a tube cake with chocolate coloring added to half the batter and combined creating a marbled appearance.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 2 8-inch round layers |
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking soda
- 1 pinch salt
- 1 cup white sugar
- ¾ cup light brown sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 4 ripe bananas, mashed
- ⅔ cup buttermilk
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
- Whisk together flour, baking soda, and salt in a small bowl; set aside.
- Cream white sugar, brown sugar, and butter in a large bowl until light and fluffy. Beat in eggs, one at a time. Mix in mashed bananas. Add flour mixture alternately with buttermilk, mixing well after each addition. Stir in chopped walnuts. Pour batter into the prepared pans.
- Bake in the preheated oven until cake springs back when gently pressed, about 30 minutes.
- Remove cake layers from the oven and place them on a damp tea towel to cool.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 324 mg |
| Sugars | 31 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have regular bananas and used those little fingerling bananas and it still turned out great. I did make 2 cups of mashed bananas with the little fingerlings for this recipe.
Super moist and delicious! The only thing I changed was the buttermilk. I used milk and vinegar to substitute. I used a stand mixer and 9” pans. It baked a few minutes under 30 min. The cream cheese frosting sends it over the top. Will definitely make again!
Very good. I cut the sugar and used evaporated milk instead of buttermilk.
Easy, moist and delicious. A great way to use up ripe bananas.
The baking soda should not be 1 tablespoon. The banana cake is very bitter. I think should be 2x 1/4 tsp only.
Oh boy, can a cake be too good? I had way too many bananas, so used this batter in the Banana Upside Down Cake, omitting the nuts since the upside down cake had pecans. Half went into a small bundt pan and the other half in a round cake pan. Sooo good!! As others have said, the texture is much lighter compared to Banana Loaf. I left the bananas lumpy and it is super moist.
I’ve been looking for a banana cake recipe I’ve tired of the more dense bread recipes. Please don’t shoot me for making changes but I didn’t have any choice. I didn’t have buttermilk so I substituted 1 tbs vinegar and the remainder of whole milk to make one cup. I always measure flour heavy so I have to make an adjustment to correct for this either hold back some of the dry ingredients or add additional wet. I used the entire cup of milk to achieve the proper batter thickness. I didn’t have any walnuts. The cake is very moist and delicious! If you have a hot oven definitely make the adjustment not the middle of the cake won’t be thoroughly baked. Very good recipe
I made muffins instead of a cake and they taste delicious. My husband loved them! I’ve added a teaspoon of cinnamon and crushed pecan! However I’ll bake it with 4 bananas next time instead of 3, I couldn’t really taste the banana. And I found that it was a bit too sweet so I’ll slightly reduce the quantity of sugar. But overall, great recipe ! Thank you
Easy and Delicious
One of my favorite cakes to make and it runs out great each time . Only thing is I always need to bake it for more time than what’s mentioned in the recipe . Any idea why it takes about 45-50 mins for me instead of the 30 mins
Best banana cake ever. Super moist and super yummy.
This recipe is very minimal. Everyone should try it!
Delicious!!!
Great addition to my repertoire!
Wonderful cake !! Your family may fuss over who gets the edges & corners. I made it in a odd shaped pan and baked one hour.
I had to use milk and I added a little vanilla.
Best banana cake ever! I have made many banana cakes/bread and this is by far the best. I followed the recipe exactly but omitted the nuts (personal preference). As per others suggestions, I used regular 2% milk and baked in a 9×13 pan. This cake is super moist and sweet enough that it requires no frosting. We just added a little whipped cream or cool whip on top. This is a keeper for sure!!
Did anyone else question the 1 tablespoon of baking soda, just does not sound right.
I loved this recipe. It came out just perfect! I switched to cake flour and The baking temperature was not mentioned so I switched between 200 -170 and had to bake for more than 30 minutes… but it came out super soft and moist and just yum!
I followed the recipe except I didn’t add nuts, not by choice but of course family members do not like nuts. Also, I used an 9 x 13 pan and yes 30 minutes was perfect. It was sweet enough so I sifted powdered sugar on top instead of frosting. This is great recipe if you do not want banana bread the cake came out nice and moist I would definitely bake this again.
Truly the Best Banana Cake ever, I’ve replaced the all purpose flour with whole wheat, brown sugar with jaggery and added little milk as the consistency was little thick( due to adding whole wheat I believe). I’ve decorated with caramelized banana and very little fresh cream frosting.