Simple Banana Cake Recipe: Ever stared at those ripe bananas on your counter, wondering what to do with them? Let’s turn them into something magical—a soft, fluffy, and downright delicious banana cake.
Whether you’re a baking newbie or a seasoned pro, this step-by-step guide will walk you through the process in the most stress-free way possible. No fancy ingredients, no complicated techniques—just good old homemade goodness.
You ready? Let’s get baking!
Why You’ll Love This Banana Cake
There’s something deeply comforting about banana cake. It’s like a hug in dessert form. This recipe is the perfect balance of sweet, moist, and airy. It’s not too dense like banana bread, and not overly fluffy like sponge cake—it’s that sweet spot in between. Plus, it’s super customizable! Add nuts, chocolate chips, or even a thick layer of frosting if you’re feeling indulgent.
Another reason to love it? It’s budget-friendly. Most of the ingredients are probably sitting in your kitchen right now. It’s a great way to reduce food waste by using overripe bananas, and it works for breakfast, dessert, or an afternoon snack.
List of Ingredients You’ll Need
Basic Ingredients
To make the best banana cake, you need just a few pantry staples:
- 3 ripe bananas (the browner, the better)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
Optional Add-Ins
These ingredients aren’t required but can take your banana cake to the next level:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ½ teaspoon cinnamon
- Cream cheese frosting or vanilla glaze
Pro Tip: Always use room-temperature eggs and butter for smoother mixing and better texture.
Kitchen Equipment Required
Before diving into the steps, here’s what you’ll need in terms of tools:
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Whisk and spatula
- Hand mixer or stand mixer (optional but helpful)
- 9-inch round or square cake pan
- Cooling rack
- Toothpick or cake tester
No stand mixer? No worries. You can totally do this with a good old-fashioned whisk and some elbow grease.
Tips Before You Start Baking
- Use overripe bananas: Brown-spotted bananas are perfect. They’re sweet and soft, which helps your cake taste amazing.
- Measure accurately: Baking is science. Use level measurements for flour and sugar.
- Don’t overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing leads to dense cake.
- Room temperature ingredients: This helps everything mix together more smoothly and evenly.
- Grease your pan well: Or use parchment paper to avoid sticking.
Step-by-Step Guide to Make Banana Cake
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your cake starts baking at the right temperature, giving it that beautiful rise and soft texture. While it’s heating, grease your cake pan or line it with parchment paper.
Step 2: Prepare the Bananas
Peel your ripe bananas and place them in a bowl. Use a fork or potato masher to mash them until mostly smooth with a few small lumps. This gives your cake that irresistible banana flavor in every bite.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy—about 2-3 minutes using a hand mixer. Add the eggs one at a time, beating after each. Then add the mashed bananas, vanilla extract, and milk. Mix until everything is fully combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. If you’re adding cinnamon or nutmeg, toss it in here. Mixing dry ingredients separately helps distribute the leavening agents evenly throughout the batter.
Step 5: Mix Wet and Dry Ingredients Together
Slowly add the dry ingredients into the wet mixture. Stir just until combined—don’t overmix! If you’re using nuts or chocolate chips, gently fold them in at this stage.
Step 6: Pour the Batter into a Cake Pan
Pour the batter into your prepared cake pan. Use a spatula to smooth out the top. Tap the pan gently on the counter to release any air bubbles.
Step 7: Bake the Cake
Place the cake in the oven and bake for 30 to 35 minutes, or until the top is golden brown. Avoid opening the oven door too early—this can cause the cake to sink.
Step 8: Check for Doneness
Use a toothpick or cake tester. Insert it into the center of the cake—if it comes out clean or with a few crumbs, it’s done. If you see wet batter, bake for a few more minutes.
Step 9: Let It Cool
Once done, take the cake out of the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Don’t frost or cut it until it’s fully cool—it’ll fall apart!
Optional: How to Make Cream Cheese Frosting
Want to level up your banana cake? Cream cheese frosting is the ultimate game-changer. It’s tangy, sweet, and creamy—basically the perfect companion for the rich banana flavor. Here’s a simple recipe to whip it up:
Ingredients:
- 8 oz (225g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar while continuing to mix on low speed.
- Add vanilla extract and a pinch of salt, then beat until light and fluffy.
- Once your banana cake is completely cooled, spread the frosting evenly over the top.
For extra flair, sprinkle chopped nuts or a dash of cinnamon on top of the frosting. Voilà—dessert perfection!
Serving Suggestions
Banana cake is super versatile when it comes to serving. Here are a few fun ways to enjoy it:
- With a hot drink: Pair it with coffee, tea, or a glass of cold milk.
- Make it fancy: Serve it warm with a scoop of vanilla ice cream and caramel drizzle.
- Add fruit: Top it with sliced bananas or berries for a fresh twist.
- For breakfast: Yes, cake for breakfast! Warm it slightly and enjoy it with a dab of butter.
You can serve it plain or all dressed up—it never disappoints.
How to Store Your Banana Cake
Let’s talk leftovers (if you have any!). Here’s how to keep your banana cake fresh and moist:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: If frosted with cream cheese, refrigerate. It will last about 5-6 days.
- Wrap it right: Wrap in plastic wrap or place in a sealed container to prevent drying out.
Before serving, bring refrigerated cake to room temperature for the best texture and flavor.
How to Freeze Banana Cake for Later
Got too much cake (is that even a thing)? Freeze it!
Steps to Freeze Banana Cake:
- Let the cake cool completely.
- If frosted, freeze the entire cake or slices on a baking sheet for 1 hour.
- Wrap each slice or the whole cake tightly in plastic wrap, then aluminum foil.
- Place in a freezer-safe bag or container.
- Label it with the date.
It’ll keep well for up to 3 months. To eat, thaw overnight in the fridge or for a few hours at room temp. For that fresh-out-of-the-oven feel, reheat in the microwave for 15-20 seconds.
Common Mistakes to Avoid
Even a simple banana cake can go sideways if you’re not careful. Here are some pitfalls to watch out for:
- Using underripe bananas: You won’t get that deep, sweet banana flavor.
- Overmixing the batter: This leads to a dense, tough cake. Mix until just combined.
- Incorrect measurements: Too much flour = dry cake. Too little = soggy mess. Use the spoon-and-level method for flour.
- Skipping pan prep: Always grease or line your pan to prevent sticking.
- Opening the oven too early: This can make your cake collapse. Wait until it’s at least 25 minutes in.
By avoiding these, you’re well on your way to banana cake greatness.
Gluten-Free or Vegan Modifications
Want to make it gluten-free or vegan? No problem—banana cake is super adaptable.
Gluten-Free Banana Cake:
- Swap the all-purpose flour for a 1:1 gluten-free baking flour.
- Add ½ teaspoon xanthan gum if your blend doesn’t include it.
Vegan Banana Cake:
- Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg).
- Use plant-based milk (almond, oat, or soy).
- Swap butter with vegan butter or coconut oil.
- Use vegan cream cheese if making frosting.
The result? Still rich, moist, and delicious. No one will even notice it’s a special-diet version.
FAQs about Simple Banana Cake Recipe
Can I use frozen bananas?
Yes! Just thaw them first and drain excess liquid before mashing.
What if I only have 2 bananas?
You can still make the cake—it just won’t be quite as flavorful. Add a tablespoon of applesauce or yogurt to help with moisture.
Can I make this recipe into cupcakes?
Absolutely. Bake at 350°F (175°C) for about 18–22 minutes. Makes around 12-15 cupcakes.
Why is my banana cake dry?
Most likely overbaking or using too much flour. Always measure properly and keep an eye on the baking time.
Can I double the recipe?
Yes, you can. Use a larger pan (like a 9×13) and adjust the baking time to around 40–50 minutes.
Conclusion
There you have it—the ultimate, no-fail, simple banana cake recipe. Whether you’re baking to impress or just want to treat yourself, this cake is always a hit. The ingredients are easy to find, the steps are beginner-friendly, and the flavor? Well, let’s just say your house is about to smell amazing. So go ahead—gather those ripe bananas, and let’s turn them into golden, fluffy perfection.
