Traditional recipes

Banana cake recipe

Banana cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake

A quick and easy banana cake recipe to prepare using storecupboard ingredients, this cut-and-come-again cake makes a healthy snack for hungry children just back from school, or a handy addition to lunchboxes. It’s a banana cake best made with very ripe bananas, so it’s a good way of using up bananas that have been sitting in the fruit bowl for too long.

70 people made this

IngredientsServes: 8

  • 2 large, ripe bananas, about 400g in total, weighed with their skins on
  • 250g self-raising flour
  • 1 teaspoon baking powder
  • 4 tablespoons light muscovado sugar
  • 6 tablespoons sunflower oil
  • 6 tablespoons semi-skimmed milk
  • 2 eggs
  • 120g sultanas

MethodPrep:10min ›Cook:55min ›Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4. Grease an 18cm (7 in) round deep cake tin and line the bottom with baking parchment. Peel the bananas, then mash with a fork.
  2. Sift the flour and baking powder into a bowl and stir in the sugar. Whisk together the oil, milk and eggs and add to the flour mixture. Stir in the sultanas and mashed bananas, then pour the mixture into the prepared tin.
  3. Bake for 50–55 minutes or until the banana cake is well risen and a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes, then loosen the edge of the cake with a knife and turn it out onto a wire rack to cool completely. The banana cake can be kept in an airtight tin for up to 4 days.

Some more ideas

Substitute other fruit for the sultanas, such as dried cranberries or chopped dried figs, or a mix of chopped ready-to-eat exotic dried fruits.

Decorate the top of the cake with glacé icing. Mix 100g sifted icing sugar with about 1 tbsp fresh orange juice, and drizzle in random lines from the tip of a spoon or using an icing bag.

Plus points

This cake is much lower in sugar than a conventional banana cake. Using sunflower oil instead of butter makes it low in saturated fat too. Bananas are also a great energy booster and rich in potassium, vital for muscle and nerve function and to help regulate blood pressure.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (26)

Altered ingredient amounts.3 eggs3 bananas1 tsp baking powdercook on much lower temp and for 20 mins longer( 140c) will be perfect and moist, rise better too-03 May 2011

Altered ingredient amounts.I used 3 bananas so added 2 TBS milk to loosen mixture. I also put the mix into 2 1lb loaf tins which were pre lined. Made it very easy to slice afterwards into equal portions. Cooked in 50 mins.-04 Jun 2010

Lovely moist cake but will add some cinnamon/ginger next time. Just needed a little something else. Otherwise a very nice easy to make banana cake.-06 Mar 2011


Easy Banana Cake

Banana cake is a moist cake filled with ripe bananas and cinnamon. Top this banana cake recipe with cream cheese frosting and extra bananas and serve!

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Banana cake is a moist cake filled with ripe bananas and cinnamon. Top this banana cake recipe with cream cheese frosting and extra bananas and serve!

Banana cake is one of the recipes everyone loves! We love banana bread and all, but nothing satisfies quite like banana cake. Kids, families and friends will love this moist cake recipe topped with cream cheese frosting.

To make the best banana cake you’ll want to make sure your bananas are extra ripe. When you’re at the grocery store look for the bananas that have lots of brown speckles, especially if you want to make it right away. The more rip they are the more easier they will be too mash.


Banana cake recipe - Recipes

To prepare this delicious tea cake recipe, preheat the oven at 180 degree Celsius. Take a loaf pan and line it with butter paper. If butter paper is not available, smear with oil or butter. Once done, take a little dry flour and dust the pan with it.

Step 2 Cream the butter and sugar for the batter

For the cake batter, sift together all-purpose flour, salt, and baking soda in a large bowl. Keep this bowl aside until required. Now, take a large bowl and add unsalted butter in it along with brown sugar and white sugar. Using an electric beater, beat together all the ingredients until light and fluffy.

Step 3 Prepare the batter

Once the butter-sugar mixture is creamy, add egg, one at a time and then beat well once again. Afterwards, peel the bananas and add them to the mixture as well. Beat once again. Now, add the flour mixture to this bowl along with buttermilk, and beat one last time to make the batter. Make sure that no lumps are remaining. Once the batter is ready, add chopped walnuts in it and stir using a spoon.

Step 4 Bake the Banana Cake for 20-30 minutes in a preheated oven

Transfer this cake batter in the greased pans and put them in the preheated ovens. Bake these banana cakes for about 20-30 minutes. After half an hour, take out the pans and let the cake cool at room temperature.

Step 5 Cut and serve

Cut into pieces and serve warm with tea/ coffee. Do try this recipe, rate it and leave your valuable comment in the section below.


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21 Easy Grilling Recipes

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14 Summer Squash Recipes

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Best Banana Cake Recipe in NZ

A really great banana cake should be moist, light and soft – the ingredients themselves are not as important as getting the balance right to achieve this.

The best way to prevent a cake from drying out is to watch your flour content – follow the recipe exactly to start with, as too much flour can make a very dry cake! Measure your quantities precisely to get it right every time.

You can keep a cake soft by not over mixing. Follow the order of the recipe when adding ingredients. When you mix flour with a liquid, like milk, and a fat, like butter, gluten is developed. Don’t overdo the mixing as we don’t want to create too much gluten – this would make a stodgy cake, not a light and fluffy one.

Take a look at our recipe below!

Top with your favourite icing after baking – the most popular options for banana cakes are usually a lemon cream cheese icing or a chocolate icing, so its up to you.


Banana Cake Recipe

Want to make the best-tasting Banana Cake? The secret, of course, lies in using sweet, ripe bananas. You should never settle for anything lesser than that if you want to have the ultimate Banana Cake that truly satisfies with every bite.

Another good thing about baking this type of cake is that bananas are among the healthiest foods out there. That&rsquos why serving this to your family is like hitting two birds with one stone &ndash they will have happy tummies plus they&rsquoll experience the benefits of this amazing fruit.

Besides, bananas are proven to have zero fat, sodium, and cholesterol. On the other hand, the fruit is rich in fiber, potassium, vitamin B6, and vitamin C. Medical experts likewise confirm that eating bananas can decrease possibilities of heart attacks and strokes. Furthermore, it can be an effective anti-depressant and may lower the chances of acquiring some types of cancer.

There&rsquos definitely nothing like some good old banana! No wonder, the Minions couldn&rsquot get enough of them.

So if you&rsquore ready to get started preparing a Banana Cake, read the procedure below and follow the step-by-step instructions very carefully. In a little while, you&rsquoll be able to create this tasty masterpiece right in your own kitchen!


Easy Banana Cake

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Easy Banana Cake is a moist sheet cake with ripe bananas, dark brown sugar and sour cream topped with homemade cream cheese frosting.

Banana Bread is one of those classic baked goods we all love for breakfast, but what if it was a dessert? This Banana Cake is a Dessert Recipe that you can enjoy after a holiday meal or for the start of your day.

BANANA CAKE

Rich, buttery Banana Cake has all the flavors of delicious banana bread, but is less dense and topped with an easy Cream Cheese Frosting. Banana Cake is a perfect summer dessert for backyard cookouts. Refrigerate a frosted Banana Cake for a couple hours before serving for a cool summer treat.

Ripe bananas are one of the best baking ingredients to have on hand! They make delicious desserts and baked goods recipes moist while adding a natural sweetness. You can even use ripe bananas in place of some oil for a healthier twist on many of your favorite sweet treats.

This is the best Banana Cake for potlucks, birthday parties, or just a weeknight dessert. Don’t worry about having to wait for the cake to cool down, it takes just 30 or so minutes and if you place it on a cooling rack or on your stovetop grill (this increases the airflow under it), you can be icing and serving this cake in no time. I don’t recommend cooling the cake in the refrigerator as this affects the texture in an unpleasant way.

You can of course serve your Banana Cake for breakfast with or without the cream cheese frosting holiday breakfast to feed a crowd. Make this Banana Cake a sweeter, more decadent dessert by drizzling your frosted cake with Salted Caramel Sauce and sprinkling with chopped pecans.

You can make Banana Cake ahead of time and freeze unfrosted for up to 3 months. Thaw your cake in the refrigerator overnight. You want to frost after you’ve thawed the cake so the cream cheese frosting is fresh and doesn’t collect moisture or freezer burn.

To know when Banana Cake is done, use the toothpick method. Stick a toothpick (or butterknife) into the center of your cake and if it comes out clean, then your cake is done. Cool your cake completely before frosting. The fastest way is to pop it in the refrigerator for an hour or two.


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 oz.) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, preferably at room temperature
  • About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
  • 1 cup sour cream or plain yogurt
  1. Center a rack in the oven and preheat the oven to 350°F (176°C). Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you got a silicone Bundt pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
  2. Whisk the flour, baking soda and salt together.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
  4. Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
  5. If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.

Old Fashioned Vintage Cakes

Baking from scratch is super easy, especially using simple pantry ingredients like in this recipe.


We love using bananas that are very overripe, they are perfect for this cake or even using in Grandma's Grandma's Baked Banana Bread Pudding recipe.

I've tried several banana cake recipes and always come back to this one with sour cream, it's really perfect in texture and not dry at all.


If you've been searching for a perfect banana cake batter, this is it and can be made into squares, cakes, or cupcakes it's so easy and versatile.


Bill Granger's banana maple upside-down cake recipe

An upside-down cake with a difference from Bill Granger. Great for making with the kids, you can also substitute the bananas for Granny Smith apples. Cook the sliced apples in the caramel topping mixture for 5 minutes, before placing in the tin and topping with the cake mixture.

Ingredients

  • 100 g unsalted butter, softened
  • 220 g caster (superfine) sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 155 g plain (all-purpose) flour
  • 1 tsp baking powder
  • 3.5 oz unsalted butter, softened
  • 7.8 oz caster (superfine) sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 5.5 oz plain (all-purpose) flour
  • 1 tsp baking powder
  • 3.5 oz unsalted butter, softened
  • 7.8 oz caster (superfine) sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 5.5 oz plain (all-purpose) flour
  • 1 tsp baking powder
  • 50 g unsalted butter
  • 60 g firmly packed brown sugar
  • 60 ml maple syrup
  • 4 bananas, sliced in half lengthways to serve
  • 1.8 oz unsalted butter
  • 2.1 oz firmly packed brown sugar
  • 2.1 fl oz maple syrup
  • 4 bananas, sliced in half lengthways to serve
  • 1.8 oz unsalted butter
  • 2.1 oz firmly packed brown sugar
  • 0.3 cup maple syrup
  • 4 bananas, sliced in half lengthways to serve
  • 1 cup vanilla ice cream (optional)
  • 1 cup vanilla ice cream (optional)
  • 1 cup vanilla ice cream (optional)

Details

  • Cuisine: Australian
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 180C/160C fan/gas 4. Place the caramel topping ingredients in a small saucepan. Cook, stirring, over medium heat for 10 minutes, or until the sugar has dissolved and the syrup is rich and golden.
  2. Pour the syrup into a 23 cm (9 inch) greased or non-stick springform cake tin and arrange the sliced bananas, cut-side down, over the base of the tin.
  3. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs one at a time, beating after each addition, then add the vanilla extract.
  4. Sift the flour, baking powder and a pinch of salt, then gently fold through the butter mixture. Spoon the batter evenly over the bananas and smooth the top with a spatula.
  5. Place the cake on a baking tray to catch any escaping syrup and bake for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave in the tin for 5 minutes to cool slightly.
  6. Transfer to a large serving plate. Serve warm, with vanilla ice cream if desired.

Recipes and images taken from Bill Cooks for Kids by Bill Granger (£12.99), published by Murdoch Books.

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