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.
More Cake recipes
Banana bread recipe
Best chocolate cake
Chocolate sponge cake
Chocolate banana cake
Eggless chocolate banana cake
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.
Easy banana cake 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
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.
Preparation for banana cake recipe
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
Tewsa says
Can I try baking this cake in a pressure cooker
swasthi says
Hi Tewsa
Yes you can bake it. You can halve the recipe and make in a 6 inch pan Otherwise the batter will be a lot to bake in cooker unless you use a large cooker and cake pan.
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
Sathya Natarajan says
I prefer to use palm sugar for this cake. Shall I use the same quantity that you have mentioned for white sugar? And, if I am using palm sugar should I make any changes in other ingredients?
What is the shelf life of this cake?
swasthi says
Hi Satya,
I haven’t tried this with any other sugar. I suggest you try this cake as it is. The texture may not turn out as good as this.
Sathya Natarajan says
Thank you for the response. How long does the cake stays good in room temperature?
swasthi says
Satya I think it is not good to keep it at room temperature beyond 1 day. I guess bacteria will begin to grow on any cake if left beyond a day. It is good to refrigerate and just warm up either in the microwave, oven or in the cooker for few mins.
Manu says
Its very nice.
But please tell me if i want to avoid eggs being vegetarian…
Any substitute for that????
swasthi says
Hi Manu,
Thank you. You can use half cup curd or yogurt. Follow the method I showed in the video.
Anusha says
Thank you Swasthi. Will take care of those factors henceforth.
Anusha says
Hi Swasthi,
Thank you for the recipe.
I tried the above recipe (method 1) and also chocolate banana cake. Taste was very good but they were not as fluffy as in the pictures here. They turn out to be a bit dense than shown above. Also, chocolate cakes tend to turn out denser than plain ones. I try to stick to the step by step procedure mentioned in the recipe.
Am I missing something.. like beating/mixing less/more ? Or removing it from the oven sooner etc ?
Also, how to store the above fruit cake if it is not being consumed the same day ? I put the pieces in an air-tight container after cooling but I observe moisture in the container soon.
Request your advice.
swasthi says
Hi Anusha,
You are welcome. Did you try with wheat flour? What kind of flour did you use?
Which chocolate cakes did you try? I have many on the blog.I can guide you further
Anusha says
Hi Swasthi,
I used all purpose flour. Didn’t try with wheat flour yet.
I tried easy chocolate cake and chocolate banana cake with eggs.
swasthi says
Hi Anusha,
I guess it is a measuring problem. To measure correctly, firstly always fluff up the bag of flour with a fork. Then spoon it to the measuring cup. Lastly level the cup with a knife. Even slight change in the amount of ingredients can affect the texture of the cake.
If you do the same way I have mentioned above, then replace your baking powder and soda.
Do you think you have creamed the butter and sugar correctly? Over creaming can result in denser cakes. The easy way to check this is to find for streaks in the baked cake. You can find glue like lines
Over mixing the dry ingredients after creaming can also be the reason.
Since all of the cakes didn’t yield you the correct texture, I guess you are going wrong somewhere. A little research in each of these points should help you out to know the issue. Hope this helps
Anusha says
Thank you Swasthi.
I happened to go through Katie’s comment below just now. I had done the same error i.e. 480 gms of flour and 240 gms of sugar. Now I understand why the cakes turned out very dense. The taste was very good though. I am new to baking and did not know this. Am sorry for the confusion.
I also try a lot of your other recipes. How much rice in grams do I measure when the recipe calls for 1 cup ? So far I have used 240 ml measuring cup wherever it said 1 cup in the blog. What is the corresponding measure for veggies ?
Request your advice.
swasthi says
Welcome Anusha,
Glad you figured out the reason. I am sure you will be able to bake nice cakes from on. Thanks for trying the recipes. You don’t need to weight the rice and veggies. You can just use the cup. Veggies is just an approximation, a little more or less is okay for most recipes except for the onion and tomatoes. Especially for north indian gravy recipes, you will have to use the correct amount of onions and tomatoes otherwise the consistency and taste alters. Hope this helps.