Banana Cake
This is just a great basic banana cake recipe. Un-iced I pop it into my kid's lunchboxes, but if I want to be a little fancier for guests, I add lemon cream cheese icing.
Why This Recipe Works
- Basic ingredients
- A no fail recipe
- Delicious!
Ingredients you will need
To make my banana cake you will need 2 bananas, 2 really ripe bananas, the squishier the better! After that, it's pantry basics: Flour, baking powder, baking soda, cinnamon, brown sugar, vanilla, eggs, and milk.
Substitutes
I haven't tested this recipe with many alternative ingredients. The brown sugar can be substituted for white sugar or any granulated sugar.
For a low sugar option please try my banana smash cake recipe.
Step by step instructions
Step one: Preheat your oven to 180 degrees celsius
Step two: Cream the butter, brown sugar, and vanilla
Step three: Add the eggs and beat
Step four: Stir through the mashed bananas (I do this on low speed with my stand mixer)
Step five: Heat the milk until piping hot, I do this in the microwave approx 20 seconds. Stir the baking soda into the milk, it will foam and increase in volume as the baking soda activates.
Step five: Add the baking soda and milk to the cake batter, stir through. (I do this on low speed with my stand mixer)
Step six: Add flour, baking powder, and cinnamon to the cake batter and stir through, I use a wooden spoon for this step.
Step seven: Pour the banana cake batter into a lined cake tin. I like to use a large rectangular tin (it means I can cut squares of cake that will easily fit in my kids lunchboxes.)
Step eight: Bake at 180 degrees celsius for 35 minutes or until a skewer comes out clean when pierced into the morning of the cake. My tin is 22cm x 26cm, you can use another size but baking time may vary a little.
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Top Tips
Here is how you can make this banana cake recipe perfectly every time!
- Use Ripe Bananas: I can't emphasise this enough, your cake will be much nicer with the ripest of ripe brown spotty-skinned bananas.
- Dissolve the baking soda entirely in the hot milk, if it doesn't dissolve and froth up you, otherwise you can end up with the horrible baking soda taste in your banana cake.
- I use a square cake tin to make cutting it up into lunchbox sized pieces easier
- Lemon Cream Cheese Icing: My favourite way to elevate banana cake is to top it with lemon cream cheese icing.
Lemon Cream Cheese Icing
- I start by beating 50g softened butter and 100g softened cream cheese
- I then add a pinch of salt, 2 tablespoon of lemon juice and a cup of icing sugar, and beat well
- Next I add one more cup of icing sugar and beat until you have a lovely smooth soft cream cheese icing.
This recipe uses up old bananas, if you are looking for other healthy banana-based recipes be sure to check out my healthy banana bread, my banana baby cookies, banana blueberry baked oats, banana baby muffins my banana chia pudding, and my vegan chocolate banana bread.
FAQs
An uniced banana cake will last for 3-4 days in an air-tight container on the bench.
Store un-iced banana cake in an air-tight container on the bench. This cake can also be double wrapped in cling film and frozen for up to 3 month.
Banana Cake
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Ingredients
- 125 g butter
- 125 g brown sugar
- 1 teaspoon vanilla essense
- 2 eggs
- 2 banana (very ripe) 200g when peeled
- 2 tablespoon milk 30ml
- 1 teaspoon baking soda
- 225 g flour
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
Instructions
- Preheat your oven to 180 degrees celsius
- Cream the butter, brown sugar and vanilla
- Add the eggs and beat
- Stir through the mashed bananas (I do this on low speed with my stand mixer)
- Heat the milk until piping hot, I do this in the microwave approx 20 seconds. Stir the baking soda into the milk, it will foam and increase in volume as the baking soda activates.
- Add the baking soda and milk to the cake batter, stir through. (I do this on low speed with my stand mixer)
- Add flour, baking powder and cinnamon to the cake batter and stir through, I use a wooden spoon for this step.
- Pour the banana cake batter into a lined cake tin. I like to use a large rectangular tin (it means I can cut squares of cake that will easily fit in my kids lunchboxes.)
- Bake at 180 degrees celsisus for 35 minutes or until a skewer come out clean when pierced into the morning of the cake.
Notes
Tips
- Use Ripe Bananas: I can't emphasise this enough, your cake will be much nicer with the ripest of ripe brown spotty-skinned bananas.
- Dissolve the baking soda entirely in the hot milk, if it doesn't dissolve and froth up you, otherwise you can end up with the horrible baking soda taste in your banana cake.
- I use a square cake tin to make cutting it up into lunchbox sized pieces easier
- Lemon Cream Cheese Icing: My favourite way to elevate banana cake is to top it with lemon cream cheese icing.
- Store your un-iced banana cake in an airtight container on the bench for up to 3-4 days, or wrap the cake well in cling film and freeze for up to 3 months.
Lemon Cream Cheese Icing
- I start by beating 50g softened butter and 100g softened cream cheese
- I then add a pinch of salt, 2 tablespoon of lemon juice and a cup of icing sugar, and beat well
- Next I add one more cup of icing sugar and beat until you have a lovely smooth soft cream cheese icing.
Nutrition
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Hi there, could you use bread flour for this? Does it make any difference? Thanks:)
Bread flour and cake flour have different amounts of gluten, but to be fair in a cake like this with a lot of banana content either should be fine, it may be a little drier with bread flour.
Very easy and quick to make. Even in a bread tin. Also very delicious.