This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.

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  • In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.

  • Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Nutrition Facts

345.8 calories; 5.5 g protein; 55.8 g carbohydrates; 51.9 mg cholesterol; 324.2 mg sodium. Full Nutrition

Reviews (789)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4 bananas, they were very small. I'd recommend only 3 bananas if they are big. No need to frost--it's moist and sweet enough as it is. I love banana bread but often find it dry. This cake solves that problem! Read More
(654)

Most helpful critical review

Rating: 3 stars
07/19/2011
I baked this cake in a 9x13" baking dish. The flavor was ok, but not the best I've made. Same with the texture: denser than a cake, but "sponge-ier" than banana bread would be. Maybe best as muffins? I make banana bread/cake/muffins often to use up bananas at the end of the week. Probably won't make this recipe again, as I have others my family likes more. Read More
(17)
924 Ratings
  • 5 star values: 734
  • 4 star values: 141
  • 3 star values: 33
  • 2 star values: 11
  • 1 star values: 5
Rating: 5 stars
01/25/2004
Great! I used a 9x13 pan and it was done in exactly 30 minutes. Although I did use 4 bananas, they were very small. I'd recommend only 3 bananas if they are big. No need to frost--it's moist and sweet enough as it is. I love banana bread but often find it dry. This cake solves that problem! Read More
(654)
Rating: 5 stars
09/09/2003
Amazing!!! I used sour cream instead of the buttermilk and it was so moist and tasted wonderful. I also used a chocolate frosting on it that is almost identicle to the "creamy chocolate frosting" on this site. The cake and frosting complimented eachother perfectly. In the middle i sliced fresh banana's and also used sliced banana's to create a flower pattern on the top. Not only did it look beautiful but it tasted amazing. Next time...instead of 8 inch pans i would prefer to use 9 or 10 so that there is not so much cake between the frosting layers. This recipe was superb though. No need to search for other banana recipes. :) Read More
(517)
Rating: 4 stars
01/25/2004
REally nice and easy to bAkE , ALl my friends loved it but it may be a bit sweet . you can substitute the buttermilk with the equal amt of milk and a tsp of vinegar Read More
(401)
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Rating: 5 stars
07/20/2010
While the submitter suggests this recipe can also be used to make banana bread or muffins I found this to be not as dense or compact a crumb as banana bread. In other words I happily found this to be a real banana cake not banana bread posing as one. I am a huge fan of baked goods made with buttermilk - in my experience I've yet to make a recipe where the buttermilk didn't absolutely guarantee moist and delicious success. And it was the same with this recipe. Bold banana flavor fluffy moist and prettily speckled with brown flecks that made this perfect to frost with a chocolate frosting. I used this recipe for 24 cupcakes and frosted them with "Chocolate Cream Cheese Frosting " also from this site. It was a match made in heaven - they were one of those rare things you make that was so good so delicious it becomes etched in your memory. One criticism however. It would be helpful to have given an actual measurement in cups for the bananas rather than "four bananas " since bananas can vary greatly in size and so then will the yield. (I hope it's helpful that I've always found 1 banana=1/2 cup mashed bananas is a good rule of thumb) Read More
(345)
Rating: 4 stars
09/10/2003
Using this recipe for banana BREAD would be great - pretty perfect as is (I like that the recipe calls for butter vs. oil - bravo!) For a banana CAKE however I think a more tender soft texture is in order. To accomplish this I substituted cake flour in place of all-purpose flour. And you just gotta have vanilla extract in a cake; I added 1 teaspoon. And dependent on the size of the bananas you've got "4 ripe bananas" can yield anywhere from 1 cup to 1 1/2 cups of the stuff. My 4 bananas amounted to 1 1/3 cups and this quantity worked fine. I frosted the cake with a cream cheese frosting and pressed the walnuts onto the sides of the cake. It cut beautifully and my guests (and I) loved it. Read More
(173)
Rating: 5 stars
01/18/2007
We had a potluck for someones birthday at work and she wanted a banana cake which I have never made or never eaten?! So I had no idea what to do since I am known as the cake maker in the office. I found this recipe and it was so yummy!!! I didn't change one thing except I did put crushed walnuts on top of the icing and used 5 bananas.TIP: My Mother-In-Law told me that if you have bananas that are really really ripe and you can't make anything out of them at the time you can freeze them and use them later for bread or whatever. So last summer I had frozen some and thought I would try them in this cake. It worked perfectly a little mushy to get in the bowl and you want to watch the strings on the bananas and get them off before you smoosh them. This cake got RAVE reviews and the girl loved her birthday cake! Thanks for another great recipe!!! Read More
(157)
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Rating: 5 stars
03/19/2003
I substituted milk choco chips for the walnuts and baked it in a buundt pan. Just sprinkle with 10X sugar. So yummy!! Read More
(117)
Rating: 5 stars
01/12/2007
This is absolutely the best banana cake I have ever made/tasted. Wow! It was very moist and had a lot of banana flavor. It seems like such a simple recipe by the ingredients but it sure does make an impressive tasting cake. This will be a family favorite for years to come. Thanks for sharing. UPDATE: I'm still making this cake and getting RAVE reviews. One group of people thought it was a bakery bought cake. I also like to use the whipped cream cheese frosting on this site which is out of this world with this divine cake recipe. Wow!!! Read More
(96)
Rating: 5 stars
05/20/2003
I absolutely LOVE THIS RECIPE!!!! I made it in a 9x13-inch pan and substituted whipping cream for the buttermilk (I didn't have any buttermilk or vingegar to make my own) and it turned out heavenly. I just can't say enough about how good this recipe is! Thank you so much Kevin for sharing it with us!! I'm off to have another piece... Read More
(95)
Rating: 3 stars
07/19/2011
I baked this cake in a 9x13" baking dish. The flavor was ok, but not the best I've made. Same with the texture: denser than a cake, but "sponge-ier" than banana bread would be. Maybe best as muffins? I make banana bread/cake/muffins often to use up bananas at the end of the week. Probably won't make this recipe again, as I have others my family likes more. Read More
(17)