Banana cake recipe for beginners – This banana cake is the simplest to make, tastes delicious with a super light, moist and fluffy texture. This cake is baked time and again at my home & has been our family favourite for so many years. It is similar to those light and airy fancy cakes sold in the bakeries. This banana cake has a similar taste and texture of a rich butter cake.
This recipe makes a large 8 by 8” cake that serves 16. If you are a newbie, simply halve the recipe and bake in a 6 inch pan. Since smaller cakes won’t last even for 2 days in my home I always bake in an 8 inch pan.
Table of contents
About this recipe
The best thing about this recipe is you can make it with whole wheat flour or white wheat flour. Due to the addition of eggs the banana cake won’t have the taste of wheat flour in it.
Also this is made with butter as I personally don’t prefer using much oil in my cakes. Though the recipe is easy, there are some key points to focus to make the best banana cake. So read the tips and notes mentioned below.
I have also shared a simple vanilla frosting in the recipe card which I sometimes make for this banana cake and butter cake.
Ingredients
Bananas : Use only ripe bananas. I use the large yellow bananas. You can use pureed or mashed bananas. With mashed bananas you will have those specks of banana fibers seen your cake (as visible in my pictures).
Flour: This recipe works with all-purpose flour, whole wheat flour, white wheat flour, pastry flour and even with atta (chapati flour). But if you prefer to make a light bakery style cake, then do avoid flour to which extra bran has been added. Though this kind of flour works it makes the cake slightly dense.
You can also use a combination of whole wheat flour and all-purpose flour.
Butter: Use unsalted butter for this banana cake recipe. I feel the flavor of & the freshness of salted butter is not the same as unsalted. However if you still want to use it, then skip the salt mentioned in the recipe.
Baking powder: This recipe uses baking powder. It cannot be substituted with baking soda. Please recheck the expiry date of baking powder before using. Also use baking powder that has no aluminum content.
Spice: I usually add ¾ teaspoon ground cinnamon to the batter as we love the warm & sweet flavors of cinnamon. The combo of ripe bananas and cinnamon goes really well. Use it only if you like the flavor.
Sugar: Some readers mentioned the cake being too sweet for their taste. However it depends on the bananas and the personal preferences. If you prefer your banana cake less sweeter then simply reduce the sugar by ¼ cup.
More Cake recipes
Banana bread recipe
Best chocolate cake
Chocolate sponge cake
Chocolate banana cake
Eggless chocolate banana cake
How to make banana cake
1. Keep the eggs, butter and all other ingredients out of the fridge a little before you begin to work on the recipe. Use all of them at room temperature except butter that needs to be cold, yet soft and should hold its structure. Here are the quantities:
2 cups all-purpose flour or whole wheat flour. Fluff up the flour with a fork in the pack. Spoon it to the measuring cup and level it with a straight edged spoon or knife.
100 grams unsalted butter
2 eggs
½ cup milk + 2 .5 tablespoons
1 cup mashed bananas (use only ripe bananas)
2. Preheat the oven to 170 C or 340 F for at least 15 minutes. If you have a fan forced oven, then preheat to 160 C or 320 F.
3. Grease a 8 by 8 inch square cake pan and line with a parchment paper. If you do not have a parchment paper then simply dust some flour all over the cake pan including the sides. Shake well and invert it and dust off the excess in your kitchen sink.
4. Before you begin to make the batter, ensure the butter is soft but still cold. To check press the block of cold butter with your finger, it should dent slightly yet hold its solid structure and should not be too soft. More importantly it has to be still cold. This is the kind of butter we want here. Add 1 cup sugar and 100 grams butter to a mixing bowl. You can also use your stand mixer.
make batter
5. Beat them together until light, pale and fluffy. When it is done, the whole mixture will look light in color. Sugar will not be dissolved at this stage. If you live in a hot place and feel your butter is about to melt then simply keep the bowl in the fridge for a while. Then continue to beat. It is important for the butter not to melt at this stage.
6. Now add 2 teaspoons vanilla and 1 egg. Mix gently until combined and then beat until well incorporated & creamy.
7. Then add the other egg and beat just until creamy.
8. This is the texture we want and do not over beat at this stage.
9. Place a sieve over the mixing bowl. Add 2 cups wheat flour or all-purpose flour, ½ teaspoon salt & 2½ teaspoons baking powder. Gently mix them well first with a spoon. Then sieve them to the creamed butter and egg mixture.
10. Mix it gently with the whisk. Then pour ¼ cup milk and mix gently. Next add another ¼ cup milk.
11. Mix just until well combined on a medium speed. You will need another 2.5 tablespoons milk while mixing. Add that as well. Avoid over mixing. Scrape the sides and bottom. Check if everything is well combined.
12. Then add 1 cup mashed bananas.
13. Mix again until well combined. Avoid over mixing.
Bake banana cake
14. Pour this to the lined caked tray. Tap the tray to the counter a few times to release air bubbles.
15. Bake for 25 to 30 mins if using a 8 by 8 square pan. Adjust the timing slightly if needed. If using a different size pan, then the timings vary. A skewer/ tester inserted in the center of the cake comes out clean when the cake is done. If you see moist crumbs on the tester, you may bake for a little longer.
16. Place the cake pan on a wired rack and cool for 10 mins so the cake doesn’t sweat at the bottom. Then invert the pan gently to remove the cake.
Cool completely before slicing.
Pro tips & notes
Creaming butter and sugar: This most important step is to beat the butter and sugar right to a creamy consistency as this helps in making the cake light. To beat it right, the temperature and texture of the butter is important. It has to be cold, yet soft and hold shape. They are creamed together to incorporate air.
If your butter is not cold then it will begin to melt & the air bubbles will collapse. If it is too cold and firm, then you won’t be able to incorporate air into it.
Avoid overmixing and just mix until well combined at every step. Overmixing will lead to flat cakes. The cake may rise and then sink.
Measure flour correctly by following the 3 steps – fluff up the flour, spoon it to the cup and lastly level it. This gives accurate results.
Pan size: Most time I make this cake in a 8 inch square pan. On occasions when I did not have enough bananas, I cut down the ingredients to half and bake in a 6 inch pan. It takes the same time even if you bake in a 6 inch pan.
Faqs
Banana cake is lighter and is made much similar to the traditional butter cake by creaming butter and sugar. But banana bread is denser in texture as there is no creaming involved. The dry ingredients are simply incorporated into the wet ingredients.
Use ¼ cup buttermilk or homemade yogurt for every egg in the recipe. Avoid using Greek yogurt as it is too thick to use as a substitute.
Using too much of leavening agents can cause the cake to sink. The cake rises a lot due to the excess leavening and then it collapses so it sinks.
Yes. This banana cake recipe works with whole wheat flour or even with atta (chapati flour)
Related Recipes
Banana cake
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 2 cups whole wheat flour or all-purpose (refer notes)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt (or ⅓ teaspoon table salt)
- 1 cup fine sugar (prefer organic)
- 100 grams unsalted butter (soft & cold) (around ½ cup)
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup milk + 2½ tablespoons
- 1 cup ripe banana mashed
Instructions
Preparation
- Bring all the ingredients to room temperature except butter before you begin to prepare the batter.
- Butter has to be cold, yet soft and should hold its structure. To check press the block of cold butter with your finger, it should dent slightly yet hold its solid structure and should not be too soft.
- Grease a 8 by 8 inch cake tray and line with parchment paper. If you do not have a parchment paper, you may sprinkle flour all over the tray including the sides. Invert and dust off the excess in your kitchen sink.
- Preheat the oven to 170 C or 340 F for at least 15 minutes. If you have a fan forced oven then preheat to 160 C or 320 F.
- Fluff up the flour in the jar/ pack with a fork. Then spoon it to the measuring cup and level it with a knife or a straight edged spoon. Sieve flour, baking powder and salt. Set aside.
How to make banana cake
- Make sure butter is soft but still cold before this step. Add butter and sugar to a mixing bowl. Using a whisk, beat together until light, pale & fluffy.
- Pour vanilla extract and add 1 egg at a time and beat just until creamy.
- Add the other egg and beat again just until creamy.
- Next add the sieved flour, salt and baking powder. Mix it gently.
- Adding milk in 2 batches, mix the flour on a medium speed 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.
- Place the cake pan on a wired rack and cool for 10 minutes. Then invert the banana cake on the wire rack.
- Cool completely before slicing. Serve banana cake plain with milk or tea.
Notes
whole wheat flour (slightly dense but delicious)
white whole wheat flour or whole wheat pastry flour.
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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This recipe was first published in December 2015. Updated and republished in January 2021.
Grace says
Great guide here. Thanks for sharing your experience
Dr hazra says
Hi swasthi.
This s the first time I m writing here but I follow ur recepies since long. They r awesome. Today I baked banana cake and it’s just superb. We all loved it. I never thought whole wheat cake turns out so soft n spongy. Thanks a lot. Keep up adding taste to our lives.
swasthi says
Hi Dr.Hazra
You are welcome! Glad it turned out good. Thank you so much for leaving a comment.
Anne says
My cake did not cook within 30 mins. Is it bcoz I used an 8inch round pan? How much time is needed in oven for round pan? And do I change the temperature?
It did rise beautifully though (｡♡‿♡｡)
swasthi says
Hi Anne,
Yes if you use a 8 inch round pan, it will take more time. It should take about 34 to 35 mins. It may also have some cracks on top as the batter will be slightly more. I do at 160 in fan forced oven and at 170 C in regular oven. This cake cracks on top when baked at higher temperature. You may experiment even at 180 C. Hope this helps.
Nidhi says
Easy to understand but also put spiny cake recipe
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
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
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
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
Thanks for the reply .. i have used round pan of 6 by 6.. and i have to make it two times..
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!
Jamila Begam says
Can I cook it in pressure cooker? How much should be the flame
?
swasthi says
I haven’t tried in cooker. Halve the recipe and try in a 6 inch pan. It should take about 30 mins. But this is just a estimate. You have to figure out the exact time
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.
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
sindhya says
Thank you so much for the wonderful recipe… This banana cake was moist and delicious…
swasthi says
Welcome Sindhya
Sathya Natarajan says
Shall I skip baking powder? Am running out of it now?
swasthi says
Satya,
You can use half tsp plus 1/8 tsp of baking soda with 1 & 1/2 tsp vinegar
Preeti says
Hi Swati,
The cake turned out good and I mixed 1:1 ( wheat flour and plain flour) but my cake was bit bitter not sure why. Only thing I increased was I added extra 1 tsp of baking powder so in total it was ( 3 tsp instead of 2.5 tsp).
Secondly the bottom part was bit soggy. The top was baked awesome and skewers came out clean. Can you pour ur expert advice.
swasthi says
Hi Preeti
Any recipe can give best results only when followed without any changes unless mentioned in the ingredient notes. This is very important for baking recipes. You used a lot of baking powder which will leave a bitter taste to the cake. If a cake recipe is altered, most times it will not work. Hence the texture also did not turn out good. Hope this helps.