4.5 from 1,137 votes
Banana Cake (The Best Recipe!)
Banana Cake (The Best Recipe!) uses overripe bananas blended into a batter of self-raising flour, baking powder, eggs, powdered sugar, and melted butter to create a moist and tender cake. The beaten eggs provide lift, while the ripe bananas add natural sweetness and moisture. The cake bakes to a soft crumb with an even distribution of banana flavor.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
people
Calories:
334 kcal
Course:
Cake
Cuisine:
International
Ingredients
- 200 g (7 oz) banana overripe
- 120 g (4 oz) self-raising flour cake flour or all-purpose flour (see Notes)
- 3/4 - 1 teaspoon baking powder
- 3 egg room temperature, large
- 100 g (3½ oz) powdered sugar
- 1 tick butter melted (I used Challenge brand butter, unsalted
Instructions
- Preheat oven to 375°F (190°C). Grease a square cake pan (8 x 8 in or 9 x 9 in) (20 x 20 cm or 23 x 23 cm), a regular loaf pan, or two mini loaf pans with butter. Line the pan(s) with parchment paper. Mash the overripe bananas in a bowl until fine and set aside.
- Sift the self-raising flour and baking powder. Set aside.
- Add the eggs to the bowl of a stand mixer. Beat on medium speed (speed 5) for 1 minute and then increase to the highest speed (speed 10) for 2 minutes. The egg should be bubbly and foamy.
- Add the sugar and beat at the highest speed for 3 minutes. The egg and sugar mixture should be foamy.
- Add the mashed bananas to the egg mixture. Gently stir 2-3 times with a spatula to combine well.
- Heat the butter in a microwave for 20-30 seconds or until it melts. Divide the flour into 3 parts. Add half of the butter into the egg mixture, gently fold, and stir 2-3 times with a spatula. Next, add 1/3 of the flour, fold carefully, and stir around a few times until incorporated.
- Add in the second part of the flour, stirring gently to incorporate. Add the remaining butter, gently stir to mix, and finally add the remaining flour. Make sure the flour is fully dissolved. DO NOT OVERMIX. Make sure the batter retains the air bubbles in the beaten eggs.Pro tip: Fold the batter correctly by cutting from the center and slowly lifting from the bottom until the ingredients are well incorporated.
- Pour the batter into the pan. For best results, place the pan on another empty pan before baking. To avoid the top of the cake from becoming too brown, cover the top of the pan with aluminum foil after the cake is set at the top, about 20-25 minutes into baking.
- Bake the banana for 40-50 minutes, or until the cake tester comes out clean in the center. Remove the cake from the oven. Let it cool on a wire rack for 10 minutes before cutting into pieces.
Cup of Yum
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Measure flour by spooning into the cup and leveling to prevent a dry, dense cake.
- Use room-temperature eggs for better rise and texture; if chilled, warm in warm water bath.
- Mash bananas well and fold gently to ensure even distribution and avoid sinking.
- Sift flour with baking powder to remove lumps for a smooth, light batter.
- Stack two baking pans during baking to prevent crusty bottom and sides.
- Recipe adapted from YouTube Brian Cuisine and uses metric measurements for accuracy.
Nutrition Information
Serving
6people
Calories
334kcal
(17%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
122mg
(41%)
Sodium
35mg
(1%)
Potassium
225mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
611IU
(12%)
Vitamin C
3mg
(3%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 334
% Daily Value*
| Serving | 6people | |
| Calories | 334kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 35mg | 1% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.