Description
This Buttermilk Banana Cake is a moist, tender, and flavorful dessert that blends ripe bananas with a hint of cardamom and a smooth vanilla buttermilk glaze. Perfectly spiced and sweetened with a combination of granulated and brown sugar, this cake is ideal for any occasion and serves as a delightful treat for banana lovers.
Ingredients
Cake
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cardamom
- ½ cup butter, room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract (divided)
- 2 ripe bananas, mashed (about 1 cup mashed)
- 1 cup buttermilk, room temperature
Glaze
- 1¼ cups powdered sugar, sifted
- ¼ cup buttermilk, room temperature
- ½ tsp vanilla extract
- Pinch of ground cardamom
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and dust a 9-inch diameter cake pan with flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and ground cardamom. Set aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter with both the granulated and light brown sugars on high speed until the mixture is combined, pale, and fluffy, approximately 3 minutes.
- Add Eggs, Vanilla, and Bananas: Reduce the mixer speed to medium. Add in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add 1 teaspoon of vanilla extract and the mashed bananas. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Combine Dry and Wet Ingredients: Lower the mixer speed to medium-low and gradually add the dry ingredients. Once just incorporated, slowly add 1 cup of buttermilk until a smooth batter forms, ensuring not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 55 minutes or until the cake turns golden brown, slightly puffs up, and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and transfer it to a wire rack. Let it cool completely in the pan before glazing.
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar, remaining ¼ cup buttermilk, the remaining ½ teaspoon of vanilla extract, and a pinch of ground cardamom until smooth and well combined.
- Glaze and Serve: Once the cake is fully cooled, carefully turn it out onto a wire rack or serving plate, right side up. Pour the prepared glaze evenly over the top of the cake and let it rest until the glaze sets. Slice and serve fresh.
Notes
- Make sure the butter, eggs, and buttermilk are all at room temperature for the best texture and proper mixing.
- If you prefer, use ripe bananas with plenty of spots for maximum sweetness and banana flavor.
- Allow the cake to cool completely before glazing to avoid melting the glaze.
- The cardamom adds a unique warmth, but you can omit or reduce it if you prefer a more classic banana cake flavor.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
