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.
60g(½cup)Fresh or frozen raspberries (do not thaw)
Extra raspberries and banana slices (for garnish)
Powdered sugar for dustingOptional
Instructions
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
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