Classic Homemade Banana Cake

This moist, flavorful banana cake is the perfect way to use up those overripe bananas sitting on your counter. With its soft texture and natural banana sweetness, this cake makes a delightful dessert or special breakfast treat that the whole family will enjoy.

Why You’ll Love This Recipe

This banana cake recipe strikes the perfect balance between simplicity and decadence. It’s incredibly moist with a tender crumb that melts in your mouth. The natural sweetness of ripe bananas shines through, creating a cake that doesn’t rely on frosting to be delicious (although a cream cheese frosting would certainly be welcome!). It’s also wonderfully versatile – perfect for casual family desserts, potlucks, or even as a special breakfast treat. Plus, it’s a fantastic way to use up those overripe bananas that might otherwise go to waste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour provides the structure for this cake, creating a tender crumb that still holds together beautifully when sliced.

Baking powder and baking soda work together as leavening agents to help the cake rise and create that perfect light texture. The combination of both ensures the cake rises properly while maintaining its moisture.

Salt enhances all the flavors in the cake and balances the sweetness. Don’t skip this seemingly small ingredient – it makes a big difference!

Ripe bananas are the star of the show, providing natural sweetness, moisture, and that unmistakable banana flavor. The riper the bananas (think brown and spotty), the sweeter and more flavorful your cake will be.

Butter adds richness and helps create that melt-in-your-mouth texture. Make sure it’s properly softened for easy creaming with the sugar.

Granulated sugar sweetens the cake while also helping to create a tender texture through the creaming process with butter.

Eggs provide structure, stability, and moisture. They bind the ingredients together and contribute to the cake’s fluffy texture.

Vanilla extract complements and enhances the banana flavor, adding warmth and depth to the overall taste profile.

Buttermilk adds moisture and tenderness to the cake while its slight acidity activates the baking soda, helping the cake rise. If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk together to ensure even distribution of the leavening agents.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, contributing to a lighter texture.
4. Add eggs one at a time, mixing well after each addition to properly incorporate them without deflating the air in the butter mixture.
5. Stir in mashed bananas and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and beginning and ending with the dry ingredients. Mix until just smooth – overmixing can develop gluten and lead to a tougher cake.
7. Pour batter into the prepared baking dish, spreading it evenly to the corners.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Allow the cake to cool completely in the pan before slicing and serving.

Servings and Timing

This banana cake recipe yields 12 generous servings, making it perfect for family gatherings or when you need a dessert to feed a crowd. The preparation takes approximately 15 minutes, with a baking time of about 35 minutes. In total, you’ll need around 50 minutes from start to finish, plus cooling time. Each serving contains approximately 300 calories.

Variations

Banana Chocolate Chip Cake: Fold in 1 cup of chocolate chips to the batter before baking for a delightful chocolate-banana combination.

Nutty Banana Cake: Add 1/2 cup of chopped walnuts or pecans to the batter for extra texture and flavor.

Spiced Banana Cake: Include 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warm, spiced variation.

Banana Cake with Cream Cheese Frosting: Top the cooled cake with a simple cream cheese frosting made from 8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla.

Banana Bundt Cake: Use a bundt pan instead of a rectangular pan for an elegant presentation. Adjust baking time to 45-50 minutes.

Healthier Banana Cake: Replace half the butter with unsweetened applesauce and reduce the sugar to 1 cup for a lighter version.

Storage/Reheating

Room Temperature: This banana cake can be stored at room temperature in an airtight container for up to 3 days. Make sure the cake is completely cooled before storing to prevent condensation.

Refrigeration: For longer storage, keep the cake in the refrigerator for up to 1 week. Cover it tightly with plastic wrap or place in an airtight container to prevent it from drying out or absorbing other flavors.

Freezing: This cake freezes exceptionally well for up to 3 months. You can freeze the entire cake or individual slices. Wrap the cake or slices tightly in plastic wrap, then in aluminum foil or place in freezer bags. Label with the date for reference.

Reheating: To enjoy warm, microwave individual slices for 15-20 seconds. If frozen, thaw overnight in the refrigerator before serving or reheating.

FAQs

Can I use frozen bananas for this banana cake?

Yes, frozen bananas work well in this recipe. Thaw them completely and drain any excess liquid before mashing. Frozen bananas are often softer and easier to mash, which is a bonus for banana cake.

How ripe should my bananas be?

The riper the bananas, the better! Look for bananas with brown spots or even mostly brown peels. These overripe bananas are sweeter and have a more intense banana flavor that will make your cake delicious.

Can I make this cake without buttermilk?

Absolutely! If you don’t have buttermilk, make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using. Plain yogurt or sour cream thinned with a little milk also works well.

Why does my banana cake sometimes sink in the middle?

A sinking center is usually caused by underbaking, opening the oven door too early, or overmixing the batter. Make sure your oven is properly preheated, avoid opening the door during the first 25 minutes of baking, and mix just until ingredients are combined.

Can I make this cake ahead of time for a party?

Yes! This cake actually tastes even better the day after baking as the flavors have time to meld. You can make it 1-2 days in advance and store it covered at room temperature or in the refrigerator.

Is it possible to make this banana cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that contains xanthan gum to help with the cake structure.

Can I turn this recipe into banana muffins or cupcakes?

Absolutely! This batter works wonderfully for muffins or cupcakes. Fill lined muffin tins about 2/3 full and reduce the baking time to approximately 18-22 minutes, or until a toothpick comes out clean.

How do I know when my banana cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly touched.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar to about 1 cup without significantly affecting the texture. The riper your bananas, the sweeter they are naturally, which helps compensate for reduced added sugar.

What can I add to my banana cake for extra flavor?

Consider adding 1 teaspoon of cinnamon, a pinch of nutmeg, a handful of chocolate chips, chopped nuts. All of these enhance the banana flavor beautifully.

Conclusion

This classic banana cake is truly a versatile treat that transforms simple ingredients into something special. Whether you’re looking for a way to use up spotty bananas or craving a comforting homemade dessert, this recipe delivers consistent, delicious results. The moist, tender crumb and natural banana flavor make it perfect for any occasion, from casual family desserts to special celebrations. Best of all, it’s the kind of recipe that becomes a treasured family favorite, passed down through generations. So grab those ripe bananas and treat yourself to this simple but spectacular banana cake – no special occasion needed!

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