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.
Equipment
- Stand mixer or hand mixer
- 9-inch round or square cake pan
- Parchment paper
- Wire rack for cooling
Ingredients
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
Instructions
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.
Notes
- Ripe Bananas = Best Flavor: Black-spotted bananas give sweetness and aroma.
- Orange Zest is a Game-Changer: It lifts the banana flavor and adds freshness.
- Make it Eggless? Substitute eggs with ½ cup mashed ripe banana or ½ cup unsweetened applesauce.
- Don’t Skip the Yogurt: It keeps the cake ultra-moist for days!
- Nut-Free Option? Replace walnuts with mini chocolate chips or leave out entirely.
- Double the Recipe for a layered banana cake or to make 12–14 cupcakes.