Banana cake is one of those tasty treats that’s incredibly simple to make and always a crowd-pleaser. With just a few ripe bananas and some basic pantry ingredients you can whip up a moist, flavorful cake that’s perfect for any occasion.
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This fabulous cake recipe is straightforward, making it perfect for both beginners and experienced bakers. Plus, it’s a great way to use up those overripe bananas sitting on your counter.
It tastes good too! The natural sweetness of the bananas means you don’t need a lot of added sugar, and the cake turns out perfectly moist and tender. Whether you enjoy it plain, or with Italian meringue frosting, banana cake is sure to become a favorite.
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Why You’ll Love This Recipe
- It’s an excellent way to use up overripe bananas that might otherwise go to waste.
- Banana cake recipes are often simple and perfect for beginners. You can whip up a delicious cake even if you’re not a pro baker.
- The natural sweetness of ripe bananas creates a wonderfully rich and flavorful cake.
- Enjoy it plain, with frosting, or a sprinkle of powdered sugar. It can also be customized with nuts, chocolate chips, or spices.
Recipe Ingredients
- Bananas: Infuse sweet, fruity goodness and moisture.
- Eggs: Provide structure and richness.
- Butter: Adds a creamy, buttery flavor.
- Buttermilk: Brings tanginess and tenderness.
- Flour: The backbone for structure and texture.
- Sugar: Sweetens and caramelizes for a golden crust.
- Baking Powder & Baking Soda: Rise and fluffiness.
- Salt: Balances flavors, enhancing the overall taste.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Adding chocolate chips to the batter gives the cake a chocolatey twist. The gooey, melty chocolate complements the sweet banana perfectly, creating a delightful contrast.
- Drizzling caramel or butterscotch sauce over the cake adds sweetness and a rich, decadent flavor making the cake even more tasty.
- Grated zucchini can be a clever substitute for bananas. It adds moisture and a hint of green goodness while keeping the cake healthy. You’ll hardly notice the veggies!
- Substituting part or all of the all-purpose flour with whole wheat flour makes the cake healthier, adding a nutty taste and more fiber.
How To Make Banana Cake
Step #1. Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans. In a bowl, combine the flour, baking powder, baking soda, and salt.
Step #2. In separate bowl, use a mixer to beat the butter and sugar until fluffy. Add the eggs one at a time, then mix in the mashed bananas.
Step #3. Gradually add the dry ingredients and buttermilk to the banana mixture, alternating and mixing just until combined.
Step #4. Divide the batter evenly between the pans. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Step #5. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack. Once cool, frost with Italian meringue buttercream and decorate with banana chips.
Recipe FAQs
Yes, overripe bananas are perfect for banana cake as they are sweeter and easier to mash, giving the cake a rich banana flavor.
A dense cake can result from over mixing the batter, using too much flour, or not enough leavening agents like baking powder or baking soda.
Absolutely! Wrap individual slices or the whole cake in plastic wrap and store it in the freezer. When you’re ready to enjoy, just thaw it at room temperature or in the microwave.
Expert Tips
- Make sure the bananas are well-mashed to create a smooth batter and an even banana flavor throughout the cake.
- Don’t over mix! Mix the batter just until the ingredients are combined. Over mixing can lead to a dense, tough cake.
- Use room temperature butter, eggs, and buttermilk so they blend well and create a smooth batter.
How To Store Banana Cake
If you plan to eat the cake within a few days, store it in an airtight container at room temperature. It will stay fresh for up to three days.
For longer storage, keep the cake in an airtight container in the refrigerator. It can last up to a week. Let the cake come to room temperature before serving for the best texture and flavor.
What To Serve Banana Cake With
Vanilla, caramel, or chocolate ice cream complements the flavors of banana cake perfectly, while a dollop of freshly whipped cream adds a light and creamy texture.
A drizzle of honey, maple syrup or chocolate sauce adds extra sweetness and richness to this tasty treat.
More Cake Recipes To Consider
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Banana Cake
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 ⅔ cups granulated sugar
- 1 ¼ cups mashed bananas about 3 medium bananas
- ⅔ cup unsalted butter at room temperature
- ⅔ cup buttermilk
- 3 large eggs
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour 3 8-inch round cake pans, tapping out excess flour.
- In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. This helps to aerate the mixture and ensures there are no lumps. Set aside.
- In another mixing bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition to incorporate air into the batter. Add the banana and beat well to combine.
- Gradually add the sifted dry ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined, ensuring not to overmix.
- Evenly distribute the batter into the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost the cake layers with Italian meringue buttercream.
- Stack the layers and frost the outside. Decorate the top with banana chips.
Notes
- Use overripe bananas for enhanced flavor and moisture.
- Store the banana cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- If buttermilk is unavailable, make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for about 10 minutes.
- Feel free to get creative with decoration – chocolate chips, nuts, or a drizzle of caramel sauce can also complement the flavor of the banana cake beautifully.
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