The aroma of banana cake baking always takes me back to my childhood. My mom used to make it every Saturday morning, and the whole house would fill with the sweet, comforting scent. It was the perfect start to the weekend, a promise of lazy mornings and family time.
I can still picture her humming in the kitchen, carefully mashing the bananas and mixing the ingredients. It wasn’t just a cake; it was an act of love, a way to show us she cared. And even now, decades later, baking this recipe brings back those precious memories.
It’s amazing how a simple recipe can hold so much meaning. Just like this pecan pie dump cake that I tried last Thanksgiving, it’s not just about the ingredients, it’s about the memories and traditions we create around food. That’s why I’m so excited to share my mom’s classic banana cake recipe with you.
Why you’ll love this Classic Banana Cake with Banana Cake Recipe
- This banana cake recipe is incredibly moist and tender, thanks to the mashed bananas and buttermilk. Every bite melts in your mouth.
- It’s a great way to use up overripe bananas that are sitting on your counter. Say goodbye to food waste!
- The simple ingredients make it a budget-friendly dessert that anyone can enjoy. You probably have most of them in your pantry already.
- It’s super easy to make, even for beginner bakers. This banana cake recipe comes together quickly.
- You can easily customize it with nuts, chocolate chips, or your favorite frosting. The possibilities are endless!
- This classic banana cake is perfect for any occasion, from a casual brunch to a special celebration. It’s a guaranteed crowd-pleaser.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- Optional: 1 cup chopped walnuts or pecans
Directions
Step 1
Banana cake recipe makes every moment feel satisfying. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Step 3
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4
In a separate bowl, mash the ripe bananas until smooth. Add the mashed bananas to the creamed mixture and mix well.
Step 5
In another bowl, whisk together the flour, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Tip: Overmixing can lead to a tough cake, so be gentle!
Step 7
If desired, fold in the chopped walnuts or pecans.
Step 8
Pour the batter into the prepared baking pan and spread evenly.
Step 9
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 10
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 11
Optional: Frost with your favorite frosting, such as cream cheese frosting or vanilla buttercream.
Variations, pairings, and serving ideas
Variations
Looking to switch things up? Try adding a cup of chocolate chips to the batter for a chocolate banana cake. You could also add a streusel topping for a bit of extra sweetness and crunch.
Another delicious variation is to add a pinch of cinnamon or nutmeg to the batter. These spices complement the banana flavor perfectly. For a tropical twist, consider adding shredded coconut.
If you’re feeling adventurous, swirl in some peanut butter or Nutella before baking. This will create a marbled effect and add a rich, nutty flavor to your banana cake recipe. You can also top the cooled banana cake with a simple glaze made from powdered sugar and milk or lemon juice.
Pairings
This classic banana cake pairs perfectly with a cup of coffee or tea. The warm, comforting flavors complement each other beautifully. For a more indulgent treat, serve it with a scoop of vanilla ice cream.
If you’re serving the cake for brunch, consider pairing it with fresh fruit salad or a side of yogurt. The lightness of the fruit and yogurt will balance the richness of the cake. A glass of cold milk is also a great option.
For a more sophisticated pairing, try serving the banana cake with a dessert grape juice or a light-bodied sherry. The sweetness of the grape juice will enhance the flavors of the cake. You can also serve it with a small cheese platter.
Serving ideas
For a simple yet elegant presentation, dust the cooled cake with powdered sugar. You can also create a stencil design using a paper doily.
If you’re frosting the cake, try piping decorative swirls or rosettes on top. This will add a touch of elegance to your presentation. Garnish with chopped nuts or fresh fruit.
To serve, cut the cake into squares or slices and arrange them on a platter. You can also drizzle a bit of caramel sauce or chocolate syrup over the top for an extra touch of sweetness. Serve with a smile and enjoy!
Storage and make-ahead tips
Storage
Leftover banana cake can be stored in an airtight container at room temperature for up to 3 days. To keep it moist, consider adding a slice of apple to the container. The apple will help retain moisture.
For longer storage, you can refrigerate the cake for up to 5 days. Just make sure to wrap it tightly to prevent it from drying out. Let it come to room temperature before serving.
The banana cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw it overnight in the refrigerator before serving. You can also freeze individual slices for a quick treat.
Make-ahead
You can easily make the banana cake batter ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to cover it tightly. Let it come to room temperature before baking.
If you’re short on time, you can also bake the cake a day or two in advance and store it at room temperature or in the refrigerator. Frost it just before serving. This will save you time on the day you need it.
Another make-ahead tip is to mash the bananas ahead of time and store them in the freezer. When you’re ready to bake, simply thaw them and add them to the batter. This is a great way to use up overripe bananas before they go bad.
Common mistakes when making Classic Banana Cake
- Overmixing the batter: This can lead to a tough cake. Mix until just combined.
- Not using ripe enough bananas: Ripe bananas are sweeter and more flavorful. The browner, the better!
- Overbaking the cake: This can result in a dry cake. Use a wooden skewer to check for doneness.
- Opening the oven door too often: This can cause the cake to sink. Avoid opening the door until the cake is almost done.
- Not greasing and flouring the pan properly: This can cause the cake to stick. Use a generous amount of grease and flour.
Final notes
This classic banana cake recipe is more than just a dessert; it’s a taste of home, a reminder of simple joys, and a perfect way to share love with those around you. I hope this recipe brings as much happiness to your kitchen as it has to mine.
Don’t be afraid to experiment with variations and make it your own! Whether you add nuts, chocolate chips, or a special frosting, this cake is sure to be a hit. Remember to use ripe bananas for the best flavor and moisture.
So, go ahead and preheat your oven, gather your ingredients, and get ready to bake a delicious banana cake. Enjoy the process, savor the aroma, and share the sweetness with those you love. Happy baking!
Loved this Classic Banana Cake? Try these next
- Pecan pie dump cake
- Pizza roll ups recipe
- Cinnamon rock candy recipe
- Corn black bean guacamole
- Rotisserie chicken tacos
Classic Banana Cake
This incredibly moist and flavorful classic banana cake recipe is perfect for using up those ripe bananas. With its soft crumb and delicious banana flavor, it’s a guaranteed crowd-pleaser for any occasion.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, mash the ripe bananas until smooth. Add the mashed bananas to the creamed mixture and mix well.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- If desired, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Frost with your favorite frosting, such as cream cheese frosting or vanilla buttercream.
Notes
For best results, use very ripe bananas. The browner, the better! Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The banana cake can also be frozen for up to 2 months. For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter. Serve slices of the banana cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg