Banana Cake
A moist and tender banana cake with a rich banana flavor, perfect for dessert or a sweet snack. This banana cake is lighter and sweeter than banana bread, with a soft crumb and a subtle vanilla frosting option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup buttermilk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Stir in the mashed bananas until combined.
Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.