This is the best moist banana bread recipe! It uses ripe bananas, buttermilk, and more to make a delicious, fluffy treat.
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When done correctly, banana cake is such a treat! A well-made banana cake is incredibly moist and rich in banana flavor. I love serving banana cake for afternoon tea or a quick breakfast. This recipe also makes a lovely food gift to share with friends and neighbors.
Did you know that Banana cakes are also sometimes called banana loaves? It's because you bake them in loaf tins.
My Healthy Chocolate Banana Bread with Chocolate Chips is a tasty crowd-pleaser that you can also try.
Why Buttermilk Makes The Best Moist Banana Cake
Buttermilk is the key to the tangy and fluffy texture in this recipe. Buttermilk contains more acid than regular milk. The acid activates the baking soda and baking powder in the cake batter before putting the loaf in the oven. In addition, buttermilk imparts a subtle flavor and a deliciously soft texture.
Your homemade buttermilk is done when it's thickened up and you can see a few curdled bits.
Ingredients
- Banana: Make sure the bananas are very ripe for this recipe. This helps the bananas to combine properly with the rest of the ingredients.
- Self-raising flour: Sift flour and remove excess lumps and dirt.
- Caster sugar: Sift sugar.
- Buttermilk: Use room-temperature buttermilk to achieve the best consistency. No buttermilk? You can make your buttermilk at home with a few simple ingredients. Combine one tablespoon of lemon juice or vinegar with one cup of milk or heavy cream. Next, give the ingredients a thorough mix. Finally, let the mixture sit at room temperature for 5-10 minutes.
- Unsalted butter: The butter should be at room temperature for easy mixing.
- Eggs: Let the eggs come to room temperature before combining them with the other ingredients. This will prevent curdling.
- Baking soda and powder: Make sure the leavening agent has not expired as this will affect the recipe and prevent the cake from rising.
- Vanilla extract: For flavor.
Recipe Variations
If you love chocolate, add chocolate chips or chunks to the cake batter after combining the wet and dry ingredients.
Get creative with your toppings and add Milk chocolate ganache, whipped cream, Whipped White Chocolate Caramel Ganache or caramelized bananas.
Tips and Substitutions
- Dry ingredients: Sift all dry ingredients to remove excess dirt and lumps. This will help to give the cake batter a smooth consistency.
- Room temperature: For this recipe, all of the wet ingredients should be at room temperature. Leave them on the kitchen counter and allow them to come to room temperature before combining them.
- Banana flavor: For this recipe, I add vanilla extract. However, if you want a stronger banana flavor, you can add banana food flavoring instead.
FAQs
The number of bananas you add to the cake depends on several factors. A smaller cake will require fewer bananas, while a larger cake will call for more. Some recipes use more bananas to give the cake a stronger banana flavor.
The cake may be gummy due to an overly wet batter or because it was not baked for long enough. Make sure you follow the recipe and bake the cake at the correct temperature for the right time. Check if the cake is ready by sticking a toothpick in the center. If it comes out clean, it is ready, but if it has batter on it, bake it for longer.
This moist banana cake is the opposite of dry. And all that lovely moisture means that it keeps well for several days. To store, wrap the fully cooled banana cake in cling film and store it in the fridge for 3-4 days. Before serving, allow the banana cake to come to room temperature on the counter. Alternatively, you can warm the cake in the microwave for 10-30 seconds.
You can even freeze this homemade quick bread. To do so, wrap the cake in a layer of cling film and a layer of aluminum foil. Then store it in the freezer for up to three months. Defrost on the kitchen counter and let it come to room temperature.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
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The Best Moist Banana Cake
Equipment
- 1 loaf tin
Ingredients
- 3 Banana (very ripe)
- 190 g Self raising flour (sifted)
- 140 g Caster sugar (sifted)
- 40 ml Buttermilk
- 75 g Unsalted butter (room temperature)
- 1 Eggs (room temperature)
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Vanilla extract
Instructions
- Preheat the oven at 170C/150C fan/gas 4. Lightly grease a loaf tin with oil or butter and set aside. Add unsalted butter to a medium sized bowl and whisk on a low speed for 30 seconds. Add caster sugar into the bowl and whisk on a medium speed for 3-5 minutes or until the butter becomes pale yellow.
- Crack the egg open into a small bowl, add vanilla extract and gently mix together. Add ¼ of the egg mix to the butter and sugar mix. Then, whisk until the egg disappears. Repeat this step with the rest of the eggs.
- Mash bananas in a medium sized bowl, pour buttermilk on top, mix and set aside.
- Meanwhile, pour self raising flour into a bowl, add baking powder, baking soda and mix.
- Add ¼ of flour mix to the cake mix. Then, add ¼ of the banana mix and whisk all the ingredients together on a medium speed. Repeat this step until you get a smooth batter (you can also use a large spoon). Pour the batter into the greased loaf tin. Then, bake for 30-35 minutes or until done.
- Once the cake is ready remove it from the tin. Leave it to cool upside down on a cake rack and serve.
eatcleanicki ?
Love Banana bread! This looks so tasty!
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admin
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admin
Thank you so much!
admin
Thanks! 🙂
admin
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