This Banana Butter Cake is soft, buttery, and full of rich banana flavor. It’s a simple yet delicious treat that’s perfect for afternoon tea, brunch, or as a comforting dessert. The texture is tender with a moist crumb, thanks to the ripe bananas and buttermilk. Whether you serve it plain, dusted with powdered sugar, or topped with a luscious glaze, it’s guaranteed to be a hit with banana lovers.
📝 Ingredients
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1 ½ cups (180 grams) all-purpose flour – Provides the structure for the cake.
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1 teaspoon baking powder – Helps the cake rise.
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½ teaspoon baking soda – Reacts with the acidity in the bananas and buttermilk to create lift.
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¼ teaspoon salt – Enhances flavor.
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½ cup (115 grams) unsalted butter, softened – For that signature rich, buttery taste.
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¾ cup (150 grams) granulated sugar – Sweetens the cake without overpowering the banana.
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2 large eggs – Bind the batter and add richness.
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1 teaspoon vanilla extract – Adds depth of flavor.
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½ cup (120 ml) buttermilk – Keeps the cake moist and tender.
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1 cup (about 2 medium) ripe bananas, mashed – The star ingredient; the riper, the better for maximum flavor.
👩🍳 Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round or square cake pan. You can also line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter.
3. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar on medium-high speed for 3–5 minutes, or until the mixture is pale and fluffy. Creaming is essential—it traps air in the batter, giving the cake a light texture.
4. Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.
5. Incorporate the Bananas
Add the mashed bananas and mix on low speed until fully incorporated. The batter may look slightly curdled at this point—that’s normal.
6. Alternate Dry Ingredients and Buttermilk
Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the flour mixture. Mix on low speed just until the batter is smooth. Be careful not to overmix, or the cake can become dense.
7. Pour and Bake
Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the center of the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
✨ Serving Suggestions
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Simple and Classic: Dust with powdered sugar.
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With Glaze: Drizzle with a light vanilla glaze made from powdered sugar, milk, and vanilla.
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Frosted: Spread with cream cheese frosting for a richer dessert.
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Toasted and Buttered: Toast slices and add a pat of butter for an indulgent breakfast treat.
🍰 Tips and Variations
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Banana ripeness matters: The best bananas for baking are very ripe—deep yellow with lots of brown spots.
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Make it nutty: Add ½ cup of chopped walnuts or pecans for extra texture.
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Add chocolate: Stir in ½ cup mini chocolate chips for a banana-chocolate twist.
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Double it: For a layered cake, double the recipe and bake in two pans.
🧊 Storage
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Store the cake in an airtight container at room temperature for up to 3 days.
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For longer storage, refrigerate for up to a week, or freeze slices wrapped tightly in plastic and foil for up to 3 months. Thaw at room temperature before serving.
This Banana Butter Cake is a cozy, crowd-pleasing dessert that’s just the right mix of simple and special. Whether you’re using up overripe bananas or baking for a loved one, this recipe won’t let you down.
