour correctly by following the 3 steps – fluff up the flour, spoon it to the cup and lastly level it. This gives accurate results.Yes, we know bananas are grown outside and you also can eat them outside but please note this one is special and can only be used indoors. Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. See recipe Note below. Butter: If needed, you can use salted butter in this recipe with no other changes needed. I’ve also successfully reduced the butter down to 6 Tablespoons (85g) with no issue (just as tasty). There are 2 ways you can make this soft and delicious banana cake. The first method is to cream the butter and sugar until creamy. Then beat the eggs. Lastly flour is incorporated to make the batter. The second method is just to mix up the wet ingredients and then mix the dry ingredients.

Spice: I usually add ¾ teaspoon ground cinnamon to the batter as we love the warm & sweet flavors of cinnamon. The combo of ripe bananas and cinnamon goes really well. Use it only if you like the flavor. Preheat the oven to 170 C or 340 F for at least 15 minutes. If you have a fan forced oven, then preheat to 160 C or 320 F. Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

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Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great. No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in addition to the 2 cups), unsweetened applesauce, or even canned pumpkin puree. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined. This bread uses more mashed bananas than similar recipes. Add 2 whole cups (460g) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf. Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired.

Keep the eggs, butter and all other ingredients out of the fridge a little before you begin to work on the recipe. Use all of them at room temperature except butter that needs to be cold, yet soft and should hold its structure. Here are the quantities: Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk. Date the bag and freeze for up to 3–4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature. All methods work like a charm!

I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.

Avoid overmixing and just mix until well combined at every step. Overmixing will lead to flat cakes. The cake may rise and then sink. Creaming butter and sugar requires some effort so it is best to use a hand or stand mixer. However you can also cream them with a whisk and this takes about 3 to 4 minutes depending on your effort. Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners. Grease a 8 by 8 inch square cake pan and line with a parchment paper. If you do not have a parchment paper then simply dust some flour all over the cake pan including the sides. Shake well and invert it and dust off the excess in your kitchen sink.

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Flour: This recipe works with all-purpose flour, whole wheat flour, white wheat flour, pastry flour and even with atta (chapati flour). But if you prefer to make a light bakery style cake, then do avoid flour to which extra bran has been added. Though this kind of flour works it makes the cake slightly dense. I have also shared a simple vanilla frosting in the recipe card which I sometimes make for this banana cake and butter cake. Ingredients you need Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf. Creaming butter and sugar: This most important step is to beat the butter and sugar right to a creamy consistency as this helps in making the cake light. To beat it right, the temperature and texture of the butter is important. It has to be cold, yet soft and hold shape. They are creamed together to incorporate air. Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.