This banana pie is the ultimate comfort dessert that you’ll find yourself making again and again. It’s incredibly moist, flavorful, and has just the right amount of sweetness. The bananas add a natural sweetness and a creamy texture, while the combination of butter and cream creates a rich, indulgent flavor. Whether you’re serving it at a family gathering, a special occasion, or just as a treat to enjoy at home, this banana pie is sure to impress everyone who tries it. The simplicity of the ingredients, combined with the ease of preparation, makes this recipe perfect for both novice bakers and seasoned pros alike.

Full Recipe:

Ingredients:

For the Banana Cake:

3-4 ripe bananas, sliced

2.5 cups sugar
1 cup butter, softened
4 cups all-purpose flour

2 cups milk
6 eggs
Pinch of salt

1.5 tablespoons baking powder

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or, if you prefer a layered presentation, two 9-inch round cake pans. This will ensure that the cake doesn’t stick to the pan and will come out easily once baked.
Prepare the Batter: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat on medium speed for about 3-5 minutes, until the mixture becomes light, fluffy, and pale in color. This step is crucial as it incorporates air into the batter, which will help the cake rise and become fluffy.

Add the Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This helps to emulsify the eggs into the batter, creating a smooth and uniform mixture. Make sure each egg is fully incorporated before adding the next.
Mash the Bananas: In a separate bowl, use a fork or potato masher to mash the bananas until they’re smooth but still slightly chunky. The riper the bananas, the easier they will be to mash and the sweeter your cake will be. Gradually mix the mashed bananas into the butter and sugar mixture, stirring until well combined.
Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to the wet banana mixture, alternating with the milk. Start with the flour mixture, then add a portion of milk, and continue alternating until everything is just combined. Be careful not to overmix, as this can lead to a dense cake.

Bake the Cake: Pour the batter into your prepared baking pan(s), spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles. Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so keep an eye on the cake during the last 5 minutes of baking.
Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. This will make it easier to remove from the pan without breaking. After 10 minutes, transfer the cake to a wire rack to cool completely. If you’re making a layered cake, make sure the cakes are completely cool before assembling.
Serve the Cake: Slice the banana pie and serve it as is, or with a dusting of powdered sugar. For an extra indulgent touch, top it with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. This versatile cake pairs wonderfully with various toppings, making it adaptable to any occasion.

Tips for Success:

Use Ripe Bananas: The riper the bananas, the better the flavor. Bananas with brown spots are perfect for this recipe, as they are sweeter and easier to mash.
Room Temperature Ingredients: For best results, make sure your butter, eggs, and milk are at room temperature. This helps the ingredients blend more easily, resulting in a smoother batter.
Avoid Overmixing: When adding the dry ingredients to the wet mixture, mix just until everything is combined. Overmixing can lead to a tough, dense cake rather than the light, fluffy texture you want.

Check for Doneness: Every oven is different, so check the cake a few minutes before the end of the baking time. If the cake is browning too quickly, you can cover it loosely with aluminum foil for the remainder of the baking time.

Storage Tips:

Room Temperature: Store the banana pie in an airtight container at room temperature for up to 3 days. This cake stays moist for several days, making it a great make-ahead option.
Refrigeration: If you prefer, you can refrigerate the cake for up to 5 days. Just bring it to room temperature before serving to enjoy the full flavor and texture.

Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. This allows you to enjoy a slice of cake whenever you like. The cake can be frozen for up to 3 months. When you’re ready to eat, thaw at room temperature or gently reheat in the microwave.

Possible Questions:

Can I add nuts to the banana pie? Yes, adding chopped walnuts, pecans, or almonds to the batter can provide a nice crunch and complement the banana flavor. Fold in about 1/2 cup of nuts at the end before baking.
Can I use whole wheat flour instead of all-purpose flour? You can substitute whole wheat flour, but the texture will be denser. For a lighter texture, consider using half whole wheat and half all-purpose flour.

Can I make this recipe vegan? Yes, you can make this recipe vegan by using plant-based substitutes. Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg), the butter with vegan butter, and the milk with a plant-based milk like almond, soy, or oat milk.
What can I serve with this banana pie? This banana pie is delicious on its own, but you can also serve it with a variety of toppings. Consider pairing it with whipped cream, a drizzle of caramel or chocolate sauce, or a scoop of vanilla ice cream for a truly decadent treat.
How can I prevent the cake from sticking to the pan? Make sure to properly grease and flour the baking pan before pouring in the batter. You can also line the bottom of the pan with parchment paper for extra assurance.

Can I use frozen bananas? Yes, if you have frozen bananas, you can use them in this recipe. Just make sure to thaw and drain any excess liquid before mashing them.

Nutritional Facts (per serving):

Calories: Approximately 350
Protein: 6g

Fat: 12g
Carbohydrates: 55g
Fiber: 2g

Sugar: 30g
Vitamins: Bananas are rich in potassium, vitamin C, and vitamin B6, making this cake not only delicious but also a source of essential nutrients.

Conclusion:

This banana pie is a must-try for anyone who loves the rich, natural sweetness of bananas combined with the soft, melt-in-your-mouth texture of a well-made cake. It’s a dessert that’s sure to please everyone, from kids to adults, and is perfect for any occasion, whether it’s a casual family dinner or a special celebration. With its easy-to-follow instructions and simple ingredients, this recipe is accessible to bakers of all skill levels. So why wait? Whip up this banana pie today and enjoy a slice of heaven in every bite!