There is something irresistibly comforting about a well-made banana cake, and this Classic Homemade Banana Cake Recipe has quickly become my go-to when I want to share a little homemade joy with friends or family. It’s rich, moist, and bursting with the natural sweetness of ripe bananas, perfectly balanced by a tender crumb that melts in your mouth. Whether you’re a longtime banana cake enthusiast or new to this delightful dessert, this recipe will soon feel like a cherished staple in your kitchen.
Ingredients You’ll Need
The beauty of this Classic Homemade Banana Cake Recipe is in the simplicity and quality of its ingredients. Each one plays a crucial role, creating a harmonious blend of flavors, texture, and color that makes this cake so memorable.
- All-purpose flour (2 cups): The foundation for the cake’s tender crumb, providing structure without weighing it down.
- Baking powder (1 teaspoon): A gentle leavening agent that helps the cake rise perfectly.
- Baking soda (1/2 teaspoon): Works with the acidity of bananas and buttermilk to create a light texture.
- Salt (1/4 teaspoon): Enhances the natural sweetness and balances the flavors.
- Ripe bananas (3, mashed): The star ingredient that adds moisture, sweetness, and that unmistakable banana flavor.
- Butter, softened (1/2 cup): Adds richness and a melt-in-your-mouth softness.
- Granulated sugar (1 1/2 cups): Sweetens the cake and helps to tenderize the crumb.
- Large eggs (2): Bind the ingredients and contribute to that perfect cake structure.
- Vanilla extract (1 teaspoon): Provides subtle aromatic warmth that complements the bananas beautifully.
- Buttermilk (1/2 cup): Adds tangy moisture that keeps the cake moist and tender long after baking.
How to Make Classic Homemade Banana Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly from the moment it goes in. Then, grease and flour a 9×13-inch baking dish. This step is essential to get your cake out cleanly, so don’t skip it!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients ahead allows for an even distribution throughout the batter, so the cake rises beautifully and tastes balanced.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This process traps air which helps the cake achieve that lovely light texture. Then, add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter base.
Step 4: Add Bananas and Vanilla
Fold in your mashed bananas and the vanilla extract. The bananas add moisture and natural sweetness, while the vanilla deepens the flavor profile—trust me, this combo is pure magic.
Step 5: Alternate Dry Ingredients and Buttermilk
Now, gradually mix the dry ingredients into the banana mixture, alternating with the buttermilk. This alternating method keeps the batter smooth and airy without overmixing, which can make the cake dense.
Step 6: Bake to Perfection
Pour your smooth batter into the prepared baking dish and spread it evenly. Bake for 30 to 35 minutes until a toothpick poked into the center comes out clean. Your kitchen will start smelling heavenly—the sign that the magic is happening!
How to Serve Classic Homemade Banana Cake Recipe
Garnishes
While the cake is delicious on its own, topping it with a dollop of whipped cream or a cream cheese frosting instantly elevates it. You can also sprinkle chopped walnuts or a few banana slices on top for added texture and appeal.
Side Dishes
This banana cake pairs beautifully with hot beverages like a richly brewed coffee or a steaming cup of chai tea, making it an ideal companion for your afternoon break or breakfast treat. For a heartier spread, fresh fruit or a simple berry compote can make the experience even more special.
Creative Ways to Present
For an eye-catching dessert, cut the banana cake into squares and stack them with layers of frosting and banana slices between for a mini cake tower. You can also turn slices into delightful cake sandwiches with a smear of peanut butter or Nutella for a fun twist.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover banana cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. The buttermilk keeps it moist, so you’ll find it tastes just as good the next day, if not better.
Freezing
This Classic Homemade Banana Cake Recipe freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil before placing in the freezer. It will stay fresh for up to 3 months. Thaw overnight in the refrigerator for the best texture.
Reheating
Warm your banana cake slices in the microwave for about 15 to 20 seconds or place them in a preheated oven at 300°F (150°C) for 10 minutes. This revives the softness and brings out the fresh-baked flavors, making every bite feel freshly made.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work perfectly here—just thaw them completely and drain any excess liquid before mashing for the best consistency.
Is this banana cake suitable for freezing after frosting?
Yes, you can freeze the cake after frosting, but it’s best to freeze it without frosting if you want the neatest result. If frozen with frosting, thaw gently to prevent sogginess.
Can I substitute regular milk for buttermilk?
You can, but I recommend making a simple buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes. This helps keep the cake tender and moist.
What is the difference between banana cake and banana bread?
Great question! Banana cake is usually sweeter, softer, and has a finer crumb, intended as a dessert. Banana bread is denser and often less sweet, typically eaten as a snack or breakfast.
Can I add nuts or chocolate chips to this recipe?
Definitely! Fold in about 1/2 cup of chopped walnuts, pecans, or chocolate chips after combining the wet and dry ingredients for an extra layer of texture and flavor.
Final Thoughts
If you’re looking for a truly comforting, crowd-pleasing dessert, I can’t recommend this Classic Homemade Banana Cake Recipe enough. It’s straightforward, relies on everyday ingredients, and rewards you with a cake so moist and flavorful you’ll want to make it again and again. Go ahead, gather your ingredients and treat yourself and your loved ones to a slice of homemade happiness!
Print
Classic Homemade Banana Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic homemade banana cake featuring ripe mashed bananas and a moist, tender crumb. Perfect for dessert or a sweet snack, this recipe combines simple ingredients and a straightforward baking method to deliver a deliciously satisfying treat.
Ingredients
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully.
- Combine Bananas and Vanilla: Stir the mashed ripe bananas and vanilla extract into the creamed mixture, blending well but without overmixing.
- Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until smooth after each addition.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter to keep the cake tender and moist.
- Buttermilk can be substituted with milk plus a tablespoon of lemon juice or vinegar if unavailable.
- This cake can be frosted with cream cheese frosting for added richness.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
