The Best Banana Cake

Ingredients

• 3ripe bananas, mashed
• 250 g (2 cups)plain flour
• 200 g (1 cup)granulated sugar
• 5 ml (1 tsp)baking powder
• 5 ml (1 tsp)bicarbonate of soda
• 2.5 g (1/2 tsp)salt
• 120 ml (1/2 cup)vegetable oil
• 3 largeeggs
• 10 ml (2 tsp)vanilla extract

Instructions

1. 1

   Prepare the pans

   Heat the oven to 175°C (350°F). Grease and flour two round cake pans.

2. 2

   Mash the bananas

   In a large bowl, mash the bananas until smooth.

3. 3

   Mix dry ingredients

   In a separate bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.

4. 4

   Combine the batter

   Mix the oil, eggs and vanilla with the mashed bananas. Stir this mixture into the dry ingredients just until combined.

5. 5

   Bake the cakes

   Divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into a cake comes out clean.

6. 6

   Cool and frost

   Leave the cakes in their pans for 10 minutes, then transfer them to wire racks to cool. Frost as desired.

What is banana cake?

Banana cake is a home-baking favourite in the United States, where ripe bananas bring sweetness and a soft, moist crumb. This version uses a simple oil-based batter and is baked in two round pans.

The method is straightforward: mash the fruit, mix the dry ingredients separately, then combine everything gently. Frosting is optional, and no frosting ingredients are specified in this recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 3g protein, 46g carbs, 10g fat.

The flour, sugar and bananas contribute most of the carbohydrates, while vegetable oil supplies much of the fat; eggs provide some protein. To balance a slice, serve it with fresh fruit and an unsweetened drink rather than an additional sweet topping.

Choosing the bananas

Ripe fruit: Choose bananas with plenty of brown speckles and a soft texture, as they mash easily and have a pronounced sweetness.

Smooth mash: Mash the bananas thoroughly before adding the other wet ingredients so they distribute evenly through the batter.

Mixing without overworking

Dry mixture: Whisk the flour, sugar, raising agents and salt together first to spread them evenly through the cake.

Gentle finish: Stir the wet mixture into the dry ingredients only until combined. A few small lumps are preferable to mixing for too long, which can make the cake less tender.

Checking when it is baked

Time range: Begin checking at 25 minutes, since the cakes may need up to 30 minutes in the oven.

Doneness cue: Insert a toothpick into the centre; it should come out clean. If it has wet batter on it, return the pans to the oven and check again shortly.

Cooling the layers

In the pans: Let the cakes stand for 10 minutes after baking so they can firm up before being moved.

On the racks: Transfer them carefully to wire racks and let them cool before frosting. Warm cake can soften or melt frosting.

Serving the cake

Frosting: The recipe leaves the topping to your preference, so choose a frosting you already enjoy or serve the cake plain.

Alongside: A small serving with unsweetened tea or coffee makes a simple afternoon treat; fresh berries can add a bright contrast.

Recipe notes & tips

• Use bananas that are ripe and easy to mash for the fullest fruit flavour.
• Measure the flour without packing it into the measuring cup.
• Whisk the dry ingredients well before combining them with the banana mixture.
• Stop stirring as soon as the batter is combined.
• Check the cakes at 25 minutes, then continue baking if the centres are not done.
• Cool the layers completely before adding frosting.

Variations

• Add walnuts: Fold chopped walnuts into the batter just before dividing it between the pans.
• Add chocolate chips: Stir chocolate chips through the finished batter for a sweeter variation.
• Use cinnamon: Add a little ground cinnamon to the dry ingredients for a warm spice note.
• Serve unfrosted: Leave off the topping for a simpler cake.
• Try a single layer: Bake the batter in one suitable pan, allowing for a different baking time and checking for doneness.

Common mistakes to avoid

• Using underripe bananas: Choose soft, well-ripened fruit so it mashes easily and adds sweetness.
• Overmixing the batter: Stir only until the dry ingredients disappear to help keep the crumb tender.
• Uneven division: Split the batter as evenly as possible so the two layers bake at a similar rate.
• Skipping the doneness check: Test the centre with a toothpick rather than relying on the timer alone.
• Moving the cakes too soon: Leave them in the pans for the full 10 minutes before turning them out.
• Frosting warm layers: Let the cakes cool completely first so the topping does not soften.

How to store

Keep the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days, especially if it has perishable frosting. Bring refrigerated slices closer to room temperature before serving.

Frequently asked questions