This banana cake recipe is something you all must definitely try. It is fluffy, moist, tender and infused with banana flavor. Banana cakes are loaded with bananas, so soft, sweet and absolutely delicious.
Ingredients
3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups (375g) all-purpose flour (spooned and levelled)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature*
Powdered sugar for topping (optional)
Directions
Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. (I used a bundt cake pan but its up to you what shape you use)
Mash the bananas. I usually just use my mixer for this. Set mashed bananas aside.
Whisk the flour, baking powder and baking soda together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over mix.
Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and set on a wire rack. Allow to cool completely.
As a topping if you want you can sieve powdered sugar over the cake before serving.
That's a big doughnut.. oh wait its a cake... my bad