One-Bowl Raspberry Banana Cake
This Raspberry Banana Cake is made in one bowl with simple ingredients—ripe bananas, fresh raspberries, and sour cream for a soft, fruity crumb. A quick and easy summer cake!
I’ve made countless banana cakes over the years, especially when I had a cake business. But at home? It was always the “what’s-left-in-the-fruit-bowl” cakes that brought the most joy. You know—the ones where the bananas are just a little too soft, and the raspberries are begging to be used.
This cake was born out of one of those kitchen moments. I had overripe bananas, half a box of raspberries, and no time to get fancy. So I threw everything into one bowl, and bam—the result was better than I expected.
Now it’s one of our favorite bakes in the summer. It’s casual and cozy, but still feels a little special—especially with those pretty berries on top. And honestly, isn’t that what the best cakes are? A little practical, a little indulgent, and always made with love.
Why You’ll Love This Raspberry Banana Cake
- One bowl, no mixer: Just whisk, fold, and bake.
- Moist and flavorful: Ripe bananas and sour cream guarantee the perfect crumb.
- Fresh fruit flavor: Juicy raspberries add brightness and contrast to the sweet banana.
- Everyday cake with visual appeal: A few berries and banana slices on top make it look like it came from a bakery.
? Key Ingredients & Substitutes
- Bananas: Ripe bananas (spotty but not black) give sweetness and softness. Applesauce can also be used as a substitute in a pinch.
- Raspberries: Fresh or frozen, both work. If using frozen, don’t thaw—just toss in a bit of flour before folding in.
- Sour cream: Adds richness and moisture. Can be swapped with Greek yogurt or buttermilk.
- Oil: A neutral oil, such as canola or sunflower, helps keep the crumb soft. Melted butter works, but may yield a denser cake.
- Flour: All-purpose flour gives the best texture. You can use a 1:1 gluten-free blend if needed.
- Cinnamon: Optional, but a little adds warmth without overpowering the fruit.
Step-by-step: Raspberry Banana Cake
- Oven and Pan: Preheat the oven to 320°F (160 °C). Grease and line a 9-inch round cake pan.
- Wet Ingredients: In a large bowl, whisk together the eggs, sugar, oil, sour cream, mashed bananas, and vanilla until smooth.
- Dry ingredients: Add flour, baking powder, baking soda, salt, and cinnamon. Stir just until combined. Gently fold in the raspberries; do not overmix, as this will cause them to bleed.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Finish: Dust with powdered sugar before serving if desired. Place 3–4 raspberries and a few thin banana slices on top for a simple garnish
Tips for Success
- Use ripe bananas for maximum flavor and natural sweetness. If using frozen raspberries, add them directly from the freezer—do not thaw them.
- Toss raspberries in a little flour before folding them in to prevent sinking.
- For a simple finish, use a dusting of powdered sugar and a few fresh berries on top.
Frequently asked questions
Can I use strawberries or blueberries instead of raspberries?
Yes! This recipe is flexible—just keep the total fruit quantity the same and use firm berries for best results.
My raspberries sank—how can I prevent this?
Toss them in 1 teaspoon of flour before folding them into the batter. Also, avoid overmixing once added.
Can I make this as muffins or in a loaf pan?
Absolutely. Muffins will take 20–25 minutes, and a loaf pan may take 50–60 minutes. Check doneness with a skewer.
One-Bowl Raspberry Banana Cake
Sweet, ripe bananas and bursts of juicy raspberries—this One-Bowl Raspberry Banana Cake is the perfect everyday summer treat. Made in just one bowl with simple ingredients, it’s moist, fruity, and comes together in minutes. No mixer, no fuss—just one easy cake that tastes like sunshine.
Video
Ingredients
Ingredients (for one 9-inch round cake)
- 2 med Ripe bananas mashed
- 3 large Eggs
- 150 g (¾ cups) Sugar (white or brown)
- 120 ml (½ cup) Neutral oil (canola or sunflower)
- 120 ml (½ cup) Sour cream
- 1 tsp Vanilla extract
- 250 g (2 cups) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ tsp Ground cinnamon (optional)
- 60 g (½ cup) Fresh or frozen raspberries (do not thaw)
- Extra raspberries and banana slices (for garnish)
- Powdered sugar for dusting Optional
Method
- Oven and Pan: Preheat the oven to 320°F (160 °C). Grease and line a 9-inch round cake pan.
- Wet Ingredients: In a large bowl, mash the bananas. Add the eggs, sugars, oil, sour cream, and vanilla extract and combine until smooth.2 med Ripe bananas, 3 large Eggs, 150 g Sugar , 120 ml Neutral oil , 120 ml Sour cream, 1 tsp Vanilla extract
- Dry ingredients: Add flour, baking powder, baking soda, salt, and cinnamon. Stir just until combined.250 g All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, ½ tsp Ground cinnamon
- Add Raspberries – Add 1 tablespoon of flour to the raspberries and gently fold them in, being careful not to overmix, as this can cause the raspberries to bleed.60 g Fresh or frozen raspberries, Extra raspberries and banana slices
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Finish: Dust with powdered sugar before serving if desired. Place 3–4 raspberries and a few thin slices of banana on top for a simple garnish.Powdered sugar for dusting
Notes
Tips for Success
- Use ripe bananas for maximum flavor and natural sweetness.
- If using frozen raspberries, add them directly from the freezer—do not thaw them.
- Toss raspberries in a little flour before folding them in to prevent sinking.
- For a simple finish, use a dusting of powdered sugar and a few fresh berries on top.
Nutrition
Tried this recipe?
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I had a couple of overripe bananas and this was perfect. The raspberries added a nice little tartness — didn’t expect that combo to work so well.
It’s such a great combination, right? Sweet and slightly tart — glad you gave it a try!