- Dish type
- Cakes with fruit
- Fruit cake
Fresh bananas baked into a light vanilla buttermilk cake mixture then topped with whipped cream, mmm. Next time you're looking for an simple, lovely cake recipe, don't go bananas - bake them into this scrumptious cake instead!
34 people made this
- 2 bananas, broken into chunks and mashed
- 250g sifted plain flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 100g margarine
- 300g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons buttermilk
- 470ml whipping cream, whipped to a stiff peak
MethodPrep:30min ›Cook:35min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins. Sift together flour, baking powder, bicarb and salt; set aside.
- In a large bowl combine the margarine, sugar, eggs and vanilla. Beat well and blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture, while beating. Pour mixture into prepared cake tins.
- Bake cake for 30 to 35 minutes. Remove from tins and cool on wire racks. Fill and ice the cake with whipped cream.
Reviews & ratingsAverage global rating:(33)
Reviews in English (30)
wonderful flavor and texture. The title of this recipe speaks true. I replaced shortening with butter, and added 1 1/4 cup mashed banana that I had in the freezer. Made in a 9x13 pan and baked in my oven for 45 minutes. I made a 'review' mini muffin and this is outstanding. Light and airy but yet rich tasting w/the butter substitution. Made 'WHIPPED CREAM CREAM CHEESE FROSTING' recipe from this site (by Tom) and if you have never tried this frosting, it is a must. It is so addictive and is the perfect compliment to this cake, as the frosting is very light and whippy and not sickening sweet. Made a day ahead for a treat to the co-workers tomorrow. Thanks for this lovely and easy recipe.-11 Aug 2006
This cake was NOT fluffy or cake like. This tastes exactly like dense banana bread. I followed the basic directions except subbed real butter for the shortening and cut back on the white sugar slightly. After reading reviewers problems with sticking I decided to try muffins. I got 12 nice sized muffins (used liners) cooked in 18 minutes. This does have a light banana flavor. I used the Whipped Cream Cheese Frosting recipe by Tom (which was fantastic). I will continue to try banana cake recipes from this site that are actually fluffy and taste like cake.-21 Mar 2008
This cake is SOO good. I can't even believe how much flavor 2 bananas gave it. It was too sweet so I will only use 3/4 cup of sugar next time. This cake is fluffy as it claims, and has a really delicious crust. I also used butter instead of shortening and will do the same next time. Used 1/2 cup buttermilk (homemade - scant 1/2 cup with 1/2 tablespoon of vinegar, let it sit for 5 minutes) by mistake and it was still great. These days, I make into mini muffins for my toddlers who can't get enough of them, then freeze them to have in the freezer for breakfast every weekend (microwave 12 seconds upside down, then flip right side up for another 12 seconds). This make about 30 mini muffins and only need 12-13 minutes to bake. I have to make another batch before the freezer stash runs out or there will be hell to pay!!!!-07 Nov 2006
Soft & Moist Banana Cake
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This Banana Cake is so soft, moist and banana-y! It’s topped with a creamy vanilla buttercream and fresh banana slices. If you love bananas, you’ll fall in love with this yummy recipe!
Grandma’s Buttermilk Banana Cake Recipe
I recently inherited A LOT of my paternal Grandmothers everyday items. My Grandma died several years ago, but most recently my Grandpa passed away at the age of 92. After their life-long house sold, my Aunt Connie packed up much of the houses’ belongings and sent them from Wisconsin to New York. The pod arrived and the neighbors gathered to look at the contents with us. One neighbor helped Will carry in my Great, Great Grandfathers childhood bed, that my Grandma used as well. And her hutch too. I’m not even going to try and list all the treasures but I did learn that I got my collecting bug from my Grandma!
Everything was in pairs, she would always buy two. And she saved everything. Everything. I always knew the story of my dad having a club foot as a baby, and the doctor breaking his foot to correct the club foot. In one box was an infant cast, it was my Dad’s little foot cast. My Grandma saved it for 60+ years. I love to see the deeply personal items she saved. It’s such a look into her soul and what she loved.
Included in the heirlooms was my Grandma’s cookbook. Tucked inside the cover was a hand written recipe for Banana Cake. I thought I’d give it a try and decoded my Grandma’s pencil written recipe. It’s a great recipe! And requests to make it again we’re quick, so I thought I’d share it.
When I first looked at the recipe I was thinking: ok, how is this different from banana bread? This recipe has two sticks of butter, while my banana bread recipe has less than an half cup of fat in the form of oil. I also find this cake much denser and richer than banana bread, making it a decadent dessert. You could serve it a few ways: in a rustic pan, as a layer cake with vanilla icing or as squares with a scoop of vanilla ice cream in the summer.
Grandma’s Buttermilk Banana Cake
When you start this recipe, gather a 2-cup glass measuring cup (or bowl), and three bowls. You’ll make the buttermilk mixture in the measuring cup, one bowl for mashed banana mixture, one for the dry ingredients and the last for creaming the butter and sugar and eventually adding all the other ingredients.
- 1 cup mashed, ripe bananas (about 3-4 medium size bananas)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup (two sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 1/4 cups flour (unsifted)
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- Preheat oven to 325 degrees.
- Mash bananas in a small bowl and add vanilla, stir and set aside.
- Measure buttermilk in a large glass measuring cup, add baking soda and gently stir. Mixture may foam a bit so make sure your measuring cup is larger than 1 cup. Set aside.
- In a small bowl combine flour, salt and baking powder. Set aside.
- In a large bowl, cream sugar and butter with electric mixer. Add eggs, mix to combined.
- Add buttermilk mixture and mix until combined.
- Add flour mixture gradually, mixing well after each addition.
- Add mashed bananas mixture, mix well.
- Bake in greased and floured pans. Two 8 inch cake pans or one 13 x 9 x 2 inch pan. I used an oval 13 inch pan and it worked out just fine. This makes an excellent sheet cake that could be cut into squares and served.
- Bake for 1 hour, 20 minutes. If you use two 8 inch cake pans, I would estimate only 50 minutes. I find this batter dense and moist, so it takes a long time to bake.
Serve with powdered sugar, cream cheese frosting, or your favorite vanilla frosting recipe.
This recipe has been so popular I made a downloadable PDF! You can print the PDF and keep it your recipe book. Download the Buttermilk Banana Cake Recipe.
Do Not Overmix
The key to a light, fluffy banana cake is to not overmix your batter. Once you have all your wet ingredients mixed together, add in the sifted dry ingredients and beat just until combined. Do not overmix. The less you mix, the lighter your final cake will be and that is what makes this banana cake one of the best in the world.
To take this banana cake one step further, at this point you can fold in any optional mix-ins you’d like. My favorites are chocolate chips or toasted walnuts, just like in my Chocolate Chip Banana Bread recipe.
- 2 large eggs
- 1 cup sugar
- ⅓ cup canola oil
- 1 1/2 cups mashed very ripe bananas, (about 3), plus 2 whole bananas, divided
- 1/2 cup nonfat buttermilk, (see Tip)
- 1 teaspoon vanilla extract
- 1 cup whole-wheat pastry flour, (see Ingredient Note)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup low-fat milk
- 1 teaspoon unflavored gelatin
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ cup whipping cream
To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
To prepare Bavarian cream: Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften. Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Peel and slice the remaining bananas arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
Make Ahead Tip: Prepare through Step 3. Wrap the cooled layers in plastic and store at room temperature for up to 1 day.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make &ldquosour milk&rdquo: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Buttermilk Banana Blueberry Bread
If you’ve been following me for a while now, then you’ll know that I hate using a loaf pan. I’ve had several epic fails, but before I swore off all loaf pan recipes, I realized that I could just make mini loaves and not have the whole burning-sides-overcooked-insides situation happening on a consistent basis.
So that’s exactly what I did here – I took an amazing banana bread recipe, added some fresh blueberries and threw them in 4 mini loaf pans. Pretty genius, right?
Okay, maybe it’s not so genius but I’m just glad to be making quick breads again. Plus, miniature ones are so much cuter and appetizing. And best of all, they make the perfect gifts for neighbors, friends and family. Just throw on some cute ribbon and you’re good to go.
Wrap and give as gifts or take a loaf for yourself!
Southern Banana Cake (Moist & Fluffy)
As I was shopping in Target I overheard a woman say she was going to attempt to make her great aunt’s Southern pound cake for Christmas. The little girl with her asked, “What makes a cake southern?”
The lady thought for a while, seemingly stumped and then replied “Well…if it’s full of fresh butter, lots of sugar, blessed with buttermilk , made with love and shared with others I suppose”
I smiled to myself. Love that description! Sometimes it’s not easy to always explain why something is “Southern”. Sometimes it’s just a feeling. Kinda like this banana cake recipe. I grew up eating fresh banana cake. My grandmother whipped up this cake as soon as the bananas turned black and no sooner. I remember wishing those things would hurry the heck up!
When we visit my grandma’s side of the family in Elberton, GA, I can always count on a from-scratch, Southern banana cake being on the after church service dessert table. Those southern church lady’s sure know how to cook!
This recipe isn’t my grandmother’s banana cake recipe. It comes from the Test Kitchen of Taste of Home. I made it over 10 years ago for Thanksgiving and now I have everyone in my family making it.
Banana is one of my favorite flavors! Speaking of which, have you tried these banana oatmeal cookies. This recipe gets overlooked so much on my site but they are so good! Like a banana bread in cookie form! Try them out!
Anyway, back to this banana cake. It’s a winner! So light, fluffy and moist. Be sure to use over ripped bananas! No artificial banana extracts are needed when you do so. When I first made this Southern banana cake I was a bit nervous that it would taste like a frosted banana bread. I wanted tons of banana flavor and a moist yet fluffy crumb. This cake gives me just that!
As with most banana flavored baked goods, the flavor just gets better the next day!! I usually make this cake the day before I want to take it somewhere so that it has a chance to sit and that banana flavor just maximizes!
Frosting this cake with homemade cream cheese frosting is a must!! I used this Real Cream Cheese Frosting. That tangy, cream cheese frosting goes so great with the banana flavor!
Banana Cake with Creamy Frosting
Preheat oven to 350°. Spray a 13-inch baking pan with baking spray with flour.
In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in mashed banana and vanilla.
In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely.
In a large bowl, beat butter with a mixer at medium speed until creamy, 1 to 2 minutes. Gradually add confectioners’ sugar, 2 tablespoons buttermilk, vanilla, and salt, beating until smooth. If needed, beat in enough remaining buttermilk until a spreadable consistency is reached. Gently spread frosting onto cooled cake. Garnish with banana and cashews, if desired.
How to make the Best Banana Cake:
- It begins with butter. You know how I feel about butter. Buttery truly makes everything better. It brings so much flavor to this banana cake.
- Ripe Bananas. This is an essential component to phenomenal banana cake or bread. You must use over-ripe bananas with black spots. When you see those black spots on the yellow peel, that is all flavor. It brings so much natural sweetness to the cake. If your bananas aren’t quite ripe enough, place in a brown paper bag and in a dark place.
- Sprinkle fresh lemon juice over mashed bananas. It helps bring some acidity to the cake and keep the bananas from turning brown.
- Use Buttermilk. It is a true miracle worker in baked goods. It helps to create such a tender texture. The beauty of it is that it has the same amount of fat as 1% milk yet is so thick and creamy.
- Bake at a low temperature. Low and slow wins the race here. Bake at only 275 degrees for about an hour.
- A mix of cream cheese and butter in the frosting. This frosting should be illegal. It has the perfect balance of butter, softened cream cheese, and powdered sugar. I just want to lick the entire bowl.
This best banana cake is made in a 9 x 13 pan. I am such a huge fan of my USA pans. When I lived in Texas, I bought them in all sizes at the Williams Sonoma outlet. Now, Amazon carries them and are even cheaper than at the outlet. You can buy one HERE .
Another huge key tip to making Jeff’s BEST Banana Cake in the freezer as soon as you pull it out of the oven. It may sound crazy but it helps to keep it moist.
So if you can, clear out a space in your freezer for a 9 x 13 pan and place it in there for one hour. Place oven mitts underneath pan. Remove it from the freezer and frost it with the ultimate cream cheese frosting.
You can use vanilla extract or even vanilla beans in the cream cheese frosting. I save my beloved vanilla beans for frosting and custards since you can really taste the flavor. Nielsen-Massey makes a killer vanilla bean paste which is heavenly in frosting.
Preheat the oven to 350°. Lightly spray an 8-by-12-inch baking dish with cooking spray. In a large bowl, beat the butter until creamy. Beat in the brown sugar and buttermilk until combined. Beat in the eggs and egg whites.
In a large measuring cup, mash the overripe bananas with a fork you should have 1 cup of puree. Halve the ripe banana lengthwise then cut it crosswise into 1/2-inch chunks and add it to the puree. Stir in the lemon zest and juice. Fold the banana mixture into the batter, then fold in the flour and baking soda just until no white streaks remain. Spoon the batter into the prepared baking dish and sprinkle the top with the granulated sugar.
Bake the banana cake for about 30 minutes until golden and the top springs back when lightly pressed in the center. Let cool completely in the pan before cutting into pieces.