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
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 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.
