Light As Air Banana Cake
Indulge in a slice of pure bliss with this Light As Air Banana Cake, a heavenly dessert that lives up to its name. Made with ripe bananas, creamy buttermilk, and a touch of vanilla, this cake boasts a soft, tender crumb that's delicately sweet and irresistibly moist. Perfect for any occasion, it's as simple to make as it is to fall in love with, requiring just 20 minutes of prep time. Garnish with a sprinkle of powdered sugar for an elegant finish, or enjoy it plain to let the natural banana flavor shine. Ideal for banana lovers and those searching for a fuss-free, crowd-pleasing cake recipe, this airy creation is a must-try treat. Keywords: banana cake recipe, easy banana dessert, light banana cake, moist banana cake with buttermilk.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 3 medium, mashed ripe bananas
- 0.5 cup, softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.25 cup (optional, for garnish) powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes using a hand mixer or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Mash the ripe bananas in a separate bowl until smooth, then mix them into the wet ingredients until combined.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined; do not overmix.
Pour the batter evenly into the prepared cake pan and spread it with a spatula to ensure an even surface.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving for extra sweetness and presentation.
Slice and serve your light and airy banana cake. Enjoy!
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 561.5 g | 204% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 323.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 274 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3081 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
