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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 (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" or 9" x 9")(20cm x 20cm or 23cm x 23cm) 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi I tried your recipe, it tasted nice but it didn’t hold well with the cake. What can be the reason? I watched Brian’s recipe he didn’t add baking powder. Is baking powder necessary?
What do you mean it didn’t hold well? All pictures on this post are showing that the cake holds well. Without baking powder, it won’t rise properly and it’s really 100% technique to get to the fluffy texture. You can try without baking powder but I have tried many times without baking powder and the results are not consistent.
Thank you so much for this recipe ?
Instead of powdered sugar can i replace to castor sugar.pls advice. Thanks.
Should be OK.
Hi,
I tried out this recipe yesterday. As I am using a convection oven, I lowered the temperature to 170 degrees C instead of 190 and was so pleased the cake turned out superb. Thank you for the recipe.
I am wondering if I were to double up on the measurement of the ingredients would the cake turn out as good?
Hi June, that’s awesome. You should make two loaves.
i don’t have oven. Can i use steam method?
You can try but I really don’t recommend it.
Hi, I tried baking this several times and it is tasty. However I would like to check with you on the height of your cake. I used 8 inch square pan , mini loaf pan before. It’s height is only about 2 inches. Is this normal? Thanks!
For the square pan, yes, it’s about right. For mini loaf oan, it should be pretty tall. Please check the photos on my the post.
Hi Bee..
Can we add walnuts to the recipe? I tried ur recipe and it was amazing. Want to try with walnut and make cupcake out of it. What should be the baking time for the cupcake?
I think you can, but I am not sure because I haven’t tried.
Hi Bee,
I followed your recipe. The cake collapsed when I brought out from oven. But the taste was good. May I know, what’s the reason of the cake turned out dense and wet inside?
Hope to hear from you soon.
Thank you.
Your measurement was off and/or your bananas are too wet. The cake collapsed because of the change in temperature of oven. You can leave the cake inside the oven first by leaving the door open. I didn’t have the issue as you can tell from my photos.
I just bake this yesterday night. It was reallly good! ❤
I did some modification to the recipe and it turned out great too!
I replaced the powdered sugar with brown sugar and reduced the amount of sugar to 30g. (My family doesnt fancy too sweet stuffs)
Instead of 200g of banana, i added extras. (I use 2pisang emas + 3pisang raja overriped)
And use golden churn butter unsalted.
Its was moist, aromatics and banana was chewy.
The whole family gobbled the cake up. ?
Thanks for the recipe!
Awesome thanks for trying my banana cake recipe. Please try more.
Can i use an air fryer to bake this banana cake?
I have no idea!
Hi,
Can you instead bake this on stovetop without oven?
Thanks!
NO.
Hi. Can I use caster sugar instead of powdered sugar ?
Yes.
A really good moist banana cake. I used granulated brown sugar and reduced the amount a little lesser. How to reduce to a little less moisture. My daughters preference but not me . I shared your post with my friend. Super good . Thank you.
Hi Eliza, the moisture comes from the bananas so you can use a little less or discard some watery content from the mashed bananas.
Best banana cake recipe. Thank you.
Thank you!