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When I make the Banana Cake recipe from BH&G, I always start with properly ripened bananas—those with deep brown spots for maximum flavor. I blend them into a classic batter, balancing all-purpose flour, sugar, and leavening agents, then enrich with buttermilk and eggs at room temperature. If you’re curious about my precise mixing method, pan choices, and how I achieve that irresistibly tender crumb, you’ll want to see how I bring it all together.
Ingredients
- 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)
- 3/4 cup buttermilk or3/4 cup sour milk
- 1/2 cup shortening
- 1 teaspoon vanilla
- 2 eggs
Now here’s where things get a little interesting—because, you know, ingredients never just sit quietly and behave. The bananas, for example, are best when they’re so spotty and brown that you’d never want to eat them straight. Like, the more tragic they look, the better they taste in cake. And if you’re out of buttermilk, don’t stress; just add a splash of vinegar or lemon juice to regular milk, give it a minute, and voilà—sour milk. Shortening can be a curveball too, since some folks eye it with deep suspicion. But it really does make the cake tender, so if you swap it for butter, just know you’ll get a different vibe (still tasty, just, you know, more buttery). And don’t forget the vanilla—it’s not just there for show. The eggs? Room temperature is best, but if you forget, don’t panic; the cake will forgive you. Isn’t baking just one big exercise in not letting perfection be the enemy of dessert?
Steps
- Preheat that oven to 350°F. Because cold ovens are the enemy of cake.
- Grab two 8×1-1/2-inch or 9×1-1/2-inch round pans, or one 13x9x2-inch pan. Grease and flour them like you mean it. Nothing ruins a good cake like leaving it stuck in the pan.
- In a large bowl, toss 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. Give it a stir. Pretend you’re a fancy chef, if that helps.
- Add 1 cup mashed bananas (yep, the overripe ones you were about to throw out), 3/4 cup buttermilk or sour milk, 1/2 cup shortening, and 1 teaspoon vanilla. Mix on low speed until it’s just combined. Not too aggressive—think gentle encouragement, not a wrestling match. A heavy-bottomed copper pan can help maintain even heat for other jam or sauce preparations if you decide to make a glaze.
- Crack in 2 eggs. Now, beat on medium speed for a whole 2 minutes. Feels like forever, right? But this is where the magic happens and the batter gets all fluffy and irresistible.
- Pour the glorious batter into your prepared pan(s). Try not to eat it raw—raw eggs, remember? Tempting, but maybe not worth the risk.
- Slide the pan(s) into the oven. Bake round pans for 25 to 30 minutes, or the 13×9-inch pan for about 35 minutes. You want a toothpick poked in the center to come out clean. Cake detective mode.
- Take cakes out and let them cool in their pans on a wire rack for 10 minutes. Don’t rush this step. Cake needs a moment to collect itself.
- If you used round pans, gently turn the cakes out onto the racks to cool completely. If you used a 13×9-inch pan, just leave it be—no need for cake acrobatics today.
- Once fully cool, frost with whatever your heart desires. Cream cheese frosting? Classic. Chocolate? Wild. Or just eat it plain and call it rustic.
For serving and slicing, consider using a quality chef’s or specialty knife—like those from a ceviche knife set—to get clean, precise cuts and show off your cake.
Cooking Tips
After the last crumb of batter finds its way into the oven, let’s make sure every step delivers bakery-level results. For banana cake (bh&g), always use fully ripe bananas for maximum flavor. Don’t overmix—just blend until smooth for a tender crumb. Rotate your pans halfway through baking for even browning. Test doneness with a toothpick—just a few moist crumbs mean it’s perfect. For an aromatic twist, consider serving slices with a light coconut-orange sauce made from coconut milk and orange zest for a fragrant complement to the cake and enhanced flavor.
Final Thoughts
Curiously, what transforms a simple banana cake into an unforgettable centerpiece isn’t just the recipe—it’s the care you invest at every stage. I encourage you to measure ingredients precisely, cream the shortening properly, and test doneness with a wooden toothpick. Allow the cake to cool completely for optimal crumb structure. Your attention to detail rewards you with a moist, flavorful dessert every time. Enjoy baking!