A moist and flavorful cake that combines the rich flavor of ripe bananas with the tangy creaminess of buttermilk, resulting in a soft and fluffy dessert.
Ingredients
Scale:
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
1 cup cream cheese frosting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
In a separate large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
Fold in the mashed bananas gently using a spatula until evenly distributed in the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
If desired, frost with cream cheese frosting once the cake is completely cooled.
