Banana Cake

This banana cake with fresh banana curd is one for the archives… lovely and rich and the perfect combination of naturally sweet and satisfying!

Course Dessert
Cuisine American
Keyword Banana Cake with Fresh Banana Curd
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 6 servings
Author Amanda Rettke


  • 3 cups (375g) all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cup (450g) bananas
  • 2 tsp. lemon juice
  • 1 cup (227g) butter, softened
  • 2 cups (400g) granulated sugar
  • 2 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 1 1/2 cups (360g) buttermilk, room temperature


  1. Heat oven to 350°F. Prepare three 8-inch round cake pans.

  2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
  3. Put bananas, lemon juice, butter, sugar, and vanilla into stand mixer (or use a hand-held mixer) and mix until incorporated and smooth.
  4. Add in eggs, one at a time, beating well after each addition.
  5. With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
  6. Mix until just combined.
  7. Pour batter into three 8-inch round baking pans that have been prepared. (sprayed with non-stick spray or coated with GOOP or butter & flour coating or parchment, etc.)
  8. Bake for 28-32 minutes or until center no longer appears wet and an inserted toothpick is removed with few crumbs.
  9. Cool in pans on wire rack for 10 minutes, then remove to wire rack to cool completely.

Recipe Video