12 Delicious Katrina’s Banana Cake Recipes

Let's face it, there's nothing quite like the comforting aroma of banana cake baking in the oven to make your home feel extra cozy. Whether you're a seasoned baker or just starting out, our roundup of 12 Delicious Katrina's Banana Cake Recipes is sure to inspire your next baking adventure. From classic favorites to innovative twists, these recipes promise to delight your taste buds and warm your heart. Dive in and discover your new favorite!

Classic Katrina’s Banana Cake

Zesty mornings call for something sweet and comforting, and that’s exactly what I found in my grandma’s recipe box labeled ‘Classic Katrina’s Banana Cake.’ It’s a recipe that’s been passed down through generations, and every time I bake it, the aroma fills the house with warmth and nostalgia. Let me share this beloved family treasure with you.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking soda (fresh for best rise)
• 1/4 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free version)
• 1 cup granulated sugar (can reduce to 3/4 cup if bananas are very ripe)
• 2 large eggs (room temperature blends better)
• 1/4 cup buttermilk (or milk with 1 tsp vinegar added)
• 1 tsp vanilla extract (pure for the best flavor)
• 3 ripe bananas, mashed (about 1 1/2 cups)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Stir just until combined.
6. Fold in the mashed bananas until evenly distributed. Tip: Don’t overmix to keep the cake tender.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Light and moist, this banana cake is a delightful treat any time of day. The ripe bananas give it a natural sweetness and a tender crumb that’s irresistible. Serve it as is, or for an extra special touch, top with a dollop of whipped cream and a sprinkle of cinnamon.

Chocolate Chip Katrina’s Banana Cake

Zesty mornings call for something sweet and comforting, and that’s exactly what this Chocolate Chip Katrina’s Banana Cake brings to the table. I remember the first time I baked this; it was a rainy afternoon, and the overripe bananas on my counter were begging to be transformed into something magical. This cake is my go-to when I need a quick dessert that feels like a hug.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs
• 3 ripe bananas, mashed (the riper, the better for sweetness)
• 1 tsp vanilla extract
• 1 cup chocolate chips (plus extra for sprinkling on top)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can make your cake lighter.
3. In a large bowl, mix the sugar and melted butter until well combined.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract. Tip: Use a fork to mash the bananas for a smoother batter.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
6. Gently stir in the chocolate chips, then pour the batter into the prepared loaf pan. Tip: Sprinkle extra chocolate chips on top for a gooey finish.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

The cake comes out moist with pockets of melted chocolate, and the banana flavor shines through just enough to balance the sweetness. I love serving it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Walnut Katrina’s Banana Cake

Never have I encountered a banana cake that’s as moist and flavorful as Walnut Katrina’s Banana Cake. It’s a recipe that’s been passed down in my family, and every time I bake it, the aroma fills the house with warmth and nostalgia. Perfect for those overripe bananas sitting on your counter, this cake is a delightful way to turn them into something extraordinary.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking soda (the secret to the cake’s rise)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free version)
• 1 cup sugar (adjust to taste if bananas are very ripe)
• 2 large eggs (room temperature blends better)
• 4 very ripe bananas, mashed (the spottier, the better for flavor)
• 1/2 cup chopped walnuts (toast them for extra crunch)
• 1 tsp vanilla extract (pure extract for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. Gradually blend the dry ingredients into the banana mixture, being careful not to overmix.
6. Fold in the chopped walnuts, saving a few for topping if desired.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Out of the oven, this banana cake is irresistibly tender with a perfect crumb, thanks to the mashed bananas and toasted walnuts. Serve it warm with a dollop of whipped cream or enjoy it as is with your afternoon coffee for a truly comforting treat.

Gluten-Free Katrina’s Banana Cake

Afternoon cravings hit me hard last week, and all I could think about was baking something sweet yet wholesome. That’s when I remembered my friend Katrina’s gluten-free banana cake, a recipe she swears by for its simplicity and deliciousness. I decided to give it a whirl, and oh boy, was it a game-changer for my baking repertoire!

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 2 cups gluten-free flour blend (or your favorite GF mix)
• 1/2 cup coconut sugar (adjust to taste)
• 1/3 cup melted coconut oil (or any neutral oil)
• 2 eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 tsp baking soda (don’t skip for the rise)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, mash the bananas until smooth. A few lumps are okay for texture.
3. Add the coconut sugar, melted coconut oil, eggs, and vanilla extract to the bananas. Whisk until well combined.
4. Sift in the gluten-free flour blend, baking soda, and salt. Fold gently to avoid overmixing. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, this banana cake is a testament to how gluten-free baking doesn’t have to be complicated or lack flavor. Serve it as is, or for an extra indulgent treat, top with a dollop of whipped coconut cream and fresh banana slices.

Vegan Katrina’s Banana Cake

Believe it or not, this Vegan Katrina’s Banana Cake was born out of a desperate attempt to use up overripe bananas that were practically begging to be baked into something delicious. I remember it was a rainy afternoon, much like today, and the thought of letting those bananas go to waste was simply not an option. So, here we are, with a cake that’s not only vegan but incredibly moist and flavorful, thanks to those sweet, spotty bananas.

Ingredients

• 3 ripe bananas, mashed (the spottier, the better for sweetness)
• 1/3 cup melted coconut oil (or any neutral oil)
• 1/2 cup maple syrup (adjust to taste)
• 2 cups all-purpose flour (for a healthier twist, try half whole wheat)
• 1 tsp baking soda (don’t skip this, it’s key for rise)
• 1/2 tsp salt (just enough to balance the sweetness)
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract (pure extract makes a difference)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch loaf pan.
2. In a large bowl, mash the bananas until smooth, then whisk in the melted coconut oil and maple syrup.
3. Add the flour, baking soda, and salt to the banana mixture, stirring just until combined. Tip: Overmixing can lead to a dense cake.
4. Gently stir in the almond milk and vanilla extract until the batter is smooth. Tip: The batter should be thick but pourable; if too thick, add a splash more milk.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Finally, this cake is wonderfully moist with a tender crumb, thanks to the bananas, and has just the right amount of sweetness. For an extra treat, serve it warm with a dollop of coconut whipped cream or a drizzle of caramel sauce. Trust me, it’s a game-changer.

Spiced Katrina’s Banana Cake

How many times have I found myself with overripe bananas on my counter, wondering what to do with them? Too many to count! That’s how ‘Spiced Katrina’s Banana Cake’ came to be—a delicious solution to my banana surplus problem, spiced with love and a hint of nostalgia.

Ingredients

• 3 ripe bananas, mashed (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (or substitute with coconut oil for a vegan version)
• 1 cup granulated sugar (adjust to taste if your bananas are very sweet)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1 1/2 cups all-purpose flour (sifted for a lighter cake)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 1/2 tsp cinnamon (or more if you love spice)
• 1/4 tsp nutmeg (adds warmth)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, mix the mashed bananas and melted butter until well combined. Tip: A fork works great for mashing bananas right in the bowl.
3. Add the sugar, eggs, and vanilla extract to the banana mixture, stirring until smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Tip: Sifting the dry ingredients prevents lumps in your batter.
5. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can lead to a dense cake.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist, fragrant, and perfectly spiced, this banana cake is a testament to the magic of simple ingredients. Serve it warm with a dollop of whipped cream or enjoy it as is with your afternoon coffee for a truly comforting treat.

Coconut Katrina’s Banana Cake

How many times have I found myself with overripe bananas on the counter, wondering what to do with them? Too many to count! That’s how ‘Coconut Katrina’s Banana Cake’ came to be—a moist, flavorful cake that’s become a staple in my kitchen. It’s perfect for using up those bananas and satisfying your sweet tooth at the same time.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking soda (the secret to the perfect rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 1 cup sugar (adjust to taste if your bananas are very ripe)
• 2 large eggs (room temperature blends better)
• 4 very ripe bananas, mashed (the spottier, the better for flavor)
• 1/4 cup coconut milk (adds a subtle tropical note)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 cup shredded coconut (toasted for extra crunch, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures your dry ingredients are evenly distributed.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to incorporate all the sugar.
4. Beat in the eggs one at a time, then stir in the mashed bananas, coconut milk, and vanilla extract. The mixture may look curdled, but that’s okay.
5. Gradually blend the dry ingredients into the banana mixture. Fold in the shredded coconut last for that extra texture.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Every bite of this cake is a delightful mix of moist banana and subtle coconut flavors, with a texture that’s just dense enough to feel indulgent. Serve it warm with a dollop of whipped cream or toasted coconut flakes on top for an extra special treat.

Peanut Butter Katrina’s Banana Cake

Just when I thought I’d tried every banana cake recipe out there, I stumbled upon this gem that combines the creamy richness of peanut butter with the sweet, comforting flavor of bananas. It’s a game-changer for my breakfast table, and I’m excited to share it with you.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (I prefer sea salt for its subtle flavor)
• 1/2 cup unsalted butter, softened (room temperature blends better)
• 1 cup granulated sugar (can reduce to 3/4 cup if you prefer less sweet)
• 2 large eggs (room temperature eggs incorporate more smoothly)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 cup creamy peanut butter (natural or regular, but avoid oily types)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup buttermilk (or substitute with milk + 1/2 tbsp vinegar)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Mix in the peanut butter until fully incorporated. The mixture will thicken.
6. Alternately add the flour mixture and mashed bananas to the butter mixture, beginning and ending with the flour. Stir in the buttermilk last. Tip: Do not overmix to keep the cake tender.
7. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kind of magical how the peanut butter elevates the banana cake, giving it a moist, dense texture with a nutty undertone. Serve it slightly warmed with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Caramel Katrina’s Banana Cake

Very few desserts can claim to be as comforting and universally loved as a moist, flavorful banana cake. I remember the first time I tried making ‘Caramel Katrina’s Banana Cake’—it was a rainy afternoon, and the overripe bananas on my counter were begging to be transformed into something sweet. This recipe is my go-to when I want to impress guests or simply treat myself to a slice of homemade happiness.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
• 2 large eggs (room temperature blends better)
• 4 ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup milk (whole milk recommended for richness)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1/2 cup caramel sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in the mashed bananas, milk, and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
7. Pour half of the batter into the prepared loaf pan, then drizzle with 1/4 cup caramel sauce.
8. Add the remaining batter and top with the remaining caramel sauce.
9. Use a knife to swirl the caramel sauce into the batter for a marbled effect.
10. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Delightfully moist with a perfect balance of banana and caramel flavors, this cake is a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy a slice with your morning coffee for a sweet start to the day.

Cream Cheese Frosted Katrina’s Banana Cake

After countless experiments and a few kitchen disasters, I’ve finally perfected the ultimate banana cake that’s moist, flavorful, and topped with the creamiest frosting you’ll ever taste. It’s the kind of recipe that turns a regular Sunday into something special, especially when shared with loved ones.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (I prefer sea salt for its subtle flavor)
• 1/2 cup unsalted butter, softened (room temperature blends better)
• 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
• 2 large eggs (bring to room temperature for even mixing)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup sour cream (adds moisture and tang)
• 1 tsp vanilla extract (pure extract makes a difference)
• 8 oz cream cheese, softened (for the frosting)
• 1/4 cup butter, softened (for the frosting)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (for the frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, sour cream, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the frosting. Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until creamy.
8. Once the cake is completely cool, spread the frosting evenly over the top.

The cake is incredibly moist with a perfect banana flavor that’s not too overpowering, while the cream cheese frosting adds a delightful tang. For an extra touch, top with banana slices or a sprinkle of cinnamon before serving.

Double Chocolate Katrina’s Banana Cake

Goodness, have I got a treat for you today! This Double Chocolate Katrina’s Banana Cake is a recipe that’s close to my heart, born out of a lazy Sunday and a bunch of overripe bananas staring me down from the kitchen counter. It’s the perfect blend of moist banana goodness and rich chocolate, a combo that never fails to delight.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (or adjust to taste)
• 1/2 cup unsweetened cocoa powder (use high-quality for best flavor)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix the mashed bananas, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to a dense cake.
5. Fold in the chocolate chips, reserving a handful for the top.
6. Pour the batter into the prepared pan and sprinkle the reserved chocolate chips on top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to avoid overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This step ensures the cake sets properly.

So, there you have it! This cake is incredibly moist, with a deep chocolate flavor that’s perfectly balanced by the sweetness of the bananas. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana Split Katrina’s Banana Cake

Sometimes, the best recipes come from the most unexpected places. Like this Banana Split Katrina’s Banana Cake, which was inspired by a late-night dessert craving and a very ripe bunch of bananas sitting on my counter. It’s a playful twist on the classic banana cake, with all the fun and flavors of a banana split.

Ingredients

• 2 cups all-purpose flour (for a lighter cake, you can substitute half with cake flour)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (room temperature is key for easy mixing)
• 1 cup granulated sugar (you can reduce to 3/4 cup if you prefer less sweetness)
• 2 large eggs (bring to room temperature for smoother batter)
• 3 ripe bananas, mashed (the spottier, the better for flavor)
• 1/2 cup sour cream (or Greek yogurt for a slightly tangier taste)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 cup chopped walnuts (optional, for crunch)
• 1/2 cup maraschino cherries, chopped (for that banana split vibe)
• 1/2 cup chocolate chips (milk or dark, depending on your preference)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. For extra insurance, line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the mashed bananas and sour cream until just combined. Tip: Don’t overmix to keep the cake tender.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in the walnuts, cherries, and chocolate chips.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist, flavorful, and packed with banana split goodness, this cake is a hit at any gathering. Serve it with a scoop of vanilla ice cream and a drizzle of chocolate sauce for the ultimate dessert experience.

Conclusion

Great news for banana cake lovers! This roundup of 12 delicious Katrina’s Banana Cake Recipes offers something for everyone, from classic to creative twists. We hope you’re inspired to bake one (or more!) of these tasty treats. Don’t forget to leave a comment with your favorite and share the love by pinning this article on Pinterest. Happy baking!