Light, tender, and bursting with banana flavor—this cake is the perfect way to use up overripe bananas! Whether served plain, with cream cheese frosting, or a dusting of powdered sugar, this banana cake stays incredibly moist and soft for days. Ideal for dessert, snack time, or even breakfast!
Ingredients:
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1 ½ cups (190g) all-purpose flour
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1 tsp baking soda
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
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3 ripe bananas, mashed (about 1 ½ cups)
Optional:
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½ tsp cinnamon for added warmth
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½ cup chopped walnuts or pecans
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Instructions:
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Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9-inch round baking pan.
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Whisk dry ingredients: In a medium bowl, combine flour, baking soda, salt, and cinnamon (if using). Set aside.
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Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
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Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
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Add bananas: Mix in mashed bananas until well combined.
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Alternate dry and wet: Add half of the dry ingredients, then the buttermilk, then the rest of the dry ingredients. Mix just until combined—don’t overmix!
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Pour into pan: Spread the batter evenly in the prepared pan. Tap the pan gently to remove air bubbles.
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Bake: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Tips for Extra Moisture:
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Use very ripe bananas (lots of brown spots).
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Do not overbake—check at 30 minutes.
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For added richness, you can replace ¼ cup of buttermilk with sour cream or yogurt.
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Optional Frosting Idea:
Top with cream cheese frosting made from 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and ½ tsp vanilla.Would you like a layer version or a loaf-style banana cake next?
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