There’s something about the way the kitchen smells when this banana cake is baking. It’s not just the sweetness of ripe bananas mingling with warm vanilla; it’s the soft hum of an oven working quietly in the background while you find yourself sneaking glances at the timer. I remember one afternoon, distracted by a half-finished book and a too-busy mind, I almost burned the edges because I lost track of time. But that slight char just added a bit of rustic charm, and honestly, it tasted just as good. By the time it cooled, the cake was tender and moist, with a crumb that almost melted on the tongue. It’s the kind of cake you want to slice thick and eat slowly, maybe with a cup of tea or coffee nearby. It’s comforting but never over the top — just a simple, sweet pause in a busy day.
- Soft and moist texture that feels like a gentle hug in every bite.
- Natural sweetness from ripe bananas—no need to go overboard with sugar.
- It’s simple—and that’s kind of the point. No fuss, just good cake.
- Versatile enough to enjoy plain or with a light spread of butter or cream cheese.
- Makes a satisfying snack or an easy dessert to share without stress.
Even if you’re not a seasoned baker, this cake’s forgiving nature will make you feel like you’ve got it handled. And if you happen to get distracted once or twice, it’s okay—the results are still worth it.
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Classic Banana Cake
- Total Time: 1 hour
- Yield: 8 1x
Description
A moist and flavorful banana cake made with ripe bananas, perfect for any occasion. This easy-to-make cake is soft, tender, and deliciously sweet.
Ingredients
1 1/2 cups all-purpose flour
1 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 soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Add the mashed bananas and mix until combined.
Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40 to 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 to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Don’t worry about fancy equipment here; a simple round cake pan works just fine. When I serve this, I often slice it somewhere between thick and thin, depending on how hungry everyone is. Sometimes I add a dollop of whipped cream or a smear of cream cheese frosting, but honestly, it’s delicious on its own. If you want to switch things up, try swapping buttermilk for yogurt or adding a handful of chopped nuts—though I haven’t tested all of these variations extensively, so results might vary a bit.
FAQ
Can I use overripe bananas? Absolutely. The riper, the better for flavor and sweetness.
How should I store leftovers? Keep the cake in an airtight container at room temperature for a couple of days, or freeze slices wrapped tightly for later treats.
Can I make this cake gluten-free? I haven’t tried it myself, but substituting with a gluten-free flour blend might work with some adjustments.
This classic banana cake is one of those recipes that quietly makes life sweeter. Whether you’re craving a little afternoon pick-me-up or need a simple dessert, it’s ready to step in. Give it a try and see how it fits into your day.