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Banana Cake
A classic banana cake made with very ripe mashed bananas and rich buttermilk. The batter comes together quickly with an electric mixer to create a tender, moist crumb. It is a comforting dessert for weekend baking or casual family dinners. Chopped nuts add a welcome crunch to the soft, sweet cake layers, pairing perfectly with your favorite cream cheese frosting.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ cups sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups mashed very ripe bananas (3 medium)
- ½ cup butter, softened
- ½ cup buttermilk
- 2 eggs
- ⅔ cup chopped nuts, if desired
Instructions
- 1Preheat the oven to 350°F. Grease the bottom and sides of a 13x9-inch baking pan or two 8-inch or 9-inch round cake pans with shortening, then dust lightly with flour.
- 2Combine all ingredients except the nuts in a large bowl. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
- 3Increase the mixer speed to high and beat for 3 minutes, scraping the bowl occasionally. Fold in the chopped nuts, then pour the batter into the prepared pan or pans.
- 4Bake the 13x9-inch pan for 45 to 50 minutes, or the round pans for 40 to 45 minutes. A toothpick inserted into the center should come out clean. If using a rectangular pan, let the cake cool directly on a wire rack.
- 5If using round pans, let the cakes cool for 10 minutes before removing them from the pans. Transfer to a wire rack and let them cool completely for about 1 hour.
- 6Spread frosting over the top of the 13x9-inch cake, or use the frosting to fill and cover the round cake layers.
- 7Alternatively, substitute 1 1/2 cups of unsweetened applesauce for the bananas and 1/2 cup of water for the buttermilk.
- 8Add 1 1/2 teaspoons of pumpkin pie spice and decrease the baking powder to 3/4 teaspoon. Stir in 1 cup of raisins with the nuts, then frost the cooled cake.
- 9For a different presentation, grease and lightly flour the bottom and sides of a 9-inch springform pan. Prepare the batter as directed and pour it into the pan.
- 10Wrap the bottom of the springform pan tightly with aluminum foil to prevent spills. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- 11Cool the cake for 10 minutes. Carefully run a knife around the side to loosen it, then remove the pan ring. Cool completely for about 1 hour before adding a chocolate topping.