You’ve stumbled upon the ultimate banana spice cake recipe that promises to deliver moist, flavorful bites with every forkful. Perfect for those overripe bananas sitting on your counter, this cake is a game-changer.
Why This Recipe Works
- The combination of ripe bananas and warm spices creates a depth of flavor that’s unmatched.
- Using buttermilk ensures the cake stays moist for days.
- A simple cream cheese frosting adds the perfect tangy contrast to the sweet cake.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures your spices are evenly distributed throughout the cake.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for creating a light cake texture.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to avoid a curdled appearance.
Incorporate Bananas and Dry Ingredients
Mix in the mashed bananas. Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. This method helps prevent overmixing, which can lead to a tough cake.
Bake to Perfection
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an even moister cake, wrap it in plastic wrap while still warm and let it cool completely. This traps the steam inside, enhancing the cake’s moisture. If you’re out of buttermilk, make your own by adding 1/2 tbsp of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes. For a more pronounced spice flavor, toast the spices in a dry pan for a minute before using.
Recipe Variations
- Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Swap the cream cheese frosting for a caramel drizzle for a different flavor profile.
- Incorporate 1/2 cup of chocolate chips into the batter for a chocolatey twist.
Frequently Asked Questions
Can I use frozen bananas?
Absolutely! Thaw the bananas completely and drain any excess liquid before mashing. Frozen bananas often have a more concentrated flavor, making them perfect for baking.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The flavors actually deepen over time.
Can I make this recipe into cupcakes?
Yes, this recipe can be adapted into cupcakes. Fill the liners 2/3 full and bake for 18-22 minutes. This makes about 18 cupcakes.
Summary
This banana spice cake is a must-try for anyone looking to use up ripe bananas in a delicious way. With its moist texture, warm spices, and easy preparation, it’s sure to become a favorite.
