Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) ground cinnamon
  • ¼ teaspoon (1.5g) salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (about 3 medium) mashed ripe bananas (approximately 225g mashed)
  • ½ cup (120ml) buttermilk
  • ½ cup (75g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Mix in the mashed bananas until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. If using, gently fold in the chopped nuts.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.