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Moist Banana Cake

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A delightful banana cake that transforms overripe bananas into a moist and flavorful treat, perfect for any time of the day.

Ingredients

Scale
  • 2 to 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in vanilla extract and mashed bananas.
  4. Whisk together the all-purpose flour, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet banana mixture, alternating with the buttermilk.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60 to 70 minutes until a toothpick inserted comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for about a week or freeze for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/banana-cake/

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