Banana Cake Recipe
For months, I have been testing out many recipes on the best banana cake, and this is IT.
This is the holy grail of all banana cake recipes!
This easy banana cake recipe takes only six (6) ingredients. It’s loaded with bananas, so moist, sweet, soft and absolutely delicious.
The banana cake is the BEST I’ve ever tasted.
There is no walnuts in the recipe, making it healthy and lower in calories. It’s also purest in its taste.
Once you make this cake from scratch at home, you will never go back to banana bread, I can guarantee you!
How to Make Banana Cake?
This easy recipe calls for very simple steps that anyone can make at home.
First, you beat the eggs until bubbly. Then you add the sugar and continue to beat until the mixture is foamy.
The little bubbles in the egg and sugar mixture make the cake super moist and light.
Next, you add the bananas, melted butter and flour. Mix the ingredients gently, bake in the oven and you’ll have gourmet banana cake!
Baker’s Tips
For the best results, please follow the tips below.
- Use overripe bananas for the sweetest flavors. Overripe bananas will also make the cake extra moist and soft.
- Use room temperature eggs. This is very important. If you have refrigerated eggs, leave the eggs with warm water until they become room temperature.
- Sift the flour. This will ensure a softer texture.
- DO NOT over stir the cake batter. You want to keep the bubbles in the batter so the cake is soft, airy and light.
- Use and stack up two pans for baking. This will make sure that the sides of the cake are thinner and hence make the cake extra moist and delicious.
Frequently Asked Questions
Is Banana Cake the Same as Banana Bread?
While both of them are very similar, they are different in texture, ingredients, techniques and recipe instructions.
The former is a cake prepared using banana as a primary ingredient and there is no walnuts in the recipe. The texture is also softer.
Banana bread is a type of quick bread made with all-purpose flour and has a denser texture.
Banana bread usually has extra ingredients such as walnuts or chocolate chips.
What Pan to Use for Baking Banana Cake?
You can use a round pan or a rectangle pan (8 x 8-inch or 9 x 9-inch).
You can also use a regular loaf pan or two (2) mini loaf pans.
Can I Store the Cake Overnight?
Yes, absolutely. You can store the cake overnight by wrapping it tightly with aluminum foil or plastic wrap.
This recipe yields very soft and moist cake so you won’t have dry cake if you keep it overnight.
You can also keep the cake in the refrigerator. Reheat in a toaster oven or microwave before serving.
How Many Calories Per Serving?
This recipe is only 318 calories per serving. It serves 6 people.
What to Serve with this Recipe?
Banana cake is great with coffee or tea. For afternoon tea, I recommend the following recipes.
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Banana Cake (The Best Recipe!)
This is the best and moist banana cake from scratch. Easy banana cake recipe with six (6) ingredients. Fail-proof, light, fluffy and you can make at home!
Ingredients
- 200 g overripe bananas (7 oz)
- 120 g self-raising flour (4.2 oz), cake flour or all-purpose flour (see Notes)
- 3/4 - 1 teaspoon baking powder
- 3 large eggs, room temperature
- 100 g powdered sugar (3.5 oz)
- 1 stick unsalted butter, melted (100g or 3.5 oz, I used Challenge brand butter)
Instructions
- Preheat oven to 375° F (190° C). Grease a square cake pan (8" x 8" or 9" x 9") OR a regular loaf pan OR two mini loaf pans with butter. Line the pan(s) with parchment paper.
- Mash the overripe bananas in a bowl until fine, set aside.
- Sift the self raising flour and baking powder. Set aside.
- Add the eggs into the bowl of a stand mixer. Beat on medium speed (speed 5) for 1 minute and then increase to the highest speed (speed 10) for 2 minutes. The egg should become bubbly and foamy. Add the sugar and beat on the highest speed for 3 minutes. The egg and sugar mixture should be foamy, as pictured below.
- Add the mashed bananas into the egg mixture. Gently stir 2-3 times with a spatula to combine well.
- Heat the butter in a microwave for 20-30 seconds or until it melts. Divide flour into 3 parts. Add half of the butter into the egg mixture, gently fold and stir 2-3 times with a spatula. Next add 1/3 of the flour, gently fold and stir around a few times until just incorporated. Add in the second part of the flour, stir gently to incorporate. Add the remaining butter, gently stir to mix and finally add the remaining flour. Make sure the flour is fully dissolve. DO NOT OVER MIX. Please make sure the batter retains the air bubbles in the beaten eggs.
- Pour the banana cake batter into the pan. For the best results, place the pan on another empty pan before baking. To avoid the top of the cake from becoming too brown, cover the top of the pan with aluminum foil after the cake is set at the top, about 20-25 minutes into baking.
- Bake the banana for 40-50 minutes, or until a cake tester comes out clean in the center. Remove the cake from the oven, let cool on a wire rack for 10 minutes before cutting into pieces.
Notes
Please follow the metric measurement of the recipe for most accurate measurement.
You may use cake flour or all-purpose flour. Increase the baking powder to 1 teaspoon if you use cake flour or all-purpose flour.
Make sure you use room temperature eggs. If your eggs are refrigerated, warm up the eggs in a bowl with warm water. Leave the egg in the warm water for 5 minutes or until they are at room temperature. This will make sure that your egg mixture is light and foamy.
If you use mini loaf pans, bake for about 30-40 minutes.
Recipe is adapted from YouTube Brian Cuisine.
Nutrition Information
Serving Size
6 peopleAmount Per Serving Calories 318Total Fat 18gSaturated Fat 10gCholesterol 122mgSodium 34mgCarbohydrates 41gFiber 2gSugar 22gProtein 6g
Jinie
Hi Bee. Can I add in some melted chocolate and swirl them inside you think? Or would it be nice to add a chocolate ganache/glaze top instead? Thinking of making this as a dessert. Would I need to reduce the sugar? Please advise.
Rasa Malaysia
Sure you can.
Sharon
Hi , can you please ho clarify – if self raising flour is used , is baking powder still requires ?
Rasa Malaysia
You can still add.
AW
Hi! Thanks for the recipe! This is one of the best tasting banana cake recipes I’ve tried! I got a question to help me bake this better: I find it hard to mix the flour and butter well, yet not over mix it. In the end, I always have little bits of uncooked flour in the cake. How should I avoid this? Everything is following your recipe, except I use a handheld mixer. Thanks!
Admin
Did you sift the flour. Add flour in more than 3 portions.
Anonymous
this is the best banana cake recipe i’ve came across by far! the batter was smooth and moist and the cake itself looks absolutely delicious! Thank you so much for this awesome recipe!!!
Admin
Awesome!
Harpreet Kaur
Hi, Bee. Can you please explain what do you mean to place the pan on another empty pan before baking? Is it necessary for the empty pan to be upside down so that I can place the pan on the flat surface?
Rasa Malaysia
Stack up two pans, that’s what I meant.
Adhuna Kamarul Ariffin
hi, I still don’t understand what this means. Is it one pan inside another? Could you possibly show us what this looks like please?
Rasa Malaysia
Just two pans stack together or just ignore this step if you don’t understand.
Gwen
Made this today. Followed your recipe except reduced sugar to 50g. It turned out perfect. This is a keeper. Thank you so much.
Rasa Malaysia
That’s awesome!
Eva
Hi could I add cocoa powder? If so how would be the measurements?
Rasa Malaysia
I don’t recommend.
LohKH
Hi if bananas too wet can I add a little more flour or just increase baking time. Tried your recipe but it was a bit dense otherwise tastes awesome
Rasa Malaysia
Cut down the bananas if they are too wet.
Tina Tang
Hi, I just made this and I used 8” square pan. However, my cake turned out to be cakey and slight burned on the sides and didn’t rise much.. I used all purpose flour and 1 teaspoon baking powder. Taste was good as I reduced sugar all the way to just about 20g-ish. I didn’t use butter. I used rice oil but about 100g. Not sure was it too much oil cuz I realised after I added the 2nd half of the oil to the batter, the form reduced a lot.. centre of the cake was ok, just that it doesn’t rise like your
Picture does.
Rasa Malaysia
You can’t change ingredients and expect the recipe to work the same.
Joelle Chew
I find the ones I made recently taste and look like “kueh” instead — my earlier attempts turned out perfect though. Wondering if it is due to the banana I used or my oven temperature is lower (might be inaccurate, I am still waiting for my in oven thermometer to arrive).
Any tips on this?
Rasa Malaysia
Hi Joelle, I can’t tell you what happened since I don’t know what temperature you used and the quantity of bananas.
joelle
Understand.
I bought an in-oven thermometer for testing and it seems my oven temperature is lower than it should be. e.g. it is 180C when I set it at 230C. probably that’s the reason. :(
Will try again next time… :)
@Missgloribeth
I followed your recipe for like 3-4X and works well for me. Procedures are direct to the point and easy. Sometimes i will add sliced banana as the toppings still works so well. Thank You!
Rasa Malaysia
Awesome!
T
Ive followed many banana cake/ bread recipes and this is the best !! I followed your recipe to the T, well almost. I only substituted butter with coconut oil. It was soft and fluffy and the aroma was so intense ! So delicious ! I think the trick lies in the beating /mixing of the egg till it’s foamy n bubbly. Thank you, this is definitely a keeper !
Rasa Malaysia
Hi T, yes beating the egg and sugar until foamy and bubbly is the key to successful banana cake like my photos!
win
Can I reduce the sugar to 50g?
Rasa Malaysia
Yes you can but I don’t know how it affects the texture of the cake.