This Classic Banana Cake is like a warm hug on a plate, perfect for using up those overripe bananas languishing on the counter. With its moist texture and delightful banana flavor, it’s an easy crowd-pleaser for any occasion.
Butter: Provides richness and moisture, crucial for that tender crumb.
Sugar: Sweetens the cake and helps achieve a soft texture.
Eggs: Bind the ingredients together and add structure.
Vanilla extract: Enhances the overall flavor with a hint of sweetness.
Mashed ripe bananas: The star of the show, providing natural sweetness and moisture.
All-purpose flour: The base ingredient giving the cake its structure.
Baking soda: Helps the cake rise for a light texture.
Salt: Balances the sweetness and enhances flavors.
Buttermilk: Adds tanginess and moisture, activating the baking soda for extra lift.
This banana cake is lovely on its own, but for a special touch, dust it with powdered sugar or a dollop of whipped cream. It pairs beautifully with a scoop of vanilla ice cream for an indulgent dessert.
Preheat your oven to 350°F (175°C). While it heats, grease a 9x13 inch baking pan to prevent sticking. In a large bowl, cream together the butter and sugar until the mixture turns light and fluffy. This step is important for a tender cake, so take your time.
Next, beat in the eggs, adding them one at a time to ensure they’re fully incorporated. Stir in the vanilla extract for that extra aroma. Now, it’s time for the bananas. Stir in the mashed ripe bananas until the batter is smooth and well-blended.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add this dry mix to your banana mixture, alternating with the buttermilk. This technique helps keep the batter smooth and prevents the flour from clumping.
Pour the batter into your prepared pan, spreading it evenly. Pop it in the oven and bake for about 60 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, you’re good to go. Let the cake cool in the pan before serving.
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