Description

This moist and flavorful Buttermilk Banana Cake combines ripe bananas with warm cardamom and a tender crumb, resulting in a perfectly balanced and delicious dessert. The cake is enriched with butter, buttermilk, and a combination of granulated and brown sugars, creating a delightful sweetness and depth of flavor. Perfect for a comforting afternoon treat or a celebratory dessert, this cake is simple to make and sure to impress.

Ingredients

Dry Ingredients

2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ tsp ground cardamom

Wet Ingredients

½ cup butter (room temperature)
¾ cup granulated sugar
¾ cup light brown sugar
2 large eggs (room temperature)
1½ tsp vanilla extract (divided)
2 ripe bananas (mashed, about 1 cup mashed)
1¼ cups buttermilk (room temperature, divided)

For the Icing

1½ cups powdered sugar (sifted)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Butter a 9-inch diameter cake pan and dust it lightly 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 this mixture aside for later.
Beat Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter with both the granulated and light brown sugars on high speed until the mixture is pale and creamy, about 3 minutes.
Add Eggs and Flavorings: Reduce the mixer speed to medium and add 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, scraping down the sides of the bowl as needed for even mixing.
Add Dry Ingredients and Buttermilk: Lower mixer speed to medium-low and gradually add the dry ingredients. After they’ve been incorporated, stream in 1 cup of buttermilk until the batter is smooth and well combined.
Transfer and Bake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for about 55 minutes, or until the cake is golden brown, slightly puffed, and a toothpick inserted in the center comes out clean.
Cool the Cake: Once baked, transfer the cake to a wire rack to cool completely in the pan.
Make the Icing: Combine the remaining ¼ cup buttermilk with the sifted powdered sugar and ½ teaspoon vanilla extract to create a smooth glaze. Drizzle evenly over the cooled cake before serving.

Notes

Ensure all cold ingredients are at room temperature for better mixing and texture.
Ripe bananas enhance sweetness and moisture; use overripe bananas for best flavor.
If you don’t have buttermilk, you can substitute by adding 1 tablespoon lemon juice or vinegar to 1¼ cups milk and letting it sit for 5 minutes.
Storing leftover cake in an airtight container will keep it fresh for up to 3 days at room temperature.
For added texture, consider folding in chopped walnuts or pecans with the dry ingredients.