If you love bananas as much as I do, then you’ve got to try out this banana shortcake recipe. It’s slightly different from my other banana recipe, and tastes amazing.
I think it’s the perfect cake to serve when you have a few guests coming over. It’s bananery, creamy and just straight up delicious. I don’t think there’s anything more you can ask for in a desert recipe.
Honestly, this recipe has been a long time coming. I procrastinated making this recipe for the past week, and once I noticed my overripe bananas were slowly becoming dead bananas, I figured I would have to act quickly.
If you think this cake looks amazing, you should wait until you taste it. You will become hooked.
- Flour: To give some structure to the cake by holding all the wet ingredients together.
- Sugar: For sweetness obviously. I used regular sugar, but feel free to use coconut sugar or even erythritol if you’re on some form of keto diet.
- Salt: Just a pinch, but that pinch does help enhance flavor.
- Overripe banana: The more dark spotted the banana, the stronger the flavor you would get.
- Strawberry extract: I’ve been obsessed with strawberries lately and felt this would be the perfect combo with banana. I strongly recommend not using banana extract, as the overripe banana already adds that strong flavor.
- Baking powder & soda: To make the batter rise and provide texture to the baked good.
- Almond milk: For some extra nutty flavor and creaminess.
- Butter: To add structure and give the cake a nice golden brown look.
Before preparing this banana cake, you first need to prep your pan to ensure the cake doesn’t stick to the edges of the pan. To do this, you can line the inside of the pan with a parchment paper. However, if you don’t have parchment paper, then you can simply coat the inside of the pan with butter and dust it off with flour. Here is a great explanatory video on how you can easily accomplish this.
Once you have your pan prepped, then the next step would be to preheat your oven. You should always preheat your oven to ensure that your batter bakes evenly at a consistent temperature. Baking the batter before your oven has finished preheating can lead to uneven baking, which would affect the end result of your cake. Thus, I recommend not skipping this step.
Now that you have everything prepped and preheated, it’s time to make the batter. To do this, simply combine all your wet ingredients (butter, milk, banana, strawberry extract) with your dry ingredients (Flour, sugar, baking soda, baking powder, and salt).
Next, pour batter into prepped pan and bake at 350ºF for 30minutes or until a toothpick inserted in the center comes out clean.
I topped my cake with some store bought frosting, sliced bananas and crushed nuts. However, feel free to top yours with whatever you like. I think paring this with ice-cream boosts the flavor, so don’t dismiss it as an option.
Make sure to tag me on Instagram if you try out this recipe.
Banana Shortcake Recipe
- ½ cup sugar
- ⅓ cup butter - melted
- 1 cup flour
- 1 banana - overripe and mashed
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 pinch salt
- ⅓ cup almond milk
- ½ tsp vanilla extract - or strawberry extract
- ¼ cup nuts - crushed
- 1 cup vanilla frosting - store bought
- Preheat your oven to 350 °F
- To a medium sized bowl, add in your mashed bananas, melted butter, milk, strawberry extract, and combine together.
- Add in your dry ingredients: flour, sugar, salt, baking soda, baking powder and combine until you achieve a smooth consistency
- Pour batter into a 6-inch baking pan lined with parchment paper or coated with butter
- Bake for 30 mins or until a tooth pick comes out clean when pierced.
- Leave cake to cool, then ice top layer with whipped frosting. Top with some sliced bananas, vanilla wafers or crushed nuts.
- Serve with icecream and Enjoy!