Banana Cake

I know this has happened before, but I ended up with several over ripe bananas on my counter and needed to find something to make with them. I have already exhausted the banana bread recipes, so I decided to try a banana cake recipe. This is risky because #1 I was making this for a family with a new baby and #2, I really do not like banana flavored things. Candy, nope. Bread, uh-uh. Taffy, ew! So, since tasting was not an option, I was hoping this recipe would turn out!
I had my husband took it to work. He assured me that if it wasn’t for the 3 dozen donnuts someone had brought it, it would have been devoured. I hope that is true! My husband told me it was moist and had a really good flavor. Take it from him. He is picky. Very picky.

Here is the original recipe:

I tweaked it a little, so feel free to try the retro recipe or my new and *improved* version!!


  • 1/2 c. butter, softened
  • 1 1/2 c. sugar
  • 2 eggs, slightly beaten
  • 1 cup banana, mashed
  • 1 t. vanilla extract (or lemon)
  • 2 c. flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 1/2 c. buttermilk


  1. Cream butter.
  2. Add sugar gradually and beat until well creamed.
  3. Add eggs, one at a time and beat thouroughly.
  4. Add banana pulp and vanilla.
  5. Sift dry ingredients together and add alternately with milk (I add 1/3 of the flour, then 1/3 of the milk, etc…)
  6. Bake in a moderate oven, either in a greased 9×13 pan or 2 round cake pans at 350 for 20-30 minutes.

Frost with cream cheese or lemon frosting!

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