Moist & Delicious Banana Cake
Recipe type: Cake
I likey bananas. I likey banana bread. I likey cake. But I LOOOOOVE this banana cake recipe!!! Moist, dense dah-LICIOUSNESS. Hmm… those bananas on my countertop seem to be calling me, right now. Can you HEAR that? Gotta go!
  • 1½ cups mashed, ripe bananas (about 3½ peeled bananas before they’re mashed)
  • 2 teaspoons lemon juice
  • 3 cups all purpose flour
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup softened butter (or 1¼ cup vegetable oil, which is what I use)
  • 2⅛ cups granulated sugar (or you can use a mixture of white and brown sugar)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups buttermilk
  1. Preheat oven to 275 degrees. Grease your pans. (This recipe will fill a 9 x 13 pan or 2, 8″ round (2″ deep) pans.
  2. In a small bowl, mix mashed bananas with lemon juice and set aside.
  3. In a medium bowl, mix flour, baking soda and salt and set aside.
  4. In a large bowl, cream the butter (or just get your oil) and mix it with the sugar until light and fluffy (or if using oil, mix for about 2 minutes.)
  5. Beat in eggs, one at a time, then stir in the vanilla extract.
  6. Beat in the flour mixture, alternating with portions of the buttermilk, until both are just incorporated.
  7. Stir in the banana mix.
  8. Bake for 1 hour (I’ve found that I often need more like an hour and 20 minutes), or until inserted toothpick comes out clean.
Recipe by McGreevy Cakes at