Banana Cake Recipe: How I Make This Cozy Classic at Home
If I’ve Got Bananas to Use Up…
So picture this: you’ve got a bunch of bananas sitting on the counter, just begging to be used. That’s basically how this banana cake started in my house. Actually, there’s this one Sunday I remember—the one where I tried to bake whilst explaining to my nephew why the moon looks like a crescent sometimes (he wasn’t convinced by my rambling and honestly, neither was I). Anyway! Banana cake is my solution for those lovely, speckly bananas that’ve gone a bit far for eating on their own. It’s the kind of recipe where the house smells like a hug—old-fashioned comfort cake, except I suppose mine’s a bit more thrown-together than my grandma’s ever was. Oh, and if you ask my partner, this comes out every time there’s a family gathering, or when I’ve got that weird urge to stress-bake (which is…frequent).
Why You’ll Love This Banana Cake (Or At Least I Hope So)
I make this banana cake mostly when my family is craving something not too fancy but still totally moreish—plus, there’s the whole not letting bananas go to waste thing. My kids eat it as if they’ve never had cake before, and I like it with my morning tea (best start to the day, honestly). Sometimes it’s a touch annoying because the batter looks oddly thick but trust me (and my sister, who texted me a panicked “did I mess it up?” photo last week) it always comes together. It’s also not overly sweet, which I like—though some of my friends think I’m underselling it by calling this cake a “breakfast treat”—only in England, right?
What You’ll Need: Ingredients (and a Few Swaps)
- 3-4 very ripe bananas (the spottier the better—I sometimes freeze ‘em first and defrost when I remember)
- 2 eggs (medium or large, I honestly just grab what’s in the carton)
- 120g (about 1/2 cup) unsalted butter, melted (I’ve used margarine in a pinch, but proper butter tastes better)
- 1 cup (200g) granulated sugar (I swap half for brown sugar sometimes if I want it caramel-ly)
- 1 3/4 cups (220g) plain flour (my gran swears by self-raising—but regular plus a smidge of baking powder is fine)
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract (or skip if you forgot it at the shop—been there…)
- Optional: handful of chopped walnuts, chocolate chips, or both. My niece insists on rainbow sprinkles but, eh, your call!
How I Actually Bake It (Step by Step, Kind Of)
- Heat that oven. Go ahead and preheat to 180C (350F). Grease a standard loaf pan (9x5in or whatever you’ve got). Or, use baking paper—less washing up later.
- Mash those bananas. Use a fork. Or your hands if you’re chaotic (I’m not judging). Don’t need it silky smooth; some chunks are great.
- Add eggs and melted butter. Stir in the eggs, then the butter. I always get distracted at this step, but as long as it’s mixed, it’s all good.
- Sugar, vanilla, and, if you’re feeling wild, cinnamon. Pour sugar and vanilla in. I sometimes eyeball vanilla and regret it because once it went…a bit too floral?
- Mix dry stuff in a separate bowl (sort of). Flour, baking soda, baking powder, salt—all together. Sometimes I skip the second bowl and mix straight in the main one (lazy days). Sift if you remember, or if you have lumps. Or don’t—just break ‘em up with the fork.
- Combine (gently). Fold in the flour mix with a spatula, wooden spoon, whatever you fancy. Don’t overmix or it’ll turn tough (I speak form experience; was like banana brick once).
- Add extras. If using nuts, choc chips, you get the idea—fold ‘em in now. This is where I sneak a few chocolate chips. If you’re under age 8 or a chocoholic, this is mandatory.
- Bake! Pour into your tin (scrape the bowl clean with a rubber spatula—I’m not wasting a drop!). Bake for 45-55 mins. Check at 45 min—mine takes about 50. A toothpick or skewer should come out clean-ish (a crumb or two is fine—wet batter is not). Don’t fret if the top cracks; it’s meant to.
- Cool, as much as you can stand. Let it cool in the pan for a bit (I rarely wait full 15 min, I’ve got no patience), then onto a rack. Or slice right away, because who cares?
Notes from My Kitchen (Not Chef-y, Just Honest)
- Once (okay, twice) I forgot the baking soda and the cake was more like, well… banana bread fudge? Not my best work, but still edible.
- If your bananas are big, three is enough. If they’re puny, use four.
- I actually think it tastes better the next day, after it chills out and gets a bit denser—but, yeah, no one in my house waits that long.
- If your cake sinks, don’t sweat it. It still tastes grand. Probably needed another 5 min in the oven—happens to the best of us.
Banana Cake Experiments Gone (Sometimes) Right
- One time I swapped in coconut oil for butter, which worked (but tasted more tropical than I felt like).
- Tried making cupcakes instead. Turned out lovely. Shorter bake—about 25 min.
- Put in frozen blueberries once; they oozed a bit too much. Might try less next time or toss them in a bit of flour first.
- Don’t try protein powder—it made it weirdly dense. You have fair warning.
Equipment You Actually Need (or Don’t)
- Loaf tin is traditional, but a square cake pan or even a bundt pan works—just adjust baking time.
- Mixing bowls (though I’ve made it in a saucepan before; I was low on clean stuff.)
- Fork or potato masher for bananas. If you have an electric mixer, that’s fine but hardly necessary (actually, I think a wooden spoon is more satisfying anyway).
Keeping Your Banana Cake Fresh (Sort Of…)
If you want to store it (you’re more disciplined than me), pop in an airtight container at room temp for 2-3 days—though honestly, in my house it never lasts more than a day! Sometimes I wrap slices individually and freeze for lunchboxes; they’re good after a quick zap in the microwave.
How I Serve Mine (And How Mum Does It)
I’m partial to a thick slab of banana cake with strong coffee—especially when it’s still warm and a dab of salted butter melts in (my guilty pleasure, don’t judge). Mum likes it with double cream, while my mate Sophie swears by a drizzle of homemade caramel sauce (that recipe is way too much faff for me, but here it is!). And if you want something lighter, try Greek yoghurt and a scatter of berries—in summer, anyway.
Banana Cake Things I Learnt the Hard Way (Pro-ish Tips)
- If you try to rush cooling or slice the cake hot, it just falls apart (been there, several times—it’s a mess, but tasty!).
- Overmixing is the enemy. Honestly, just stir until combined—lumps are fine. I once used my stand mixer out of laziness and regretted it! Never again.
- Use super ripe bananas. If they’re not quite there, pop ‘em in the oven skin-on for 10-15 mins. Works wonders (saw that on Bon Appetit and it changed my life).
FAQs From Friends, Family & Folks Online
- Can I use wholewheat flour? You can, but it’ll be denser (and a bit drier). Maybe start with half normal, half wholewheat and see how you like it.
- How do I know when it’s done? Stick a skewer in—if it comes out pretty clean (a few crumbs are fine), you’re there. But watch out, sometimes the outside browns fast—just cover loosely with foil if it’s getting crispy too quick.
- Can I halve the recipe? Absolutely, just use a small tin or even muffin liners. Timing will be much less, though, so watch ‘em like a hawk.
- Why is my cake sinking? Either underbaked (give it a few more mins) or sometimes, honestly, just too much banana. Happens now and then.
- Can I make this vegan? Some folks use flax eggs and vegan butter; I haven’t tried it yet, but Minimalist Baker has a good version!
Oh! Quick aside: if you find yourself with a banana cake craving AND no ripe bananas, there’s always someone on the street (at least in my neighborhood) trying to unload theirs in a box marked “FREE—ripe bananas for baking!” It’s like the universe is urging you to bake. Or maybe that’s just my town. Anyway, message me if you try it, would love to hear if it worked for you—I’m all ears (well, and taste buds).
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup ripe bananas (about 3 medium), mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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2In a bowl, whisk together the flour, baking soda, and salt.
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3In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the mashed bananas and vanilla extract.
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4Add the flour mixture to the banana mixture in three additions, alternating with the milk. Mix until just combined.
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5Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
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6Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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