Are you ready to transform those overripe bananas into a mouthwatering masterpiece that will have everyone begging for seconds? This Buttermilk Banana Snack Cake is not just another dessert—it's a slice of pure comfort that combines the rich, creamy texture of buttermilk with the natural sweetness of ripe bananas. Perfect for a lazy afternoon, a potluck, or when you simply need a pick-me-up, this cake is about to become your new go-to recipe that promises to elevate your baking game and impress even the most discerning dessert lovers.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1/2 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch square baking pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Mash the ripe bananas in a separate bowl using a fork until smooth. Add the mashed bananas and buttermilk to the butter mixture, stirring until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
- Optional: Dust with powdered sugar or top with a simple cream cheese frosting before serving.
Tips
- Banana Selection: Use extremely ripe bananas with dark spots—they're sweeter and will provide more intense flavor.
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Pan Preparation: Line your pan with parchment paper for easy cake removal and clean slicing.
- Moisture Check: Use the toothpick test—a few moist crumbs are perfect, but no wet batter should stick to the toothpick.
- Cooling Matters: Allow the cake to cool completely before cutting to help it set and maintain its structure.
- Optional Enhancements: Consider adding chopped nuts, chocolate chips, or a cream cheese frosting for extra indulgence.
Nutrition Facts
Calories: 223kcal
Carbohydrates: 33g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 53mg
