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Light, moist, and fluffy, this banana cake recipe is so good, you’ll want to make it from scratch every time! With its soft texture and rich banana flavor, it’s the perfect treat to enjoy with your morning coffee or as a dessert after a hearty meal.
Table of Contents
- The Best Banana Cake Recipe Ever
- Is Banana Cake the Same As Banana Bread
- Ingredients You’ll Need
- Recipe Variations
- How To Make Banana Cake At Home
- Secrets To A Moist And Fluffy Banana Cake
- Frequently Asked Questions
- What To Serve With Banana Cake
- Other Banana Recipes You Might Like
- Banana Cake (The Best Recipe!)
The Best Banana Cake Recipe Ever
Who doesn’t love bananas? They’re sweet, healthy, and delicious, and you can find them almost anywhere. But, as we all know, they ripen quickly—sometimes in just a day or two.
I’ve definitely let a few bananas turn brown and mushy on my counter. But before you toss them, hold on! Overripe bananas are actually perfect for making this moist and fluffy banana cake! Be sure to check out my step-by-step video and tips below to make this cake perfectly every time!
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 seem similar, but they’re actually two different baked treats.
Banana cake is lighter and fluffier than banana bread, which is usually denser and more compact. It also tends to have more sugar and mashed bananas, making it sweeter and softer.
Both use ripe bananas, but banana bread is typically baked in a loaf pan, while this moist banana cake recipe is baked in a square cake pan. Of course, you can still use a loaf or round pan if you prefer.
Finally, banana bread often has extra ingredients like walnuts or chocolate chips, while banana cake is typically topped with frosting or glaze (although that’s totally optional), making it feel more like a traditional cake.
Ingredients You’ll Need
- 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 – 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 (confectioners’ sugar or icing 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 – 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.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Chocolatey: Want to make it even more kid-friendly? Fold in some chocolate chips or chopped chocolate into the batter, just like my Chocolate Chip Banana Bread. For an extra treat, swirl in some warmed Nutella!
- Caramel: Drizzle a rich caramel sauce over the cake for that sweet, buttery goodness in every bite.
- Nutty: Add some chopped walnuts or pecans for extra texture and a nutty crunch, just like in my Banana Nut Bread.
- Spices: Bring in some cozy fall vibes by adding a pinch of cinnamon or nutmeg to the batter.
- Frosting: For an indulgent twist, top your banana cake with some creamy cream cheese frosting, buttery buttercream, or even chocolate ganache.
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 cake 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.
Secrets To A Moist And Fluffy Banana Cake
- I always go for overripe bananas for the sweetest, most flavorful cake! They add so much moisture and softness because the starches in the fruit have already turned into sugars and water.
- Room-temperature eggs are a must for a better rise and texture. If I forget to take them out of the fridge, I’ll soak them in warm water until they reach room temperature.
- To get an even spread of banana throughout the cake, I make sure to mash the bananas well before adding them to the batter. When folding them in, I’m careful not to overmix, so the bananas don’t sink to the bottom. I add the bananas gradually and make sure the flour is fully incorporated to keep everything evenly distributed. This way, I get that perfect banana flavor in every bite!
- Sifting the flour with baking powder helps get rid of lumps and ensures a smooth batter, which leads to a perfectly light and fluffy cake.
- When measuring flour, I spoon it into the cup and level it off with the back of a knife. Too much flour can make the cake dry and dense.
- I make sure not to over-stir the batter. The last thing I want is to lose the air bubbles that help make the cake soft and light.
- To keep the cake extra moist and evenly cooked, I stack two pans while baking. This prevents the bottom and sides from getting too crusty.
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.
Powdered sugar: My top choice for the fluffiest, lightest texture. It dissolves easily and keeps things smooth.
Castor sugar: A good backup, but it won’t be quite as fluffy as powdered sugar. It’s finer than regular sugar, so it won’t make your cake grainy.
Granulated sugar: I’d skip it if you can. It can leave a bit of a grainy texture, but you can blend it to make it finer if needed. Just don’t expect quite as soft of a result.
Brown sugar: Adds a rich, molasses flavor and can make your cake a bit denser, but it’s perfect if you want that extra depth in taste.
I wouldn’t recommend swapping oil for butter, as it can affect the texture and flavor, making the cake less rich and fluffy.
Yes. Preheat your oven to 375°F (190°C), line your cupcake tin, and fill each cup 2/3 full with batter. Bake for 18-22 minutes, or until a toothpick comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Sinking is usually caused by under baking 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 recipe has only 334 calories per serving, and it serves 6 people.
What To Serve With Banana Cake
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 Banana Recipes You Might Like
- Best Banana Bread Recipe
- Cheesecake Banana Bread
- Banana Crumb Muffins
- Moist Banana Bread
- Banana Nut Muffins
- Banana Bundt Cake
- Banana Jam
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
- I always go for overripe bananas for the sweetest, most flavorful cake! They add so much moisture and softness because the starches in the fruit have already turned into sugars and water.
- Room-temperature eggs are a must for a better rise and texture. If I forget to take them out of the fridge, I’ll soak them in warm water until they reach room temperature.
- To get an even spread of banana throughout the cake, I make sure to mash the bananas well before adding them to the batter. When folding them in, I’m careful not to overmix, so the bananas don’t sink to the bottom. I add the bananas gradually and make sure the flour is fully incorporated to keep everything evenly distributed. This way, I get that perfect banana flavor in every bite!
- Sifting the flour with baking powder helps get rid of lumps and ensures a smooth batter, which leads to a perfectly light and fluffy cake.
- When measuring flour, I spoon it into the cup and level it off with the back of a knife. Too much flour can make the cake dry and dense.
- I make sure not to over-stir the batter. The last thing I want is to lose the air bubbles that help make the cake soft and light.
- To keep the cake extra moist and evenly cooked, I stack two pans while baking. This prevents the bottom and sides from getting too crusty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use extra large eggs instead of large eggs? If so, do I need to adjust any of the other ingredients?
Yes, it’s okay to use extra large eggs. No need to adjust any of the other ingredients.
Can regular sugar be used instead of powdered sugar?
Hi Connie, powdered sugar is used in this recipe to keep the texture fluffy. Regular sugar may cause the texture to be more dense.
This recipe is AMAZING. it is so good it tastes just like the famous one in JB. I did. substitute about 20% of the butter for oil and it turned out just fine.
Hi Brendan, thank you and I’m glad your version turned out well too.
Can I use oil instead of butter? And how much oil should I use?
1 stick butter means?
Yes, 1 stick is roughly 115-125 grams of butter. Icing sugar is another name for powdered sugar, so yes.
Hi hi , can I know how many gram of one stick of butter you used pls ?
Around 113 grams is a stick of butter. Hope that helps.
Made this with my kids today and it turned out great! Soft and moist with crisp edges. The cake did turn brown very quickly even about 10 minutes in so I quickly covered it and lowered the temp and let it bake for another 30 min. Delicious!
Awesome! :)
I made this tonight. Very nice recipe. Thanks so much for sharing. I followed the recipe just as you suggested. I wouldn’t change anything about it☺️
Nice!
Came out very oily and soft but nicely crisped on the outside. Next time I’ll probably increase the flour and decrease the banana and butter measurements.
That’s exactly how mine came out, oily but crispy edges. I also had to cut the baking time in half. When I checked the cake 20 minutes into baking to put the piece of foil on, it was already brown. I took it out. Glad I checked!
Can I replace butter with canola oil? Thank you very much for sharing!
I won’t change the recipe. Please follow.