Grandma’s Buttermilk Banana Cake Recipe

I kept one small secret in my grandmother’s banana cake recipe that made me question everything I thought I knew about baking with ripe bananas.

I can’t stop thinking about Grandma’s Buttermilk Banana Cake Recipe. I grew up watching her mash bananas and stir in buttermilk, never measuring too much and always tasting.

There’s something odd about how the top settles then the crumb becomes unbelievably tender, a trick I still try to copy. I write about treats but this one makes me pause, its stubbornly simple and somehow surprising, a real Banana Cake that upends what you expect.

It belongs in the Moist Cakes corner of my cookbook stash, and yes I still sneak a tiny taste of batter now and then.

Ingredients

• Ripe bananas add natural sweetness, fiber and potassium, keep cake moist and tender.
• Buttermilk adds a slight tang, tender crumb and reacts with baking soda.
• All purpose flour provides structure mainly carbohydrates, little protein for crumb.
• Eggs bind ingredients, add protein, lift and a richer mouthfeel.
• Granulated and brown sugars sweeten, add moisture and give slight caramel notes.
• Butter adds fat for flavor, tenderness and helps browning.
• Cream cheese frosting brings tangy sweetness, creamy texture and extra richness.
• Chopped walnuts or pecans give crunch, healthy fats and toasty flavor.

Ingredient Quantities

• For the cake: 2 cups (250 g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs, room temp
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup buttermilk, room temp
• 1 teaspoon vanilla extract
• For the frosting: 8 oz (225 g) cream cheese, softened
• 1/4 cup (60 g) unsalted butter, softened
• 1 1/2 to 2 cups (180-240 g) powdered sugar, sifted
• 1/2 teaspoon vanilla
• Pinch of salt
• Optional: 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment paper.

2. In a bowl whisk together 2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt and 1 tsp cinnamon if you want it.

3. In a large bowl cream 1 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup softened unsalted butter until light and fluffy, about 2 to 3 minutes, scraping the sides now and then.

4. Beat in 2 large eggs one at a time, then stir in 3 mashed very ripe bananas (about 1 1/2 cups) and 1 tsp vanilla extract until combined.

5. Add the dry mixture to the banana mixture in three additions, alternating with 1/2 cup buttermilk, beginning and ending with the dry mix. Mix gently and stop as soon as it’s combined, dont overmix.

6. Fold in 1/2 cup chopped walnuts or pecans if using.

7. Pour batter into prepared pan, smooth the top, and bake 30 to 40 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

8. While the cake cools make the frosting: beat 8 oz softened cream cheese and 1/4 cup softened butter until smooth. Gradually add 1 1/2 to 2 cups sifted powdered sugar until you reach the sweetness and thickness you like, then beat in 1/2 tsp vanilla and a pinch of salt.

9. When the cake is completely cool spread the cream cheese frosting evenly over the top. If you frost a warm cake the frosting will melt, so be patient.

10. Sprinkle extra chopped nuts on top if desired, chill 15 to 30 minutes to set the frosting, then slice and serve.

Equipment Needed

1. 9×13 inch baking pan (greased and floured or lined with parchment)
2. Large mixing bowl and a medium bowl
3. Electric hand mixer or stand mixer (or a whisk if you’re feeling brave)
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon
6. Whisk for the dry ingredients
7. Sifter or fine mesh sieve for powdered sugar
8. Wire cooling rack and a toothpick to check doneness
9. Chef knife and cutting board for chopping nuts

FAQ

Grandma’s Buttermilk Banana Cake Recipe Substitutions and Variations

• Buttermilk: Substitute 1/2 cup milk + 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes until slightly curdled. Or thin plain yogurt with a tablespoon or two of milk to equal 1/2 cup. Works great and keeps that little tang.
• Eggs: For the 2 large eggs use 1/2 cup unsweetened applesauce (1/4 cup per egg) or make two “flax eggs” (2 tbsp ground flax + 6 tbsp water, wait 5 min). Cakes may be a touch denser and not rise quite as much, but still tasty.
• Unsalted butter (in the cake): Swap for 1/3 to 1/2 cup neutral oil (vegetable or canola). Use about 1/3 cup for similar texture, or 1/2 cup if you want a moister crumb. If you use oil, skip the creaming step and just mix it with the sugars.
• Cream cheese (for the frosting): Replace 8 oz cream cheese with 8 oz mascarpone for almost the same flavor and texture. For a dairy-free option try well-chilled coconut cream whipped with powdered sugar to taste, but it’s sweeter and less tangy.

Pro Tips

1. Use very ripe bananas with lots of brown spots for the best flavor. If yours are only barely ripe, roast them on a sheet at 350 F for 15 to 20 minutes until dark and sweet, cool then mash. Frozen then thawed bananas work too but they can be watery so drain off extra liquid before measuring.

2. Cream the butter and sugars until light and fluffy, about 2 to 3 minutes, and scrape the bowl a few times. When you add the dry mix and buttermilk alternate and fold gently, stopping as soon as the streaks of flour disappear. Overmixing makes the cake tough, so resist the urge to keep stirring.

3. Line the pan with parchment that comes up the sides so you can lift the cake out easy, or grease it really well if you dont have parchment. Start checking for doneness at 30 minutes with a toothpick, you want a few moist crumbs not dry cake. If the top is browning too fast, loosely cover with foil for the last 10 minutes.

4. Make sure cream cheese and butter are fully softened so your frosting is smooth, no cold lumps. Add powdered sugar slowly so you control sweetness and texture, and if the frosting gets too soft chill it a bit before spreading. Toast the nuts in a dry pan until fragrant for more flavor, chop them and save some for sprinkling on top so they look fresh.

Grandma’s Buttermilk Banana Cake Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I kept one small secret in my grandmother's banana cake recipe that made me question everything I thought I knew about baking with ripe bananas.

Pin

Servings

12

servings

Calories

450

kcal

Equipment: 1. 9×13 inch baking pan (greased and floured or lined with parchment)
2. Large mixing bowl and a medium bowl
3. Electric hand mixer or stand mixer (or a whisk if you’re feeling brave)
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon
6. Whisk for the dry ingredients
7. Sifter or fine mesh sieve for powdered sugar
8. Wire cooling rack and a toothpick to check doneness
9. Chef knife and cutting board for chopping nuts

Ingredients

• For the cake: 2 cups (250 g) all purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• 1 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1/2 cup (115 g) unsalted butter, softened

• 2 large eggs, room temp

• 3 medium very ripe bananas, mashed (about 1 1/2 cups)

• 1/2 cup buttermilk, room temp

• 1 teaspoon vanilla extract

• For the frosting: 8 oz (225 g) cream cheese, softened

• 1/4 cup (60 g) unsalted butter, softened

• 1 1/2 to 2 cups (180-240 g) powdered sugar, sifted

• 1/2 teaspoon vanilla

• Pinch of salt

• Optional: 1/2 cup chopped walnuts or pecans

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment paper.
• In a bowl whisk together 2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt and 1 tsp cinnamon if you want it.
• In a large bowl cream 1 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup softened unsalted butter until light and fluffy, about 2 to 3 minutes, scraping the sides now and then.
• Beat in 2 large eggs one at a time, then stir in 3 mashed very ripe bananas (about 1 1/2 cups) and 1 tsp vanilla extract until combined.
• Add the dry mixture to the banana mixture in three additions, alternating with 1/2 cup buttermilk, beginning and ending with the dry mix. Mix gently and stop as soon as it's combined, dont overmix.
• Fold in 1/2 cup chopped walnuts or pecans if using.
• Pour batter into prepared pan, smooth the top, and bake 30 to 40 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
• While the cake cools make the frosting: beat 8 oz softened cream cheese and 1/4 cup softened butter until smooth. Gradually add 1 1/2 to 2 cups sifted powdered sugar until you reach the sweetness and thickness you like, then beat in 1/2 tsp vanilla and a pinch of salt.
• When the cake is completely cool spread the cream cheese frosting evenly over the top. If you frost a warm cake the frosting will melt, so be patient.
• Sprinkle extra chopped nuts on top if desired, chill 15 to 30 minutes to set the frosting, then slice and serve.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 137g
• Total number of serves: 12
• Calories: 450kcal
• Fat: 19.8g
• Saturated Fat: 10.3g
• Trans Fat: 0.13g
• Polyunsaturated: 2g
• Monounsaturated: 6g
• Cholesterol: 69mg
• Sodium: 333mg
• Potassium: 142mg
• Carbohydrates: 65.5g
• Fiber: 1.5g
• Sugar: 46g
• Protein: 4.5g
• Vitamin A: 250IU
• Vitamin C: 2.5mg
• Calcium: 32mg
• Iron: 0.3mg