Perfect Banana Cake Recipe

Perfect Banana Cake Recipe that delivers tender, moist slices every time — simple ingredients, foolproof steps, and delicious variations for every taste.

Tools & Equipment

• 9×5-inch loaf pan or 8–9 inch round cake pan (or two 8-inch pans)

• Mixing bowls (one large, one medium)

• Electric mixer (hand or stand) or sturdy whisk

• Measuring cups & spoons (spoon & level flour)

• Rubber spatula

• Fork or potato masher (for bananas)

• Cooling rack

• Toothpick or cake tester

Ingredients (makes about 12 servings)

• 2 cups (240 g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (113 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 3 ripe bananas, mashed (about 300–360 g mashed)

• 1/2 cup (120 g) sour cream or plain yogurt

Prep & Timing

• Prep time: 15 minutes

• Bake time: 45–50 minutes (depends on pan)

• Cooling time: 15–20 minutes

• Total time: ~75–85 minutes

• Yield: About 12 slices (one 9×5 loaf or one 8–9" cake)

Step-by-step Instructions

1. Preheat & prepare pan. Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan (or line with parchment); for round pans, grease and line the bottom.

2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter & sugar. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy (about 2–3 minutes). This creates lift and a fine crumb.

4. Add eggs & vanilla. Add eggs one at a time, beating briefly after each addition. Mix in vanilla. Don’t panic if the batter looks slightly curdled — the bananas and sour cream will bring it together.

5. Fold in bananas & sour cream. Stir in the mashed bananas and sour cream (or yogurt) until evenly distributed. Use a spatula and keep the motion gentle.

6. Combine wet & dry. Add the dry ingredients in two additions, folding gently until just combined. Avoid overmixing — a few streaks of flour are okay. Overmixing = dense cake.

7. Transfer & smooth. Pour batter into the prepared pan and smooth the top. If using, sprinkle optional toppings (walnuts, sugar, streusel).

8. Bake. Bake at 350°F (175°C) for 45–50 minutes for a loaf, or 30–40 minutes for 8-inch pans. Cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil.

9. Cool. Let the cake cool in the pan for 10–15 minutes, then remove to a cooling rack to cool completely before slicing (or frost while slightly warm if using glaze).

Tips to Ensure Success (texture & flavor improvements)

• Measure flour correctly: Spoon into the cup and level off. Too much flour = dry cake.

• Use very ripe bananas: The riper (freckled or blackened peel), the sweeter and more flavorful the cake.

• Room-temperature ingredients: Eggs and butter at room temp mix more evenly for a smoother batter.

• Don’t overmix: Fold until just combined to keep a tender crumb.

• Brown sugar swap (optional): Replace half the white sugar with brown sugar for deeper caramel notes.

• Add a dash of cinnamon or nutmeg (¼–½ tsp) for warmth without overpowering the banana.

• Check oven temperature: If your oven runs hot, lower by 10–15°F or tent with foil after 30 minutes.

Variations & Add-ins

• Chocolate Chip Banana Cake: Fold 3/4–1 cup chocolate chips into batter.

• Banana Walnut Cake: Add 3/4 cup chopped walnuts; reserve some to top the batter.

• Cream Cheese Frosting: For a classic pairing, spread a tangy cream-cheese frosting when cake is cooled.

• Cinnamon Swirl: Mix 1/4 cup brown sugar + 1 tsp cinnamon; swirl into batter before baking.

• Gluten-Free: Use a cup-for-cup GF flour blend; add 1/2 tsp xanthan gum if the blend lacks it.

• Vegan option: Use 1/2 cup applesauce or mashed avocado + 1/2 cup plant-based butter/yogurt; replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water). Texture will be slightly different but delicious.

• Lower-sugar: Reduce sugar to 3/4 cup and add 1–2 tbsp honey or maple syrup if you want less refined sugar.

Storage & Reheating

• Room temperature: Wrapped tightly or in an airtight container — up to 2 days.

• Refrigerator: Store covered for up to 5 days (bring to room temp before serving for best texture).

• Freezer: Wrap slices or whole loaf tightly in plastic and foil; freeze up to 3 months. Thaw overnight in fridge or at room temperature.

• Reheating: Microwave slice 10–15 seconds to warm; for a refreshed crust, warm at 325°F (160°C) for 8–10 minutes.

Approximate Nutrition per Serving (12 servings) — estimate

Calculated using the recipe ingredients as written and assuming full-fat sour cream. Values are approximate and will vary with brand, substitutions, and serving size.

• Calories: ~265 kcal per slice

• Carbohydrates: ~39 g

• Protein: ~3.7 g

• Fat: ~11 g

(If you use yogurt instead of sour cream, calories and fat will be somewhat lower; gluten-free flours and nut add-ins will change macros.)

Frequently Asked Questions (FAQ)

Q: Can I use overripe bananas with black skins?
A: Absolutely — the blacker and softer, the better. They add sweetness and stronger banana flavor.

Q: My cake sank in the middle — why?
A: Common causes: underbaking (center not set), overmixing (too much air collapsed as it cooled), or opening the oven too early. Check doneness with a toothpick.

Q: How do I know when it’s done?
A: A toothpick in the center should come out clean or with a few moist crumbs (not wet batter). The top should spring back lightly.

Q: Can I turn this into muffins?
A: Yes — bake at 350°F (175°C) for about 18–22 minutes for standard muffins. Use paper liners and don’t overfill (2/3 full).

Q: Is this recipe more like banana bread or banana cake?
A: This recipe leans toward cake: tender crumb, slightly sweeter and lighter than classic dense banana bread. If you want bread, reduce sugar slightly and skip creaming step in favor of wet-mix-then-dry method.

Q: Can I halve the recipe?
A: Yes — use a smaller loaf pan and reduce bake time; start checking around 30–35 minutes.

Final Encouragement (human, honest — short)

Baking this Perfect Banana Cake is like catching a small, delicious moment: warm, a little nostalgic, and absolutely worth the effort. Try it once exactly as written; then circle back and make it your own — add nuts, throw in chocolate, frost it, or keep it plain. Either way, you’ll end up with slices worth smiling about.