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 it at home!

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!

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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.

Yield: 6 people

Banana Cake (The Best Recipe!)

Name: Banana Cake (The Best Recipe!)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Cake
Ingredients: 200 g (7 oz.) overripe bananas; 120 g (4.2 oz.) self-raising flour, cake flour or all-purpose flour (see Notes); 3/4 - 1 teaspoon baking powder; 3 large eggs, room temperature; 100 g (3.5 oz.) powdered sugar; 1 stick (100g or 3.5 oz.) unsalted butter, melted (I used Challenge brand butter)

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!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

200 g (7 oz.) overripe bananas
120 g (4.2 oz.) self-raising flour, cake flour or all-purpose flour (see Notes)
3/4 - 1 teaspoon baking powder
3 large eggs, room temperature
100 g (3.5 oz.) powdered sugar
1 stick (100g or 3.5 oz.) unsalted butter, melted (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 people
Amount Per Serving Calories 318Total Fat 18gSaturated Fat 10gCholesterol 122mgSodium 34mgCarbohydrates 41gFiber 2gSugar 22gProtein 6g

Comments

Poniyati

at

I tried this recipe! Turned out perfectly soft, fluffy, moist and delicious! This is my go to cake recipe now. I’ve swapped bananas to mango, beetroot and chocolate, pandan or vanilla. Works perfectly every time!

Thanks for sharing!!!

lilian

at

Thank you for the great recipe Bee! Beautiful cake. I do not have the 2 specific dimensions of pan mentioned hence I used one rectangle pan (8″x 4″) for this recipe, baked for 43 min.

- Rasa Malaysia
  
  at
  
  Awesome!
  
Mei ching

at

Great recipe. I used brown sugar & the cake had a lovely golden brown colour. Also added 1/2 cup chopped walnuts & a tsp of vanilla essence. Super yummy 😋

- Rasa Malaysia
  
  at
  
  Thanks!
  
Zee

at

Hello, tried your recipe. Worked very well, however feedback from friends was that they would love more bananas. Can I increase the amount of bananas? If yes, how much more?

- Rasa Malaysia
  
  at
  
  Please don’t change the quantity. I am not sure how it affects the texture.
  
- Margaret
  
  at
  
  Hi..I have made this cake numerous times experiencing different sizes of pans but the height of each slice is still short.I .just baked using 7×7 pan and it was only 4cm in height.
  Is it meant to be just that?
  Am thinking of using a 6x6in pan the next time i bake.
  
- Audrey Khong
  
  at
  
  I just baked this cake. It was perfect – tasty, slightly crusty, simply incredible. I made sure I followed the exact measurements and directions. Thank you.
  
  - Rasa Malaysia
    
    at
    
    Thanks Andrey.
    
Apple Chuah

at

Can I use white sugar or brown sugar instead of powdered sugar?

- Rasa Malaysia
  
  at
  
  Please use powdered sugar for the best results.
  
Linda Choong

at

Warning – this cake is overly addictive! I almost finished half of the entire cake at one go. Thanks so much for the detailed recipe, Bee! :)) FYI, the only thing i changed is the amount of sugar. i used 85g instead of 100g

- Rasa Malaysia
  
  at
  
  Cool!! Thanks for trying the recipe. So good!
  
Glenda

at

I failed :(
I used all-purpose flour, two overripe bananas, baking powder, granulated sugar and unsalted butter.
Since I’m using compact air fryer oven, hence I’ve adjusted the temperature to 180C 30 mins.
First round the flour was still very wet, so I baked another 8mins again. Still wet and not cooked 😭😭

- Yasmeen
  
  at
  
  Followed recipe and instructions to the T! Delicious! Just need to know why the top part is like a little crusty not soft?
  
- Pauline
  
  at
  
  I’ve followed the recipe and made two rounds of banana cake. But the cake wasn’t as crumbly as seen in your photo, im not sure what went wrong e.g. whether I’ve mixed for too long. The taste is still great though!
  
- Alex yeo
  
  at
  
  Yes i use air fryer too.result was dense n harden.what was the caused?🥺🥺🤔
  
- Alex yeo
  
  at
  
  Mine was good use normal sugar,i not use unsalted butter
  
Katrucia

at

Light, moist & full of flavor. Awesome.

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Banana Cake

Banana Cake Recipe

Other Recipes You Might Like

How to Make Banana Cake?

Baker’s Tips