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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 made sure the receipe is yummy and easy. I was then not familiar with food blogs but I frequent one of the mum’s forum alot and the recipe was found there. The reviews were so good and claimed to be easy to bake and what’s more, banana cake is my favortie.
That’s awesome!!!
Thank you so much for this wonderful and fail proof receipe! Always turns out perfect and yummy! To double the recipe, may i know how much baking powder do i increase? Looking forward to your reply. Thank you!
You can double the baking powder, or just make two loaves.
Hi! Great recipe! Question though… In my attempt not to over mix, my final cake came with uncooked flour.. Shld i sift the flour more?
Yes you can.
I have tried this recipe a few times and it worked every time! My sister in law made it in cupcakes and she incorporated walnuts and it tasted so delicious! Thank you for the wonderful recipe!
I followed the recipe to the T and the cake turned out delicious and moist
Can you turn these into cupcakes? If so how long would you bake them/temp?
You can try, I have never tried.
I made banana cakes with this recipe and it turns out great everytime. I would like to know if I can double the recipe to bake a bigger cake? If yes, what is ideal timing on 180 degrees celcius?
I think you should be able to double the recipe and bake a bigger cake but it might take longer to bake. I am not sure because I didn’t try. For the best results, it’s best to follow the recipe and make two loaves.
I did and it came out beautifully. It took about 50 minutes. I doubled up on all the ingredients.
Awesome!
Indeed, this recipe is awesome!! I tried a few and finally came across yours and this is a keeper! Actually, I have a question, most recipe uses milk and vanilla essence but you don’t. And u definitely use less flour too! Any reason?
Thanks again- love your blog!
Ps would u consider thermomix recipes too? Actually I used yours on a thermomix- works perfectly. But I have problem adapting your cheese and bacon puffs to the Thermomix. Will try again!
Hi Sammi, I don’t think the recipe needs milk and vanilla essence. It’s good as is. I don’t have a Thermomix, sorry.
I followed all of the directions perfectly and I do not like the taste of the cake. It isn’t sweet and my bananas were over ripe and put the correct amount of sugar. I also agree with the other person it isn’t fluffy.
I used cake flour with 1 tsp of baking powder. I followed the ingredients and mixing directions exactly being careful not to overmix, but the cake was dense and short, not fluffy. I wonder if a pinch of salt would have had better results since self-rising flour often has salt already in it. It still tastes good though.
Thanks for your trying.
Very yummy recipe. I made with bananas from dad’s garden… It is light n moist. Thank you.
Awesome!