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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 tried it today. I was a bit worry becos I used plain flour and my eggs sugar mixture wasn’t bubbly as your photo, but it turn out a fluffy cake and I love it. Thank you for an easy and good recipe.
Hi SimEe, awesome thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I did Bee. I tried the marble cake, my hubby like it so much that he asked for another one in less than a week.
That’s great! Thanks. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi, i followed the instructions stated above but. how come my cake didn’t rise? Is it I missed out anything? Or is there anything I have to take note?
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.
Yes, I used baking powder. can i use brown sugar instead of powered sugar?
Yes, you can!
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, I’ll use 1.5 tsp of baking powder + 0.5 tsp of salt for 1 cup (125g) of all-purpose flour. Thanks!
You can use more baking powder, sure.
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
Same amount of baking powder should be fine.
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.
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.
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.
Hi Yvonne, awesome, thanks for trying this banana cake. It’s so good. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I don’t have self raising flour. Can I replace it with cake flour or plain flour?
Yes, it should be fine!
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?
200 grams banana is two American-size bananas.
Can I use vegetable oil instead of butter? Thanks.
I don’t know I have never tried it.
Brilliant light cake!!!!!!!Thank you for your recipe.
I know this banana cake is the best. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi can I use all purpose flour instead of self raising flour.
Hi Shriya, it is fine!
Hi I tried this recipe but the cake collapsed… i used cake flour and icing sugar. Any reason why?
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.