Ingredients
Scale
- 3 very ripe bananas (about 400g) 🍌
- 200g (1 2/3 cups) all-purpose flour 🌾
- 150g (3/4 cup) granulated sugar 🧂
- 50g (1/4 cup) brown sugar (optional) 🟤
- 80ml (1/3 cup) vegetable oil 🫒
- 100g (7 tbsp) unsalted butter, softened 🧈
- 2 large eggs 🥚🥚
- 1 tsp baking soda 🥄
- 1 tsp baking powder 🧁
- 1/2 tsp fine salt 🧂
- 1 tsp vanilla extract 🍶
- 60ml (1/4 cup) buttermilk or plain yogurt 🥛
- 60g chopped walnuts or pecans (optional) 🌰
- Powdered sugar for dusting (optional) ❄️
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan or an 8-inch round pan with parchment paper.
- In a bowl, mash the ripe bananas with a fork until mostly smooth. Set aside. 🍌
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. 🌾
- In a large bowl, cream the softened butter with both sugars until light and fluffy. If using only oil, whisk oil with sugars until combined. 🧈🟤
- Beat in the eggs one at a time, then stir in the vanilla extract. 🥚🍶
- Mix in the mashed bananas and buttermilk (or yogurt) until just combined — do not overmix. 🥛🍌
- Fold the dry ingredients into the wet mixture gently until just incorporated. Fold in chopped nuts if using. 🌰
- Pour batter into the prepared pan, smooth the top, and tap the pan gently on the counter to remove air bubbles. 🥄
- Bake for 50–60 minutes (loaf) or 35–45 minutes (round), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 🔥
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Cool time helps the cake set and stay moist. 🧊
- Optional: dust with powdered sugar before serving. Slice and enjoy warm or at room temperature with a cup of tea or coffee. ☕🍰