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.
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.
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.
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