Banana Butter Cake: A Moist and Fluffy Treat

Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Stir in the sour cream or buttermilk. Mix until combined.

Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Buttercream Frosting:
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, a little at a time, while continuing to beat.
Add the vanilla extract, milk, and a pinch of salt, and beat until smooth and fluffy.

Assemble the Cake:
Once the cake is completely cooled, frost the top and sides with the buttercream frosting.
Garnish with additional banana slices or a sprinkle of cinnamon for extra flavor, if desired.

Serve and Enjoy:
Slice and serve your moist Banana Butter Cake. It’s perfect for any occasion or as a sweet snack.

Serving and Storage Tips: