banana cake with buttercream frosting

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, beat the softened butter with granulated sugar using a hand or stand mixer.
2. Beat for 2–3 minutes until the mixture is light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract.

Step 4: Add Bananas and Milk

1. Mash the ripe bananas until smooth (a few small chunks are okay for texture).
2. Gradually mix the bananas and buttermilk into the butter-sugar mixture.
3. Slowly fold in the dry ingredients until just combined. Avoid overmixing to keep the cake tender.

Step 5: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 6: Make the Buttercream Frosting

1. Beat the softened butter in a large bowl until creamy.
2. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
3. Add vanilla extract, a pinch of salt, and milk or cream 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency.

Step 7: Frost the Cake

1. Ensure the cake is completely cooled—frosting on a warm cake can melt.
2. Spread a generous layer of buttercream on the top and sides using an offset spatula for smooth edges.
3. Optional: garnish with banana slices, chopped nuts, or a drizzle of caramel for extra flair.

Tips for the Perfect Banana Cake

• Ripe bananas are key: The riper, the sweeter and more flavorful the cake.
• Room temperature ingredients: Butter, eggs, and milk should be at room temperature for better mixing.
• Do not overmix: Overmixing can make the cake dense rather than fluffy.
• Extra moist cake: Fold in ½ cup chopped walnuts or chocolate chips for added texture.

Serving

Slice and serve this banana cake as a decadent dessert, afternoon snack, or a celebratory treat. It pairs wonderfully with coffee or tea. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

This banana cake with buttercream frosting delivers a tender crumb, rich banana flavor, and perfectly sweet, creamy frosting—a treat that’s as comforting as it is impressive.

If you want, I can also give you a quick “one-bowl shortcut” version of this banana cake that’s even easier but still super moist and delicious. Do you want me to do that?