Banana Cake is one of those recipes that feels like a warm hug on a lazy afternoon. It relies on overripe bananas to bring moisture and sweetness, so those brown-spotted bananas sitting on your counter finally get their moment. You mix everything in one bowl, which means less washing up later. The batter is forgiving, and the result is a soft, lightly spiced loaf that smells incredible as it bakes.
I always keep a few overripe bananas in the freezer just for this. The addition of walnuts, almonds, and raisins gives each slice a little crunch and chewiness, turning a simple cake into something that feels thoughtful without much extra effort.
About the Recipe
This recipe is straightforward enough for anyone who is just starting to bake. You do not need a mixer or any fancy equipment, just a bowl and a wooden spoon. The bananas do most of the heavy lifting when it comes to flavor and moisture, so even if your oven runs a little hot or cool, the cake still turns out tender. The nuts and raisins add texture without overwhelming the banana flavor.
Because it bakes in a loaf pan, it slices neatly and stays fresh for several days. It is a great way to use up bananas that have gone too soft to eat on their own.
Why you will love this recipe
The batter is mixed by hand, which means you can feel the texture as you go and adjust if needed. The smell that fills your kitchen while it bakes is comforting, with hints of butter and vanilla mixing with the sweetness of ripe bananas. You get a cake that is moist but not dense, with little pockets of crunch from the nuts and bursts of sweetness from the raisins.
It does not need frosting or fancy decoration, which makes it a relaxed choice when you want something homemade without the fuss. Slices hold up well, so you can pack them for lunch or enjoy a piece with your morning coffee. The recipe is flexible too, so if you want to swap in pecans or skip the raisins, it still works.
Banana Cake
Cooking Tips
Use bananas that are heavily speckled or even fully brown for the best flavor and moisture. If your butter is too hot, let it cool for a minute before adding it to the eggs so you do not scramble them. Grease your loaf pan well and line the bottom with parchment paper to make lifting the cake out easier. Check the cake at 25 minutes with a skewer, because oven temperatures vary and you do not want to overbake.
If the top browns too quickly, tent it loosely with foil for the last few minutes. Let the cake cool in the pan for about ten minutes before turning it out, which helps it hold together.
Serving and Storing Suggestions
This recipe makes one loaf, which yields about 8 to 10 slices depending on how thick you cut them. Prep time is around 10 minutes, and baking takes 25 to 35 minutes. Serve slices at room temperature, or warm them slightly and spread a little butter on top. The cake stays fresh wrapped in plastic wrap at room temperature for up to three days.
You can also refrigerate it for up to a week, though the texture may firm up a bit. For longer storage, wrap individual slices in plastic and freeze them for up to two months. Thaw at room temperature when you are ready to eat.
Similar Recipes
- Banana Bread
- Carrot Cake
- Applesauce Cake
- Date and Walnut Loaf
- Zucchini Bread
Banana Cake
Ingredients
- 2 cups Plain Flour (Maida)
- 2 cups Caster Sugar
- 2100 gms Eggs
- 100 gms Butter (melted)
- 2 tsp Vanilla Essence
- 1/2 cup Milk
- 1 cup Bananas (mashed)
- Oil as required
- Walnuts (few, chopped)
- Almonds (few, chopped)
- Raised (few)
Instructions
- Sift the flour into a large bowl.
- Add the sugar and mix.
- Break the eggs and add the vanilla essence, butter, milk, walnuts, almonds, raisins and mashed bananas.
- Stir well until combined.
- Transfer this to a greased loaf pan lined with parchment paper.
- Place the pan into a preheated oven at 180C/360F.
- Bake for 25 to 35 minutes or until a skewer inserted into the centre comes out clean.
- Remove and cool.
- Slice and serve.
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Frequently Asked Questions
Can I use brown sugar instead of caster sugar?
Yes, brown sugar works well and adds a slight molasses flavor. The texture may be a bit denser, but it will still be moist and delicious.
What if I do not have vanilla essence?
You can skip it or use a small pinch of cinnamon or nutmeg for a warm spice note instead. The banana flavor will still shine through.
Can I make this without eggs?
You can try using flax eggs, which are made by mixing one tablespoon of ground flaxseed with three tablespoons of water per egg. Let it sit for a few minutes until it thickens. The texture may be slightly different but still good.
How do I know when the cake is done?
Insert a skewer or toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If it comes out wet with batter, bake for another five minutes and check again.
Can I add chocolate chips to this recipe?
Surely. Fold in half a cup of chocolate chips along with the nuts and raisins. They melt slightly during baking and add a sweet richness.
3 comments
This recipe is wonderful—thank you for sharing!
Cake Receipe without baking powder or soda,how come?
Yes, some recipes that use milk or similar agent do not require baking soda.