Banana Cake Recipe

This classic moist banana cake recipe brings out the best in ripe bananas, delivering a soft, aromatic slice that pairs wonderfully with your morning coffee or afternoon tea.

Whether you need a quick homemade bake or want to make good use of extra ripe fruit, this quick banana loaf comes together effortlessly in one bowl to nourish your family with wholesome comfort.

I first learned to bake by making a banana cake. It’s a great starting point for anyone looking to get into baking.

Why You'll Love This Recipe

• Effortless prep work: Simple ingredients combine in minutes using basic kitchen tools without complicated steps.
• Incredibly soft texture: Gentle hand-mixing ensures a light, moist crumb every single time.
• Naturally rich flavour: Ripe bananas provide natural sweetness and deep, comforting bakery-style taste.

Key Tips for Success

• Use ripe bananas: Fully speckled bananas yield the most moisture and natural sweetness for your batter.
• Avoid over-mixing batter: Fold flour gently using a spoon or spatula to maintain a tender, soft crumb.
• Adjust milk quantity: Add milk gradually to achieve a smooth, workable batter consistency before baking.

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Banana Cake Recipe

(Printable recipe) By Christine’s Recipes
Course: Banana, Fruit, Bakery
Cuisine: Western
Prep time: 10 mins (plus soaking time)
Cook time: 60 mins
Yield: one baking pan, sized 11.5cmx22cmx6cm

Ingredients:

• 1 1/2 cups plain flour
• 250 4 ripe bananas
• 1/3 cup unsalted butter, melted
• 3/4 cup sugar, white or brown (if you like darker colour, use brown)
• 1 egg, whisked
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/8 tsp salt
• 1/4 cup milk (or 1/2 cup, depending on the thickness of the batter)

Method :

1. Preheat oven to 175C (350F).
2. Smashed the ripe bananas in a large bowl with a spoon or process in a food processor. Use a wooden spoon or spatula to combine melted butter with the smashed bananas. Stir in sugar, whisked egg and vanilla. Add 1/4 cup of the milk first, then combine well. If the batter is too thick, add more and adjust the amount as you go.
3. Sprinkle the baking soda and salt in the mixture. Stir in sifted flour, one third at a time. No need to stir too hard, just fold and incorporate all ingredients thoroughly.
4. Transfer mixture into a greased baking pan. Bake for about 1 hour. Test with a needle. If it comes out clean, the cake is cooked through. Remove from oven and let cool on a rack. Enjoy!

Notes：

• If you feel too tired of smashing banana with a spoon, use a food processor. Just process bananas for a few seconds if you’d like to retain some texture.
• I found it’s better not to use an electric mixer for making banana cake. Use a spoon or whisk just to incorporate all ingredients together without over-stirring. The cake would be turned out really soft.