Best Banana Cake Recipe – Easy Homemade Banana Cake

Recipe Information

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 12 generous slices

Difficulty: Easy

Introduction

There is something undeniably comforting about a slice of warm banana cake fresh out of the oven. The sweet, moist crumb infused with ripe bananas, a hint of vanilla, and a touch of spice creates a nostalgic flavor that feels like a hug on a rainy afternoon. Whether you are enjoying it with a steaming cup of coffee for breakfast, serving it at a casual brunch, or bringing it to a family gathering, banana cake has earned its place as a beloved classic. Its popularity stems from the fact that it is forgiving—overripe bananas become a star ingredient, and the simple batter transforms everyday pantry staples into a dessert that feels both home‑cooked and indulgent. This article walks you through an easy banana cake that balances flavor, texture, and practicality, positioning it as the best banana cake recipe you’ll ever try.

Ingredients

• 1 ¾ cups (220 g) all‑purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup (115 g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 ½ cups mashed ripe bananas (about 3‑4 medium bananas)
• ½ cup (120 ml) plain yogurt or sour cream
• ¼ cup (60 ml) whole milk
• 1 teaspoon pure vanilla extract
• Optional: ½ cup (75 g) chopped walnuts or pecans
• Optional: ¼ cup (30 g) dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9‑inch (23 cm) round cake pan or line it with parchment paper; this ensures the easy banana cake releases cleanly after baking.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This dry mixture creates a uniform base that helps the banana cake rise evenly.
3. In a separate bowl, combine the melted butter with both sugars. Stir until the mixture is smooth and the sugars begin to dissolve, creating a glossy batter that will give the cake its characteristic caramelized crust.
4. Add the eggs one at a time to the butter‑sugar mixture, beating well after each addition. This incorporates air into the batter, contributing to a tender crumb in the finished homemade banana cake.
5. Stir in the mashed bananas, yogurt, milk, and vanilla extract. Mix gently until everything is fully incorporated; avoid over‑mixing, which can develop gluten and make the cake dense.
6. Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. At this stage, the batter should be slightly lumpy—this is normal and ensures a moist texture.
7. If you are using optional walnuts, pecans, or chocolate chips, fold them in now, distributing them evenly throughout the batter.
8. Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the countertop to release any trapped air bubbles.
9. Place the pan in the preheated oven and bake for 40‑45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden‑brown and the edges will start to pull away from the pan.
10. Allow the banana cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step prevents the cake from becoming soggy and helps the crumb set properly.
11. Once cooled, you may dust the top with a light sprinkling of powdered sugar, drizzle a simple glaze, or serve it plain. Slice, plate, and enjoy the best banana cake recipe you’ll ever taste!

Pro Tips & Notes

• Use overripe bananas—those with brown spots and a strong aroma—because they provide natural sweetness and moisture, reducing the need for additional sugar in the easy banana cake.
• If you prefer a fluffier texture, substitute half of the all‑purpose flour with cake flour; this lowers the protein content and yields a lighter crumb.
• For a deeper, caramel‑like flavor, brown the butter before adding it to the batter. Melt the butter, continue cooking it over medium heat until it turns a golden amber, then let it cool before mixing.
• To make a vegan version of this homemade banana cake, replace the eggs with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant‑based butter and non‑dairy yogurt.
• When storing, wrap the cooled banana cake tightly in plastic wrap or a resealable bag and keep it at room temperature for up to three days; for longer storage, refrigerate for up to one week or freeze for up to three months.
• If you want a frosting, a cream cheese frosting with a touch of honey pairs beautifully with the sweet, mellow flavor of banana cake, adding a tangy contrast that keeps the dessert from feeling too heavy.

Nutrition Facts (per serving)

Calories: 285

Carbohydrates: 40 g

Protein: 5 g

Fat: 12 g

Frequently Asked Questions

• How should I store leftover banana cake? Allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store at room temperature for up to three days, or refrigerate for a longer shelf life. For extended storage, slice and freeze the pieces in a zip‑top bag; they will keep for up to three months.
• Can I substitute the butter with oil? Yes, you can replace the butter with an equal amount of a neutral oil such as canola or vegetable oil. This will keep the cake moist, though you may lose a bit of the buttery flavor that contributes to the best banana cake taste.
• How do I scale this recipe for a larger crowd? To double the recipe, simply multiply each ingredient by two and bake in two 9‑inch pans or one larger 12‑inch pan, adjusting the baking time by adding 5‑10 minutes. Always check doneness with a toothpick.
• What are common mistakes that cause a dense banana cake? Over‑mixing the batter develops gluten, leading to a tough crumb. Also, using under‑ripe bananas reduces moisture and natural sweetness, making the cake dry. Follow the steps carefully and use fully ripened bananas for the best result.

Closing

Banana cake is more than just a dessert; it’s a versatile, comforting treat that brings together simple ingredients into a deliciously moist, flavorful masterpiece. This easy banana cake recipe demonstrates how a few pantry staples, combined with ripe bananas, can create the best banana cake you’ll ever taste—whether you enjoy it warm from the oven, toasted with butter, or layered with a creamy frosting. Give the homemade banana cake a try, experiment with the pro tips, and share the joy of baking with friends and family.

Like this recipe? Leave a comment below and let me know how it turned out for you!