Easy Banana Cake Recipe

Ingredients

• 200 g (1 cup)granulated sugar
• 110 g (1/2 cup)brown sugar
• 3 largeeggs
• 80 ml (1/3 cup)canola oil, vegetable oil or extra-light olive oil
• 10 ml (2 tsp)vanilla extract
• 120 g (1/2 cup)sour cream
• 3ripe bananas, mashed
• 315 g (2 1/2 cups)all-purpose flour, measured then sifted
• 5 g (1 tsp)baking soda
• 10 g (2 tsp)baking powder
• 2.5 g (1 tsp)ground cinnamon
• 3 g (1/2 tsp)salt
• 30 g (1/4 cup), optionalchopped walnuts
• 340 g (12 oz), at room temperaturecream cheese
• 5 ml (1 tsp)vanilla extract
• 180 g (1 1/2 cups)powdered sugar
• 45 ml (3 Tbsp)heavy whipping cream
• 30 g (1/4 cup)chopped walnuts, for topping

Instructions

1. 1

   Prepare the pan

   Heat the oven to 177°C (350°F). Line a 23 × 33 cm (9 × 13-inch) baking pan with parchment paper.

2. 2

   Mix the batter

   In a bowl, mix the granulated sugar, brown sugar and eggs. Add the oil, 10 ml vanilla, sour cream and mashed bananas. Add the sifted flour, baking soda, baking powder, cinnamon and salt. Gently stir the dry ingredients on top, then beat them together with the wet mixture. If using the optional walnuts, fold them into the batter.

3. 3

   Bake the cake

   Pour the batter into the prepared pan. Bake at 177°C (350°F) for 30–35 minutes, until golden and a toothpick inserted in the centre comes out clean.

4. 4

   Cool completely

   Once baked, remove the cake from the pan and place it on a cooling rack. Leave it to cool completely.

5. 5

   Make the frosting

   In a large bowl, beat the room-temperature cream cheese with a mixer until creamy. Add the vanilla and powdered sugar and beat to combine. Pour in the heavy cream and beat until fluffy and combined.

6. 6

   Frost the cake

   When the cake is completely cool, spread the cream cheese frosting over the top and scatter on the chopped walnuts.

7. 7

   Serve the cake

   Cut into portions and serve.

What is banana cake?

Banana cake is a sweet American-style bake made with mashed ripe bananas in the batter. The bananas bring flavour and moisture, while cream cheese frosting gives this version a tangy, creamy finish.

A simple tray-bake format makes it easy to frost and portion. Walnuts add a little crunch, both folded into the batter if you like and scattered over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 7g protein, 66g carbs, 31g fat.

The flour, sugars and bananas contribute most of the carbohydrates; the oil, cream cheese and whipping cream supply much of the fat, while the eggs and cream cheese provide some protein. Pair a slice with fresh fruit, or serve a smaller piece after a meal that includes a source of protein.

Choosing the bananas

Ripe bananas: Use bananas that are soft and well spotted, as they mash easily and bring plenty of banana flavour. Mash them thoroughly so they distribute through the batter.

Mixing the batter

Wet ingredients: Mix the sugars and eggs first, then add the oil, vanilla, sour cream and bananas. This brings the moist ingredients together before the flour mixture goes in.

Dry ingredients: Measure the flour before sifting it, as directed, and add it with the raising agents, cinnamon and salt. Mix only until combined, then fold through the optional walnuts.

Checking for doneness

Oven cue: Bake at 177°C (350°F) for 30–35 minutes. The top should be golden, and a toothpick inserted in the centre should come out clean.

Cooling before frosting

Cool fully: Transfer the baked cake to a rack and let it cool completely before adding the frosting. Frosting a warm cake can make the topping soft and difficult to spread neatly.

Getting smooth frosting

Cream cheese: Let it come to room temperature before beating so it can become creamy. Add the powdered sugar and vanilla, then beat in the cream until the mixture is fluffy and combined.

Serving ideas

To serve: Cut the cake into portions once the frosting is spread and the walnuts are on top. It can be served on its own or alongside fresh fruit for a brighter contrast.

Recipe notes & tips

• Use the flour amount measured before sifting, as specified in the ingredient list.
• Bring the cream cheese to room temperature so it beats smoothly.
• Line the pan with parchment to make the cake easier to lift out.
• Check the centre with a toothpick near the end of the baking time.
• Wait until the cake has cooled completely before spreading on the frosting.

Variations

• Keep walnuts out: Skip the optional walnuts in the batter for a smoother cake, while keeping or omitting the topping to taste.
• Add cinnamon: Increase the cinnamon slightly for a more pronounced warm spice flavour.
• Use vegetable oil: Choose vegetable oil instead of canola oil if that is what you have on hand.
• Serve without nuts: Leave the topping walnuts off for a nut-free finish, and omit the optional walnuts from the batter too.
• Make neat slices: Chill the frosted cake briefly before cutting for cleaner portions.

Common mistakes to avoid

• Frosting a warm cake: The topping can soften and slide; let the cake cool completely first.
• Overmixing the batter: The cake may lose its tender texture; stop once the dry ingredients are incorporated.
• Using cold cream cheese: It can be harder to beat smoothly; let it reach room temperature first.
• Skipping the centre check: Baking time can vary; use a toothpick to confirm the middle is baked through.
• Adding walnuts without folding: Stir them through gently so they are distributed without overworking the batter.

How to store

Store the frosted cake covered in the refrigerator for up to 4 days. Let a portion sit briefly at room temperature before serving, or warm it gently without the frosting if preferred.

Frequently asked questions