There’s something about that quiet moment when the house feels still, and you catch the scent of bananas ripening on the counter. I remember once, trying to focus on a book but getting distracted by the faint, buttery aroma drifting from the oven. Somewhere between the soft hum of the timer and the anticipation of the first bite, I realized this cake isn’t just dessert—it’s a little pause button for the day. The crumb is moist but not overly dense, with just enough sweetness to make you close your eyes with each forkful. I wasn’t sure if I wanted a big slice or just a nibble, and honestly, I may have gone back for both before the cake even cooled completely.
Why You’ll Love It
- A wonderfully moist texture that feels homemade without the fuss.
- The banana flavor is subtle, not overpowering—so it works for those who think they don’t like banana desserts.
- It’s simple — and that’s kind of the point. No complicated ingredients or techniques, just a straightforward, reliable cake.
- Perfect for any occasion, even when you’re just having a quiet afternoon to yourself.
Whether you’re new to baking or just want a dependable banana cake to have on hand, this recipe hits the spot without demanding too much attention.
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Classic Banana Cake
- Total Time: 50 minutes
- Yield: 8 1x
Description
A moist and flavorful banana cake made with ripe bananas, perfect for any occasion. This classic recipe yields a soft, tender crumb and a sweet banana flavor.
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 an 8-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, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas until combined.
Alternately add the dry flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake 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 cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Kitchen Notes: I usually use a simple round cake pan and don’t fuss much with greasing beyond a quick buttering. When it comes to serving, it pairs surprisingly well with a dollop of whipped cream or a light dusting of powdered sugar—nothing too heavy to mask the banana’s subtle sweetness. I’ve tried stirring in a handful of walnuts before, and while it adds a nice crunch, it’s not necessary if you prefer keeping it smooth. Sometimes I wonder if a pinch of cinnamon would be nice, but I haven’t settled on that yet. Also, this cake freezes well, so I often slice and freeze leftovers to have on hand for quick snacks.
FAQ
Can I use overripe bananas? Yes, the riper the bananas, the better the flavor, though some spots are okay to have. Just don’t let them get moldy, obviously.
What if I don’t have buttermilk? You can substitute with milk plus a little vinegar or lemon juice to mimic the acidity.
Is it okay if I don’t have all-purpose flour? This recipe relies on all-purpose flour for its texture; whole wheat or other flours might change the crumb quite a bit.
Can I double the recipe? Probably, but I haven’t tested baking a larger cake, so watch the baking time closely.
Thanks for stopping by—if this classic banana cake sounds like your kind of comfort, save the recipe and give it a try soon.