Banana Cake I

Banana Cake I

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"This old-fashioned banana cake recipe uses buttermilk for extra complexity in flavor."

Ingredients {{adjustedServings}} servings 424 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 72.5g
  • 23%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
  2. Sift the flour with the baking powder and soda.
  3. In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
  4. Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
  5. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
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Reviews 16

  1. 22 Ratings


My mom is a tiny little thing with a hearty appetite and a real appreciation for good food. But she likes to watch her figure. Knowing she'd have her martini at the house before we took her out to dinner last night, I never thought this cake would fit into the scenario for the evening. But she tried a "taste," finished a decent-sized piece and after dinner took another 4 pieces home, individually wrapped. It hooked her. As for Hubs, he rarely eats dessert in the evening, particularly chocolate. But he relented, sat to himself, and enjoyed a little slice, followed by another, perfectly content, just he and his cake. Make no mistake - this is NOT banana bread covered in frosting, provided your technique is correct. Cream the butter and sugar, add eggs one at at a time, then the vanilla. Stir in the bananas. Then add the flour, in three additions with the buttermilk, beginning and ending with the flour, just until combined. This is a light and fluffy cake, with a more aerated rather than dense crumb - and it's plenty sweet, particularly if you use nearly black bananas, as I did. I'm glad I topped it with Chocolate Cookie Buttercream Frosting (an amended version to make it more chocolatey) to kind of temper that sweetness. I coated the sides lightly with toasted chopped pecans and garnished the top with dark chocolate curls and dried banana chips. This is a three-tiered showpiece. Normally this would have gone to the office with Hubs. This time, at his request, it stayed home.


This cake was WONDERFUL!!!!! It was VERY moist, had a great texture and the mouth waters just thinking about it. Loved it!! I did have to cook it about 20 minutes longer than the recipe called for as the batter was very heavy. May have been my mistake but the wait was WELL WORTH IT!! Thanks Syd!


Great Banana flavor, but I am looking for a more cake-like, fluffy texture, this was more like banana bread.