A-Number-1 Banana Cake

659 Reviews 33 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Kevin Ryan
Recipe by  Kevin Ryan

“This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 - 8 inch round layers

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
  2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
  3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Share It

Reviews (659)

Rate This Recipe
A cook in Arlington, VA
591

A cook in Arlington, VA

Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4 bananas, they were very small. I'd recommend only 3 bananas if they are big. No need to frost--it's moist and sweet enough as it is. I love banana bread but often find it dry. This cake solves that problem!

KELLYLWARN
477

KELLYLWARN

Amazing!!! I used sour cream instead of the buttermilk and it was so moist and tasted wonderful. I also used a chocolate frosting on it that is almost identicle to the "creamy chocolate frosting" on this site. The cake and frosting complimented eachother perfectly. In the middle i sliced fresh banana's and also used sliced banana's to create a flower pattern on the top. Not only did it look beautiful but it tasted amazing. Next time...instead of 8 inch pans i would prefer to use 9 or 10 so that there is not so much cake between the frosting layers. This recipe was superb though. No need to search for other banana recipes. :)

MLMS
372

MLMS

REally nice and easy to bAkE , ALl my friends loved it but it may be a bit sweet . you can substitute the buttermilk with the equal amt of milk and a tsp of vinegar

More Reviews

Similar Recipes

Banana Cake II
(286)

Banana Cake II

Banana Chocolate Chip Cake
(240)

Banana Chocolate Chip Cake

Surprise Banana Cake
(246)

Surprise Banana Cake

Gramma Bertha's Banana Cake
(141)

Gramma Bertha's Banana Cake

Banana Cake VII
(81)

Banana Cake VII

Banana Upside-Down Cake
(60)

Banana Upside-Down Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 55.8 g
  • 18%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Banana Cake II

>

next recipe:

Surprise Banana Cake