Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or milk with a splash of lemon juice)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in mashed bananas and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Store the banana cake in an airtight container to keep it moist.
- Refrigerate for up to 4 days or freeze for longer storage.
- Top with whipped cream, frosting, or caramel for extra flavor.
- Pair with ice cream or lemon blueberry yogurt for a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg