Classic Banana cake recipe
I baked my first banana cake by accident—true story. It was a rainy afternoon, I had a bunch of blackened bananas and a pantry full of hope. I expected something... edible. What I got was banana-flavored heaven. Since then, I’ve made this cake over 50 times, and it’s never let me down (unless you count the time I forgot the baking powder—more on that below).
Table of contents
What Is Banana Cake, Really?
Banana cake is what happens when overripe bananas get their glow-up. It’s a soft, moist, dessert-like cake that sits somewhere between banana bread and a vanilla sponge—except with way more character and delicious drama.
Unlike banana bread, banana cake is lighter, sweeter, and designed to be frosted. Think of it as banana bread’s sassy cousin who shows up at brunch in heels and whipped cream.
A (Banana) Slice of History
The banana cake has humble beginnings. According to food historians, it likely evolved in the 1930s and 40s, when home bakers were encouraged to waste less during economic hardships. Overripe bananas? Into a cake they went!
Want to nerd out more? Check out this deep dive into the history of banana bread and cakes
Recipe for banana cake
Classic banana cake recipe
Banana cake is what happens when overripe bananas get their glow-up. It’s a soft, moist, dessert-like cake that sits somewhere between banana bread and a vanilla sponge—except with way more character and delicious drama.
Unlike banana bread, banana cake is lighter, sweeter, and designed to be frosted. Think of it as banana bread’s sassy cousin who shows up at brunch in heels and whipped cream.
- Mixing bowls and spatula
- Stand mixer
- 9-inch round or square cake pan
- Parchment paper
- Wire rack
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon (adds depth)
- ⅛ tsp ground nutmeg (optional, for warmth)
Wet Ingredients:
- 3 medium overripe bananas (mashed)
- ½ cup unsalted butter (softened)
- ¾ cup light brown sugar
- 2 large eggs (room temp)
- 1 tsp pure vanilla extract
- ½ cup Greek yogurt or sour cream (for ultra-moist texture)
- 1 tbsp milk (adjusts batter consistency)
Flavor Booster (Unique Twist!):
- Zest of ½ orange (adds brightness!)
- ¼ cup crushed toasted walnuts (optional but adds crunch)
Preheat & Prep:
- Preheat oven to 175°C (350°F). Grease or line your cake pan with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Cream Butter & Sugar:
- In another large bowl, beat softened butter and brown sugar until creamy (about 2–3 mins). Add eggs one at a time, beating well after each. Stir in vanilla and orange zest.
Add the Bananas & Yogurt:
- Mix in the mashed bananas and Greek yogurt until well combined. Add milk to loosen the batter slightly.
Combine Wet & Dry:
- Gradually add dry ingredients to the wet mixture. Fold gently until just combined—don’t overmix!
Add Nuts (Optional):
- Gently fold in crushed walnuts if using.
Bake:
- Pour batter into your prepared pan. Bake for 32–38 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool & Frost (Optional):
- Cool on a wire rack. Frost only when completely cool.
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Ripe Bananas = Best Flavor: Black-spotted bananas give sweetness and aroma.
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Orange Zest is a Game-Changer: It lifts the banana flavor and adds freshness.
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Make it Eggless? Substitute eggs with ½ cup mashed ripe banana or ½ cup unsweetened applesauce.
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Don’t Skip the Yogurt: It keeps the cake ultra-moist for days!
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Nut-Free Option? Replace walnuts with mini chocolate chips or leave out entirely.
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Double the Recipe for a layered banana cake or to make 12–14 cupcakes.
Frosting Favorites
- Cream Cheese Frosting – Classic. Tangy. Irresistible.
- Peanut Butter Frosting – For all the PB + banana fans.
- Brown Butter Glaze – Sweet, nutty, dreamy.
- Chocolate Ganache – When in doubt, go cocoa.
Banana Cake vs Banana Bread: A Quick Comparison
| Feature | Banana Cake | Banana Bread |
|---|---|---|
| Texture | Light, fluffy | Dense, moist |
| Sweetness | Higher | Moderate |
| Best with | Frosting | Butter or nothing |
| Occasions | Dessert, parties | Breakfast, snack |
Hot tip: If your cake turns out too dense… just call it banana bread and carry on.
Global Banana Cake Variations
- Jamaican Banana Rum Cake – Add dark rum and nutmeg
- Filipino Banana Cake – Often made with oil and extra eggs for spongey fluff
- Sri Lankan Banana Cake – Add dates, cashews, and cardamom
- Australian Banana Passionfruit Cake – Banana meets tropical tartness
- Thai Steamed Banana Cake – Gluten-free and steamed in banana leaves
Explore the world, one bite at a time!
Whipping up banana cake is even easier with a good stand mixer — check out my favorite one here if you love effortless mixing!
Pair It Like a Pro
Beverage Pairings:
- Chai latte or spiced coffee
- Cold milk or a banana smoothie (go full banana!)
- Dessert wine like Muscat or a glass of aged rum
Food Pairings:
- Vanilla bean ice cream
- Caramel sauce drizzle
- Fresh berries or grilled pineapple on the side
Storage Tips & Shelf Life
- Room Temp: Keeps well for 2 days in an airtight container.
- Fridge: Up to 5 days (bring to room temp before serving).
- Freezer: Freeze slices for up to 2 months. Wrap in cling film + foil.
Pro tip: Always frost after defrosting for best texture.
Oops Moments (a.k.a. Cake Fails)
- Used baking powder instead of baking soda—my cake puffed, then sulked.
- Frosted too early—the frosting melted like a snowman in July.
- Overmixed the batter—welcome to banana brick land.
- Forgot sugar once. My friends still bring that up.
Lesson? Always double-check. And laugh it off—banana cake is forgiving.
Banana Cake Glow-Up: Variations You’ll Love
- Chocolate banana marble cake – Swirl melted dark chocolate into the batter
- Nutella banana cake – Layer spoonfuls of Nutella in the middle
- Carrot-banana cake hybrid – Add grated carrot and cinnamon for a hearty twist
- Banoffee cake – Banana cake + toffee sauce + whipped cream = perfection
Frequently asked questions
You’ve Got Bananas. Now Bake!
Got overripe bananas? You now have the ultimate excuse to bake. Try this banana cake, add your own twist, and tag me in your creations. Whether you frost it, drizzle it, or eat it straight out of the pan—I’d love to see how it turns out.
Don't forget comment down your stories or doubts or even your first time experience baking it. Let me know in the forum or tage me in the instagram or pinterest @thegourmetpalette.
