There’s something special about banana cake—soft, moist, and bursting with flavor. Perfect for using up those overripe bananas, it’s a cake that’s easy to make and loved by everyone. Whether you’re baking for a special occasion or just craving something sweet, this banana cake is sure to hit the spot.
Why We Love This Banana Cake Recipe
There’s something special about banana cake that makes it stand out from other desserts. Here’s why you’ll love this recipe:
Moist Texture
The bananas provide natural moisture, making the cake soft and tender. It’s the kind of cake that stays fresh for days, which is perfect if you’re not ready to finish it all in one sitting.
Delicious Flavor
Banana cake has a mild yet sweet flavor that’s not overwhelming. It’s just the right balance between rich and light, allowing the flavor of the bananas to shine through without being too sweet.
Versatility
One of the best things about banana cake is how it pairs with different frostings and fillings. Whether you choose classic buttercream, tangy cream cheese frosting, or even a rich chocolate ganache, this cake holds up wonderfully with a variety of toppings.
Ingredients for Banana Cake Recipe
Cake flour – is essential for this banana cake recipe. Cake flour creates that soft, delicate crumb you want in a banana cake.
Overripe bananas – The star of this banana cake recipe. Use bananas with plenty of brown spots—they’re sweeter and give the cake a naturally bold banana flavor.
Granulated sugar – Provides sweetness and structure. Granulated sugar helps keep this banana cake light without being overly dense.
Eggs – Bind the ingredients and provide structure. Make sure they’re at room temperature for best results in this banana cake recipe.
Vanilla extract – Rounds out the flavor and enhances the banana without overpowering it.
Buttermilk – Adds tanginess and moisture. It reacts with the baking soda to give this banana cake recipe a tender, airy crumb.
How to Make Banana Cake: Step-by-Step Guide
Follow these simple steps to create your banana cake:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease your 9-inch cake pans with butter or non-stick spray and line them with parchment paper for easy removal after baking.
Mash the Bananas: Peel and mash your ripe bananas in a large bowl. Use a fork or potato masher to break them down until they’re smooth and mostly lump-free. The more mashed the bananas, the better the cake’s texture.
Cream the Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture becomes light and fluffy. This process helps incorporate air into the cake, ensuring it’s light and airy.
Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, ensuring all ingredients are fully incorporated.
Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the dry ingredients are evenly distributed, preventing any pockets of baking soda or salt from forming in the batter.
Blend Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake: Pour the batter evenly into your prepared cake pans. Smooth the tops with a spatula, then bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This will prevent the cake from becoming soggy when you add frosting.
Expert Tips for the Perfect Banana Cake
Use Overripe Bananas: For the sweetest and most flavorful cake, use bananas with plenty of brown spots. The riper the banana, the richer the flavor.
Room Temperature Ingredients: Let your eggs, butter, and buttermilk sit at room temperature before mixing. This helps create a smoother batter and improves the texture of the cake.
Don’t Overmix: Once you add the flour, stir the batter just until combined. Overmixing can result in a tough, dense cake.
Cool Before Frosting: Always let your banana cake cool completely before frosting it. If it’s too warm, the frosting will melt and become runny.
Use Fresh Baking Soda: Make sure your baking soda isn’t expired, as it’s essential for helping the cake rise properly.
Variations
While this banana cake recipe is delicious on its own, there are plenty of ways you can change things up to suit your tastes:
Add Chocolate Chips: Stir in a handful of mini chocolate chips into the batter before baking for a sweet, melty surprise in every bite.
Spices: Sprinkle in some ground cinnamon or nutmeg for a warm, cozy flavor that pairs wonderfully with the bananas.
Nuts: Walnuts or pecans add a delightful crunch and nutty flavor. Toast the nuts before adding them to the batter to bring out their best flavor.
Frosting Variations: Top the cake with cream cheese frosting, chocolate ganache, or a simple buttercream for a completely different flavor experience.
Serving Suggestions
Banana cake is delicious on its own, but here are a few serving suggestions to make it even more special:
Classic Slice: Simply slice the cake into generous pieces and serve with a hot cup of coffee or tea. It’s the perfect afternoon treat.
Layered Cake: If you make a layered banana cake, spread frosting between the layers for a more decadent dessert.
Mini Cakes: For a fun twist, make mini banana cakes by dividing the batter into smaller pans. These individual servings are perfect for parties or special events.
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Frequently Asked Questions (FAQ)
What is the best frosting for banana cake?
While cream cheese frosting is a classic choice for banana cake, you can also try buttercream, whipped cream, or even a chocolate ganache. The choice depends on whether you prefer a tangy or sweet contrast to the rich banana flavor.
Can I make banana cake ahead of time?
Absolutely! Banana cake stores well in an airtight container at room temperature for up to three days. You can also freeze the cake layers for up to three months and frost them when you’re ready to serve.
How do I prevent my banana cake from being too dense?
The key to a light, airy banana cake is not overmixing the batter. Be gentle when combining the dry and wet ingredients, and make sure to use the correct amount of baking soda to help the cake rise.
Can I make banana cake without eggs?
Yes! You can replace eggs with flaxseed eggs or an egg replacer. The texture might change slightly, but the cake will still be delicious.
Banana Cake
Equipment
- 9-inch Cake Pans
- Mixer
Ingredients
- 3 large Ripe Bananas overripe, with brown spots
- 2 cups All-Purpose Flour
- 1.5 cups Granulated Sugar
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 2 large Eggs
- 0.5 cups Unsalted Butter softened
- 1 tsp Vanilla Extract
- 0.5 cups Buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease 9-inch cake pans with butter or non-stick spray and line them with parchment paper.
- Mash the ripe bananas in a large bowl until smooth and mostly lump-free.
- In another bowl, cream the butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.