Ingredients1/3 cup of coconut oil or vegetable oil, ½ teaspoon of salt, ¾ cup of sugar, 2 large eggs, 1 ½ teaspoon of vanilla, 1 teaspoon of baking soda, ¾ cups of low-fat buttermilk, 1 cup of banana puree (2 large, very ripe bananas). The best banana cake is the one shared with a group of friends or family, and this recipe is good enough to give everyone a piece (maybe, if they're really good for you). Banana cake is a rich, moist dessert that makes you feel like you're eating something unhealthy when you really couldn't ask for a better treat for after dinner. If you don't have ripe bananas but want to make banana bread or banana cake today, heat the oven to 350 degrees and place the bananas (unpeeled) on a lined baking sheet (I used parchment paper).
Overripe bananas give the cake a rich flavor, and those in the bunch that are still yellow and firm don't taste as strong when baked. Banana cake isn't just a classic American dessert, but it comes in many different shapes and sizes and is a much-loved treat around the world (perhaps not with the same cream cheese frosting). David Leibovitz, an internationally renowned pastry chef and author, wrote a long introduction to his own banana bread recipe, and in it he mentions some very good points on the question of bread against cake.