Banana Brunch Cake

Banana Brunch Cake

This Banana Brunch Cake is a moist and flavorful cake perfect for breakfast or a mid-morning snack. It's made with ripe bananas, cinnamon, and a touch of vanilla, creating a deliciously sweet and satisfying treat.

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Ingredients

For the Cake:

• 2 ripe bananas, mashed
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (any kind)
• ½ cup walnuts or pecans (optional, chopped)

For the Glaze (optional):

• ½ cup powdered sugar
• 2-3 teaspoons milk or cream
• ¼ teaspoon vanilla extract

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Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.

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2. Mix Dry Ingredients:

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

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3. Cream Butter and Sugar:

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for this.

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4. Add Eggs and Bananas:

Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.

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5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, but be careful not to overmix. If you're using nuts, fold them into the batter.

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6. Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

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7. Cool:

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

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8. Prepare the Glaze (Optional):

If you'd like to add a glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

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9. Serve:

Serve the Banana Brunch Cake as a breakfast or snack. It pairs wonderfully with a cup of coffee or tea.

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Tips and Variations

• Add-ins: Add chocolate chips, raisins, or dried cranberries to the batter for extra flavor.
• Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the eggs, and use non-dairy milk and butter.
• No Glaze: You can enjoy this cake plain, or dust it with powdered sugar instead of glazing it.
• Overripe Bananas: This is a perfect recipe to use up those overripe bananas that are too soft to eat on their own.

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Storage:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerate: If you have leftovers, you can store them in the fridge for up to 5 days, but make sure to allow the cake to come to room temperature before serving.
• Freeze: The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.

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This Banana Brunch Cake is a perfect combination of rich flavor and soft texture—a great way to enjoy the natural sweetness of bananas! 🍌🍰