Banana Cherry Cake
Discover the perfect harmony of sweet and fruity flavors with this Banana Cherry Cake recipe. Moist and tender thanks to perfectly ripe bananas, this cake is studded with juicy, fresh cherries that add bursts of tart-sweet goodness to every bite. A hint of warm cinnamon enhances the natural sweetness, while a soft, buttery crumb ensures each slice melts in your mouth. This easy-to-make dessert comes together in just over an hour, making it an excellent choice for family gatherings or weekend baking sessions. Whether enjoyed plain or finished with a dusting of powdered sugar, this banana-cherry masterpiece is sure to become a favorite. Ideal keywords: banana cherry cake recipe, moist fruit cake, easy banana cake, cherry dessert recipes.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 1 cup fresh cherries (pitted and halved)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter (softened)
- 2 pieces eggs
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon cinnamon (ground)
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 0.5 cups whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Optionally, line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, using a hand or stand mixer on medium speed (about 2–3 minutes).
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Peel and mash the ripe bananas in a separate bowl. Add the mashed bananas and milk to the wet ingredients. Mix until combined.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix as this can make the cake dense.
Fold in the pitted and halved cherries gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Optionally, dust with powdered sugar or glaze for an extra touch before slicing and serving.
Nutrition Facts
Calories |
3990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.0 g | 268% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 501.4 g | 182% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 269.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 353 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
