Banana Buttermilk Cake with Cinnamon

Introduction

Mashed ripe bananas and ½ cup of buttermilk give this cake a soft, moist crumb, while ½ teaspoon of cinnamon keeps the flavor focused and not overly spiced. It bakes in 45-50 minutes and works well as a simple snack cake, brunch cake, or make-ahead dessert you can serve plain or with cream cheese frosting.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour to 1 hour 5 minutes
• Servings: 8-10, depending on the slices

Ingredients

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 standard eggs
• 1 ½ teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 3 ripe bananas, mashed
• ½ cup buttermilk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla powder (use half this amount if you prefer less rich vanilla flavor).
5. Add the mashed bananas to the butter mixture and mix until well combined.
6. Gradually add the dry ingredient mixture to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
10. Once the cake has cooled, you can frost it with cream cheese frosting, a dusting of powdered sugar, or enjoy it plain.

Variations

• Replace up to half of the granulated sugar with light brown sugar if you want a deeper, slightly caramel-like flavor and a bit more moisture.
• Swap the ground cinnamon for nutmeg or cardamom if you want the spice profile to lean warmer or more floral without changing the cake structure.
• Fold in ½ cup chopped walnuts or pecans after the final addition of dry ingredients for a firmer bite and some crunch in an otherwise soft cake.
• Use a 1:1 gluten-free flour blend in place of the all-purpose flour if you need a gluten-free version; the cake will usually bake up slightly denser and more tender.

Tips for Success

• Use very ripe bananas with plenty of brown spots so the banana flavor comes through clearly in the finished cake.
• Cream the softened butter and granulated sugar until the mixture looks pale and fluffy; that step helps keep the crumb lighter.
• Follow the alternating pattern in step 6 and stop mixing as soon as the batter is combined, or the cake can turn heavy.
• Start checking at the 45-minute mark; the cake is done when a toothpick in the center comes out clean and the top springs back lightly.
• Let the cake sit in the pan for about 10 minutes before turning it out so it firms up enough to release cleanly.

Storage and Reheating

Store the cooled cake in an airtight container. In the fridge, it keeps well for up to 5 days; in the freezer, wrap it tightly in plastic wrap and then foil or place it in a freezer-safe container for up to 3 months.

For reheating, warm individual slices in the microwave for 10-15 seconds, or reheat larger portions in a 300°F oven for 5-8 minutes. If you freeze it, thaw the cake in the fridge overnight before reheating or serving.

FAQ

Can you use frozen bananas?

Yes. Thaw them first, mash well, and pour off a little excess liquid if they seem especially watery.

What can you use instead of buttermilk?

You can use regular milk mixed with a little lemon juice or vinegar, or thin plain yogurt with a bit of milk. The cake will still be moist, though the tang may be slightly different.

Can you bake this in a different pan?

Yes, but the baking time will change. An 8-inch square pan or loaf pan usually needs a bit longer, while cupcakes will bake much faster.

Do you need to frost it?

No. The cake is moist enough to serve plain, and a dusting of powdered sugar works if you want a lighter finish than cream cheese frosting.