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Meet your new favourite Banana Cake recipe! Whether you’re a baking beginner or just need to use up your ripe bananas, THIS is the cake recipe to try. 

A side view of a half sliced banana loaf cake on a white board with a knife to the side.

We all need a go-to banana cake recipe and this is mine!

I have been making a version of this recipe since I owned my very first recipe book 35 years ago (!).

Then, when I had children, this was a once a week entertainment activity to bake together. Low effort AND we got to eat cake at the end. What a win.

I still love it now, and I hope you and your family do too ❤️


Why you’ll love this Banana Cake recipe

⭐️ One bowl, no fuss

⭐️ Uses up sad-looking brown bananas

⭐️ Makes an energy-packed snack


A sliced banana cake on a plate with a knife to the side.

Banana Cake Ingredients NOTES

  • Butter – Unsalted if you can get it. You will need this both for the cake mixture and for greasing the tin. Melt it for easy mixing (use the microwave or a small pan on the hob).
  • Eggs – I recommend using medium free-range eggs.
  • Bananas – These need to be very ripe for mashing – NOT firm or green at all. The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins.
  • What else you’ll need – Caster sugar and self-raising flour.
The ingredients for making a Banana Cake laid out on a counter top.

Variations on this easy banana loaf
(with just a few tweaks)

  • Banana and Walnut Loaf (or Banana and Walnut Cake) – Follow the same recipe but add in 85g of chopped walnuts (you could also try pecans or hazelnuts).
  • Peanut Butter Banana Bread – Add 100g of peanut butter and, for added peanut crunchy goodness, 50g of salted peanuts.
  • Banana Bread with Chocolate Chips – Add about 100g of chocolate chips in with the batter. You can also drizzle melted chocolate over the top.
  • Banana Bread with Cream Cheese Frosting – Follow my recipe for a quick and easy cream cheese topping.

How to make Easy Banana Cake

A loaf tin lined with baking paper for step 1 in the recipe for Banana Cake.

1. Grease the tin with soft butter (or line with baking paper) and preheat the oven as per the recipe below.

A glass bowl filled with cake mixture for step 2 in the recipe for Banana Cake.

2. Break the eggs into a mixing bowl. Add the melted butter, sugar, flour and mashed bananas. Mix very well either by hand or using an electric mixer.

A loaf tin filled with raw cake mixture for step 3 in the recipe for Banana Cake.

3. Spoon into the tin, smoothing out with the back of the spoon, and bake as per the recipe below.

A bird's eye view of a baked banana cake in a loaf tin, straight out of the oven, for step 4 in the recipe for Banana Cake.

4. When cool, slice and serve.


How to store Banana Cake

The cake will keep in an airtight container for up to a week (by which time it’ll have been devoured anyway!)

In the freezer You can also cook it and freeze it, either whole or in slices. Just make sure it’s completely cooled before doing so, wrap it in a couple of layers of greaseproof paper and defrost it thoroughly before eating.

Top Tips!

How to know the cake is cooked

First, check the cake isn’t still wobbly when you move it. If it is, put it straight back in the oven.

If not, push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked. (Some crumbs are fine, but not wet cake mixture.) If it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again.

If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.

what else to bake with ripe bananas…

FAQs

Which is the best loaf tin for this Banana Cake?

This is the size of loaf tin I like (23x13cm / 900g).

How do I know when my bananas are ready to use in the Cake?

To make banana cake, your bananas need to be very ripe.

As they ripen, they get softer and sweeter. This is what gives the banana cake its texture and flavour. Please don’t try to make this with green or very firm bananas as it just won’t work in the same way.

The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins. When you peel the bananas they will be very soft.

Help, I only have small bananas!

A large banana weighs approximately 130-150g, and we’re using 3 for this recipe. So if you don’t have large ones, use the equivalent weight of small, so about 390g – 450g total.

Can I use frozen bananas?

If you’ve frozen your overripe bananas before they go (further) over the the dark side and have to be binned, you can use them for this recipe.

Make sure they’re fully defrosted and any excess water is drained first.  If you leave that water in there your cake will be far too mushy.

Do you have any more easy loaf tin cake recipes?

I sure do! Give these a try:
Yoghurt Pot Cake – Measure everything in the pot, no need for scales!
Lemon Drizzle Cake – Solid, failsafe and easy-to-follow recipe
Courgette Cake – Honestly so good. Give it a try. 

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.85 from 130 votes

Banana Cake {Foolproof Recipe!}

This quick and easy Banana Cake recipe is mixed in one bowl and is a totally failsafe bake. So delicious too and brilliant to make with kids!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10

Ingredients 

For the Banana Loaf:

  • Butter for greasing the tin
  • 75 g Butter, Melted, preferably unsalted
  • 100 g Caster sugar
  • 2 Eggs, Medium free-range
  • 225 g Self-raising flour
  • 3 Large bananas (very ripe), Peeled and mashed

Instructions 

  • Preheat oven to 180C.
  • Grease the tin with soft butter (or line with baking paper).
  • Break the eggs into a mixing bowl. Add the melted butter, sugar, flour and mashed bananas.
  • Mix very well either by hand or using an electric mixer. 
  • Spoon into the tin, smoothing out with the back of the spoon.
  • Bake for 40 – 50 mins at 180C until it is golden on top and a knife or skewer comes out clean.
  • Allow to cool in the tin for 10 – 15 minutes and then turn out carefully.

Notes

Ripeness of bananas: Your bananas need to be very ripe. Please don’t try to make this with green or very firm bananas as it just won’t work in the same way. 
Type of tin: A loaf tin that is about 23x13cm / 900g / 2lb.
Ensure it’s cooked: Push a skewer or knife into the middle and check it comes out clean, with no raw cake mixture on it. If it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again. If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.

Nutrition

Calories: 218kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 49mgSodium: 62mgPotassium: 163mgFiber: 1gSugar: 14gVitamin A: 258IUVitamin C: 3mgCalcium: 12mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

Welcome!

Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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43 Comments

  1. 5 stars
    Results were- fussy husband liked it ( and that’s very tricky!)and my 12 year old son and I loved it! Will defo be making again! Thankyou