Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk or milk
Instructions
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon. Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Mix until just combined for a tender crumb.
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese, vanilla buttercream, or enjoy as is.
Notes
- For added flavor, incorporate nuts, chocolate chips, or cinnamon into the batter.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week.
- Freeze wrapped tightly in plastic wrap and foil for up to 3 months for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg