A delightful banana cake with a moist texture and rich flavor, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a cake pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
Add the butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Cold butter works best for this step, as it creates a tender crumb.
Mash the bananas and mix them with half of the buttermilk and the vanilla extract.
Mashing the bananas releases their natural sweetness and makes them easier to incorporate.
Add the banana mixture to the dry ingredients and mix until just combined.
Avoid overmixing to keep the cake tender.
Beat the eggs with the remaining buttermilk and add to the batter, mixing until smooth.
Adding the eggs in this step helps to incorporate air, making the cake lighter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Smoothing the top ensures an even bake.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling the cake properly prevents it from becoming soggy.
Serve the cake as is, or with a dusting of powdered sugar or a dollop of whipped cream.
Adding a topping enhances the presentation and flavor.
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