Banana Cake Recipe

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About This Recipe

Banana cake is a timeless dessert that strikes the perfect balance between moist texture, natural sweetness, and comforting flavor. Made with ripe bananas, this cake is soft, fluffy, and full of banana flavor. Unlike banana bread, which is denser and more rustic, banana cake is lighter and often topped with cream cheese frosting or enjoyed plain with a dusting of powdered sugar.

This versatile cake works for everything from afternoon tea to family gatherings, and it is an excellent way to use up overripe bananas. Whether served as a casual treat or dressed up for celebrations, banana cake always delivers satisfaction.

Why You’ll Love This Recipe

  • Moist and fluffy thanks to mashed bananas and a balanced batter.
  • Beginner-friendly with simple, accessible ingredients.
  • Versatile — enjoy plain, frosted, or layered.
  • Freezer-friendly for make-ahead convenience.
  • Healthier option compared to other cakes, as bananas add natural sweetness and moisture.

Ingredients

For the Cake:

  • 1 ½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • ½ cup (120 ml) buttermilk or plain yogurt

Optional Cream Cheese Frosting:

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) butter, softened
  • 3 cups (360 g) powdered sugar
  • 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9×13-inch pan or two 8-inch round pans.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

  1. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2 minutes).
  2. Add eggs one at a time, beating well after each addition.
  3. Stir in vanilla extract.

Step 4: Add Bananas and Buttermilk

  1. Mix in the mashed bananas until combined.
  2. Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until smooth — do not overmix.

Step 5: Bake

  1. Pour the batter into prepared pan(s).
  2. Bake for 30–35 minutes (rectangular pan) or 25–30 minutes (round pans), until a toothpick inserted in the center comes out clean.
  3. Cool completely on a wire rack.

Step 6: Frost (Optional)

  1. To make cream cheese frosting: beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla, beating until fluffy.
  3. Spread evenly over cooled cake.

Serving Suggestions

  • Serve plain with tea or coffee for a light treat.
  • Frost with cream cheese frosting for a classic, indulgent version.
  • Add chopped walnuts or pecans on top for crunch.
  • Dust with cinnamon or cocoa powder for extra flavor.
  • Pair with vanilla ice cream or whipped cream for dessert.

Variations

  • Banana Nut Cake: Add ½ cup chopped walnuts or pecans to the batter.
  • Chocolate Banana Cake: Stir in ½ cup cocoa powder and ½ cup chocolate chips.
  • Layer Cake: Bake in round pans, frost, and stack for a celebration cake.
  • Banana Cupcakes: Divide batter into muffin tins and bake for 18–20 minutes.

Nutrition Facts (per slice, plain cake, 12 servings)

  • Calories: 280
  • Protein: 4 g
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Sugars: 22 g
  • Sodium: 280 mg

(With cream cheese frosting, each serving adds about 140 calories and 7 g fat.)

FAQ

What’s the difference between banana bread and banana cake?
Banana bread is denser and baked in a loaf pan, while banana cake is lighter, fluffier, and often frosted.

Can I use frozen bananas?
Yes. Thaw frozen bananas completely, drain excess liquid, and mash before using.

How can I make this cake healthier?
Substitute half the flour with whole wheat flour, reduce sugar by ¼ cup, or replace butter with coconut oil or applesauce.

Can I make this recipe dairy-free?
Yes. Use plant-based butter and milk (almond, oat, or soy).

Storage Tips

  • Store at room temperature (unfrosted) in an airtight container for up to 3 days.
  • Refrigerate frosted cake for up to 5 days.
  • Freeze unfrosted cake (whole or in slices) for up to 3 months. Thaw overnight in the fridge before serving.

Final Notes

Banana cake is one of those recipes that never goes out of style. It’s easy to make, always turns out moist, and can be customized to suit your taste. Whether you enjoy it plain, frosted, or with nuts and chocolate, this cake is sure to become a household favorite. It’s also an excellent way to use up ripe bananas, turning them into a dessert everyone will love.

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