Step-by-Step Instructions:
1️⃣ Preheat the Oven:
Set your oven to 350°F (175°C). Grease and flour a 9-inch loaf or cake pan for easy release.
2️⃣ Prep the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Mash the Bananas:
In a separate bowl, mash the bananas until smooth. This gives the cake its signature moisture and flavor.
4️⃣ Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This adds air and richness to the batter.
5️⃣ Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6️⃣ Combine with Buttermilk and Dry Mix:
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—don’t overmix!
7️⃣ Fold in the Bananas:
Gently fold the mashed bananas into the batter. The mix should be thick and creamy.
8️⃣ Bake It:
Pour the batter into your prepared pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
9️⃣ Cool & Serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Pro Tips for Banana Cake Perfection:
- Use overripe bananas—the spottier, the better for maximum sweetness and moisture.
- No buttermilk? Substitute with 1 cup milk + 1 tbsp vinegar or lemon juice. Let sit for 5 minutes.
- Want to level it up? Add chocolate chips or chopped walnuts for extra texture and flavor.
Why You’ll Love This Banana Cake:
- Moist & Flavorful: Ripe bananas and buttermilk make this cake tender and rich.
- No Fuss, Big Reward: Simple ingredients, major payoff.
- Versatile Treat: Great for breakfast, dessert, or snacking with coffee.
Nutritional Info (per slice, approx., based on 12 servings):
- Calories: ~290
- Protein: ~5g
- Carbs: ~42g
- Fat: ~11g
- Fiber: ~2g
FAQ About Banana Cake:
Can I use whole wheat flour?
You can replace up to half the flour with whole wheat flour for a heartier texture.
Can I make it into muffins?
Yes—just adjust the baking time to about 20–25 minutes for muffins.
How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Troubleshooting & Tips:
- Cake sinking? Be sure not to overmix and check your baking powder/baking soda freshness.
- Dry texture? Check oven temp and don’t overbake—moisture comes from those ripe bananas.
- Not sweet enough? Add an extra tablespoon or two of sugar if your bananas aren’t super ripe.
Flavor Twists to Try:
- Banana-Chocolate Chip: Add ½ cup mini chocolate chips for a sweet surprise in every bite.
- Nutty Delight: Stir in chopped pecans or walnuts for crunch.
- Coconut Banana Cake: Fold in ¼ cup shredded coconut for a tropical twist.
Perfect For:
- Family gatherings
- Bake sales
- After-school snacks
- Weekend baking therapy
- Anyone with ripe bananas and a sweet tooth
The Ultimate Banana Cake Experience:
Rich, fluffy, and bursting with real banana flavor, this Banana Cake is a timeless treat that delivers every single time. Whether you enjoy it fresh from the oven or toasted with a bit of butter the next day—it’s always a slice of comfort.
Baked it? Tag us with your banana cake creations—we’d love to see that golden crumb and sweet success!
