Banana cake recipe with video & step by step photos – One of our family favorite cake, that is made repeatedly for many reasons. Delicious, soft and moist cake that is ridiculously easy to make. I had tried lot many banana cake recipes earlier and finally felt this is the best one for the texture and taste.
This banana cake can be made with whole wheat flour (atta) or a mix of wheat and plain flour or just with plain flour. This recipe works well when doubled, Since small cakes do not last in our home I double it when ever made. You can halve the recipe.
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2 methods of making banana cake
I have shared 2 methods of making this cake. The one in the video is made by creaming the butter & sugar, then adding the egg one after the other. Then the flour. This method yields a cake similar to the texture of a basic butter cake. The taste, texture and the delicate crumbs are just amazing.
The second method I have shared is made by just mixing the wet ingredients and then the dry ingredients. Then the wet with the dry. This method needs no creaming so it is just mix everything in the order and the batter is ready in minutes. This one too yields a cake with a good texture. But if you are looking for a bakery style banana cake that is light, fluffy, moist and airy, then I insist you go ahead with the first method shown in the video.
There is no change in the quantity of ingredients used in both the methods. I rarely make frosting for the cakes unless for occasions just to avoid refined sugar. I have also shared a simple vanilla frosting in the recipe card which i sometimes make for this banana cake and butter cake.
Step-by-step photos
Preparation for banana cake recipe
Recipe
Banana cake
Ingredients (1 cup = 240ml )
Ingredients to make banana cake
- 2 cups whole wheat flour or plain flour (refer notes)
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup fine sugar (prefer organic)
- 100 grams butter soft (around ½ cup)
- 2 eggs
- 2 tsp vanilla extract
- ½ cup milk + 2 .5 tbsp (reduce by 1 tbsp if using plain flour)
- 1 cup ripe banana mashed
How to make the recipe
Preparation for banana cake batter
- Preheat the oven to 160 C. You can also heat it to 170 C depending on your oven.
- Sieve flour, baking powder and salt. Set aside.
Method 1 to make banana cake (Refer video)
- Make sure butter is soft but still cold. Beat together sugar and butter until light, pale, fluffy.
- Pour vanilla extract and add 1 egg at a time and beat until creamy.
- Add the other egg and beat until creamy.
- Next add the sieved flour, salt and baking powder. Mix it gently.
- Adding milk in 2 batches, mix the flour until smooth. Do not over mix it.
- Add banana puree and mix until just combined. Avoid over mixing.
- Pour the batter to a lined cake tray and knock it against the counter a few times. Bake for 25 to 30 mins if using a 8 by 8 square pan. If using a different size pan, then the timing varies.
- A skewer/ tester inserted in the center of the cake comes out clean when the cake is done..
Method 2 to make banana cake (without hand mixer)
- Beat eggs lightly in a mixing bowl.
- Pour melted butter, milk, sugar and mashed banana. Whisk until well combined.
- Add the flour and mix until just combined.
- Pour to a greased tray.
- Bake for 38 to 40 mins. A skewer inserted has to come out clean.You may need to adjust the timing as needed since this depends on your oven.
- Cool banana cake on a wire rack.
- Cut to desired sizes.
Video
Video of banana cake recipe
Method 1NUTRITION (estimation only)
Notes
whole wheat flour (slightly dense but delicious)
white whole wheat flour or whole wheat pastry flour.
plain flour or maida
A combination of any of the above flours in any proportions. Simple Vanilla butter frosting
ingredients
2 cups powdered sugar
2 to 3 tbsp. Soft butter
3-4 tbsps. milk
½ teaspoon vanilla extract
Method
In a large bowl, cream together sugar, butter, milk and vanilla. Use milk only as needed to bind the sugar well so that it reaches a spreading consistency. Cool the cake completely and spread the frosting. Allow it to set before slicing.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Nidhi says
Easy to understand but also put spiny cake recipe
lakshmi says
Hi swasthi gaaru how r u ? thinking to make cake from long ago but never tried. Finally sunday try chesaanu ( as my kid keep asking me), believe me the outcome was super super super….. i never expect dat antha baaga vasthundani, even while baking also i am thinking surely it wont come properly unneccesarily i wasted everything like dat.. my kid expressions ayithe super, amma yentha perfect ga chesaavamma bhale tasty ga undi ani.. thankq very much swasthi. I made without eggs even though it tasted good. I made on stop top swasthi n as i dont have big cooker i used aluminium vesel while baking the salt is making sound is dat normal ? I afraid a lot 😂
swasthi says
Hi Lakshmi,
I am doing good. Thank you! I bought one aluminium pot from Bangalore 3 years ago to try a cake recipe, couldn’t try one yet. I think if the base is not thick enough salt will crackle and make noise. Try it in a heavy bottom pot. I moderated your other comment. For weight loss move to 2 healthy meals per day instead of 3. You will naturally lose overtime & it is the best way. This is what is working for both of us now.
🙂
Paula says
If I want to use half of the banana, what substitute is needed, or can I just cut the amount of banana without adding something else? Sorry one of my kid is very picky
swasthi says
Hi Paula,
I haven’t tried with half of the banana. But this cake has a lighter banana flavor and not like the usual banana cakes. I think your kid will not even know there is banana in it.
Arthi Madanagopalan says
Thank you for this recipe! Came out really well and my family enjoyed it 🙂
swasthi says
Welcome Arthi
Pete says
I’m a bit stuck on cup size – it doesn’t seem to be a standard measure as there are umpteen varieties of cup (dumb bloke here, inexperienced baker).
I saw an American site that said a cup translates at 240ml. Would that be correct for your recipe?
Sorry for the daft question…
swasthi says
Hi Pete,
Yes 1 cup is equal to 240 ml.
Monalisa says
Hi Swasthi , thanks for the Banana cake recipe …the cake was fabulous.
swasthi says
Hi Monalisa
You are welcome! Glad to know. Thank you
Santhalakshmi says
Hi swasthi,
What type of Banana I can use?
Red banana or only yellow banana I should Use?
Thanks in Advance 😊
swasthi says
Hi Santhalakshmi
Yellow ripe banana is used here
Indu says
Hello mam, I don’t have baking powder. What else can I add to make it soft n fluffy.
swasthi says
Hi Indu,
It should work with 3/4th plus 1/8th tsp soda and 1 tbsp vinegar or lemon juice. Mix the vinegar with milk and use.
Cynthia says
Hi,
Baked 🍌 cake using your recipe. It was awesome.
Thank you for your recipe.
Cynthia.
swasthi says
Glad to know Cynthia
thank you
Kriti says
Hi swasti
I tried ragi cookies but it did not turn good. Dont know where i went wrong.
My otg doesn’t have time setting.
I am going to try banana cake today however i do not have vanilla essence. Can you kindly advise
swasthi says
Hi Kriti,
You can use cardamom powder
Simal Kaur says
Please please tell me the timings to bake cake.. my cake gets dry from upper side. i have LG microwave convention..
swasthi says
Hi Simal,
If the top gets browned too quickly or dry, then carefully place a foil over the pan after baking it for 15 mins. If you have used a 8 by 8 square pan then it takes about 25 to 30 mins. Hope this helps
Simal Kaur says
Hi can you please tell me that .. what you are using in this cake ? I mean maida or aata? I am not understanding .. please help me
swasthi says
Hi Simal,
You can use atta or maida. With atta the cake is slightly dense. If you prefer the bakery style light and fluffy cake please use maida.
Simal Kaur says
Thanks alot dear.. very happy with your recipes ❤️
swasthi says
Welcome Simal
Thank you!
Lydia says
Can I use atta for flour?
swasthi says
Please read the notes. The texture is good if you make following the first method.
Priya Devi says
Hiiì…thanks for the lovely recipe….but i want to know something which really confuses me like what elsc can be used in place of butter…can oil work ?????
swasthi says
Welcome Priya
for best results use butter
Puja says
My cake was salty.. Also I was not able to take out complete slice, it was breaking..
swasthi says
Hi Puja
Don’t know where you went wrong.
Neetu says
Hi Swasthi, is it necessary to line the cake tray with butter paper? I’m not able to find butter paper :/
swasthi says
Hi Neetu,
This cake doesn’t stick much at the bottom. Just sprinkle some flour and use.
Neetu says
Ok, thanks a ton 🙂 Can I also just line the tray with butter/oil, will that work?
swasthi says
Yes You can just grease with little butter and then better to sprinkle flour. Then lastly dust off the excess flour.
Alia Debbarma says
Hi swasthi,thanks for your recipe,your every recipes are really wonderful and perfect.
swasthi says
Hi Alia,
You are welcome. Glad you like the recipes. Thank you!
🙂
Swetha Nuli says
Hi Swasthi
This is the best cake I ever baked so soft and fluffy.. you are truly a champ, because you are making us to cook like one. I tried many of your recipes everything came out very well. Following only your website has become a regular thing now. Glad that we got you.
Thank you so much.
Swetha
swasthi says
Hi Swetha,
You are welcome.So glad your food turns our good. Thank you so much for following the blog. Very happy!.
🙂
Gauri says
Hi Swasthi
The cake turned out better than my other recipes. I have tried it twice. I still cant get the consistency that you got while mixing butter and sugar. Can you share the temperature for the butter and time you beat it for to get the creamy and fluffy texture.
I love the way you write the recipe and the details.
Thanks
Gauri
swasthi says
Hi Gauri,
Sorry for the delay. I follow this simple trick for checking butter before beating. When you press the block of butter with your finger, it should dent slightly yet hold its solid structure & should not be too soft.The key point is the butter has to be still cold.I feel the timing varies on several factors including the mixer used, temperature in the kitchen etc.
I sometimes stop beating the butter in between and keep it in the fridge for a while as I feel the butter may begin to melt due to extreme heat in my kitchen. The only indication is it turns pale & light. Probably when I make it next time I will try to check the timing.
Beating butter & sugar perfectly just comes out of practice. You can easily get hold of it with several tries. Thank you so much for rating the recipe.
Patricia says
Hi there..I have baked banana cakes using other recipes before but I must say I like yours the best!
The texture using the creaming method turns out soft and fluffy! Thank you!
swasthi says
Hi Patricia
You are welcome. Happy to know your banana cake turned out good.
Lia says
EXCELENT cake!! The cake was perfect, soft, moist, delicious! Just put a little bit less sugar because my bananas were really sweet, I’m in Brazil, where they are naturally sweeter because of the heat and they were sooo ripe! Thanks for the recipe!
swasthi says
Hi Lia
You are welcome. Glad to know the banana cake turned out good. Thanks for the comment