Banana Cake Made Moist and Simple – Easy Cake Recipes
Some cakes just know how to steal the show without trying too hard, and this banana cake? It’s that kind of dessert. Picture this: a golden, tender crumb with just the right kiss of banana sweetness — not overpowering, not shy either. It’s the kind of cake I whip up when I have bananas on their last leg and a craving I can’t ignore.
I've baked a lot of cakes in my day, but this one always finds its way back into the spotlight. It’s perfect with a warm cup of coffee or when you're too lazy for frosting (but hey, I included a simple one just in case you're feeling fancy). It’s kid-approved, neighbor-requested, and even my banana-hating cousin went back for seconds.
We all need that one trusty recipe in our back pocket for impromptu guests or when you’re in your pajamas at 9 PM thinking, 'Cake would fix this.' Let this banana cake be yours. It’s reliable, low-fuss, and delivers every single time.
Servings: 12 slices
Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium)
- 2 teaspoons lemon juice
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Mash the bananas in a small bowl with the lemon juice. Set that aside.
- In another bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Stir in the vanilla extract.
- Add the flour mixture to the butter mixture alternately with the buttermilk. Mix just until combined.
- Fold in the mashed banana mixture.
- Pour the batter into the greased pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean. Let it cool completely before slicing.