Simple Banana Cake Recipe

There’s nothing quite like the smell of banana cake baking in the oven. It fills the whole house with a warm, sweet aroma that makes you feel cozy inside. Whether you’re making it for a weekend treat, a birthday, or just to use up some ripe bananas, this cake is always a good idea.

Banana cake is soft, moist, and full of delicious banana flavor. It’s a little bit like banana bread but lighter and fluffier. Plus, it’s super easy to make! You don’t need any fancy equipment—just a bowl, a spoon, and a little bit of time.

I love making banana cake because it’s a great way to use bananas that are getting too ripe. Instead of throwing them away, I turn them into something delicious. This recipe is also perfect for any season. In summer, you can enjoy it with a scoop of ice cream, and in winter, it pairs perfectly with a warm cup of tea or hot chocolate.

Why You’ll Love This Banana Cake

• Super Moist and Fluffy: This cake stays soft for days thanks to the bananas!
• Easy to Make: You don’t need a mixer—just stir everything together and bake.
• Great for Leftover Bananas: Instead of wasting overripe bananas, use them to make this cake.
• Perfect for Any Occasion: Whether it’s a birthday, a family gathering, or just a simple treat, banana cake is always a hit.
• Customizable: You can add nuts, chocolate chips, or even a cream cheese frosting to make it extra special.

Ingredients

For the Cake:

• 3 ripe bananas (mashed)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (melted)
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup milk

Optional Add-Ins:

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips

For Cream Cheese Frosting (Optional but Delicious!):

• 4 oz (½ cup) cream cheese (softened)
• ¼ cup unsalted butter (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

This banana cake is simple to make and packed with flavor. Whether you enjoy it plain or with frosting, it’s guaranteed to be a family favorite!

Kitchen Tools Needed

Before you start baking, gather these tools to make the process smooth and easy:

• Mixing bowls – One large for the batter and a smaller one for dry ingredients.
• Measuring cups and spoons – For accurate ingredient measurements.
• Whisk or fork – To mash the bananas and mix the wet ingredients.
• Spatula or wooden spoon – For stirring and folding the batter.
• Sifter (optional) – Helps aerate the flour and remove lumps.
• Cake pan – A 9-inch round or square pan works well. You can also use a loaf pan.
• Baking spray or parchment paper – To prevent the cake from sticking.
• Toothpick – For checking if the cake is done.

Cooking Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your cake pan with butter or spray, or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, mash the bananas until smooth. Add melted butter, sugar, eggs, vanilla extract, and milk. Stir until everything is well combined.

Step 4: Combine

Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix! If using nuts or chocolate chips, fold them in at this stage.

Step 5: Bake

Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If adding frosting, wait until the cake is fully cooled before spreading it on top.

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Tips and Tricks for Success

• Use Overripe Bananas: The riper, the better! Bananas with brown spots are the sweetest and make the cake extra moist.
• Don’t Overmix: Stir just until combined. Overmixing can make the cake dense instead of fluffy.
• Room Temperature Ingredients: Let eggs and milk sit at room temperature for about 15 minutes before using. This helps them mix better.
• Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s done!
• Make It Extra Special: Add a sprinkle of cinnamon to the batter for extra warmth or drizzle caramel sauce on top.

Ingredient Substitutions and Variations

Want to make this banana cake fit your dietary needs or just try something different? Here are some great swaps and variations:

Substitutions:

• Flour: Swap all-purpose flour with whole wheat flour for a nuttier flavor or use gluten-free flour for a gluten-free version.
• Sugar: Use brown sugar instead of white sugar for a deeper, caramel-like taste. You can also use honey or maple syrup (reduce the milk slightly if using liquid sweeteners).
• Butter: Substitute with coconut oil or vegetable oil for a dairy-free option.
• Eggs: Replace each egg with 1 tablespoon of ground flaxseed + 3 tablespoons of water for a vegan version.
• Milk: Use almond milk, oat milk, or coconut milk instead of dairy milk.

Variations:

• Chocolate Banana Cake: Add ¼ cup of cocoa powder to the batter for a chocolatey twist.
• Nutty Banana Cake: Mix in ½ cup of chopped pecans, walnuts, or almonds for extra crunch.
• Banana Muffins: Pour the batter into a muffin tin and bake at 350°F (175°C) for 18-20 minutes.
• Coconut Banana Cake: Add ½ cup of shredded coconut to the batter for a tropical twist.

Serving Suggestions

Banana cake is delicious on its own, but here are some fun ways to serve it:

• Classic Style: Enjoy a warm slice with a cup of coffee or tea.
• With Frosting: Top with cream cheese frosting, chocolate ganache, or peanut butter glaze for an extra indulgent treat.
• A La Mode: Serve with a scoop of vanilla, caramel, or coconut ice cream for a delicious dessert.
• Fruit Topping: Add fresh banana slices, strawberries, or a drizzle of honey for a naturally sweet touch.
• Breakfast Treat: Serve a slice with Greek yogurt and a sprinkle of granola for a hearty morning meal.

Storage and Reheating Instructions

Storing:

• At Room Temperature: Keep the cake in an airtight container for up to 3 days.
• In the Refrigerator: Store in the fridge for up to 1 week. Wrap it in plastic wrap or keep it in an airtight container to prevent it from drying out.
• In the Freezer: Wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months.

Reheating:

• Microwave: Heat a slice for 15-20 seconds for a warm, soft texture.
• Oven: Warm at 300°F (150°C) for about 10 minutes if reheating a whole cake or large portion.

FAQ (Frequently Asked Questions)

1. Can I make this banana cake without eggs?

Yes! Use 1 mashed banana, ¼ cup applesauce, or 1 tablespoon ground flaxseed + 3 tablespoons water per egg.

2. My cake turned out dry. What went wrong?

Overbaking or using too much flour can make the cake dry. Be sure to measure correctly and check the cake a few minutes before the timer goes off.

3. Can I use frozen bananas?

Yes! Let them thaw completely and drain any excess liquid before mashing them.

4. How can I make this cake more moist?

Use extra ripe bananas, brown sugar instead of white, and don’t overmix the batter. Adding a bit of sour cream or yogurt also helps.

5. Can I turn this into cupcakes?

Absolutely! Pour the batter into cupcake liners and bake at 350°F (175°C) for about 18-20 minutes.

This banana cake is simple, delicious, and easy to customize! Try it out and let me know your favorite variations in the comments. Happy baking!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!