Kato's Easy Banana Cake Recipe

Transform leftover black bananas into a deliciously moist and flavorful cake! This recipe works wonders with small, intensely flavored bananas, or even frozen bananas for ultimate convenience. Perfect for busy weeknights, this recipe also makes amazing cupcakes that freeze beautifully. A family favorite for 12 years – get ready to enjoy a slice of heaven!

Prep Time 20 mins

Cook Time 70 mins

Calories 254.1 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Kato's Easy Banana Cake

Butter
1 ½ cups granulated sugar
Eggs
3 cups mashed ripe bananas (about 3-4 large or 6-8 small)
Walnuts
2 cups all-purpose flour
1 teaspoon salt
Milk
Lemon Juice
Baking Powder
1 teaspoon baking soda
Vanilla

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How to Make Kato's Easy Banana Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mash bananas until mostly smooth. Add sugar and oil; mix well.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in vanilla extract and nuts (if using).
Pour batter into the prepared pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, frost with your favorite frosting (optional).