Banana Cake

Banana Cake

Today’s recipe is from Martha Stewart Living magazine. Easy, fast, healthy. Easy to make with few ingredients and quick to bake in just 20 minutes. Very little butter and very little sugar make this a healthy cake. Moist with buttermilk and full of flavor with not only mashed but also chopped bananas. Oh, that’s what you do with those over ripe bananas. Make Banana Cake! Great for breakfast, lunch box treat, or evening dessert! This recipe is a keeper!!

Yields: 8 pieces



  1. Preheat oven to 350 degrees. Butter a 9-inch round cake pan. Line with parchment cut to fit, and butter and flour parchment. Sift flour, baking soda, baking powder, salt, cinnamon, and a pinch of cloves into a medium bowl. Whisk mashed banana, buttermilk, and vanilla in a small bowl.
  2. Beat butter and sugar with a mixer on medium speed until smooth. Add egg, and beat until well combined. Reduce speed to low, and add flour mixture in 2 additions, alternating with banana mixture. Add chopped banana, and beat until well combined. Pour batter into pan, and use a spatula to spread into an even layer.
  3. Bake until golden brown and a tester inserted in the center comes out clean, about 20 minutes. Let cake cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan, and invert pan onto rack. Remove parchment, and flip cake so top side faces up. Let cool completely on wire rack.