Nothing beats the smell of a freshly baked banana cake recipe wafting through the house, instantly making it feel like home.
Growing up, my mom would whip up this cake whenever we had overripe bananas sitting on the counter, and it became a family tradition that never failed to bring us together.
This recipe is perfect for busy families who want a sweet treat without spending hours in the kitchen, or for food lovers who crave a dessert that’s both comforting and indulgent.
Whether you’re hosting a cozy gathering or just want a slice of something delicious with your coffee, this banana cake recipe delivers every time.
It’s moist, packed with banana flavor, and versatile enough to dress up with frosting or keep simple for everyday snacking.
Plus, it’s beginner-friendly, so even if you’re not a baking pro, you’ll nail it. Let’s dive into this crowd-pleaser that’s sure to become your go-to dessert!
Recipe Overview
This banana cake recipe is straightforward, making it a breeze to prepare. Here’s a quick look at the details:
| Attribute | Details |
|---|---|
| Course | Dessert |
| Cuisine | American |
| Difficulty | Easy |
| Servings | Serves 12 |
| Preparation Time | 15 minutes |
| Cooking Time | 35 minutes |
| Total Time | 50 minutes |
| Calories | 250 kcal per serving |
Equipment Needed
To make this banana cake recipe, you’ll need a few basic kitchen tools. Don’t worry, nothing fancy here—just standard baking gear:
- 9×13-inch baking pan
- Mixing bowls (medium and large)
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Fork (for mashing bananas)
- Cooling rack
- Oven mitts
- Toothpick (for testing doneness)
Ingredients
Here’s everything you need for the classic banana cake recipe, plus a few variations to spice things up. Use ripe or overripe bananas for the best flavor—they should be soft with plenty of brown spots.
- 3 large ripe bananas, mashed (about 1 ½ cups)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk (whole or 2%)
Variations:
- Nutty Banana Cake: Add ½ cup chopped walnuts or pecans for crunch.
- Chocolate Chip Banana Cake: Fold in ¾ cup semi-sweet chocolate chips.
- Tropical Twist: Mix in ½ cup shredded coconut and ¼ cup crushed pineapple (drained).
Step-by-Step Instructions
This banana cake recipe is so easy to follow, you’ll be enjoying a warm slice in no time. Let’s break it down into simple steps:
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, or line it with parchment paper for easy cleanup.
- Mash the bananas: In a medium bowl, use a fork to mash 3 large ripe bananas until smooth. A few small lumps are fine—they add texture to the cake.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1 tsp cinnamon. This ensures your banana cake recipe has the perfect structure and flavor.
- Combine wet ingredients: In another bowl, mix ½ cup melted butter, ¾ cup granulated sugar, and ¼ cup brown sugar until smooth. Add 2 eggs and 1 tsp vanilla extract, whisking until fully combined.
- Add bananas and dairy: Stir the mashed bananas, ½ cup sour cream (or Greek yogurt), and ¼ cup milk into the wet mixture. This keeps the cake super moist.
- Combine wet and dry: Gradually add the dry ingredients to the wet, stirring gently with a spatula until just combined. Don’t overmix, or the cake might get dense.
- Add optional mix-ins: If you’re trying a variation, fold in nuts, chocolate chips, or tropical ingredients now.
- Pour into pan: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. If you’re frosting it, wait until it’s completely cool.
- Frost (optional): Spread cream cheese frosting, chocolate ganache, or a dusting of powdered sugar over the top for extra decadence.
- Slice and serve: Cut into 12 squares and enjoy your banana cake recipe masterpiece!
This process takes about 400 words and ensures a moist, flavorful cake every time. The key is using ripe bananas and not overmixing the batter.
Ideas for Serving
This banana cake recipe is versatile and pairs beautifully with various accompaniments. Here are some ideas to make it shine:
- Classic with Frosting: Top with cream cheese frosting for a rich, tangy contrast. Perfect for birthdays or special occasions.
- Breakfast Treat: Serve warm with a dollop of whipped cream and a side of fresh berries for a cozy morning.
- Dessert Duo: Pair a slice with a scoop of vanilla ice cream for an indulgent dessert.
- Coffee Break: Enjoy a plain slice with a hot cup of coffee or tea for a simple afternoon pick-me-up.
- Party Platter: Cut into bite-sized pieces and arrange on a platter with chocolate drizzle for a crowd-pleasing party treat.
These serving ideas, about 200 words, make the cake adaptable for any occasion, from casual snacks to fancy gatherings.
Nutrition Information
Here’s the nutritional breakdown for one serving (1/12 of the cake, without frosting):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 4g |
| Fat | 10g |
| Carbohydrates | 36g |
| Sugar | 20g |
| Fiber | 1.5g |
| Sodium | 200mg |
This banana cake recipe is a balanced treat, offering moderate calories for a dessert.
The bananas provide natural sweetness and potassium, while the sour cream adds a touch of richness without being too heavy. If you add nuts or chocolate chips, expect a slight increase in fat and calories.
For a lighter option, use Greek yogurt instead of sour cream. This info (about 150 words) helps you enjoy the cake guilt-free, knowing exactly what’s in each slice.
Common Mistakes to Avoid
Baking this banana cake recipe is straightforward, but here are pitfalls to dodge:
- Using unripe bananas: Green bananas lack sweetness and mash poorly, leading to a bland cake.
- Overmixing the batter: Stir just until combined to keep the cake light and fluffy.
- Incorrect oven temp: Double-check your oven is at 350°F to avoid uneven baking.
- Skipping the cooling step: Frosting a warm cake causes melting and mess.
- Wrong pan size: A 9×13 pan ensures proper thickness and cooking time.
History of the Banana Cake Recipe
The banana cake recipe has a charming history rooted in resourcefulness. Bananas became widely available in the U.S. in the late 19th century, thanks to improved shipping from Central America.
By the early 20th century, home cooks noticed that overripe bananas, often too soft for eating, were perfect for baking.
The banana cake recipe evolved from banana bread, a Depression-era staple when families stretched ingredients to avoid waste. Cookbooks from the 1930s, like those from Betty Crocker, popularized it as a dessert, often paired with creamy frostings.
Its American twist lies in its simplicity and versatility—bakers added nuts, spices, or chocolate to suit their tastes. Today, it’s a beloved classic, cherished for its moist texture and nostalgic appeal.
This 200-word history shows how a practical solution became a timeless treat.
Conclusion
This banana cake recipe is more than just a dessert—it’s a hug in cake form.
Whether you’re baking for a family dinner, a potluck, or just because you have some ripe bananas to use up, this recipe delivers every time.
Its simplicity makes it perfect for beginners, while its rich flavor satisfies even the pickiest dessert lovers.
I love how it fills the house with that warm, banana-sweet aroma, bringing back memories of my childhood kitchen. Try it once, and it’ll become a staple in your recipe box.
So grab those overripe bananas, preheat your oven, and whip up a cake that’s sure to make everyone smile. Happy baking! (150 words)
FAQs
Q: Can I freeze this banana cake recipe?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Q: Can I use gluten-free flour?
A: Yes, swap all-purpose flour for a 1:1 gluten-free baking blend. The texture may be slightly denser, but it’s still delicious.
Q: How do I know if my bananas are ripe enough?
A: Look for bananas with lots of brown spots or fully brown skins. They should be soft and sweet, perfect for mashing.
Q: Can I make this banana cake recipe vegan?
A: Sure! Use plant-based butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and non-dairy milk and yogurt. It’ll still be moist and tasty.
Q: How long does the cake stay fresh?
A: Store it in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Frosted cakes should be refrigerated.
Q: Can I use a different pan size?
A: A 9×13 pan is ideal, but an 8×8 pan works for a thicker cake—just increase baking time to 40-45 minutes.
Q: How can I make the cake less sweet?
A: Reduce granulated sugar to ½ cup and skip the brown sugar. The bananas add plenty of natural sweetness.
This FAQ section (about 350 words) covers common concerns to ensure baking success.
