The only banana cake recipe I have been successful with. Quick, easy, and tastes great!!
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (about 3-4 bananas)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk (or 1/2 cup milk with 1/2 tablespoon white vinegar)
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the mashed bananas to the wet mixture and mix until well combined.
Alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. The cake should be golden brown and spring back slightly when touched.
Allow the cake to cool completely in the pan on a wire rack before serving. If desired, you can top the banana cake with a simple glaze or cream cheese frosting.
For a simple glaze, mix 1 cup of powdered sugar with 1-2 tablespoons of milk and a 1/2 teaspoon of vanilla extract. Drizzle the glaze over the cooled cake.