This Buttermilk Banana Cake is a delightful, moist, and easy-to-make dessert, perfect when you need quick cake recipes. You’ll love how simple it is to put together, resulting in a tender crumb and rich banana flavor. This is an ideal recipe for using up those ripe bananas on your counter.
Key Ingredients & Substitutions
- Ripe Bananas: Essential for flavor and moisture. Use very ripe, speckled bananas.
- Buttermilk: Creates a tender cake. You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- All-Purpose Flour: Provides structure.
- Baking Soda & Baking Powder: Leavening agents for a light texture.
- Granulated Sugar & Brown Sugar: Sweeten the cake and add depth of flavor.
- Eggs: Binds ingredients together.
- Unsalted Butter: Adds richness. You can use margarine if preferred.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional, for extra flavor)
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup buttermilk
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Tools Needed: 9×9 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan, or line it with parchment paper for easy removal. This ensures your quick cake recipes bake evenly and don’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon (if using), and salt. Set this aside for later. This step distributes the leavening agents for a uniform rise.
3. Cream Butter and Sugars
In a large bowl, using an electric mixer or by hand, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This incorporates air, making your cake tender.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
5. Incorporate Bananas
Gently fold in the mashed ripe bananas into the wet mixture. Don’t worry if it looks a little lumpy, this is normal for quick cake recipes.
6. Alternate Dry and Wet Ingredients
Add about one-third of the dry ingredient mixture to the wet mixture and mix until just combined. Then, add half of the buttermilk and mix. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the last of the dry ingredients. Mix just until no streaks of flour remain; do not overmix.
7. Bake the Cake
Pour the batter into your prepared 9×9 inch baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Serve
Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. This prevents the cake from becoming soggy. Serve plain or with your favorite frosting.
Variation Ideas
- Nutty Twist: Fold in ½ cup of chopped walnuts or pecans with the dry ingredients.
- Chocolatey Goodness: Add ½ cup of mini chocolate chips to the batter.
- Cream Cheese Frosting: Top your cooled cake with a simple cream cheese frosting for extra indulgence.
- Spiced Up: Increase the cinnamon to 1 teaspoon and add ¼ teaspoon of nutmeg for more warmth.
Storage Instructions
Store any leftover Buttermilk Banana Cake tightly covered at room temperature for up to 3 days. For longer storage, wrap individual slices or the whole cake in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Q: Can I use less ripe bananas?
A: For the best flavor and moisture, use very ripe bananas with plenty of brown spots. Less ripe bananas won’t offer the same sweetness or texture.
Q: What if I don’t have buttermilk?
A: You can make a homemade buttermilk substitute. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill with regular milk to the ½ cup line. Let it sit for 5 minutes before using.
Q: How do I know when the cake is done baking?
A: The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter clinging to it.
Q: Can I bake this in a different size pan?
A: Yes, you can. Adjust baking time accordingly. A loaf pan will take longer, while cupcakes will take less time. Always check for doneness with a skewer.
Q: Why is my cake dense?
A: Overmixing the batter can lead to a dense cake. Mix until just combined to keep it light and tender, which is key for quick cake recipes.
Q: Can I add frosting to this cake?
A: Absolutely! A cream cheese frosting or a simple vanilla glaze would be delicious with this Buttermilk Banana Cake. Ensure the cake is completely cool before frosting.