Love baking cakes? Browse 1,954 sweet and stunning recipes in The Cakes Cookbook — from everyday bakes to showstopping celebrations.
When I bake the Banana Cake from Better Homes & Gardens, I always appreciate its reliable texture and balanced flavor. The combination of ripe bananas and buttermilk creates a moist crumb that’s hard to beat, while the straightforward method ensures consistent results every time. Whether you’re aiming for a casual treat or something to impress at a gathering, this recipe sets a solid foundation. Let me guide you through the key ingredients and steps for success.
Ingredients
Absolutely—let’s get those ingredients all lined up for this Banana Cake recipe from Better Homes & Gardens. Here’s what you’ll need to gather before you even think about preheating that oven:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed banana (about 3 medium bananas, but, let’s be real, who measures bananas? Just mash those sad, spotty ones on your counter)
- 3/4 cup buttermilk or 3/4 cup sour milk (which, honestly, is just milk with a teaspoon of vinegar stirred in—kitchen magic)
- 1/2 cup shortening
- 1 teaspoon vanilla
- 2 eggs
And there you have it. The usual suspects, plus bananas. Because, you know, banana cake. Now, when it comes to the ingredients, there are a few things to keep in mind. First, let’s talk bananas: the riper, the better. I mean, those bananas that look like they’ve seen better days? Perfect. They’re sweeter and mash up like a dream. If you’re out of buttermilk—don’t panic, it happens to the best of us—just fake it with regular milk and a scant teaspoon of vinegar or lemon juice. As for shortening, if that old tub in your pantry gives you the side-eye, you can swap in softened butter, but the cake might be a tad denser. Vanilla is non-negotiable (unless you forgot to buy it, in which case, send up a prayer and move on). This isn’t one of those fancy cakes with impossible-to-find ingredients. Just humble, reliable pantry staples, ready to transform into something magical. Or, at least, into cake. And isn’t that really what we’re all looking for?
Steps
- Preheat the oven to 350°F. No cheating—turn it on now, unless you love waiting for ovens to beep.
- Grab two 8×1-1/2-inch (or 9×1-1/2-inch) round pans, or just one 13x9x2-inch pan if you’re feeling lazy. Grease and flour ‘em up so your cake doesn’t stick and break your heart.
- In a big mixing bowl, dump in 2 1/4 cups all-purpose flour, 1 1/2 cups sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir. Try not to sneeze flour all over the counter.
- Add 1 cup mashed banana (about 3 bananas, preferably ones that look like they’ve just given up on life), 3/4 cup buttermilk or sour milk, 1/2 cup shortening, and 1 teaspoon vanilla. No need to be too precious—just get it in there.
- Beat everything together with an electric mixer on low. Don’t go wild here—just until it looks like batter and you can’t spot any dry flour hiding out. Consider using a premium wok set in your kitchen for quick cleanups and versatile prep space.
- Crack in 2 eggs. Now, switch to medium speed and beat for 2 whole minutes. Set a timer if you must. This is where the magic happens.
- Pour your luscious, banana-flecked batter evenly into your prepared pan(s). Use a spatula if you want every last drop (or just lick it, absolutely no judgment).
- Bake in the center of your oven. If you’re using round pans, start checking at 25 minutes. If you went for the 13×9 pan, give it about 35 minutes. You want a toothpick in the center to come out clean—unless you like gooey cake, which is a whole different dessert.
- For round pans: cool on a wire rack for 10 minutes, then gently coax the cakes out. For the big pan: just let it chill right there on a rack. Try not to poke at it. The suspense is part of the fun.
- Wait until your cake is totally cool before you frost. Frosting a warm cake is basically inviting heartbreak and a sliding mess. Choose your favorite frosting—cream cheese is a classic, but honestly, even store-bought works when you’re impatient.
Done. Stand back and admire your work. Maybe take a photo, or just dig in before anyone else gets a piece.
For best results when mixing, consider using a high-end stand mixer to ensure consistent texture and ease of blending. Also consider grinding your own flour with an electric grain mill for the freshest possible taste and texture.
Cooking Tips
Once you’ve got your cake cooling on the rack, a few smart moves can make all the difference between good and unforgettable. For banana cake (bh&g), I always use ripe, speckled bananas for the richest flavor. Don’t rush cooling—let your cake rest completely, ensuring a tender crumb. When frosting, use an offset spatula for smooth, even layers. Clean slices come from a sharp, warm knife.
Final Thoughts
Why does homemade banana cake linger in memory long after the last crumb? I believe it’s the tender crumb, the subtle sweetness of ripe bananas, and the aroma that fills your kitchen. This tested Better Homes & Gardens recipe delivers every time—reliable, moist, and deeply comforting. Trust your ingredients, follow each step with care, and you’ll create a cake worthy of cherished moments and second slices.