This easy banana cake recipe makes one moist, tender 900 g/2 lb loaf in about 15 minutes of preparation and 50–60 minutes of baking. Made with three very ripe bananas, melted butter, brown sugar, eggs, self-raising flour, and baking powder, it is a straightforward fruit cake for breakfast, afternoon tea, or a simple dessert.
Expect a soft golden crumb, a rich buttery aroma, and plenty of natural banana sweetness in every slice. A little cinnamon adds warmth, while chopped walnuts or pecans bring a pleasant crunch, although the loaf is just as delicious when baked plain.
Jump to RecipeWhy You’ll Love This Recipe
This banana cake is the kind of bake that earns a regular place in your kitchen. It uses familiar ingredients, one bowl for the wet mixture, and a loaf tin, so there is no complicated decorating or specialist equipment required.
The recipe is also an excellent way to use bananas that have passed the stage you would choose for eating out of hand. As bananas develop brown spots, their flavor becomes more pronounced and their flesh becomes softer and sweeter, which gives the finished cake its characteristic moist texture.
- Quick preparation: the batter comes together in about 15 minutes.
- Reliable texture: melted butter gives the loaf a tender, rich crumb.
- Flexible finish: serve it plain, with icing sugar, or with cream-cheese frosting.
- Optional crunch: walnuts or pecans add contrast without changing the basic method.
If you enjoy fruit-forward baking, you may also like this easy fruit cake, which makes another welcoming option for tea time.
Ingredients You’ll Need
Begin with three medium very ripe bananas, which should provide approximately 250–300 g once peeled. Mash them until mostly smooth, but do not worry about removing every small lump; a little banana texture makes the loaf feel homemade.
Use 100 g unsalted butter, melted and allowed to cool slightly, along with 100 g light brown sugar or light muscovado sugar. The butter contributes richness, while the brown sugar adds a gentle caramel note that works especially well with ripe banana.
Two large eggs bind the batter and help it rise, and one teaspoon of vanilla extract rounds out the flavor. The dry ingredients are 200 g self-raising flour and one teaspoon baking powder. Even though self-raising flour already contains raising agents, the extra baking powder supports a nicely risen loaf.
Cinnamon is optional, but one teaspoon gives the cake a warm, fragrant character. For texture, fold in 50 g chopped walnuts or pecans, or leave the nuts out if you prefer a smooth, soft crumb.
For a simple finishing option, prepare cream-cheese frosting with 100 g cream cheese, 50 g softened butter, 100–150 g icing sugar, and a little vanilla. Make sure the cake is completely cool before spreading on the frosting.
How to Make It Step-by-Step
Step 1: Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease a 900 g/2 lb loaf tin thoroughly and line it with baking parchment, leaving a little paper over the long sides to make lifting the cake out easier.
Step 2: Peel the bananas and place them in a large mixing bowl. Mash them with a fork until mostly smooth, keeping a little texture if you enjoy small soft pockets of banana in the finished loaf.
Step 3: In a separate bowl, whisk the melted butter and brown sugar together until evenly combined. The butter should be slightly cooled rather than piping hot, then beat in the eggs and vanilla extract until the mixture looks smooth.
Step 4: Stir the mashed bananas into the butter mixture. Mix just until the banana is distributed throughout; there is no need to beat the batter vigorously.
Step 5: Add the self-raising flour, baking powder, and cinnamon. Fold with a spatula until no dry flour remains, stopping promptly because overmixing can make the cake heavy and dense.
Step 6: Fold in the chopped walnuts or pecans if you are using them. Use a few gentle turns so the nuts remain evenly scattered without working the batter more than necessary.
Step 7: Spoon the batter into the lined loaf tin and level the surface with the back of a spoon or a spatula. Give the tin a light tap on the counter if you see any large air pockets, but do not knock out all the air.
Step 8: Bake for 50–60 minutes, checking toward the longer end of the baking time. The cake should be risen and golden, and a skewer inserted into the center should come out clean or with a few moist crumbs attached.
Step 9: Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack. Cool completely before slicing so the crumb has time to set and the slices hold together neatly.
Pro Tips for a Moist Banana Loaf
The most important ingredient choice is the banana. Heavily speckled or brown bananas provide more sweetness, moisture, and a stronger banana taste than barely ripe fruit. If your bananas are still firm and pale, the cake will usually have a milder flavor.
Measure the flour by weight whenever possible. Too much flour is one of the most common reasons banana cake turns out dry or dense, while vigorous mixing can develop the flour and produce a less tender crumb.
Ovens vary, so begin checking the loaf at 50 minutes without opening the door repeatedly. If the top is deeply golden but the center still needs time, loosely cover the cake with foil for the final 15–20 minutes.
Allow melted butter to cool slightly before adding the eggs. Very hot butter can warm the mixture too much, while properly cooled butter combines smoothly with the sugar and eggs.
For another vegetable-and-spice bake with a soft crumb, try this easy carrot cake recipe. It is a useful alternative when you want a similarly comforting slice with a different flavor profile.
Serving Ideas and Frosting
This banana loaf is delicious at room temperature with a mug of tea or coffee. Slice it thickly and serve it plain for a simple snack, or dust the cooled top with icing sugar just before bringing it to the table.
Cream-cheese frosting turns the loaf into a more dessert-like cake. Beat 100 g cream cheese with 50 g softened butter, then gradually add 100–150 g icing sugar and a little vanilla until smooth; spread it over the completely cooled cake.
Cinnamon in the batter gives the loaf a warm background note, while toasted walnuts or pecans make each bite more interesting. If serving children or anyone with a nut allergy, simply omit the nuts rather than replacing them with extra flour.
For a festive baking table, you can also compare this loaf with our King Cake recipe. Both are inviting choices when you want a homemade centerpiece, though this banana cake requires a much simpler finish.
Storage, Slicing, and Make-Ahead Advice
Cool the cake completely before storing it, especially if you plan to frost it. Keep the unfrosted loaf in an airtight container at room temperature and slice only what you need so the remaining cake stays soft.
If topped with cream-cheese frosting, store it in the refrigerator. Let individual slices sit at room temperature briefly before serving so the crumb and frosting become pleasantly tender rather than cold and firm.
The loaf is also a practical make-ahead bake for a family gathering or weekend breakfast. Once cool, slice it neatly and arrange the pieces on a serving plate, or wrap slices well for convenient grab-and-go portions.
When testing for doneness, remember that a few moist crumbs on the skewer are fine. A completely wet skewer means the center needs longer, while a dry cake can indicate overbaking, so remove the loaf as soon as it reaches the described stage.
Easy Banana Cake
Ingredients
Method
- Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease and line a 900 g/2 lb loaf tin with baking parchment.
- Mash the bananas in a bowl until mostly smooth, leaving a little texture if you like. Whisk the melted, slightly cooled butter and brown sugar together, then beat in the eggs and vanilla.
- Stir the mashed bananas into the butter mixture. Fold in the self-raising flour, baking powder, and cinnamon, taking care not to overmix.
- Fold in the chopped walnuts or pecans if using. Spoon the batter into the prepared loaf tin and level the top.
- Bake for 50–60 minutes, until the cake is risen and golden. A skewer inserted in the center should come out clean or with a few moist crumbs.
- Cool the cake in the tin for 10 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing.
Notes
Final Thoughts
This easy banana cake recipe delivers everything you want from a homemade loaf: a tender crumb, deep banana flavor, buttery richness, and a golden top. It is simple enough for a beginner, yet satisfying enough to serve to guests for afternoon tea or dessert.
Use the ripest bananas you have, weigh the flour carefully, and fold the batter only until combined. After 50–60 minutes in the oven and a short 10-minute rest in the tin, you will have 8–10 generous slices ready to enjoy.
Serve the cake plain, with a dusting of icing sugar, or finish it with the simple cream-cheese frosting. However you present it, this loaf is a delicious reason to keep a few extra bananas on the counter until they become beautifully speckled.
