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Banana Cake Recipe
This easy Banana Cake Recipe transforms simple, overripe bananas into a moist, sweet classic dessert that feels like home.
A slice of homemade banana cake is pure comfort. It’s the kind of baking that makes your kitchen smell warm and inviting—perfect for cozy afternoons or festive gatherings. Inspired by Sunday brunches with my family, this banana cake brings together ripe bananas, just the right amount of sugar, and a tender crumb you’ll crave again and again.
Why You’ll Love This Banana Cake Recipe
• Ready in under 90 minutes from start to finish—no fuss.
• Uses simple pantry staples you probably have on hand.
• Super moist texture thanks to fresh bananas and buttermilk.
• Classic, crowd-pleasing dessert that pairs beautifully with coffee or tea.
• Easily customizable—swap chocolate chips, nuts, or spices.
• Perfect for gift boxes, potlucks, or after-school treats.
• Freezer-friendly: bake once, enjoy slices for weeks.
Ingredients for a Moist Banana Cake
• 2 cups (240 g) all-purpose flour (substitute 1:1 gluten-free flour for GF).
• 1 teaspoon baking soda (ensures lift and softness).
• ½ teaspoon fine sea salt.
• 1 teaspoon ground cinnamon (optional for warmth).
• ½ cup (115 g) unsalted butter, softened (can swap coconut oil).
• ¾ cup (150 g) granulated sugar (use coconut sugar for caramel notes).
• ½ cup (100 g) light brown sugar, packed (adds molasses depth).
• 2 large eggs at room temperature (for richness).
• 3 ripe bananas, mashed (about 1 ¼ cups; overripe with brown spots deliver best sweetness).
• ¼ cup (60 ml) sour cream or plain Greek yogurt (use whole-milk yogurt for extra creaminess).
• 2 teaspoons pure vanilla extract (look for Nielsen-Massey for best flavor).
• ½ cup chopped walnuts or pecans (optional—store-bought or toasted in a dry skillet).
Tip: Let bananas sit at room temp until super soft; that way they mash easily and lend maximum moisture.
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment, leaving two overhangs for easy lifting. This ensures your banana cake comes out in one piece.
2. Whisk Dry Ingredients
In a medium bowl, whisk flour, baking soda, salt, and cinnamon. Give it a good shake so every bit of cake is evenly spiced and will rise uniformly.
3. Cream Butter and Sugars
In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar until fluffy—about 3 minutes. You’ll see ribbons of pale yellow that mean your cake will be light.
4. Add Eggs, Vanilla, Sour Cream
Scrape down the sides, then beat in eggs one at a time, followed by vanilla and sour cream. The batter may look slightly curdled—that’s okay. It’ll blend smoothly once bananas join.
5. Mash and Mix Bananas
In a small bowl, mash bananas until mostly smooth (a few chunks add texture). Stir into wet batter until streak-free—watch it turn into a glossy, golden mix.
6. Combine Wet and Dry
With your mixer on low, gradually add the flour mixture. Stop mixing once you no longer see dry spots—overmixing can yield a denser crumb.
7. Fold in Nuts (Optional)
Gently fold walnuts or pecans with a silicone spatula. This keeps big chunks intact and spreads them evenly.
8. Bake and Check
Pour batter into the prepared pan, smooth the top, and bake for 50–60 minutes. A toothpick inserted at the center should come out with a few moist crumbs. If the top browns too fast, tent loosely with foil after 35 minutes.
9. Cool in Pan, Then Slice
Let the banana cake cool in the pan for 15 minutes, then lift via parchment overhang onto a wire rack. Cool completely before slicing to avoid crumbly edges.
Servings & Timing
Makes 12 generous slices
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cool Time: 15–30 minutes
Total Time: about 1 hour 20 minutes
Variations
• Chocolate Chip Twist: Stir in ½ cup semisweet chips.
• Tropical Flair: Swap half the all-purpose flour for coconut flour and add ¼ cup shredded coconut.
• Vegan Version: Use flax eggs (2 Tbsp ground flax + 6 Tbsp water), coconut oil, and plant-based yogurt.
• Spiced Up: Add ¼ teaspoon ground ginger and nutmeg for a chai-like kick.
• Maple Glaze: Drizzle 1 cup powdered sugar mixed with 2–3 tablespoons maple syrup on cooled cake.
• Berry Burst: Fold in ¾ cup fresh or frozen blueberries for a pop of color.
Storage & Reheating
Refrigerator: Wrap cooled cake in plastic wrap or store in an airtight container for up to 5 days.
Freezer: Slice and freeze up to 3 months, individually wrapped in foil then a zip-top bag.
To Serve: Thaw slices overnight in the fridge or at room temperature for 30 minutes.
Reheat: Warm a slice in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes—for that just-baked vibe.
Notes
• For extra moisture, swap sour cream for ricotta—trust me, it makes a difference.
• I once forgot to add eggs and still ended up with a “funfetti”-style dense pudding cake—lesson learned: double-check ingredients!
• Room-temperature ingredients blend more evenly; cold eggs or butter can break the batter.
• Experiment with spices: a pinch of cardamom or clove adds cozy autumn notes.
FAQs
Q: Can I use frozen bananas?
A: Absolutely—just thaw, drain excess liquid, then mash. You may need to reduce added liquid slightly.
Q: Why did my cake sink in the middle?
A: Likely underbaked or opened the oven door too early. Check doneness only after the minimum bake time.
Q: How ripe should bananas be?
A: The browner the peel, the sweeter and softer the banana—aim for lots of brown spots.
Q: Can I make this in a bundt pan?
A: Sure—bake at 350°F for 45–55 minutes, and grease thoroughly to avoid sticking.
Q: Is this recipe freezer-friendly?
A: Yes, wrap slices tightly and freeze for up to 3 months; thaw before serving.
Q: How do I make it nut-free?
A: Simply skip the walnuts or replace them with sunflower seeds for crunch.
Q: Can I halve the recipe?
A: You can, but use an 8×4-inch pan and start checking at 40 minutes.
Q: What’s the nutritional info per slice?
A: Each slice (1/12 of cake) is about 220 calories, 9 g fat, 30 g carbs, and 2 g protein.
Conclusion
This homemade banana cake recipe delivers a soft, sweet, and delightfully moist dessert that’s easy enough for everyday baking yet special enough for celebrations. Give it a try, then swing back to let me know how you customized it—or explore more tasty ideas like my lemon loaf or chocolate zucchini bread for your next bake!
Banana Cake Recipe
Ingredients
- 2 cups all-purpose flour substitute 1:1 gluten-free flour for GF
- 1 teaspoon baking soda ensures lift and softness
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional for warmth
- 1/2 cup unsalted butter softened (can swap coconut oil)
- 3/4 cup granulated sugar use coconut sugar for caramel notes
- 1/2 cup light brown sugar packed (adds molasses depth)
- 2 large eggs at room temperature (for richness)
- 3 ripe bananas mashed (about 1 1/4 cups; overripe with brown spots deliver best sweetness)
- 1/4 cup sour cream or plain Greek yogurt (use whole-milk yogurt for extra creaminess)
- 2 teaspoons pure vanilla extract look for Nielsen-Massey for best flavor
- 1/2 cup chopped walnuts or pecans optional—store-bought or toasted in a dry skillet
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment, leaving two overhangs for easy lifting.
- In a medium bowl, whisk flour, baking soda, salt, and cinnamon. Give it a good shake so every bit of cake is evenly spiced and will rise uniformly.
- In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar until fluffy—about 3 minutes.
- Scrape down the sides, then beat in eggs one at a time, followed by vanilla and sour cream.
- In a small bowl, mash bananas until mostly smooth. Stir into wet batter until streak-free.
- With your mixer on low, gradually add the flour mixture. Stop mixing once you no longer see dry spots.
- Gently fold walnuts or pecans with a silicone spatula.
- Pour batter into the prepared pan, smooth the top, and bake for 50–60 minutes.
- Let the banana cake cool in the pan for 15 minutes, then lift via parchment overhang onto a wire rack.
