Banana Cake (The Best Recipe!)

4.54 from 669 votes

Banana Cake (The Best Recipe!)

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.

Prep Time15

Cook Time45

Total Time1

Course: Cake

Cuisine: Baking Recipes

Keyword: Banana Cake

Servings: people

Author: Bee Yinn Low

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.

Follow the metric measurement of the recipe for the most accurate measurement.

Recipe adapted from YouTube Brian Cuisine.

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