Description
The ultimate banana cake recipe that uses those spotty bananas on your counter! So moist and flavorful, you’ll never buy dessert again.
Ingredients
Scale
- 3 medium ripe bananas (about 1½ cups mashed)
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) buttermilk or sour milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a medium bowl, mash the bananas with a fork until mostly smooth with some small chunks remaining.
- In a large mixing bowl, beat the butter and sugar together for 2-3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the banana mixture in three parts, alternating with the buttermilk (beginning and ending with dry ingredients). Mix on low speed just until combined.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Serve as is or top with cream cheese frosting if desired.