There’s a special kind of magic that happens when you see those bananas on the counter, the ones that have gone just a little too far. Their skins are freckled with dark brown spots, and they’ve become far too soft for your morning cereal. That, my friends, is not a problem; it’s an opportunity. It’s the moment we know it’s time to make my absolute favourite Banana Cake. This isn’t just any banana cake recipe; it’s the one I’ve tweaked and perfected over the years, resulting in a bake that is consistently rich, moist, and bursting with a deep, caramelised banana flavour.

What sets this particular cake recipe apart is its texture. We use a combination of melted butter for flavour and a neutral oil for moisture, which guarantees a wonderfully tender crumb that stays soft for days. The addition of a little soured cream or full-fat Greek yoghurt adds a subtle tang that beautifully cuts through the sweetness, making it utterly moreish. My kids absolutely devour this every time I make it, often fighting over who gets the first slice while it’s still slightly warm from the oven. It’s a straightforward bake that works wonderfully for a weekend treat, an afternoon tea, or simply when those bananas are calling your name.

So, preheat your oven and let’s turn those sad-looking bananas into something truly special. We’re about to create a cake that fills your home with the most comforting aroma and delivers on every single promise of flavour and texture. This is more than just a recipe; it’s a little slice of home-baked happiness.

Recipe Overview

This Banana Cake Recipe produces a beautifully moist and flavourful loaf-style cake. The taste is rich with sweet, ripe banana, complemented by warm notes of cinnamon and a deep sweetness from soft brown sugar. The texture is soft and tender, never dry or heavy. I’ve tested this with various levels of banana ripeness, and I can confirm the spottier and darker they are, the more intense and delicious the final cake will be.

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 25 minutes (including cooling)
• Servings: 10-12 slices
• Difficulty: Easy

Why You’ll Love This Banana Cake Recipe

• Genuine Flavour: This cake doesn’t hold back. You get a profound banana flavour, enhanced by the molasses in the light brown sugar and a gentle warmth from the cinnamon. It tastes authentically homemade, not artificial.
• Ready in Under 90 Minutes: From gathering your ingredients to pulling a beautifully baked cake from the oven, the whole process is manageable and rewarding, with most of that time being hands-off baking.
• Flexible Recipe: Feel free to make this your own. You can stir in 100g of chopped walnuts or pecans for a lovely crunch, or 100g of dark chocolate chips for pockets of melted goodness. A simple cream cheese frosting also takes it to another level.
• Great for Afternoon Tea: This cake is a star performer alongside a good cup of tea or coffee. It’s substantial enough to be satisfying but light enough that you might just go back for a second slice.
• Family Tested: This recipe has been a staple in my kitchen for years. It’s one of those bakes that always gets compliments and disappears from the cake tin in record time.

Banana Cake Recipe

⏱️ 15 min prep  •  🍳 60 min cook  •  👥 10 servings

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Ingredients You’ll Need

For this cake recipe, we’re using simple, high-quality ingredients you likely already have in your pantry. Using room temperature eggs and soured cream is key to a smooth, well-emulsified batter. I always reach for Tate & Lyle light brown soft sugar for its fine texture and lovely caramel notes.

• 250g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 125g unsalted butter, melted
• 60ml vegetable or sunflower oil
• 150g light brown soft sugar
• 50g caster sugar
• 2 large free-range eggs, at room temperature
• 1 tsp vanilla extract
• 3 large, very ripe bananas (about 350-400g unpeeled), mashed
• 80g soured cream or full-fat Greek yoghurt, at room temperature

Sara’s Tip: Don’t be afraid of truly overripe bananas! The skins should be mostly black and the fruit inside almost liquid. This is where all the concentrated sugar and flavour lives, and it will make a huge difference to your final bake.

How to Make This Banana Cake Recipe

The process for this cake is wonderfully straightforward. We’ll be using the simple ‘all-in-one’ method for the wet ingredients before gently folding in the dry. This helps prevent over-mixing, which is the secret to a tender cake.

1. Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease a 2lb (900g) loaf tin and line it with baking parchment, leaving a little overhang on the long sides to help you lift the cake out later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, baking powder, cinnamon, and salt. Whisking helps to evenly distribute the raising agents and gets rid of any lumps. Set this aside.
3. Mix the Wet Ingredients: In a large mixing bowl, add the melted butter, oil, light brown sugar, and caster sugar. Whisk them together until well combined. Add the two room-temperature eggs and the vanilla extract, and whisk again until the mixture is smooth and slightly lighter in colour.
4. Add Banana and Soured Cream: Add the mashed bananas and the soured cream (or Greek yoghurt) to the wet mixture. Fold everything together with a spatula until it’s just combined. Don’t worry if it looks a little bit lumpy at this stage.
5. Combine Wet and Dry: Pour the dry flour mixture into the large bowl with the wet ingredients. Using your spatula, gently fold everything together until you can no longer see any dry streaks of flour. What works best for me is to stop mixing the moment it comes together to avoid developing too much gluten.
6. Bake the Cake: Pour the batter into your prepared loaf tin and smooth the top with your spatula. Bake on the middle shelf of the preheated oven for 55-65 minutes. To check if it’s done, insert a skewer or cocktail stick into the centre of the cake – it should come out clean or with a few moist crumbs attached.
7. Cool Completely: Let the cake cool in the tin for 15 minutes. Then, use the parchment paper overhangs to carefully lift it out and place it on a wire rack to cool completely before slicing. This step is important, as slicing it while warm can make it crumbly.

Tips From My Kitchen

• Temperature Control: Having your eggs and soured cream at room temperature is non-negotiable. Cold ingredients can cause the melted butter to seize and solidify, resulting in a dense, greasy cake. Take them out of the fridge about an hour before you start baking.
• The Secret Step: The biggest mistake in cake making is over-mixing the batter after adding the flour. I learned that as soon as you mix flour with liquid, you start developing gluten. Too much gluten makes a cake tough. Fold gently and stop as soon as the flour is incorporated.
• Make-Ahead: This cake is even better the day after it’s baked, as the flavours have time to meld and deepen. You can bake it a day or two in advance, perfect for getting ahead on your preparations.
• Storage: Store the cooled cake in an airtight container at room temperature for up to 4 days. I find it doesn’t need to be refrigerated, as this can dry it out. It also freezes brilliantly – wrap the whole cake or individual slices well in cling film and then foil, and freeze for up to 3 months.

Equipment You’ll Need

• 2lb (900g) loaf tin
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• Baking parchment
• Wire cooling rack

Common Mistakes to Avoid

• Using Under-ripe Bananas: Green or yellow bananas lack the necessary sugar and moisture. This will result in a bland, dense cake. Wait until they are deeply speckled with black for the best banana flavour.
• Incorrect Oven Temperature: An oven that’s too hot will cause the outside of the cake to burn before the middle is cooked. An oven that’s too cool will lead to a pale, dense cake. An oven thermometer is a baker’s best friend to ensure accuracy.
• Slicing Too Soon: I know it’s tempting, but letting the cake cool completely on a wire rack is essential. This allows the crumb to set properly. Slicing a warm cake will cause it to fall apart.

What to Serve With This Banana Cake

This cake is glorious on its own, but a few simple additions can elevate it further. It’s one of those recipes that’s just as good for a simple family dessert as it is for a more formal gathering. While we love this for a sweet treat, for a savoury family meal, my Lemon Garlic Chicken is always a success.

• A Dollop of Cream: Serve a slice with a generous spoonful of clotted cream, crème fraîche, or even just some good-quality double cream for a classic touch.
• Toasted with Butter: For a truly decadent treat, try toasting a slightly older slice under the grill and spreading it with salted butter. The edges get crispy and the butter melts in beautifully.
• A Hot Drink: It works beautifully with a strong cup of English breakfast tea or a smooth flat white coffee to balance the cake’s sweetness.

Frequently Asked Questions

Banana Cake Recipe

A wonderfully moist and tender banana cake, packed with flavor from ripe bananas and a hint of cinnamon. It's the perfect simple dessert or afternoon snack.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 358

Ingredients Method Notes

Ingredients

  

• 250 g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 125 g unsalted butter melted
• 60 ml vegetable or sunflower oil
• 150 g light brown soft sugar
• 50 g caster sugar
• 2 large free-range eggs at room temperature
• 1 tsp vanilla extract
• 3 large very ripe bananas (about 350-400g unpeeled), mashed
• 80 g soured cream or full-fat Greek yoghurt at room temperature

Method

 

1. Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease a 2lb (900g) loaf tin and line it with baking parchment, leaving a little overhang on the long sides to help you lift the cake out later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, baking powder, cinnamon, and salt. Whisking helps to evenly distribute the raising agents and gets rid of any lumps. Set this aside.
3. Mix the Wet Ingredients: In a large mixing bowl, add the melted butter, oil, light brown sugar, and caster sugar. Whisk them together until well combined. Add the two room-temperature eggs and the vanilla extract, and whisk again until the mixture is smooth and slightly lighter in colour.
4. Add Banana and Soured Cream: Add the mashed bananas and the soured cream (or Greek yoghurt) to the wet mixture. Fold everything together with a spatula until it's just combined. Don't worry if it looks a little bit lumpy at this stage.
5. Combine Wet and Dry: Pour the dry flour mixture into the large bowl with the wet ingredients. Using your spatula, gently fold everything together until you can no longer see any dry streaks of flour. What works best for me is to stop mixing the moment it comes together to avoid developing too much gluten.
6. Bake the Cake: Pour the batter into your prepared loaf tin and smooth the top with your spatula. Bake on the middle shelf of the preheated oven for 55-65 minutes. To check if it's done, insert a skewer or cocktail stick into the centre of the cake – it should come out clean or with a few moist crumbs attached.
7. Cool Completely: Let the cake cool in the tin for 15 minutes. Then, use the parchment paper overhangs to carefully lift it out and place it on a wire rack to cool completely before slicing. This step is important, as slicing it while warm can make it crumbly.

Notes

Store in an airtight container at room temperature for up to 3 days. The cake is best when cooled completely before slicing to prevent it from crumbling.

I really hope you give this Banana Cake Recipe a try. It’s a truly reliable and delicious bake that has brought so much joy to my own kitchen table. It’s the kind of simple, honest baking that never goes out of style. If you’re looking for other bakes the family will love, check out my Juicy Chicken Recipe which is a savoury staple here. Let me know how you get on in the comments below – I’d love to hear about it!

Happy baking,
Sara Gomez