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Buttermilk Banana Cake
Sweet, overripe bananas and tangy buttermilk are the secrets behind this incredibly tender cake. It's a reliable, old-fashioned dessert that fills the kitchen with the most comforting aroma as it bakes. You'll love how the soft crumb contrasts with the optional chopped nuts, creating a sturdy base that holds up beautifully to a thick layer of cream cheese frosting.
Equipment
- Oven
- Cake Pan
- Hand Mixer
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. Scraping ensures no dry flour pockets remain hidden at the bottom.
- 3Increase the mixer speed to high and beat for 3 minutes, scraping the bowl occasionally. Beating on high aerates the batter for a lighter, fluffier crumb. 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.
- 5If using a rectangular pan, let the cake cool directly on a wire rack. If using round pans, let the cakes cool for 10 minutes before removing them from the pans, then transfer to a wire rack. Let the cake cool completely for about 1 hour before frosting.
- 6Spread your favorite frosting over the top of the 13x9-inch cake, or use it to fill and cover the round cake layers.
Notes
- Applesauce variation: For a spiced applesauce cake, substitute 1 1/2 cups unsweetened applesauce for the bananas and 1/2 cup water for the buttermilk. Add 1 1/2 teaspoons pumpkin pie spice, decrease baking powder to 3/4 teaspoon, and stir in 1 cup raisins with the nuts.
- Ganache variation: To make a ganache-topped cake, bake the batter in a greased and floured 9-inch springform pan wrapped in foil for 55 to 60 minutes. Cool completely and top with chocolate ganache.
- Frosting: This cake pairs beautifully with classic cream cheese frosting or a sweet maple-nut frosting.