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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!)
Ingredients
- 200 g overripe bananas
- 120 g self-raising flour, cake flour or all-purpose flour (see Notes)
- 3/4 - 1 teaspoon baking powder
- 3 large eggs (room temperature)
- 100 g powdered sugar
- 1 stick 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 dissolved. 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.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I would like to try this but can you please convert the sugar and flour measurements into cups and or tablespoons. thanks. also for your other recipes since most of us had measuring cupsinstead of weighing scale. Good day and stay blessed!
Hi Annabelle, sorry I can’t. Baking should be done using scale. Please try to get a scale. Converting to cup is not precise at all and recipe might fail.
Thank you for this delicious recipe, simple but worth eating, my boss son he love it so much. THANK YOU RASA MALAYSIA. ☺️ ❤️
Awesome Ria, I am so glad you love the recipe.
Sorry to ask this.. I tried this recipe few times but still can’t get the texture like yours… just to reconfirm is the 200gm with skins or without? May be I put too much bananas.
Without skin. Please watch the video – the link is inside the recipe card.
What if you only have all pourpose flour?
You can use it and use 1/2 teaspoon baking powder.
I watched the video (after finding a translator) and he uses powdered sugar. Won’t granulated or brown be to heavy for this technique? Or did it make no difference?
It is fine. You can use powdered sugar. I have used powdered sugar, granulated sugar and brown sugar with no problems.
I Have baked professionally a very long time and had never seen a cake like this. Thank you for including the video, it was really helpful. I can’t wait to try this version out!
Hi Lorie, this Banana Cake recipe is perfect 10. You have to try it out!
What does “double pan” mean please?
Stacking two pans together to bake.
Thank you! I’ve never heard of doing this. Wow!
This recipe and technique is absolutely amazing!
Hi,
Stacking 2 pans means one on top of the other and batter only on the top pan ? How does this help in the baking? Just trying to understand and see if I can use this technique in other cakes eg butter cakes.
Thanks
Butter the pan you have the cake batter in. Do not butter the other pan. Yes stack together. You can try with butter cake.
I will make the banana cake tomorrow for sure
Awesome let me know how it goes.
I am in England and this is how I make my Banana Cake it has been my trusted method for the last three years so it is lovely to see someone else enjoys it too. I add milk chocolate drops into it sometimes and occasionally caramel flavouring for a change.
Hi Alexandra, I grew up in Malaysia and this is the kind of banana cake I enjoyed back home. When I came to USA, I was shocked to taste American Banana Bread, which really is pale in comparison (by a mile) to what I was used to. I am so glad I found this banana cake recipe and I will never go back to making another banana bread again.
Can you put walnuts in the mixture. That will make it a banana walnut cake. Yes?
Maria
I don’t think walnut will add another thing to this perfect banana cake. Try it, it’s the holy grail of banana cake.
I’m thinking of making this, and seeing if it’d be good with roasted or canned pumpkin instead of bananas. I love the simplicity of the recipe. However, your recipe calls for either cake flour or self-rising flour. If self-rising flour has baking powder/soda mixed with all-purpose flour, won’t that make the cake heavier? Thank you!
Hi David, make this with cake flour. I added self raising flour as an option, but both cake flour and self raising flour deliver amazing results. So so so good and moist. The cake stay moist over night, it’s really amazing!
Really taste good….I add cinnamon powder really great aroma….
Thanks for trying my banana cake recipe. Yes, it’s so good!