Everyday Banana Cake

This recipe is adapted from Dorie Greenspan, a famous cookbook author who goes back and forth between New York and Paris (how cool is that!).
The banana cake is moist and sweet. I didn’t cream the butter and sugar as written in her book. Instead I melted the butter and mixed it with the batter. I also used a muffin pan and sprinkled chocolate chips on top before baking. The result? Delicious!

Banana Cake | for everyday

The best thing about this recipe is you can add chocolate chips, walnuts, or coconut flakes in it. Topped them with cream cheese frosting to add the flavor to the next level!
Course cupcakes, Dessert
Cuisine American
Keyword bananas, cakes, cupcakes
Prep Time 5 minutes
Cook Time 20 minutes
Servings 24 muffins
Author mixingbowlnyc


  • 2 and 2/3 cup unbleached all purpose flour
  • 1 and 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 6 ounces unsalted butter, melted
  • 1.5 teaspoon vanilla extract
  • 4 medium size bananas
  • 1/2 cup milk (you can use whole milk, coconut milk, almond milk, or buttermilk)


  • Pre-heat the oven to 350 degree F
  • Whisk together flour, baking soda, and salt in a bowl
  • Add sugar to the flour mixture and whisk
  • Add eggs, vanilla extract, and milk into the flour and sugar mix. Mix it well
  • Add melted butter to the mixture, and mix it
  • Puree bananas in food processor, and add them to the mixture
  • Spray the muffin pans or loaf pans with cooking spray. Fill the pan halfway with the batter
  • Bake for 10 minutes, rotate, and bake for another 15 minutes or until cake tester inserted in the midlle comes out clean.


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