Whenever my friends or family come over, I always try to impress them with dessert. A comforting, moist banana cake is my go-to treat. It pairs perfectly with afternoon tea or makes an excellent addition to a weekend brunch.
Let’s face it; who can resist a slice of sweet banana goodness? If you’re looking for a fabulous dessert that pleases everyone, this banana cake recipe with buttermilk is the answer.
Banana cake is an absolute classic, bringing nostalgia and comfort in every bite. This version, featuring buttermilk, elevates the cake’s moistness and flavor. While many of us are well-acquainted with banana bread, this cake offers a delightful twist, creating a soft, tender crumb that you won’t forget.
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What is Banana Cake Recipe with Buttermilk?
This banana cake recipe combines ripe bananas with buttermilk to create a soft and flavorful dessert. The buttermilk adds a slight tang that complements the sweetness of the bananas, resulting in a well-rounded flavor. Topped off with creamy frosting, it’s perfect for family gatherings, birthday parties, or just a casual evening at home.
What is the Flavor Profile of This Dish?
The flavor of this banana cake dances between comforting sweetness and rich creaminess. Ripe bananas lend a natural sweetness that is beautifully balanced by the ever-so-slight tang from the buttermilk. The touch of cinnamon adds warmth, while the cream cheese frosting ties it all together with its rich, indulgent flavor.
Why You’ll Love This Dish
You’ll love this banana cake not just for its rich banana flavor but also for its straightforward preparation. It’s a versatile recipe — you can make it ahead of time, and it’s always a hit at any gathering. Plus, with buttermilk in the mix, it elevates the standard banana cake to something truly special. Everyone will be asking for the recipe!
The Ingredients
Here’s what you’ll need for the banana cake with buttermilk:
For the Banana Cake:
– 1 and ½ cups (345g) smashed ripe bananas (approximately 4 medium or 3 large)
– 3 cups (375g) all-purpose flour (spooned and leveled)
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon ground cinnamon
– ½ teaspoon salt
– ¾ cup (170g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– ½ cup (100g) packed light or dark brown sugar
– 3 large eggs, room temperature
– 2 teaspoons pure vanilla extract
– 1 and ½ cups (360ml) buttermilk, room temperature
– 2 tablespoons sour cream (for added moistness)
For the Cream Cheese Frosting:
– 8 ounces (226g) full-fat brick cream cheese, softened
– ½ cup (113g) unsalted butter, softened
– 3 cups (360g) confectioners’ sugar, plus an extra ¼ cup if needed
– 1 teaspoon pure vanilla extract
– 1/8 teaspoon salt
Ingredients From : sallysbakingaddiction.com
How to Make Banana Cake Recipe with Buttermilk?
Making banana cake is as easy as pie… or cake, in this case! You’ll start by preparing the cake, baking it to perfection, and then topping it off with a creamy frosting. Ready? Let’s dive in!
Step-by-Step Directions
Step 1: Preparation
Preheat your oven to 350°F (177°C). Grab your trusty 9×13-inch pan, grease it lightly with butter or non-stick spray, and set it aside. A well-prepped pan is essential to ensure your cake comes out easily.
Step 2: Prepare the Bananas
Peel your ripe bananas and mash them in a bowl. I usually take the easy route and use my mixer, but the good old fork works just fine! Once you have a nice, smooth consistency, set the mashed bananas aside.
Step 3: Mix Dry Ingredients
Take another bowl and whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of salt. The key here is to make sure everything is evenly mixed. Set this flour mixture aside for later.
Step 4: Cream the Butter and Sugars
In your mixing bowl, preferably with a paddle attachment, cream ¾ cup of softened butter on high speed for about 1 minute until smooth and fluffy. Add in both 1 cup of granulated sugar and ½ cup of brown sugar. Beat these together on high speed for about two minutes. It should look light and creamy. Don’t forget to scrape down the sides of the bowl as needed!
Step 5: The Eggs and Bananas
Next, crack in 3 large eggs and pour in 2 teaspoons of vanilla extract. Mix these in until combined. Then, gently fold in the mashed bananas with the mixer running.
Step 6: Combine Wet and Dry Ingredients
With your mixer on low speed, add the dry ingredients in three additions, alternating with the 1 and ½ cups of buttermilk and mixing just until everything is combined. Be careful not to overmix; a few lumps are perfectly okay! The batter should be thick but smooth.
Step 7: Bake the Cake
Pour the batter into your prepared pan, spreading it out evenly. Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover it with aluminum foil.
Step 8: Cooling Down
Once baked, remove the cake from the oven and let it cool in the pan for a bit. After about 45 minutes, I like to pop it in the refrigerator to cool completely. Trust me; this speeds things up!
Step 9: Whip Up the Frosting
While the cake is cooling, let’s make the cream cheese frosting! In a large bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened butter on high speed until they are smooth and creamy. Then, add the 3 cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Beat on low for about 30 seconds, then crank up the speed and mix for about 2 minutes. If you’d like it a bit thicker, add the extra ¼ cup of confectioners’ sugar.
Step 10: Frost and Chill
Once the cake is completely cooled, spread that lovely frosting over the top. I recommend refrigerating it for at least 30 minutes before serving. This will help set the frosting and make cutting easier.
Tips
– Use Overripe Bananas: The riper, the better! Overripe bananas offer the best sweetness and flavor.
– Level Your Flour: Spoon the flour into your measuring cup and level it off for the most accurate measurement.
– Room Temperature Ingredients: Let your eggs and buttermilk sit at room temperature for a bit. This helps the batter mix evenly.
– Chill Your Cake: Refrigerating the cake after frosting gives a nice texture to the icing.
– Mix, Don’t Overmix: Mixing until just combined will yield a more tender cake, so be careful not to overdo it.
How Can You Store This Banana Cake Recipe with Buttermilk?
Store any leftover banana cake in an airtight container in the refrigerator. It can last for about 5 days. Just make sure to cover it tightly to keep it fresh. If you find that the cake is getting a bit dry, a little frosting on top can help revive its moisture.
If Some of the Ingredients are Not Available in Your Pantry, What are Some Alternative Choices You Can Consider?
– Bananas: Unsweetened applesauce can help replicate the moisture and natural sweetness.
– Buttermilk: Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes as a substitute.
– Cream Cheese: Use mascarpone cheese for a similar creamy texture.
– Butter: Coconut oil can also be used, though it might alter the flavor slightly.
– Granulated Sugar: You can substitute with coconut sugar for a lower glycemic option.
Serving Suggestions
– With a Scoop of Ice Cream: A classic scoop of vanilla ice cream pairs splendidly with banana cake.
– Fresh Berries: Serve with a side of fresh berries like strawberries or raspberries to add a zing.
– Whipped Cream: A dollop of homemade whipped cream can take it to another level!
– Drizzled Caramel: For the sweet tooth, drizzle some caramel sauce for added indulgence.
– Coffee or Tea: Enjoy a slice alongside a hot cup of coffee or your favorite tea for an afternoon treat.
What Other Substitute Can I Use in Banana Cake Recipe with Buttermilk?
– Eggs: Use flaxseed meal mixed with water (1 tablespoon flaxseed + 3 tablespoons water) for a vegan option.
– All-Purpose Flour: Whole wheat flour can add some extra fiber and nutrients, though it may change the cake’s texture slightly.
– Cinnamon: You can substitute with nutmeg for a different spice flavor.
– Sugar: Try using honey or maple syrup with a little adjustment in liquid measurements.
– Vanilla Extract: Almond extract can be a different but flavorful choice if you’re feeling adventurous.
Conclusion
This banana cake with buttermilk is an absolute treasure, providing a delightfully moist cake that works perfectly for any occasion. It’s simple to make, and the flavor is simply magnificent. Whether it’s for a special celebration or just a sweet end to your day, this cake is sure to bring smiles all around.
Enjoy baking and sharing this delightful recipe, and maybe it’ll become a staple in your home just as it has in mine!
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Banana Cake Recipe with Buttermilk – Comfort Food Meals
Description
Banana cake is an absolute classic, bringing nostalgia and comfort in every bite. This version, featuring buttermilk, elevates the cake's moistness and flavor. While many of us are well-acquainted with banana bread, this cake offers a delightful twist, creating a soft, tender crumb that you won't forget.
Ingredient
For the Banana Cake:
For the Cream Cheese Frosting:
Instructions
Step 1: Preparation
-
Preheat your oven to 350°F (177°C). Grab your trusty 9×13-inch pan, grease it lightly with butter or non-stick spray, and set it aside. A well-prepped pan is essential to ensure your cake comes out easily.
Step 2: Prepare the Bananas
-
Peel your ripe bananas and mash them in a bowl. I usually take the easy route and use my mixer, but the good old fork works just fine! Once you have a nice, smooth consistency, set the mashed bananas aside.
Step 3: Mix Dry Ingredients
-
Take another bowl and whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of salt. The key here is to make sure everything is evenly mixed. Set this flour mixture aside for later.
Step 4: Cream the Butter and Sugars
-
In your mixing bowl, preferably with a paddle attachment, cream ¾ cup of softened butter on high speed for about 1 minute until smooth and fluffy. Add in both 1 cup of granulated sugar and ½ cup of brown sugar. Beat these together on high speed for about two minutes. It should look light and creamy. Don’t forget to scrape down the sides of the bowl as needed!
Step 5: The Eggs and Bananas
-
Next, crack in 3 large eggs and pour in 2 teaspoons of vanilla extract. Mix these in until combined. Then, gently fold in the mashed bananas with the mixer running.
Step 6: Combine Wet and Dry Ingredients
-
With your mixer on low speed, add the dry ingredients in three additions, alternating with the 1 and ½ cups of buttermilk and mixing just until everything is combined. Be careful not to overmix; a few lumps are perfectly okay! The batter should be thick but smooth.
Step 7: Bake the Cake
-
Pour the batter into your prepared pan, spreading it out evenly. Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover it with aluminum foil.
Step 8: Cooling Down
-
Once baked, remove the cake from the oven and let it cool in the pan for a bit. After about 45 minutes, I like to pop it in the refrigerator to cool completely. Trust me; this speeds things up!
Step 9: Whip Up the Frosting
-
While the cake is cooling, let’s make the cream cheese frosting! In a large bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened butter on high speed until they are smooth and creamy. Then, add the 3 cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Beat on low for about 30 seconds, then crank up the speed and mix for about 2 minutes. If you'd like it a bit thicker, add the extra ¼ cup of confectioners’ sugar.
Step 10: Frost and Chill
-
Once the cake is completely cooled, spread that lovely frosting over the top. I recommend refrigerating it for at least 30 minutes before serving. This will help set the frosting and make cutting easier.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
Note
- Use Overripe Bananas: The riper, the better! Overripe bananas offer the best sweetness and flavor.
- Level Your Flour: Spoon the flour into your measuring cup and level it off for the most accurate measurement.
- Room Temperature Ingredients: Let your eggs and buttermilk sit at room temperature for a bit. This helps the batter mix evenly.
- Chill Your Cake: Refrigerating the cake after frosting gives a nice texture to the icing.
- Mix, Don’t Overmix: Mixing until just combined will yield a more tender cake, so be careful not to overdo it.
