This post may contain affiliate links. Please read my privacy policy.
Light, moist, and fluffy, this banana cake recipe is so delicious that you'll want to make it from scratch every time! Its soft texture and rich banana flavor are so satisfying, perfect with your morning coffee or as a dessert after a hearty meal.
The Best Banana Cake Recipe Ever
Who doesn’t love bananas? They’re sweet, healthy, delicious, and available almost everywhere. But, as we all know, they ripen pretty quickly—sometimes in just a day or two.
I’ve definitely been guilty of letting a few bananas turn brown and mushy on my counter. But before you toss them out, hold on! Overripe bananas are actually perfect for making this moist and fluffy banana cake recipe!
Looking for a more indulgent yet equally delicious treat? Make my Butter Cake recipe and pair it with a cup of coffee or tea!
Is Banana Cake the Same As Banana Bread
Banana cake and banana bread may look and taste similar, but they are two different pastries.
Banana cake is lighter and fluffier than banana bread which is typically dense and compact. It often contains more sugar and mashed bananas, so it’s a little sweeter and softer than banana bread.
Both are made with ripe bananas, but banana bread is almost always baked in a loaf pan. On the other hand, this moist banana cake recipe is baked in a square cake pan, although you can still use a loaf or round pan.
Lastly, banana bread usually has extra ingredients such as walnuts or chocolate chips. For banana cake, a frosting or glaze is more common (but not required), making it more like a traditional cake.
Banana Cake Ingredients
- Banana – I use overripe bananas with lots of brown spots for maximum flavor and moisture. It adds body and natural sweetness to the cake, which I really love! And it’s easier to mash with either a fork or a masher.
- All-purpose flour – essential for the structure of the cake. I use self-rising flour when available, but I almost always use all-purpose flour to keep this recipe simple. You can replace or combine it with cake flour for a softer and bouncier cake.
- Powdered sugar – although the bananas are already sweet, I still add a bit of powdered sugar for a more balanced flavor. It’s easier to dissolve than granulated sugar and you’ll have a slightly thicker batter.
- Baking powder – helps the cake rise during baking to give it a light, airy texture. Don’t forget to add more if using all-purpose or cake flour.
- Eggs – must be warmed to room temperature! It helps bind all the dry ingredients for a smooth batter.
- Butter – use unsalted for better salt control. Aside from adding a rich, buttery flavor, it makes the cake perfectly soft and moist.
See the recipe card for full information on ingredients.
Variations
- Chocolatey. Make the perfect banana cake for kids by folding some chocolate chips or chopped chocolate into the batter like my Chocolate Chip Banana Bread. Even better, mix in some warmed Nutella in the batter.
- Caramel. Drizzle a delicious caramel sauce over the cake for an exciting sweet, buttery flavor in every slice.
- Nutty. Throw in some chopped walnuts or pecans for added texture and nuttiness, similar to my Banana Nut Bread recipe.
- Spices. Add a touch of fall flavors by putting cinnamon or nutmeg to the batter.
- Frosting. Whip some cream cheese or buttercream frosting or even chocolate ganache for a more indulgent treat.
How To Make Banana Cake At Home
I have tested so many recipes for banana cake, and I can proudly say that this is the best one yet! This easy banana cake recipe is indeed a delicious upgrade from the usual banana bread.
Every bite has the perfect blend of natural sweetness and buttery goodness just from six basic ingredients! I made this banana cake with self-raising flour, but it’s actually just all-purpose flour with baking powder. So it’s not at all complicated to make even for beginners!
Here’s how to make this light and fluffy banana cake recipe at home:
Preheat your oven to 375°F (190°C). Grease a square cake pan (8 x 8 in or 9 x 9 in) (20 x 20 cm or 23 x 23 cm) with butter. You could also use a regular loaf pan or two mini loaf pans if you prefer. Line the pan(s) with parchment paper. In a bowl, mash the overripe bananas until they’re nice and smooth, then set them aside.
Sift the self-raising flour and baking powder together. Just put them through a fine sieve and set aside for now.
Crack the eggs into the bowl of a stand mixer. Beat them on medium speed for about a minute, then turn the speed up to the highest setting for 2 minutes. You want the eggs to be nice and bubbly—almost like a foam on top.
Throw in the sugar and keep beating at the highest speed for 3 minutes. The mixture should turn super foamy—think about how a meringue looks!
Now, fold in the mashed bananas into the egg mixture. Give it a gentle stir or two with a spatula until everything’s nicely combined.
Heat the butter in the microwave for about 20-30 seconds or until it’s fully melted. Now, divide the flour into 3 parts. Start by adding half of the melted butter to the egg mixture, then gently fold it in with a spatula, stirring just a couple of times. Next, add about a third of the flour, fold it carefully, and stir a few times until it’s all mixed in.
Add in the second portion of the flour and stir gently to incorporate. Then, add the remaining melted butter, give it a gentle stir to mix, and follow with the last portion of flour. Be sure the flour is fully combined but avoid overmixing—keep the batter light by retaining the air bubbles from the beaten eggs.
Pro tip: To fold the batter correctly, cut through the center and slowly lift from the bottom, gently folding until everything is well mixed.
Pour the batter into the prepared pan. For the best results, place the pan on top of another empty pan before baking. To prevent the top of the cake from becoming too brown, cover the pan with aluminum foil after about 20-25 minutes of baking, once the cake has set on top.
Bake the banana bread for 40-50 minutes, or until a cake tester inserted into the center comes out clean. Once done, take it out of the oven and let it cool on a wire rack for about 10 minutes before slicing into pieces.
Helpful Tips For Home Bakers
- I always use overripe bananas for the sweetest flavors! They make the cake extra moist and soft because the starches in the fruit have already turned into sugars and water.
- I make sure to use room-temperature eggs for a better rise and texture. If I have refrigerated eggs, I soak them in warm water until they reach room temperature.
- Sifting the flour with baking powder helps to reduce lumps in the batter, ensuring a smooth, even rise while baking for a perfectly light and fluffy cake.
- When measuring flour, I spoon it into the measuring cup and level it off with the back of a knife. Too much flour can make the cake dense, dry, and crumbly.
- I avoid over-stirring the cake batter, as I want to keep the bubbles in for a soft, airy, and light cake.
- To ensure the cake is evenly cooked, I stack up two pans when baking. This prevents the bottom and sides from crusting, keeping the cake extra moist and delicious.
Frequently Asked Questions
Use a round or rectangular pan (8 x 8 in or 9 x 9 in), but you can always use a regular loaf pan or two mini loaf pans.
Sinking is usually caused by underbaking the cake and inaccurate oven temperatures (usually lower than the set temperature). It can also be due to under or over-mixing the batter, which creates too little or too much air that affects the structure of the cake.
Your banana cake may be crumbly because of overbaking or using too much flour. Make sure to check for doneness during the last few minutes of baking. For the flour, measure it properly by spooning and leveling it with the back of a knife.
Yes, absolutely. Store the cake overnight by tightly wrapping it with aluminum foil or plastic wrap. This cake recipe doesn’t dry out even if you keep it in the refrigerator. Reheat in a toaster oven or microwave before serving.
This fluffy banana cake recipe has only 334 calories per serving, and it serves 6 people.
What To Serve With This Recipe
A slice of light banana cake is great with coffee or tea. For afternoon tea, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Banana Cake (The Best Recipe!)
Ingredients
- 200 g (7 oz) overripe bananas
- 120 g (4 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 (3½ oz) 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 in or 9 x 9 in) (20 x 20 cm or 23 x 23 cm), 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 and set aside.
- Sift the self-raising flour and baking powder. Set aside.
- Add the eggs to 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 be bubbly and foamy.
- Add the sugar and beat at the highest speed for 3 minutes. The egg and sugar mixture should be foamy.
- Add the mashed bananas to 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 the 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, fold carefully, and stir around a few times until incorporated.
- Add in the second part of the flour, stirring 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 OVERMIX. Make sure the batter retains the air bubbles in the beaten eggs.Pro tip: Fold the batter correctly by cutting from the center and slowly lifting from the bottom until the ingredients are well incorporated.
- Pour the batter into the pan. For 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 the cake tester comes out clean in the center. Remove the cake from the oven. Let it cool on a wire rack for 10 minutes before cutting into pieces.
Video
Notes
- Follow the metric measurement of the recipe for the most accurate measurement.
- I always use overripe bananas for the sweetest flavors! They make the cake extra moist and soft because the starches in the fruit have already turned into sugars and water.
- I make sure to use room-temperature eggs for a better rise and texture. If I have refrigerated eggs, I soak them in warm water until they reach room temperature.
- Sifting the flour with baking powder helps to reduce lumps in the batter, ensuring a smooth, even rise while baking for a perfectly light and fluffy cake.
- When measuring flour, I spoon it into the measuring cup and level it off with the back of a knife. Too much flour can make the cake dense, dry, and crumbly.
- I avoid over-stirring the cake batter, as I want to keep the bubbles in for a soft, airy, and light cake.
- To ensure the cake is evenly cooked, I stack up two pans when baking. This prevents the bottom and sides from crusting, keeping the cake extra moist and delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
Please don’t change the quantity. I am not sure how it affects the texture.
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.
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.
Thanks Andrey.
Hi , this recipe is delicious n so addictive but not sure why the cake collapse soon after I removed it frm the oven
Can I use white sugar or brown sugar instead of powdered sugar?
Please use powdered sugar for the best results.
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
Cool!! Thanks for trying the recipe. So good!
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?
Followed recipe and instructions to the T! Delicious! Just need to know why the top part is like a little crusty not soft?
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!
Yes i use air fryer too.result was dense n harden.what was the caused????
Mine was good use normal sugar,i not use unsalted butter
Light, moist & full of flavor. Awesome.
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.