Ah, banana cake! Moist, tender, and perfect for using up ripe bananas. Here’s a classic, foolproof recipe:
Ingredients (for a 9×13-inch cake or 2 8-inch layers)
- 1 ½ cups mashed ripe bananas (about 3–4 medium bananas)
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened (or ½ cup vegetable oil for a lighter cake)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or plain yogurt or milk + 1 tsp lemon juice)
Optional frosting: Cream cheese frosting or simple glaze
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and flour your pan(s).
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream Butter & Sugar:
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Add Bananas & Buttermilk:
- Mix in mashed bananas and buttermilk until smooth.
- Combine Wet & Dry:
- Gradually fold in the dry ingredients until just combined. Don’t overmix.
- Bake:
- Pour batter into prepared pan.
- Bake 45–55 minutes for 9×13-inch pan (or 25–30 minutes for 8-inch layers), or until a toothpick inserted in the center comes out clean.
- Cool & Frost:
- Let cake cool in pan for 10–15 minutes, then transfer to a wire rack.
- Frost with cream cheese frosting, chocolate ganache, or dust with powdered sugar.
Tips & Variations:
- Add ½ cup chopped walnuts or pecans for texture.
- Toss in ½ cup chocolate chips for extra indulgence.
- Overripe bananas work best—they make the cake sweeter and moister.
I can also give you a “super-moist, ultra-rich banana cake with a cream cheese swirl” version if you want something a little fancier than the classic.
Do you want me to do that?
