Looking for the ultimate banana cake recipe that’s moist, flavorful, and guaranteed to please a crowd? This best banana cake is exactly what you need! Made with ripe bananas, chopped walnuts, and a hint of buttermilk, this cake is the perfect way to use up those overripe bananas sitting on your counter.

Why Try This Recipe

If you’re a fan of banana bread, you’ll love this banana cake even more! It’s tender, moist, and bursting with banana flavor, making it the perfect dessert for any occasion. Plus, it’s easy to make and requires just a handful of simple ingredients that you probably already have in your pantry.

Ingredients Summary

All-purpose flour
Baking soda
Salt
White sugar
Light brown sugar
Unsalted butter
Eggs
Ripe bananas
Buttermilk
Chopped walnuts

Serving Suggestions

Serve slices of this delicious banana cake on their own, or top them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. You can also frost the cake with cream cheese frosting or chocolate ganache for added sweetness.

Storage Information

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices wrapped in plastic wrap and stored in a resealable plastic bag for longer storage. Thaw slices at room temperature before serving.

Techniques and Tips

Make sure to grease and flour the baking pans well to prevent the cake from sticking.
Creaming the butter and sugars together until light and fluffy helps to incorporate air into the batter, resulting in a lighter texture.
Alternating the addition of the flour mixture and buttermilk ensures that the batter is well mixed and results in a tender and moist cake.
Folding in the mashed bananas and chopped walnuts at the end ensures that they are evenly distributed throughout the batter.

Variation

Feel free to customize this banana cake to suit your taste preferences. You can add chocolate chips, raisins, or shredded coconut to the batter for added texture and flavor. You can also omit the nuts if you prefer a nut-free version of the cake.

FAQs about the Recipe

Can I use whole wheat flour instead of all-purpose flour? Yes, you can use whole wheat flour instead of all-purpose flour if you prefer. Just keep in mind that the texture and flavor of the cake may be slightly different.

Can I make this cake in a different size pan? Yes, you can bake this cake in a different size pan, such as a 9×13-inch rectangular pan or a bundt pan. Just be sure to adjust the baking time accordingly and keep an eye on the cake as it bakes.

Best Banana Cake

"Create the best banana cake with this easy recipe. Moist, flavorful, and topped with chopped walnuts. Perfect for any occasion. Try it now!"

Prep Time 15

Cook Time 30

Total Time 45

Serving Size

Equipment

- Mixing bowls
- Electric mixer
- Round baking pans

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking soda
Pinch of salt
1 cup white sugar
3/4 cup light brown sugar
1/2 cup unsalted butter softened
2 eggs
4 ripe bananas mashed
2/3 cup buttermilk
1/2 cup chopped walnuts

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
In a small bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, cream together white sugar, brown sugar, and butter until light and fluffy. Beat in eggs, one at a time. Mix in mashed bananas.
Add flour mixture alternately with buttermilk, mixing well after each addition. Stir in chopped walnuts.
Pour batter into the prepared pans.
Bake in the preheated oven until cake springs back when gently pressed, about 30 minutes.
Remove cake layers from the oven and place them on a damp tea towel to cool.
Once cooled, assemble and frost the cake as desired.

Notes

This banana cake is moist and flavorful, with the addition of chopped walnuts for extra texture. Allow the cake layers to cool completely before assembling.