Uses up overripe bananas in the most delicious way.
Incredibly moist with a tender crumb.
Simple ingredients, pantry-friendly recipe.
Versatile—frost it, glaze it, or enjoy plain.
Perfect for beginners and seasoned bakers alike.
Freezes well for make-ahead convenience.
Great for lunchboxes, parties, or casual snacking.
Can be made into cupcakes, loaf, or layer cake.
Lightly sweet with natural banana flavor.
Pairs perfectly with coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas (mashed)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter or oil
Granulated sugar
Eggs
Vanilla extract
Milk or buttermilk
Optional: cinnamon or nutmeg for added flavor
Optional: walnuts, pecans, or chocolate chips
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla and mashed bananas.
Gradually mix in the dry ingredients, alternating with milk or buttermilk, until just combined.
Fold in any optional mix-ins like nuts or chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Servings and timing
This recipe yields about 12–15 servings. Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes
Variations
Add cream cheese frosting for a classic banana cake finish.
Stir in chocolate chips for extra indulgence.
Add chopped nuts for texture and flavor.
Make it a layer cake with frosting between layers.
Use whole wheat flour for a more wholesome version.
Add shredded coconut or crushed pineapple for a tropical twist.
Turn the batter into cupcakes or muffins for portable treats.
Storage/Reheating
Store banana cake in an airtight container at room temperature for up to 3 days. If frosted, refrigerate and consume within 5 days. To freeze, wrap slices or the whole cake tightly and store for up to 3 months. Thaw at room temperature and reheat individual slices in the microwave for 15–20 seconds if desired.
FAQs
Why is my banana cake dense?
Overmixing the batter or using too much banana can make the cake dense. Mix just until combined and use measured ingredients.
Can I use frozen bananas?
Yes, thaw frozen bananas and drain excess liquid before mashing and using them in the recipe.
What’s the best frosting for banana cake?
Cream cheese frosting is a popular and delicious choice, but vanilla buttercream or a simple glaze also work well.
Can I make this cake without eggs?
Yes, you can substitute eggs with mashed banana, applesauce, or a flaxseed mixture for an eggless version.
Is banana cake the same as banana bread?
No, banana cake is lighter and fluffier, while banana bread is denser and more like a loaf.
How do I make this cake gluten-free?
Use a 1:1 gluten-free flour blend that’s designed for baking to substitute the all-purpose flour.
Can I bake this in a loaf pan?
Yes, but adjust the baking time as a loaf will take longer—about 50–60 minutes.
How ripe should the bananas be?
The best bananas are very ripe with lots of brown spots—these have more sugar and moisture.
Can I add other fruits?
Yes, blueberries or chopped strawberries can be added for a fruity twist.
Why did my cake sink in the middle?
This can happen from underbaking, opening the oven door too soon, or too much leavening. Always check doneness with a toothpick.
Conclusion
Banana Cake is a classic, comforting dessert that’s perfect for any occasion. Its moist texture, natural sweetness, and adaptability make it a go-to recipe whether you’re baking for a celebration or simply using up ripe bananas. Enjoy it plain, frosted, or filled with your favorite mix-ins—this banana cake is sure to become a favorite in your kitchen.
Banana Cake is a moist, tender dessert made with ripe bananas, perfect for using up overripe fruit. Its light, fluffy texture and rich banana flavor make it a versatile and delicious option for breakfast, snacks, or dessert.
Ingredients
3 ripe bananas, mashed
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter or oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk or buttermilk
Optional: 1/2 tsp ground cinnamon or nutmeg
Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt (plus cinnamon or nutmeg, if using).
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and mashed bananas.
Gradually add the dry ingredients, alternating with milk or buttermilk, mixing until just combined.
Fold in optional mix-ins like nuts or chocolate chips, if desired.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost as desired or serve plain.
Notes
Use very ripe bananas with brown spots for best flavor and moisture.Add cream cheese frosting for a classic finish.Turn into cupcakes or muffins by adjusting bake time to 18–22 minutes.To freeze, wrap slices or the whole cake tightly and store for up to 3 months.Substitute eggs with applesauce or flax eggs for an eggless version.
