This banana cake recipe delivers a moist, tender crumb and rich banana flavor—all without the need for buttermilk. Whether you’re out of buttermilk or simply seeking a fuss-free cake, this recipe uses common pantry staples and ripe bananas to create a bakery-worthy treat. It’s ideal for using up overripe bananas and is guaranteed to be a hit at any occasion.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (60 ml) neutral oil (such as canola or vegetable)
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk (whole or 2% preferred)
- 3 large ripe bananas, mashed (about 1 1/4 cups, 300 g)
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper for easy removal.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Cream butter, oil, and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter, oil, and sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate mashed bananas: Add the mashed bananas to the wet mixture and mix until evenly combined. The batter may look slightly curdled—this is normal.
- Alternate dry ingredients and milk: Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Pour in the milk and mix briefly, then add the remaining flour mixture. Mix until no streaks of flour remain. Do not overmix.
- Add nuts: If using, fold in the chopped walnuts or pecans with a spatula.
- Pour and smooth: Transfer the batter to your prepared pan and spread it evenly.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If using a glass or dark metal pan, check for doneness a few minutes early.
- Cool: Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing or frosting.
Tips
- Banana selection: The riper the bananas, the better the flavor and moisture. Bananas with plenty of brown spots are ideal.
- Substitute for milk: If you don’t have dairy milk, you can use unsweetened almond, oat, or soy milk in the same quantity.
- Don’t overmix: Overmixing after adding flour can make the cake dense. Mix until just combined for a soft crumb.
- Storage: Store the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Serving Suggestions
- Serve warm or at room temperature with a dusting of powdered sugar for a simple finish.
- Frost with classic cream cheese frosting, chocolate ganache, or a simple vanilla glaze for extra indulgence.
- Top with sliced bananas, chopped nuts, or a drizzle of honey for added flair.
- Pair with coffee, tea, or a glass of cold milk for a satisfying snack or dessert.
Variations
- Banana Cupcakes: Divide batter among lined muffin tins and bake for 18-22 minutes for individual treats.
- Chocolate Chip Banana Cake: Stir in 1/2 cup (90 g) mini chocolate chips for a sweet twist.
- Banana Layer Cake: Bake in two 8-inch (20 cm) round pans and layer with frosting for a celebration-worthy dessert.
- Vegan Banana Cake: Replace eggs with flaxseed eggs (2 tablespoons ground flaxseed + 5 tablespoons water), use plant-based milk, and vegan butter or oil.
Storage and Reheating
Room temperature: Store banana cake tightly covered or in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm or humid, refrigerate sooner to preserve freshness.
Refrigeration: Refrigerate the cake for up to 5 days. Wrap slices in plastic wrap or store in a sealed container to prevent drying out. Bring to room temperature before serving for best flavor and texture.
Freezing: Banana cake freezes well. Wrap individual slices or the whole (completely cooled) cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. For quick reheating, zap slices in the microwave for 10-15 seconds.
Frequently Asked Questions
- Can I make this banana cake without eggs?
- Yes, you can substitute each egg with 1/4 cup unsweetened applesauce or use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). The texture will be slightly denser but still delicious.
- What’s the best way to mash bananas for cake?
- Peel the bananas and place them in a bowl. Use a fork or potato masher to mash until mostly smooth—a few small lumps add nice texture to the cake.
- Why is my banana cake dense or gummy?
- This usually happens when the batter is overmixed after adding flour, or if too much banana is used. Always measure mashed bananas and mix just until combined.
- Can I use frozen bananas?
- Absolutely! Thaw the frozen bananas completely, drain off any excess liquid, and mash as usual. Frozen bananas can add extra moisture and flavor.
- How do I know when banana cake is done baking?
- Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking, as this can dry out the cake.
- What frosting works best with banana cake?
- Cream cheese frosting is a classic pairing, but chocolate or vanilla buttercream, whipped cream, or a simple powdered sugar glaze are all delicious choices.
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