Easy Banana Cake

This is my go-to recipe when I want to whip up a quick and moist Banana Cake. It is all made in one bowl with only a spoon for mixing. A very simple and fuss-free recipe to use up over-ripe bananas. This cake will be in the oven in under 10 minutes!

I don’t know about you but I often end up with over-ripe bananas in my fruit bowl. If the truth be told, I usually buy more bananas than I think my family will need so that I can make this great Banana Cake. It is such an easy recipe and everyone loves this cake. I sometimes add chopped walnuts and/or chocolate chips to the cake batter – these are optional extras!

The beauty of this recipe is that it can be made in a loaf pan (pictured), a 20-22cm round or square cake pan or in muffin pans (cooking times will vary). I have included cooking times for muffins in the recipe notes. I have also provided my quick and easy Cream Cheese Frosting recipe (which I have used in these photos) in the notes section as well.

Banana Cake can be served in many different ways. As the cake crumb is lovely and moist, it can simply be served as is. My husband loves to have a slice with butter. The cake can also be cut in half (horizontally) and spread with freshly whipped cream, and then the top layer iced with chocolate ganache or icing. Another way to serve it is with cream cheese frosting (pictured). In the photos you can see I have decorated the frosting with chopped walnuts and edible dried flowers. Delicious!

If you are after a fuss-free and simple recipe for Banana Cake or Banana Muffins, I do hope you give this a try. It is just so easy!

Ingredients you will need:

• Bananas – over-ripe bananas are best for this cake and for baking in general. They give much better flavour. I let my banana skins get quite black before I use them.
• Sugar – white granulated sugar is used however I sometimes use brown sugar or a mix of both.
• Butter – salted or unsalted. The butter is melted for this recipe.
• Egg – use one large or extra-large egg, lightly beaten with a fork.
• Vanilla Extract
• Flour – plain all purpose flour is used here. You can also use cake flour.
• Baking Powder
• Baking Soda
• Salt
• Cinnamon (optional)
• Walnuts – (optional) Chopped walnuts can also be added to the cake batter mix.
• Chocolate Chips – (optional) Dark or milk chocolate chips/chunks can also be added to the cake batter.

How to make this recipe:

Easy Banana Cake

This is my go-to recipe when I want to whip up a quick and moist Banana Cake. It is all made in one bowl with only a spoon for mixing. A very simple and fuss-free recipe to use up over-ripe bananas. This cake will be in the oven in under 10 minutes!

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Course: Dessert, Snack, Sweet

Cuisine: Australian

Keyword: banana cake, banana recipe, easy banana cake, moist banana cake, one bowl banana cake, quick banana cake

Servings: 10

Calories: 275kcal

Author: Katrina | Katy’s Food Finds

Equipment

• One large mixing bowl
• Loaf pan 21cm x 11cm approx (8in x 4in approx), or a 20-22 cm cake pan3-

Ingredients

• 3-4 large ripe bananas
• 125 g butter melted
• 1 c sugar
• 1 large egg lightly whisked with a fork
• 1 tsp vanilla extract
• 1.5 c plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon optional (can add up to 1/2 tsp)

Optional:

• 1/2 c walnuts chopped
• 1/2 c chocolate chips (can add up to 3/4 cup)

Metric – US Customary

Instructions

• Preheat the oven to 170°C. Lightly grease and line a loaf pan with baking spray or butter and baking paper.
• Peel and mash the bananas and add to a large mixing bowl along with the melted butter, and stir to combine. Add the sugar, beaten egg and vanilla and mix well.
• Sift all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon (if using) over the top of the banana mixture, and stir to combine. Mix until there are no clumps of flour left. If using walnuts or chocolate chips, fold them through now.
• Pour the cake batter into the prepared loaf tin and smooth out the top. Bake in the preheated oven for 45-50 minutes or until a skewer comes out clean. Remove from the oven and allow to rest in the loaf pan for 5 minutes before removing the cake to a wire rack to cool completely.

Storage:

• Banana Cake is suitable to freeze for up to 3 months, either in slices or as a whole loaf/cake.

Notes

If making this recipe in a muffin pan, 3/4 fill the moulds and bake the muffins at 190°C for 20-25 minutes, or until cooked (check them at 18 minutes as all oven temps vary).

The nutritional values for this recipe is calculated without including the optional ingredients of chocolate chips and walnuts.

Here is a simple Cream Cheese Frosting recipe that I use. This quantity is enough to frost the top of the Loaf.

Simple Cream Cheese Frosting recipe:

Place the following ingredients into a mini food processor – 125g room temperature full fat cream cheese, 180g icing sugar, 50g room temperature butter, 1/2 tsp vanilla extract. Process until smooth, then add juice of up to 1/2 lemon (to taste). Refrigerate until ready to use.

Tip: Make sure the cream cheese and butter are both softened to room temperature first, otherwise you will not get a smooth creamy consistency. I like to add enough lemon juice so that the cream cheese frosting isn’t too sickly sweet.

Nutrition

Calories: 275kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 387mg | Potassium: 153mg | Fiber: 1g | Sugar: 24g | Vitamin A: 359IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!