Guide To Prepare Banana Cake Recipe Anna Olson Easy

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There’s nothing quite like the comforting aroma of banana cake wafting through the kitchen. This classic treat is perfect for a weekend brunch, afternoon snack, or even a special dessert. And the best part? Anna Olson’s recipe makes it incredibly easy to whip up a moist and flavorful banana cake that everyone will love.


Anna’s Classic Banana Bread
Anna’s Classic Banana Bread

1 ½ – ¾ cups (375-400 g) mashed ripe bananas (about 3-4 bananas)

  • 6 Tbsp (90 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tsp (5 mL) vanilla extract
  • 1 ½ cups (225 g) all-purpose flour
  • 1 tsp (5 g) baking soda
  • ¼ tsp (.75 g) salt
  • 1 cup (250 mL) chocolate chips or chopped walnuts (optional)

  • Directions:

    1. Preheat your oven to 325°F (160°C). Grease a 9×5 inch loaf pan.
    2. In a large bowl, whisk together the mashed bananas, melted butter, granulated sugar, and brown sugar until well combined and smooth.
    3. Beat in the egg and vanilla extract until fully incorporated.
    4. In a separate bowl, whisk together the flour, baking soda, and salt.
    5. Gradually add the dry ingredients to the wet ingredients, mixing just until a batter forms. Avoid overmixing.
    6. If using, gently fold in the chocolate chips or chopped walnuts.
    7. Pour the batter into the prepared loaf pan and sprinkle the top with a little extra sugar for a crunchy topping (optional).
    8. Bake for about 75 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 40mg
  • Sodium: 180mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 4g

  • Tips:

    For an extra burst of banana flavor, use even riper bananas with plenty of brown spots.

  • Don’t overmix the batter! Overmixing can lead to a tough cake.
  • Want to add some extra richness? Substitute half of the butter with sour cream.
  • To test if your cake is done, insert a toothpick into the center. If it comes out clean, the cake is good to go!
  • Let the cake cool completely before slicing for the cleanest cuts.

  • Conclusion

    Anna Olson’s banana cake recipe is a true winner. It’s simple to follow, uses readily available ingredients, and delivers a moist and flavorful cake that everyone will enjoy. So next time you’re looking for a quick and easy baking project, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use different types of nuts in this recipe?

    Absolutely! Chopped pecans, almonds, or even a mixture of nuts would work well in place of the walnuts.

    2. I don’t have any brown sugar. Can I use white sugar instead?

    Yes, you can substitute white sugar for the brown sugar in a pinch. However, the brown sugar adds a deeper molasses flavor that complements the bananas nicely. You may want to add a tablespoon or two of molasses to the white sugar to achieve a similar flavor profile.

    3. My bananas aren’t very ripe. Can I still use them?

    The riper the bananas, the sweeter and more flavorful your cake will be. If your bananas aren’t quite ripe, you can try microwaving them on high for 30-second intervals, checking and mashing them between each interval, until they soften and become more brown.

    4. How can I store leftover banana cake?

    Leftover banana cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out.

    5. Can I freeze banana cake?