Banana Cake
Photo: Siobhan Leachman, CC0
This banana cake is a simple one-bowl-at-a-time batter that turns overripe fruit into a soft, moist crumb. Three mashed bananas carry most of the flavor, while buttermilk and a little cinnamon keep the sweetness from feeling flat. Alternating the flour and buttermilk additions and stopping as soon as they blend gives a tender slice. It bakes in a single 9-inch pan and takes well to cream cheese frosting or none.
Instructions
Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and dust it with flour.
Whisk the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set it aside.
In a large bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy.
Beat in the eggs one at a time, then stir in the vanilla. Add the mashed bananas and mix until the batter is evenly combined.
Add the dry mixture to the batter in several additions, alternating with the buttermilk. Start and finish with the dry mixture, and stir only until each addition disappears so the cake stays tender.
Scrape the batter into the prepared pan and level the top with a spatula.
Bake for 45 to 50 minutes. The cake is done when a toothpick pushed into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then turn it onto a wire rack to cool completely.
Serve it plain, dusted with powdered sugar, or covered in cream cheese frosting.
Make it personal.
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