This moist banana cake is surprisingly simple and easy to make. Fresh ripe bananas in an oil-based vanilla batter with a hint of cinnamon and nutmeg. It takes only 10 minutes to prep the batter and 40 minutes to bake. Perfect for breakfast, brunch, or dessert.
Table of Content
If I must eat cake for breakfast, let it be a banana cake or a banana cupcake. I recently took this cake with us when we were invited as guests to a family event. And, it was so appreciated I wish I had made a bigger cake.
Why make this cake?
- This is a simple and easy oil-based batter with lots of ripe bananas. The oil keeps the batter moist but also light and airy.
- Most of the ingredients are simple pantry staples and ripe bananas.
- And you don't need any special equipment. I am using a hand mixer in the video but you could just as well use a bowl and whisk.
- It's delicious. The secret to a good banana cake is ripe bananas. In fact, the more soft, mushy and rip those bananas are the better your banana cake or cupcakes will taste. Since, the natural sweetness and flavor of bananas are enhanced as the banana becomes ripe and soft.
- Also, the batter is quite versatile because it can do so much more with it.
- A banana cake is often served with cream cheese frosting. My favorite is either my no butter cream cheese frosting or my whipped cream buttercream.
- Or you can leave them unfrosted to serve as I did dusted with powdered sugar.
- Drizzle caramel over these as we did in my caramel banana cake,
- Add chocolate chips as we did in my chocolate chip banana cake.
Ingredients and substitutes
- Banana - I love to use soft overripe bananas. They don't look as impressive when they are overripe, but they are at their sweetest and perfect for cakes and fritters.
- All-purpose flour - Yes, regular plain flour (maida) is all you need for these cakes. And, do not use any self-raising flour since those contain more leavening.
- Butter - I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have to go ahead and use it. Just omit salt in the recipe.
- Sour cream - Gives the cake a soft crumb. You can make sour cream at home. Greek yogurt is always a great substitute for sour cream.
- Sugar - I prefer to use white sugar so it won't alter the color of my cake. And yet, feel free to use the same amount of light brown sugar which adds a nice light caramel ligh flavor from the molasses.
- Eggs - Always use large size eggs when baking unless specified.
- Vanilla - A good quality vanilla will make a huge difference. You can use vanilla extract, bean paste or sugar.
Step by step instructions
- Preheat the oven to 325°F / 165°C/ Gas Mark 3.
- Grease and flour a 9 x 4 loaf pan or 2 x 6-inch round baking pans.
- Combine dry ingredients – baking powder, baking soda, salt, cinnamon powder, grated nutmeg, ground ginger, and flour.
Pro tip - Use a sifter or whisk to make sure it is well combined. - Mash banana with a fork and set aside.
- In the bowl of the stand-mixer using the whisk attachment, whip eggs with sugar until light and foamy. Gradually add the oil followed by the sour cream and vanilla extract.
- Next, add the mashed banana followed by the flour mixture. Pour into the greased and lined loaf pan.
- Bake for 40 to 50 minutes or until the skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then invert on a cooling rack.
- Serve warm, room temperature or cold.
Storage
- This cake will keep at room temperature for 2 to 3 days or in the fridge for 4 to 5 days or up to a week if stored properly.
- Once cut, always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
More similar recipes
- Easy Moist Banana Cake
- Chocolate Chip Banana Muffins
- Easy Banana Caramel Cake
- Chocolate Chip Banana Cake
- Homemade Caramel Banana Ice Cream NO Churn
- Honey Cake Recipe
- Moist Pumpkin Bread with Chocolate Chips
Frequently asked questions
If stored properly in a cool dry place, a banana cake will keep for 2 to 3 days at room temperature. If wrapped well with cling wrap, you can leave it in the fridge for up to 4 or 5 days. You can also freeze it for up to a month.
If you don't want to make a loaf cake like this one.
Use two 6-inch round cake pans and make it a banana layer cake.
You can double this recipe to a 9 x 13 sheet cake - moist banana sheet cake.
Or pour the batter into a well-greased and dusted bundt pan for a 'Moist Banana Bundt Cake'.
This recipe can also be baked into 18 to 20 beautiful banana cupcakes.
Never over mix the cake batter once you add flour. Over mixing the flour can cause gluten development which can make the cake tough and dense. So a rule of thumb is, once you add the flour, mix gently until it's well incorporated.
Absolutely. A fresh ripe banana works great too. An overripe banana is sweeter, mashes, and incorporates well in the cake batter. Fresh banana tends to be chunky when mashed but that can easily be taken care of by putting it in a blender. Alternatively, leave it chunky. It will still be delicious with little pockets of banana in the cake.
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Printable Recipe
Moist Banana Cake
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one Banana loaf cake or 2 x 6-inch round cakes
- 1¾ cup (220 g) All-purpose flour
- ⅓ cup (80 ml) Cooking oils
- 2 Eggs (large)
- ¾ cup (150 g) Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Cinnamon powder
- ⅛ teaspoon Nutmeg (grated)
- ⅛ teaspoon Ground ginger
- ¼ cup (60 ml) Sour cream
- 1 ½ cup Banana mashed (about 3 to 4)
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
Instructions
- Preheat the oven to 325°F / 165°C/ Gas Mark 3
- Grease and flour a 9 x 4 loaf pan or 2 x 6-inch round baking pans.
- Combine dry ingredients – baking powder, baking soda, salt, cinnamon powder, grated nutmeg, ground ginger, and flour. Pro tip - Use a sifter or whisk to make sure it is well combined.
- Mash banana with a fork and set aside.
- In the bowl of the stand-mixer using the whisk attachment, whip eggs with sugar until light and foamy. Gradually add the oil followed by the sour cream and vanilla extract. Pro tip - you can also use just a bowl and whisk to ensure everything is well combined.
- Next, add the mashed banana followed by the flour mixture. Pour into the greased and lined loaf pan.
- Bake for 40 to 50 minutes or until the skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then invert on a cooling rack.
- Serve warm, room temperature or cold.
Recipe Notes & Tips
Storage
- Once decorated the cake does not need to be refrigerated.
- It can stay at room temperature for three days or in the fridge for up to a week.
- Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Ana
Thanks for sharing recipe...can you post the banana cream filling also...thanks
yenyin
Dear Veena,
What can I substitute sour cream with? Because I can't find it here. I tried to google sour cream substitution and found out that buttermilk will do. However, I can' find buttermilk here as well. Please give me some ideas on what to use to replace sour cream.
Thanks
Veena Azmanov
You can make sour cream at home. Look on my blog under recipes - how to make sour cream for baking.
Link -https://veenaazmanov.com/make-sour-cream-baking/
yenyin
Thank you for your reply! That helps alot! 🙂
Veena Pinto
Hi pls canu also share ur chocolate fudge recipe
Catherine Brown
Fab can I ask u share best butter cream mix for piping on large cakes
Rashmi Anand
Hi Veena!! Can this cake be used under fondant for the topmost layer