Moist & Delicious Banana Cake

Slice of Banana Cake

I LOOOOOVE this banana cake recipe!!! Moist, dense, dah-LICIOUSNESS, I tell you.

2 8" round cake tins
Yield amount
2 minutes
Yield units
8" round cake tins
1 1⁄2 cups Mashed Bananas (341 grams - about 3 large bananas)
2 teaspoons Lemon Juice (9.9 ml)
3 cups All Purpose Flour (360 grams)
1 1⁄2 teaspoons Baking Soda (9 grams)
1⁄4 teaspoon Salt (1.4 grams)
3⁄4 cup Unsalted Butter (170 grams (1 1/2 american sticks) - butter should be softened - can also use 1 1/4 cup veg oil, instead)
2 1⁄8 cups Granulated Sugar (421 grams - can substitute some of this with brown sugar)
2 teaspoons Vanilla Extract (9.9 ml)
1 1⁄2 cups Buttermilk (355 ml)
3 Whole Eggs
  1. Preheat oven to 275 Fahrenheit (135 Celsius). Grease your pans. (This recipe will fill a 9 x 13 pan or 2, 8″ round (2″ deep) pans.

  2. In a small bowl, mix mashed bananas with lemon juice and set aside.

  3. In a medium bowl, mix flour, baking soda and salt and set aside.

  4. In a large bowl, cream the butter (or just get your oil) and mix it with the sugar until light and fluffy (or if using oil, mix for about 2 minutes.)

  5. Beat in eggs, one at a time, then stir in the vanilla extract.

  6. Beat in the flour mixture, alternating with portions of the buttermilk, until both are just incorporated.

  7. Stir in the banana mix.

  8. Bake for 1 hour (I’ve found that I often need more like an hour and 20 minutes), or until inserted toothpick comes out clean.

Tastes SO yummy with cream cheese frosting or vanilla buttercream!