The Best Moist Banana Cake

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Make the Best Moist Banana Cake ever! It includes ripe bananas, buttermilk and other easy-to-find ingredients to make a delicious fluffy cake. Serve as dessert or afternoon tea.

Prep Time10

Cook Time45

Total Time55

Course: cake

Cuisine: American, Dessert

Servings: people

Calories: 556kcal

Author: Jen Sim

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.

Notes

To make buttermilk add 1 tablespoon of lemon juice or vinegar to one cup of milk or heavy cream. Mix the ingredients, then leave the mixture to sit at room temperature for 5-10 minutes. Once it's ready the mixture should become thicker and have a few curdled bits.

Nutrition