Description
This Classic Homemade Banana Cake is a moist and flavorful treat perfect for any occasion. Made with ripe bananas, butter, and buttermilk, it offers a tender crumb and a sweet, comforting flavor. Easy to prepare and ideal for dessert or snack time, this banana cake is a timeless favorite that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully combine.
- Incorporate Bananas and Vanilla: Stir in the mashed ripe bananas and vanilla extract until evenly blended.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until smooth to avoid overmixing.
- Pour and Bake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the banana cake to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature, plain or with your favorite frosting.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Do not overmix the batter to keep the cake tender.
- If you don’t have buttermilk, you can substitute with regular milk mixed with 1/2 teaspoon of lemon juice or vinegar, let sit for 5 minutes before using.
- For extra moisture, consider adding 1/4 cup of sour cream to the batter.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
