This delightful banana cake is a perfect treat for any occasion. With its moist texture and rich banana flavor, it's sure to be a hit with family and friends. The combination of butter, sugar, and buttermilk creates a tender crumb that pairs beautifully with the natural sweetness of ripe bananas.
While most of the ingredients for this banana cake are common pantry staples, you might need to pick up buttermilk if you don't usually keep it on hand. Buttermilk adds a slight tang and helps to tenderize the cake, making it extra moist. If you can't find buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.

Ingredients For Banana Cake
Bananas: Provide natural sweetness and moisture to the cake.
All-purpose flour: Forms the base structure of the cake.
Baking soda: Acts as a leavening agent to help the cake rise.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness and a tender texture to the cake.
Sugar: Sweetens the cake and helps with browning.
Eggs: Provide structure and stability to the batter.
Vanilla extract: Adds a warm, sweet flavor to the cake.
Buttermilk: Adds moisture and a slight tang, making the cake tender.
Technique Tip for Making Banana Cake
When creaming the butter and sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugar, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the batter greasy. Properly creamed butter and sugar will help give your banana cake a tender and airy texture.
Suggested Side Dishes
Alternative Ingredients
mashed ripe bananas - Substitute with applesauce: Applesauce provides similar moisture and sweetness, making it a good alternative.
mashed ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a similar texture and adds a unique flavor twist.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend is essential for those with gluten intolerance or celiac disease.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to achieve a similar leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
softened butter - Substitute with coconut oil: Coconut oil offers a similar fat content and can add a subtle coconut flavor.
softened butter - Substitute with margarine: Margarine can be used as a direct substitute, though it may slightly alter the flavor.
sugar - Substitute with honey: Honey adds natural sweetness and moisture, though you may need to reduce other liquids slightly.
sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but adjust other liquids accordingly.
beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg to create a vegan alternative.
beaten eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg for a moist and slightly sweet substitute.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.
vanilla extract - Substitute with maple extract: Maple extract can provide a unique and rich flavor to the cake.
buttermilk - Substitute with plain yogurt: Plain yogurt provides similar acidity and moisture, making it a good alternative.
buttermilk - Substitute with milk and lemon juice: Mix ½ cup of milk with ½ tablespoon of lemon juice to mimic the acidity of buttermilk.
Other Alternative Recipes Similar to This Cake
How to Store or Freeze Your Cake
- Allow the banana cake to cool completely before storing. This prevents condensation and sogginess.
- Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and moist.
- Store the wrapped cake in an airtight container to protect it from air and moisture.
- Keep the cake at room temperature if you plan to consume it within 2-3 days. Place it in a cool, dry place away from direct sunlight.
- For longer storage, refrigerate the banana cake. It can last up to a week in the fridge. Ensure it is well-wrapped to prevent it from drying out.
- To freeze the cake, first wrap it in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. This double wrapping helps prevent freezer burn.
- Label the cake with the date before freezing to keep track of its freshness.
- The banana cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
- For a quick thaw, you can leave the cake at room temperature for a few hours. Avoid microwaving to thaw as it can make the cake soggy.
- If you prefer to freeze individual slices, wrap each slice separately in plastic wrap and then place them all in a single airtight container or freezer bag. This allows you to thaw only what you need.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Wrap the banana cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 15-20 minutes, or until warmed through.
For a quick reheat, use the microwave. Place a slice of banana cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
If you prefer a slightly crispy exterior, use a toaster oven. Set it to 300°F (150°C) and place the banana cake slice directly on the rack or on a piece of parchment paper. Heat for 5-10 minutes, keeping an eye on it to avoid over-browning.
For a steam reheat, place the banana cake slice in a heatproof dish. Set the dish over a pot of simmering water, ensuring the water doesn't touch the bottom of the dish. Cover with a lid or aluminum foil and steam for about 5-7 minutes until heated through.
If you have an air fryer, preheat it to 300°F (150°C). Place the banana cake slice in the basket and heat for 3-5 minutes. This method will give you a warm interior with a slightly crisp exterior.
Essential Tools for Baking Banana Cake
Oven: Used to bake the cake at the specified temperature of 350°F (175°C).
Mixing bowl: Needed to combine the dry ingredients (flour, baking soda, salt) and another for the wet ingredients (butter, sugar, eggs, vanilla, bananas, buttermilk).
Hand mixer: Useful for creaming the butter and sugar until light and fluffy, and for beating in the eggs and vanilla extract.
Spatula: Helps in mixing the mashed bananas into the batter and scraping down the sides of the bowl.
Measuring cups: Essential for accurately measuring the flour, sugar, and buttermilk.
Measuring spoons: Needed to measure the baking soda, salt, and vanilla extract.
Cake pan: Used to pour the batter into for baking. It should be greased and floured to prevent sticking.
Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.
Wire rack: Allows the cake to cool completely after being turned out from the pan.
Masher: Used to mash the ripe bananas before adding them to the batter.
How to Save Time on Making This Cake
Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.
Use a stand mixer: A stand mixer can save time when creaming butter and sugar and mixing batter.
Mash bananas ahead: Mash the bananas in advance and store them in the fridge until ready to use.
Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.
One-bowl method: Combine steps by using a single bowl for wet ingredients, then add dry ingredients directly to save on cleanup time.

Banana Cake Recipe
Ingredients
Main Ingredients
- 3 ripe bananas mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup sugar
- 2 eggs beaten
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- Mix in the mashed bananas.
- Alternate adding the flour mixture and buttermilk to the banana mixture, starting and ending with the flour mixture.
- Pour the batter into a greased and floured cake pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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