Ingredients
Scale
- 4 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or milk with a dash of lemon juice)
- Optional: chopped walnuts or chocolate chips for extra texture
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. Ensure all ingredients are at room temperature.
- In a large bowl, beat the butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and mashed bananas until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Fold in walnuts or chocolate chips if desired.
- Pour the batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure bananas are very ripe for maximum flavor and moisture.
- You can substitute gluten-free flour for a gluten-free version.
- This cake can be stored at room temperature for 2 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 290 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
