Banana Cake Recipe Without Buttermilk
Banana cake is one of the simplest cakes you can prepare. It is both delicious and nutritious.
Thanks to the naturally occurring fructose in bananas, you can add a little less refined sugar. That alone is an awesome bonus.
To prepare this recipe, you only need ripe bananas, eggs, flour, baking powder, butter, a little sugar, and 15 minutes.
Regarding the baking pan, we recommend using a bundt cake pan like this one.
For this banana cake, it is best to use fully ripe bananas. Even overly ripe bananas are still good for this dessert.
How To Mash Bananas For Banana Cake
Most recipes suggest mashing bananas with a fork and adding them directly to the cake mix.
Doing it this way, you will notice some small dark-colored filaments that appear when cooking the cake.
I do not like this, and I prefer a sponge cake that is smooth with no specks, so I usually liquefy the bananas in a blender along with the eggs and the melted butter.
Banana Cake Variations
This banana cake can handle many additional toppings and flavors.
For example, adding half a cup of raisins or chocolate chips transforms this cake into something entirely different but still delicious.
If you have walnuts or almonds, they also go very well with this cake.
Personally, I like to put a little powdered sugar and dehydrated bananas on top.
How To Dehydrate Bananas
If you want to indulge yourself in this delicious dessert, I suggest you prepare some dehydrated bananas.
The preparation is very simple. Take a banana, peel it, and cut it into thin slices all the same thickness. Preferably not more than 5 mm.
Place all the banana slices on a baking sheet, covered with wax paper, and varnish them with a little oil. Then take them to the oven at 200 F for about 20 minutes.
Remove the tray from the oven, turn the bananas, and bake them for an additional 20 minutes. After that, you’ll want to lay them out to cool.
Dehydrated bananas add the perfect crunch and extra banana flavor for those of us who really love bananas.
Buttermilk Substitute – Is It Necessary?
We love offering you easy recipes that you can prepare with the ingredients you already have at home.
Many people don’t buy buttermilk regularly or are lactose intolerant, so our banana cake recipe simply omits buttermilk, no substitution needed!
With that said, this version of banana cake still contains butter, but you can easily substitute it with oil to make this cake completely dairy-free.
The 3 Best Spices For Banana Cake
Cinnamon is one of the spices that best accompanies bananas. I usually use a pinch of ground cinnamon for this recipe.
Another spice that I like to use for this dessert is nutmeg, but you should only use a pinch because it is very strong. If you add a lot, your banana cake will have a bitter taste.
I also use ground cloves for this banana bread recipe. Like nutmeg, I recommend just a pinch because it is so strong.
As far as other flavorings go, vanilla extract is always recommended.
Frosting For Banana Cake
The frosting for this banana cake is optional.
If you want to prepare it, we recommend a mixture of powdered sugar, cream, and one tablespoon of lemon juice. You just need to mix everything with a hand mixer or an electric mixer and pour it on top of the cake.
Note: You must make sure that the cake is cold, or at least at room temperature. If it is hot, the frosting will melt off the cake, which will be disappointing.
How To Make Banana Cake Without Buttermilk
Check out these step-by-step instructions to making banana bake without buttermilk, then read the recipe card for more helpful tips.
Step 1: Gather your ingredients.
Step 2: Blend melted butter, eggs, and bananas in a blender. Then pour into a mixer.
Step 3: Add sugar and blend.
Step 4: Add flour and blend.
Step 5: Pour the batter into a bundt cake pan (or whatever pan you prefer).
Banana Cake Recipe Without Buttermilk
This banana cake is so flavorful and delicious. No buttermilk needed!
Ingredients
- 4 very ripe bananas
- 3 large eggs
- 1 ½ cup butter, melted
- 3 cups of wheat flour
- 1 ½ cups of sugar
- 3 ½ tablespoons of baking powder
- 1 tbsp of vanilla essence
- 1 tsp of cinnamon powder
- ⅛ tsp of nutmeg
- ⅛ tsp ground cloves
- A pinch of salt (if you use unsalted butter)
Instructions
Preheat oven to 325 degrees F.
Prepare the cake mold by covering it with a thin layer of butter. Sprinkle some flour on top and set it aside for later.
Melt the butter in a microwave-safe container for 15-20 seconds.
Place the bananas in the bottom of the blender glass, pour in the melted butter and eggs. Blend at maximum speed until the texture is creamy.
Pour the banana mixture into the bowl of the electric mixer. If possible, use a silicone spatula to scoop out every last drop.
Add sugar and beat until sugar is dissolved. Then, gradually add the flour.
Lastly, add the baking powder and stir it well. Incorporate the spices and the pinch of salt. Stir once more and pour the mixture into the mold.
Bake for approximately 35 -45 minutes. When you notice that the top is golden, open the oven, and prick it with a toothpick. If it comes out clean, the banana cake is ready.
Let the banana cake sit in the cake mold until it is completely cool.
Notes
Here are some additional instructions if you want to make dehydrated bananas as a topping for this cake (optional):
Take a couple of almost-ripe bananas and slice them into wheels.
Arrange a baking sheet, cover it with wax paper, and set the banana wheels apart from each other.
Varnish them with a little oil and put them in the oven for 20 minutes at 200 degrees F.
Remove the tray from the oven, flip the banana slices, and bake for an additional 20 minutes.
When they are golden brown, remove them from the oven.
Once they are completely cooled, you can use them as a topping for the banana cake.
You can also keep the dehydrated bananas for up to three weeks in an airtight glass jar.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 473Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 108mgSodium: 639mgCarbohydrates: 59gFiber: 2gSugar: 30gProtein: 5g
