Martha Stewart Banana Cake

This Martha Stewart Banana Cake is a moist and easy recipe, which includes ripe bananas and buttermilk. It’s a classic, foolproof recipe, ready in about 50 minutes.

Martha Stewart Banana Cake Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup sugar
• ½ cup butter, melted (1 stick)
• ½ cup buttermilk, yogurt, or milk
• 2 eggs
• 1 teaspoon vanilla
• 2 ripe bananas, mashed (about 1 cup)

For the Topping:

• ¼ cup all-purpose flour
• ¼ cup dark brown sugar
• ¼ cup butter (½ stick)

How To Make Martha Stewart Banana Cake

1. Prep the oven and mix dry ingredients: Preheat your oven to 300°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. Add melted butter: Pour in the melted butter and mix until the dry ingredients are moistened.
3. Add part of the buttermilk: Mix in 1/4 cup of the buttermilk until blended.
4. Combine eggs and buttermilk: In a separate bowl, whisk the remaining 1/4 cup of buttermilk with the eggs. Stir into the main batter.
5. Add bananas and vanilla: Mix in the vanilla and mashed bananas. Beat the batter for 1 minute, then pour into a greased 9x13x2-inch baking pan.
6. Prepare the topping: In a small bowl, squeeze together the flour, brown sugar, and butter with your hands to create a crumbly topping. Sprinkle evenly over the batter.
7. Bake the cake: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving.

Recipe Tips

• Can I use yogurt instead of buttermilk? Yes, plain yogurt works well as a substitute and keeps the cake moist.
• How ripe should bananas be for this cake? Use bananas that are heavily speckled or mostly brown for the best flavor and sweetness.
• How to know when banana cake is done: Insert a toothpick in the center—it should come out clean or with a few moist crumbs.
• Can I add nuts or chocolate chips? Yes, fold in about 1/2 cup of chopped nuts or chocolate chips before baking if you like.
• Why bake at 300°F? The lower temperature helps the cake bake more evenly and stay tender.

What To Serve With Banana Cake

This banana cake is delicious on its own or paired with light sides:

• A scoop of vanilla or caramel ice cream
• Whipped cream or Greek yogurt
• Fresh berries
• Hot coffee or tea

How To Store Banana Cake

Refrigerate: Store leftover banana cake in an airtight container in the fridge for up to 5 days.

Freeze: Wrap slices or the whole cake in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Banana Cake Nutrition Facts

• Calories: 280 per slice
• Fat: 14g
• Carbohydrates: 36g
• Protein: 3g
• Sugar: 20g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this banana cake ahead of time?
Yes, it keeps well for several days and can be frozen for longer storage.

How to keep banana cake moist?
Don’t overbake, and be sure to store it in an airtight container to retain moisture.

Can I make this into cupcakes or muffins?
Yes, bake in a muffin tin at the same temperature for about 20-25 minutes.

Can I use a different pan size?
You can use two 9-inch round pans or a bundt pan, but adjust baking time accordingly.

Try More Recipes:

• Martha Stewart Applesauce Spice Cake
• Martha Stewart Apple Spice Bundt Cake
• Martha Stewart Apple Pie Cake