Banana Cake
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.
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.
Notes
Feel free to experiment with different frostings such as cream cheese frosting, buttercream, or chocolate ganache to enhance the flavor of the banana cake.