Ingredients:
3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups (375g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature
1 cup of chocolate chips (optional)
Directions:
Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan or 2 small 8 x 4 loaf pans.
Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
Spread batter into the prepared pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to cool completely.
Note: If you don't have buttermilk, you can add 1 Tablespoon fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole milk is recommended) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe instead of buttermilk.
Cupcakes: I've gotten a few questions about turning this cake into cupcakes. For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.
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