banana cake without sour cream & buttermilk : great basic recipe

baking has always been my little escape – a mix of fun , flavors and just a pinch of madness , it’s like an art and a science rolled into one , with every recipe depending on those tiny but oh so important details like temperature , time and how you mi everything together.

at first , my banana cake were anything but excellent ; too dense , not fluffy enough , missing that ultra moist gooey center that makes a banana cake truly to die for.

but i didn’t give up -i kept tweaking , experimenting and taking notes like a madwoman, now ? my banana cake is a whole other level of yum , think light fluffy yet fudge like , with flavors so unique and delicious it feels like a lux bakery style dream.

it’s quick easy to make and gives you that old fashioned grandma’s recipe vibe while still being being award winning café style

ingredients :

1 1/2 cups all purpose flour .
1 1/2 teaspoon baking powder.
1/2teaspoon baking soda.
1/4 teaspoon salt.
2 large bananas
1/4 cup unsalted softened butter.
1/4 cup neutral vegetable oil .
1/4 cup greek yogurt.
1/4 cup kefir.
1 cup sugar .
2 large eggs .
1 teaspoon vanilla extract.
1/2 teaspoon banana extract.

as someone who absolutely loves baking , i’ve discovered that using cake flour instead of all purpose flour can make a huge difference in the texture of my cakes.

cake flour creates a finer , more tender crumb, which is exactly what i want for a light and airy banana cake.

however , i’ve also realized that cake flour tend to be a bit more absorbent than all purpose flour, so i need to adjust my wet ingredients accordingly.

1 1/2 cups cake flour .
1 1/2 teaspoon baking powder.
1/2 teaspoon baking soda.
1/4 teaspoon salt.
3 medium ripe bananas.
3 tablespoon butter.
1/4 cup neutral vegetable oil.
1/4 cup greek yogurt.
1/4 cup kefir.
2 large eggs.
1 teaspoon vanilla extract.
3/4 cup granulated sugar.

instruction :

i whisk together flour , baking powder , baking soda , whisking might seem trivial , but trust me , this step is crucial it evenly distributes the baking powder and soda, ensuring the cake rise evenly, plus it fluffs up the flour ever so slightly , which makes a difference in the final texture.

next , i turn to my trusty stand mixer, if you don’t have one a hand mixer works perfectly fine too, i cream together softened butter and sugar.

here’s a little tip : take your time with this step, creaming isn’t just about mixing ; it’s all about creating tiny airy pockets that make the cake light and fluffy , i mix on medium speed for good 2 to 3 minutes until the mixture is pale and fluffy.

once the butter and sugars are perfectly creamed, i add oil , the oil complement the butter by keeping the cake moist without making it too dense, i love how this combination strikes the perfect balance.

adding the eggs and flavor next up are the eggs – two large ones added one at a time , i beat each one in until fully incorporated before adding the next.

this step always feels a bit like magic; the mixture transforms from thick and grainy to smooth and glossy , after that i add a teaspoon of vanilla extract and banana extract , the warm comfort aroma fills my kitchen making me feel like i’m already halfway to dessert heaven.

bringing the wet and dry ingredient together , now the real fun begins combining the wet and dry ingredients, i lower the mixer speed to it’s lowest setting and add the dry mixture in three additions alternating with the greek yogurt and kefir .

here’s my golden rule : never overmix , overworking the batter can develop gluten in the flour making the cake tough and dense , instead i mix until just until there are no streaks of flour left and then i stop.

when all the ingredients come together , the batter is smooth thick and full of promise , i add the salt then i like to take a spatula and fold the batter a few times by hand just to make sure everything is evenly mixed.

fats and sugar :

whenever i bake banana cake , it feels like an exciting adventure with all the fats and sweeteners i get to play around with , each one brings something unique to the table , and i love experimenting to see what work best.

ricotta , cottage and cream cheese are my go to for making it super creamy and moist, when i want a bit tropical twist , i’ll swap in some coconut oil but nothing beats the comforting nostalgic feels of butter or margarine for that classic touch.
but what really gets me excited are the tangy options! buttermilk sour cram and kefir create these soft tender crumbs with just the right amount of zing .
if i’m in the mood for something deeper , i’ll turn to brown butter for that nutty flavor , or indulgent in mascarpone , heavy cream or mayonnaise for a rich juicy luxurious cake.
for something more traditional ghee adds a richness that reminds me of old fashioned baking and quark brings a creamy tangy twist that i can’t ressist.
even simple pastry staples like milk powdered milk or evaporated milk can make a huge difference!
i love trying different sugars , and each one gives the cake a totally unique flavor and texture.
molasses surprised me with it’s rich deep flavor, it made the cake moist but a bit denser perfect if i’m craving something hearty , while white sugar is my classic go to for a soft fluffy cake with just the right sweetness.
i gave turbinado sugar a try for it’s caramel flavor and crunchy texture on top , it added a lovely bite without making the cake too dense, muscovado brought a deep indulgent molasses taste and made the cake super moist definitely the richest option.
caster sugar is my secret weapon it dissolves easily giving the cake a smooth texture.

finally corn syrup kept the cake super moist though it made it a bit denser.

folding fruits & nuts :

oh, where do i even begin ? i’m totally obsessed with folding fruits and nuts into my banana cakes , it’s like a little fruity party happening right inside the batter ! seriously it’s one of those things that makes every bite feels like a burst of sunshine , and the texture just magical.

i love adding juicy pineapple chunks for that perfect touch of sweetness or a handful of plums when i’m feeling fancy ( becaus e, honestly , plums in cakes ? yes pleas)

then there’s the glorious addition of fresh peaches , oh my goodness , they just melt into the batter and creates this lovely , tender sweetness that’s absolutely irresistible.

i also have a thing for frozen fruits -frozen mango or blueberries are a total game changer, giving the cake this fun pop of color of course, i ve gotta toss in some dried apricot or raisins for that chewy slightly tangy element.

pomegranate seeds? yes , they give this burst of freshness, and i swear , the little crunch is like a flavor explosion! and you can’t forget the tang of rhubarb or the zing lemon zest, they balance out all the sweet flavors in such beautiful way.

and when i’m in the mood for something exotic ? papaya , passionfruit or even a little kiwi – just wow, they make the cake feel like it’s from another world.

and let’s not forget about the maraschino cherries or dried figs that add a fun sugary twist, oh and cranberries- especially when they’re fresh add this tartness that contrast perfectly with the sweetness of the fruitier bits.

pears melt into the batter with soft sweetness and poppy seeds add the perfect little crunch, a splash of orange juice and zest brightens everything and those too ripe bananas ? absolute magic.

i like throwing in freeze dried raspberries for a tart pop and chewy medjool for that caramel richness.

guava and feijoa brings this tropical vibe while grapes and currant add juicy burst of flavors , a drizzle of agave or mandarine segments they make each slice feels so special , goji berries ? oh they’re perfect tangy touch .

nut’s in banana cake ? oh , yes please! i love folding all sort of crunchy nutty goodness – it adds a whole new dimension to the cake .

walnut are a classic bringing that earthy crunch that’s so satisfying, then there’s reese’s peanut butter -yep , i’m talking about a little indulgence right in the batter , it’s like a dreamy peanut butter twist with a bit of surprise in every bite.

pistachio , almond , cashew and pecans adds this buttery richness, totally elevating the cakes texture.

banana cakes is a classic , but i love to make it personal and original by adding luxury spices , flax seeds and a blend of cinnamon pumpkin mixed spices , ginger and cardamom for a vintage exotic twist , a touch of nigella adds the perfect deluxe flavor.

folding in veggies , you can’t even see them but they work their magic on texture and flavor , without the kids or toddler ever knowing it’s there, the best part? they love it ! it’s sneaky veggies delicious cake -it’s a win – win.

zuchinni or courgette is a ninja veggie, disappearing into the batter , while sweet potatoes and carrots adds a hidden sweetness without anyone noticing .

butternut squash ? smooth and creamy , totally invisible

filling & frosting :

when it comes to filling and frosting my banana cakes , i love getting creative and trying different ideas.

there’s something so satisfying about mixing new flavors and texture, and i’m always experimenting to see works best.

sometimes i’ll use marshmallow as a filling making soft and gooey, i might drizzle of golden or maple syrup to sweeten it up and give it a nice shine on top , for a richer frosting , i’ll melt dark double chocolate and mix it with sweet condensed milk , giving it a smooth creamy texture.
i’ll sometimes use a rich salted caramel or butterscotch, both of which make the cake taste luxurious.
a swirl on nutella in the center adds that creamy , hazelnut goodness and when i’m feeling adventurous, i might even stuff it with a little bit of pudding or custard for that luscious smooth texture.
to add some crunch , i’ll sprinkle in some rice krispies or crumble bits of streussel right in the middle for a texture contrast.
if i’m looking for something even more indulgent , a praline topping works wonder, giving a sweet nutty crunch that pairs so well with the banana flavors, i might also sprinkle a little cocoa powder on the frosting for that chocolatey richness or drizzle some caramel sauce for extra sweetness.
for the icing , i love using ganache made from dark chocolate and a bit of heavy cream, creating a thick glossy glaze that i can pour over the top.
i’ll garniche the cake with a dusting of powdered sugar to give it a light elegant look.
if i’m feeling tropical , i’ll stuff the cake with some desiccated coconut or coconut flakes to bring in that island vibe or maybe a little tropical porridge for something unique.
if i want the frosting a more creamy, tangy twist i might use miracle whip in the icing , creating that perfect balance of sweet and tangy .
for a touch of brightness , i’ll add a little lime zest into the filling or frosting , if i’m in the mood for a soft melt in your mouth texture meringue is the way to go – it makes the cake feel so light and airy.
a glaze of lotus spread which gives it just the right amount of spices and sweetness,
one of my favorite tricks is stuffing the cake with a twist of tahini and toffee -talk about a flavor combination that’s s just irresistible! and of course , i can’t resist throwing in a handful of choc chips whether it’s chocolate chip or even mocha chips for extra crunch.
sometimes , when i want to bring in a fun , unexpected texture, i’ll add oreo or maybe even crushed ferrero rocher pieces on top.
throw in a little bit of espresso to balance things out and create a more complex flavor profile , if i’m feeling extra indulgent , i might also use a mochi layer or even a touch of kinder chocolate for an extra layer of sweetness.

from graham crackers crumbs to a sprinkles of jam or even a dusting of espresso powder , it’s all about the layers and making sure each bite is filled with something delicious.

healthy banana cake :

i’ve always been the type of woman who loves eating healthy without sacrificing taste and flavor.

you know , the kind or person who’s constantly on the lockout for creative ingredients swaps that make a recipe healthier but still delicious , so when i set out to make banana cake i thought why nt turn it into the ultimate healthy treat ? sugar free , flourless or a vegan dairy free recipe.

for starters , i skipped the eggs entirely instead , i mashed up those overripe bananas and used them as a natural binder , the creamy texture worked wonders! as for the flour i swapped it for a mix of oat flour coconut or almond flour completely flourless plus it’s gluten free keto friendly .

when it came to sweetness i had to get creative , zero sugar ? challenge accepted i’ve tried it all -stevia monk fruit and even artificial sweeteners like.

for this cake , i went with a combo or liquid stevia and a touch of raw honeycomb for that natural caramel like sweetness.

a splash of olive oil added richness without being overpowering , i also threw in a some liquid whey for added protein and a little extra moisture or even fresh orange juice.

to make it even more macro friendly , i added a scoop of unflavored protein powder , it blended right in and no one could tell the difference , the result? a banana cake that’s not only skinny but also packs a sneaky protein punch.

how to bake banana cake :

nailing the perfect bake time can be tricky , too long and it’s overcooked and rubbery ; too short and it’s undercooked mushy or gummy in the middle .

i’ve had my fair share of cakes that came out dense , flat or pale on top with gummy bottom that just wouldn’t bake through , trust me i’ve learned the hard way.

here’s what works for me ; set my oven to 350 for a reliable even bake whether you’re using a square or round pan , the size matter -an 8inch pan will bake faster than a larger one .

for most banana cakes bake it for 40 to 50 minutes and 25 to 30 minutes is the sweet spot if using 8 by 8 pan , check it around 25 minutes by inserting a toothpick into the center ; if it comes out clean you’re good to go , if it’s still wet , give it a few more minutes but keep an eye on it so it doesn’t overcook.

make sure your batter is evenly spread in the pan to avoid pale spot or an uneven rise. with the right oven setting and bake time , you’ll avoid a cake that’s dense white rubbery and instead you’ll get a perfectly golden fluffy banana cake every time.

flour to use :

when it comes to banana cake , i love experimenting with different types of flour – it keeps things interesting and lets me play with texture and flavors.

on lazy days, i’ve reached for jiffy cake mix or pilsbury cake mix flour just to keep it simple.
if i’m in a hurry , a good red mill flour mix always saves the day.
when i’m out of baking powder or soda , i’ll grab self rising rising flour for a quick no fuse bake.
tapioca flour for a slightly chewy texture , einkorn , spelt and even quinoa flour have made their way into my kitchen when i’m feeling adventurous.
for sweetness , a little splenda can work wonders if i want to keep it light .
i’ve even used rolled oats or leftover oatmeal for a heartier cake , or gone with cornmeal for a bit of grit , while whole wheat keeps things wholesome.
polenta flour for a unique texture to paleo friendly flours like tigernut and cassave i’ve tried them all i’ve even ventured into the world of teff , amaranth flour and ragi flour when i want something earthy and wholesome.
pastry flour to keep it soft and tender.
for lighter cakes ,i’ve used mochiko flour, maize flour or even a bit of psyllium husk to keep the batter together.
on days when i feel adventurous, i reach for dark rye, barley or brown rice each adding it’s own character to the cake , a dust of garbanzo flour ( chickpeas flour ) is another fun twist , giving the cake a nutty flavor .
and of course , i can’t forget tapioca starch, which adds a lovely chewiness.

banana deserts ideas :

bananas are like the unsung heroes of my kitchen-so versatile , so flavorful , and always there when i need them, whether i’ve got fresh, perfectly yellow bananas or a batch of bruised ones begging for a second chance, i can always whip up something magical .

lately, i’ve been experimenting with all kinds of banana dessert, and honestly , it’s been so much fun! let me walk you through some of my favorite ideas.

try a banana pound cake or a light sponge cake , i like adding a hint of vanilla and maybe a swirl of dulce de leche for that rich caramel – like flavor , pair a slice with a cup of tea and you’ve got yourself the perfect afternoon pick me up.
marble cake ? the mix of chocolate and banana batter swirled together is like two desserts in one.
banana pancakes are always a winner, i love making them extra fluffy with a splash of malted milk and topping them with a drizzle of dulce de leche or a spoonful of yogurt amish style ( so creamy and tangy).
try turning leftover pancakes into banana french toast in the next morning, imagine banana slices caramelized in butter , with a drizzle of maple syrup on top.
now , lets talk single serve banana treats , got a ripe banana and 5 minutes? make a banana mug cake it’s quick easy and oh so satisfying .
if i’m in the mood for a showstopper banana foster is the way to go .
if i’m feeling nostalgic dump cake is the ultimate comfort dessert .
for something a little more sophisticated , i once made banana cupcakes and muffins with a cappuccino frosting , the cappuccino frosting gives it this luxurious coffehouse vibe.
for a tropical vibe try a hawaiian pie topped with whipped cream and shredded coconut.
banana marmalade is a game changer , spread it one toast , or sirl it into banana pancakes.
banana cheesecake is one of those dessert that instantly feels fancy, the natural sweetness of banana pairs perfectly with the creamy texture of the cheese filling , i like blending silken tofu into the batter trust me , it works)
banana pop tart ? they’re like little pocket of hapiness!
got plaintain? try a caramelized banana upside down cake for a tropical treat.
banana pudding.

whether you’re dealing with too many bananas, just one 2 or three banana or even six there’s a way to turn them into something delicious , the possibilities are endless