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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.
Hi, can you suggest me which size of loaf pan should i use ? Thankyou
Regular is fine.
Hi, when you say powered sugar, do you mean caster sugar or brown sugar?
Powdered white sugar.
Hi, I’m thinking she means Confectioners Sugar. That is another name for powdered sugar in the USA. It’s the sugar we use for frostings on cake, like a buttercream, chocolate. etc. type of frostings. Hope this helps many with the powdered sugar question.. I’m making it today so I will come back and report if the powdered sugar didn’t work for my cake because I’m following this recipe to the T today. ? My biggest concern is if it’s going to be sweet enough to my likings made with powder sugar as opposed to white granulated sugar. ??
Hi! This recipe is by far the best banana cake recipe I have tried. I use regular granulated sugar but cut it down by 15g. If the bananas are extremely sweet, I go down another 5g in sugar. Perfect each time.
They keep well in the fridge. I warm it up in the micro on medium for 30 seconds. Taste like a fresh bake. Love it
Hope yours turn out well too. All the best!
😊
Your comment is awaiting moderation.
Hi! This recipe is by far the best banana cake recipe I have tried. I use regular granulated sugar but cut it down by 15g. If the bananas are extremely sweet, I go down another 5g in sugar. Perfect each time.
They keep well in the fridge. I warm it up in the micro on medium for 30 seconds. Taste like a fresh bake. Love it
Hope yours turn out well too. All the best!
Awesome!
Hi Bee, may I know what kind of standing mixer are you using?
I followed the 1min 1/2 speed, 2mins highest speed, 3 mins highest speed. My eggs became soft peak and I’ve never experienced the bubbly and foamy mixture before. Could you pls enough me and how it can become bubbly like yours? Thank you
Sorry, I meant could you please enlighten me about the mixer, speed and how we can achieve that bubbly foamy mixture with such high speed? Thank you!
Any electric mixer will do the job to whisk the eggs till they are foamy white.
KitchenAid.
Gave this a try; Turned out eggy, overpowering the taste of banana. Not easy to incorporate the cake flour. Lumps of flour formed instead. Have not encountered this in my baking before. I wonder if it is due to the bubbles. Still edible but going back to old favourite recipe after this.
Hi! When you said the egg mixture needs to be foamy like in your picture, it doesn’t need to be soft peaks right? Thanks
Yes.
Hi can i bake this in a loaf pan
Yes.
Thank you for the recipes.
The best banana cake ever
Hi,
My cake bottom was wet, top part is spongy. May I know why?
Too much bananas or bananas too ripe.
Truly awesome…. excellent recipe. Highly recommended ?
Hey Bee, a
I tried doing this banana cake today and it turned out to be excellent and perfect. This is indeed a fool proof recipe. Thanks a ton?
Thanks for trying.
Wow, thank you for this recipe. I made this cake today by following your recipe step-by-step, There is no cake left everyone in my household finished it and asking for more.
Thanks, Annie.
Thank you for this recipe. I’ve made it, cut down sugar by half (Malaysia’s sugar seems to be sweeter) and yes won’t go back to the normal banana bread ?.