There’s something about a slice of banana cake that settles the mind in a way few desserts can. I still remember the afternoon I baked this classic banana cake for the first time. The kitchen smelled like a soft, sweet invitation, with ripe bananas blending into buttery warmth. I wasn’t exactly sure how it would turn out—there was a brief moment when I almost overmixed the batter because I got distracted by a text. But the cake came together beautifully, with a tender crumb that was moist without being dense. That first bite was somewhere between nostalgia and simple happiness, especially because it wasn’t too sweet, just the right balance to enjoy with a cup of tea. It’s the kind of recipe you might not bake every week, but when you do, it feels like a little celebration of ordinary days.
- This cake’s rich banana flavor is front and center, so it doesn’t need fancy extras.
- It’s simple—and that’s kind of the point. No complicated steps, just classic comfort.
- The texture is moist but light, which makes it versatile for dessert or an afternoon snack.
- If you’re looking for a cake that’s easy to make but still feels special, this fits the bill.
In case you’re worried about getting the perfect crumb, just remember: a little imperfection makes homemade treats feel honest and real. The slight unevenness in texture after baking is part of its charm, and it tastes just as delicious.
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Classic Banana Cake
- Total Time: 1 hour
- Yield: 12 1x
Description
A moist and flavorful banana cake made with ripe bananas, perfect for any occasion. This classic recipe delivers a tender crumb and rich banana flavor, ideal for dessert or a sweet snack.
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 a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the mashed ripe bananas to the wet mixture and stir until combined.
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and let it cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Don’t stress about having fancy equipment for this one—if you have a basic mixer or even just a sturdy spoon and bowl, you’re good to go. Serving it with a smear of cream cheese frosting or a dusting of powdered sugar can add a nice touch, but I often enjoy it plain to appreciate the banana flavor. You might try stirring in a handful of chopped nuts or a sprinkle of cinnamon if you’re feeling adventurous, though I haven’t tested all these variations rigorously. Some days, less is more with this cake.
FAQ
Can I use frozen bananas? Yes, just thaw and drain them well before mashing to avoid excess moisture.
How should I store leftover cake? Keep it in an airtight container at room temperature for a couple of days, or wrap and refrigerate if you want it to last longer.
Is this cake suitable for freezing? You can freeze it wrapped tightly; just thaw overnight in the fridge before serving.
Give this classic banana cake a try when you need a little moment of calm and sweetness. It’s the kind of recipe that’s easy to remember and even easier to love.