Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking sheet with butter or non-stick spray. Line with parchment paper if desired.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Fold in mashed bananas until evenly incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix gently until just combined.
- Pour the batter into the prepared baking sheet and smooth the surface.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze for longer storage if desired.
Notes
- You can add chopped nuts or chocolate chips to the batter for extra flavor.
- Using ripe bananas yields the best flavor and moisture.
- For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg