Banana Lemon Cake
A delightful Banana Lemon Cake that combines the sweet taste of ripe bananas with a zesty lemon twist, perfect for any occasion.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed The riper, the better—adds moisture and natural sweetness.
- 1/2 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
- 1 cup granulated sugar You can reduce slightly for a less sweet cake.
- 2 large eggs Helps bind the cake together.
- 1 teaspoon vanilla extract Adds a warm, sweet aroma.
- 1 tablespoon lemon zest For a burst of citrus freshness.
- 1/4 cup lemon juice Balances the sweetness with tang.
- 1 1/2 cups all-purpose flour Creates the structure of the cake.
- 1 teaspoon baking powder Helps the cake rise.
- 1/2 teaspoon baking soda Works with the acidity of bananas and lemon.
- 1/4 teaspoon salt Enhances all flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture while stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
To keep fresh, store in an airtight container at room temperature for up to three days or refrigerate for a week. For freezing, wrap slices tightly in plastic wrap.