Banana Buttermilk Cake with Cinnamon

Introduction

Mashed ripe bananas and ½ cup buttermilk give you a soft, tender crumb, while ½ teaspoon ground cinnamon keeps the flavor warm without turning the cake into a full spice cake. You can bake it in a 9-inch round pan for an everyday snacking cake, serve it plain, or add cream cheese frosting when you want a more dessert-like finish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour to 1 hour 5 minutes
• Servings: 810, depending on the slices

Ingredients

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 standard eggs
• 1 ½ teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 3 ripe bananas, mashed
• ½ cup buttermilk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla powder (use half this amount if you prefer less rich vanilla flavor).
5. Add the mashed bananas to the butter mixture and mix until well combined.
6. Gradually add the dry ingredient mixture to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
10. Once the cake has cooled, you can frost it with cream cheese frosting, a dusting of powdered sugar, or enjoy it plain.

Variations

• Replace the ground cinnamon with nutmeg or cardamom if you want a different spice profile; nutmeg gives a rounder warmth, while cardamom makes the cake taste more aromatic.
• Swap the granulated sugar for light brown sugar to give the cake a deeper, more caramel-like flavor and a slightly softer crumb.
• Replace the buttermilk with plain yogurt thinned slightly with milk if needed; you keep the tang and tenderness, though the batter may be a bit thicker.
• Fold chopped walnuts or pecans into the batter after step 6 if you want more texture; they add crunch and make the cake feel closer to banana bread.
• Bake the batter in an 8-inch square pan instead of a 9-inch round pan if that suits your bakeware better; the cake will be a little thicker and may need a few extra minutes.

Tips for Success

• Cream the softened butter and granulated sugar until the mixture looks noticeably lighter and fluffier; if you stop early, the cake bakes up denser.
• Mash the ripe bananas well before adding them so they distribute evenly through the batter instead of leaving wet pockets.
• When you alternate the dry ingredients with the buttermilk, mix only until the flour disappears each time; overmixing will tighten the crumb.
• Smooth the batter evenly in the pan so the cake bakes level, then start checking the center around the 45-minute mark for doneness.
• Let the cake cool fully before adding cream cheese frosting or powdered sugar, or the topping will melt and slide.

Storage and Reheating

Store the cooled cake in an airtight container. If it is unfrosted, you can keep it at room temperature for up to 2 days or in the fridge for up to 5 days; if you add cream cheese frosting, keep it in the fridge the whole time.

For longer storage, wrap the whole cake or individual slices tightly in plastic wrap and then foil, or place them in a freezer-safe airtight container. Freeze for up to 2 months.

To serve from frozen, thaw overnight in the fridge or at room temperature for a couple of hours. If you want it slightly warm, microwave an unfrosted slice for 10–15 seconds or warm it in a 300°F oven for 5–8 minutes.

FAQ

How ripe should the bananas be?

Use bananas with plenty of brown spots and a soft texture. The riper they are, the sweeter and more pronounced the banana flavor will be.

Can you use frozen bananas?

Yes. Thaw them first, mash well, and stir any released liquid back in unless it seems excessive.

Can you make this cake dairy-free?

You can replace the unsalted butter with a plant-based butter and use a dairy-free buttermilk substitute. The cake will still be tender, though the flavor will be a little less rich.

Can you make it a day ahead?

Yes. Bake and cool the cake completely, then store it covered; if you plan to frost it, wait until the day you serve it for the cleanest finish.