Today at STYLEanthropy, we dine in style with this Banana Cake Recipe. Banana Cake is an all-time comfort food in my home and it is such a breeze to make! If you’re looking for something to make out of those overripe bananas sitting in your kitchen, banana cake is the answer! Like my mom, I make this cake all the time. I especially love the outer part. I love nibbling on that crusty-like texture. I don’t like nuts in my cake but I added it here as an option, in case you’re a nut-lover. I prefer mine with raisins. And of course, this is perfect with coffee.
Let’s get cooking!
STYLEanthropists, always remember to dine in style. Hope you enjoy this Banana Cake recipe!
- 2½ cups all-purpose flour
- 1 tablespoon baking soda
- 1 pinch salt
- ½ cup unsalted butter
- 1 cup white sugar
- ¾ cup light brown sugar
- 2 eggs
- 4 ripe bananas, mashed
- ⅔ cup buttermilk (Alternately, fill a ⅔ cup with 1 tbsp vinegar or lemon juice then fill with regular milk and let sit for 5 minutes and you’ve got buttermilk!)
- ½ cup chopped walnuts or raisins (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour 2 – 8 inch round pans.
- In a small bowl, whisk together flour, soda and salt; set aside.
- In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas.
- Add flour mixture alternately with the buttermilk to the creamed mixture.
- Stir in chopped walnuts or raisins (optional).
- Pour batter into the prepared pans. Bake in the preheated oven for 30 minutes or until toothpick inserted comes out clean.
- Remove from oven, and place on a damp tea towel to cool before serving.