Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
banana cake recipe Slice of classic banana cake with a glass of milk

Classic Banana Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, mash the ripe bananas until smooth. Add the mashed bananas to the creamed mixture and mix well.
  5. In another bowl, whisk together the flour, baking soda, and salt.
  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.
  7. If desired, fold in the chopped walnuts or pecans.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. 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.

  • Author: Cook Reel
  • 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

Find it online: https://cookreel.com/banana-cake-recipe/

Cook Reel - Easy Dinner Recipes and Ideas
Discover quick, easy dinner recipes and fresh meal ideas on Cook Reel. From family favorites to healthy weeknight dishes, explore simple, delicious meals anyone can cook and enjoy every day.
Follow