Description
This Classic Homemade Banana Cake is a moist, tender, and flavorful dessert perfect for using ripe bananas. With a simple blend of pantry staples, this cake offers a delightful balance of sweet banana flavor and creamy texture, making it a beloved treat for any occasion.
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 flour a 9×13-inch baking dish to prevent the cake from sticking.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
- Add Eggs: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- Incorporate Bananas and Vanilla: Stir in the mashed ripe bananas and vanilla extract until evenly combined.
- Combine Dry Ingredients and Buttermilk: Gradually add the dry flour mixture to the wet ingredients, alternating with the half cup of buttermilk. Begin and end with the dry ingredients, mixing gently until the batter is smooth and uniform.
- Pour and Bake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 30-35 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 transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Make sure butter is softened to room temperature for easier creaming.
- Check the cake a few minutes early to avoid overbaking.
- Buttermilk can be substituted with milk mixed with a tablespoon of vinegar or lemon juice.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
