Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Whisk together flour, baking soda, and salt until well combined.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar with a KitchenAid Classic Iconic Stand Mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gently fold in mashed bananas and buttermilk until batter is smooth. Fold in chopped nuts if desired.
- Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Notes
- For extra flavor, add a teaspoon of cinnamon or nutmeg to the dry ingredients.
- Turning the baking pan halfway through baking ensures even cooking.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Homemade
- Diet: Nut-Free (optional nuts)
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380 kcal Kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg