Easy Banana Cake Recipe

This Easy Banana Cake is the ultimate way to use up overripe bananas. Moist, fluffy, and full of rich banana flavor, it’s a comforting treat that’s perfect for dessert, breakfast, or an afternoon snack. With just a handful of pantry staples and minimal prep time, this recipe delivers a bakery-style cake that’s soft, tender, and incredibly satisfying.

Why You’ll Love This Recipe

• Uses up ripe bananas you might otherwise waste
• Quick to mix—no mixer required
• Moist and fluffy texture with a delicate crumb
• Delicious with or without frosting
• A crowd-pleaser for both kids and adults
• Great for baking ahead—tastes even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Vegetable oil or melted butter
• Vanilla extract
• Buttermilk or sour cream

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, mash the bananas. Stir in sugar, eggs, oil (or melted butter), and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the banana mixture, alternating with buttermilk (or sour cream), mixing until just combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before serving or frosting, if desired.

Servings and timing

• Servings: 12
• Prep Time: 10 minutes
• Bake Time: 30–35 minutes
• Total Time: 40–45 minutes

Variations

• Add nuts: Stir in chopped walnuts or pecans for a crunchy texture.
• Chocolate twist: Add ½ cup of chocolate chips to the batter.
• Frosted version: Top with cream cheese frosting for an extra indulgent treat.
• Spice it up: Add a teaspoon of cinnamon or nutmeg to the batter for warm, cozy notes.
• Mini cakes: Use muffin tins to make banana cake cupcakes—adjust baking time accordingly.

Storage/Reheating

• Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Wrap slices or the whole cake tightly and freeze for up to 3 months. Thaw at room temperature.
• Reheating: Warm slices in the microwave for 15–20 seconds to restore a fresh-baked texture.

FAQs

Can I make this banana cake without eggs?

Yes, you can substitute each egg with ¼ cup of unsweetened applesauce or a commercial egg replacer.

How ripe should the bananas be?

Very ripe bananas with dark brown spots or even black skins work best—they’re sweeter and mash easily.

Can I use whole wheat flour?

You can use half whole wheat and half all-purpose flour. Using only whole wheat will make the cake denser.

Is it okay to use milk instead of buttermilk?

Yes, but adding a teaspoon of vinegar or lemon juice to regular milk can mimic the tanginess of buttermilk.

What kind of frosting goes well with banana cake?

Cream cheese frosting is classic, but chocolate or vanilla buttercream also pair beautifully.

Can I make this cake ahead of time?

Absolutely! It tastes even better the next day as the flavors meld. Just store it properly.

Can I bake this in a different pan size?

Yes, an 8×8 or round pan works too—just adjust baking time and check doneness with a toothpick.

How can I make this cake vegan?

Use plant-based milk, an egg replacer like flax eggs, and oil or vegan butter.

What if I don’t have buttermilk or sour cream?

You can use plain yogurt, or add lemon juice to regular milk as a quick buttermilk substitute.

Can I add frosting even if the cake is still warm?

It’s best to let the cake cool completely before frosting to prevent melting and sogginess.

Conclusion

This Easy Banana Cake is a go-to recipe for home bakers who want a moist, flavorful dessert without any fuss. Whether enjoyed plain or dressed up with frosting, it’s a guaranteed hit every time. Make it once and you’ll find yourself reaching for those brown bananas just so you can bake it again.

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