Banana Cake

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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.

Banana cake cut into small pieces.
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The Best Banana Cake Recipe Ever

Who doesn’t love bananas? They are sweet, healthy, delicious, and almost always available at any grocery store. But bananas tend to ripen quickly, sometimes in as little as a day or two.

I’m sure we’ve all been guilty of letting a few bananas go brown and mushy on our counters. But don’t toss them out just yet. 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 sliced into big pieces.

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

Ingredients for Banana Cake recipe.
  • 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 like what I did in my Nutella Banana Bread.
  • 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. You can also use the same frosting I made here in my Carrot Cake with Maple Cream Cheese Frosting!

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:

Overripe bananas being mashed.

Step 1: 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.

Sifting all-purpose flour and baking powder in a bowl.

Step 2: Sift the self-raising flour and baking powder. Set aside.

Eggs being beaten in the stand mixer.

Step 3: 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.

Sugar being added into the beaten egg mixture.

Step 4: Add the sugar and beat at the highest speed for 3 minutes. The egg and sugar mixture should be foamy, as pictured below.

Mashed bananas being mixed into the beaten eggs and sugar mixture.

Step 5: Add the mashed bananas to the egg mixture. Gently stir 2-3 times with a spatula to combine well.

Adding melted butter in the egg and sugar mixture.

Step 6: 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.

Adding the last part of flour into the cake mixture.

Step 7: 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.

Banana cake batter being poured into the baking pan.

Step 8: 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.

Freshly baked banana cake ready to serve.

Step 9: 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.


Helpful Tips For Home Bakers

Overripe bananas for banana cake.
  • Use overripe bananas for the sweetest flavors! They will also make the cake extra moist and soft because the starches in the fruit already turned into sugars and water.
  • Use room-temperature eggs for a better rise and texture. If you have refrigerated eggs, soak them in warm water until they become room temperature.
  • Sift the flour with baking powder to have fewer lumps in the batter. It ensures a smooth, even rise while baking, which results in a perfectly light and fluffy cake.
  • Measure the flour correctly by spooning and leveling it with the back of a knife. Too much flour will make the cake dense, dry, and crumbly.
  • Do not over-stir the cake batter. You want to keep the bubbles in the batter so the cake is soft, airy, and light.
  • Stack up two pans when baking to make sure that the cake is evenly cooked. It prevents the bottom and sides of the cake from crusting, making it extra moist and delicious.

Frequently Asked Questions

What pan to use for baking banana cake?

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.

Why is my banana cake sinking?

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.

Why is my banana cake crumbly?

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.

Can I store the cake overnight?

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.

How many calories per serving?

This fluffy banana cake recipe has only 334 calories per serving, and it serves 6 people.

Moist and best banana cake sliced into cubes.

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 FacebookPinterest, and Instagram for new updates.


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4.54 from 669 votes

Banana Cake (The Best Recipe!)

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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
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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, as pictured below.
  • 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.
  • 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.
  • Use overripe bananas for the sweetest flavors! They will also make the cake extra moist and soft.
  • Use room-temperature eggs for a better rise and texture. If you have refrigerated eggs, soak them in warm water for 5 minutes or until they are at room temperature.
  • Sift the flour with baking powder to have fewer lumps in the batter.
  • You may use cake flour or all-purpose flour. Increase the baking powder to 1 teaspoon if you use either.
  • Do not over-stir the cake batter. You want to keep the bubbles in the batter so the cake is soft, airy, and light.
  • Stack up two pans when baking to make sure that the cake is evenly cooked. It prevents the bottom and sides of the cake from crusting.
  • If you use mini loaf pans, bake for about 30-40 minutes.
 
Recipe adapted from YouTube Brian Cuisine.

Nutrition

Serving: 6people, Calories: 334kcal, Carbohydrates: 39g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 35mg, Potassium: 225mg, Fiber: 1g, Sugar: 21g, Vitamin A: 611IU, Vitamin C: 3mg, Calcium: 43mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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429 Comments

  1. Lim says:

    Hi, i followed the instructions stated above but. how come my cake didnโ€™t rise? Is it I missed out anything? Or is there anything I have to take note?

    1. Rasa Malaysia says:

      Did you use baking powder. If your cake didn’t rise, it means you didn’t beat the eggs enough, or you over mixed the batter. You need to keep the egg bubbles in the batter.

      1. LIM says:

        Yes, I used baking powder. can i use brown sugar instead of powered sugar?

        1. Rasa Malaysia says:

          Yes, you can!

  2. TM says:

    Hi! If I am using all-purpose flour, should I add more baking powder, or is the amount added already sufficient? As usually when i convert all-purpose flour to self-raising, Iโ€™ll use 1.5 tsp of baking powder + 0.5 tsp of salt for 1 cup (125g) of all-purpose flour. Thanks!

    1. Rasa Malaysia says:

      You can use more baking powder, sure.

      1. TM says:

        Would you recommend using all purpose flour or cake flour, then adding more baking powder? Thinking of a total of 2 tsp of baking powder – just not sure if that is enough

        1. Rasa Malaysia says:

          Same amount of baking powder should be fine.

  3. magarita says:

    Self rising flour already has baking powder and salt in it.So i still use more baking powder? Also if you dont have electric mixer cant you just beat the egg mixture until bubbly n foamy ? More work but worth it.

    1. Rasa Malaysia says:

      Yes, you need more baking powder to make the cake rise, softer and fluffier. Yes, you can beat with hands but they need to become very light and foamy.

  4. Yvonne says:

    Hi Bee, I’m a fellow Malaysian in California and have been following your cooking website for some time now. I just made this banana cake.. im so excited to eat it once it cools down. Thank you for all your recipes ! Take care.

  5. Chiu Lin says:

    I donโ€™t have self raising flour. Can I replace it with cake flour or plain flour?

    1. Rasa Malaysia says:

      Yes, it should be fine!

  6. Sumi Ann Mathew says:

    The cake looks so yummy. I just had a doubt. I do not have a weighing machine. 200 grams bananas is roughly 2 medium-sized bananas or more?

    1. Rasa Malaysia says:

      200 grams banana is two American-size bananas.

  7. Carmen says:

    Can I use vegetable oil instead of butter? Thanks.

    1. Rasa Malaysia says:

      I don’t know I have never tried it.

  8. Michelle says:

    Brilliant light cake!!!!!!!Thank you for your recipe.

    1. Shriya says:

      Hi can I use all purpose flour instead of self raising flour.

      1. Rasa Malaysia says:

        Hi Shriya, it is fine!

  9. Killy says:

    Hi I tried this recipe but the cake collapsed… i used cake flour and icing sugar. Any reason why?

    1. Rasa Malaysia says:

      Did you use baking powder? If it collapse, you didn’t beat the eggs enough. They should be foamy and light after beating per my instructions.

  10. Marissa says:

    Hi, did u just amended this recipe? Didnt recall seeing baking powder previously.

    1. Rasa Malaysia says:

      Yes, I amended the recipe because this recipe is very “sensitive” – adding baking powder will make sure that it’s fail-proof. This really is the BEST banana cake recipe but techniques are very super important to get the right texture. Adding baking powder will solve the issue. :)

      1. MEI LEE says:

        Yes!! I did a great outcome.. Nice, thanks for yr recepi… Easy and 0%fail!! Good for beginner bakers.. ?