Banana Bread: Ultra Moist and Chock-full of Nuts Recipe

Alex's Banana Cake

Course Breakfast, Dessert, Snack
Cuisine International
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 cakes
Author Connie Veneracion


  • 6 bananas (should be very ripe to overripe), peeled
  • ½ cup melted butter plus more for brushing the pans
  • ¾ cup light brown sugar
  • ½ teaspoon salt (skip if using salted butter)
  • ¾ teaspoon baking soda NOT baking powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup buttermilk
  • ½ cup chopped nuts toasted


  • Preheat the oven to 350F.
  • Brush the inside of two 9"x5" (or 8½"x4½") pans with butter. Optionally, line with baking paper (to make lifting the baked cake out of the pan easier).
  • In a large mixing bowl, mash the bananas until pasty.
  • Pour the melted butter over the mashed bananas and stir until incorporated.
  • Mix in the salt, baking soda, eggs, sugar and vanilla extract.
  • Mix in the flour.
  • Pour in the buttermilk and stir just until you get a uniform consistency
  • Finally, stir in the nuts.
  • Pour the banana cake batter into the two prepared pans.
  • Bake the banana cake at 350F for 30 to 35 minutes.
  • Remove the cake pans from the oven, cool for five minutes and remove the cakes from the pans. Rest the banana cakes on a rack.
  • Cut the banana cakes into slices and serve. They're best while still warm.