I’ve looked at a lot of recipes for how to make banana cake moist, but none of them say anything about what makes banana cake moist. I thought it was interesting how there were so many recipes out there but nobody really tells you what really makes it moist. That’s why I made this website: To tell you exactly how to make a banana cake moist.
Moist banana cake recipe
*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.MMember RecipeAllergens: Recipe may contain gluten, wheat, egg, milk and lactose.
- 8 Ingredients
- 4 Method Steps
- 1/2 cup butter
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 3 small-medium bananas
- 1 1/2 cups self-raising flour
- 1 tsp bicarbonate of soda
- 50ml milk
- Select all ingredients
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- Step 1Preheat oven to 180C (fan-forced). Grease a round cake tin with butter.
- Step 2Cream together sugarUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT, butter and vanilla until well combined. Add the eggs separately, beating well.
- Step 3Mash bananas and beat into mixture. Dissolve bicarb into milk, then add the milk and flour to mixture, alternating.
- Strawberries and cream chocolate celebration cake01:55Run out of self-raising flour? Learn how to use it making plain flour and baking powder, plus get some tips for measuring and storing.
- Step 4Add to cake tin and bake for 30-35 minutes.
This is the best and moist banana cake from scratch. Easy banana cake recipe with six (6) ingredients. Fail-proof, light, fluffy and you can make it at home!
Banana Cake Recipe
For months, I have been testing out many recipes on the best banana cake, and this is IT.
This is the holy grail of all banana cake recipes!
This easy banana cake recipe takes only six (6) ingredients. It’s loaded with bananas, so moist, sweet, soft and absolutely delicious.
The banana cake is the BEST I’ve ever tasted.
There is no walnuts in the recipe, making it healthy and lower in calories. It’s also purest in its taste.
Once you make this cake from scratch at home, you will never go back to banana bread, I can guarantee you!
How to Make Banana Cake?
This easy recipe calls for very simple steps that anyone can make at home.
First, you beat the eggs until bubbly. Then you add the sugar and continue to beat until the mixture is foamy.
The little bubbles in the egg and sugar mixture make the cake super moist and light.
Next, you add the bananas, melted butter and flour. Mix the ingredients gently, bake in the oven and you’ll have gourmet banana cake!
For the best results, please follow the tips below.
- Use overripe bananas for the sweetest flavors. Overripe bananas will also make the cake extra moist and soft.
- Use room temperature eggs. This is very important. If you have refrigerated eggs, leave the eggs with warm water until they become room temperature.
- Sift the flour. This will ensure a softer texture.
- DO NOT over stir the cake batter. You want to keep the bubbles in the batter so the cake is soft, airy and light.
- Use and stack up two pans for baking. This will make sure that the sides of the cake are thinner and hence make the cake extra moist and delicious.
Frequently Asked Questions
Is Banana Cake The Same As Banana Bread?
While both of them are very similar, they are different in texture, ingredients, techniques and recipe instructions.
The former is a cake prepared using banana as a primary ingredient and there is no walnuts in the recipe. The texture is also softer.
Banana bread is a type of quick bread made with all-purpose flour and has a denser texture.
Banana bread usually has extra ingredients such as walnuts or chocolate chips.
What Pan To Use For Baking Banana Cake?
You can use a round pan or a rectangle pan (8 x 8-inch or 9 x 9-inch).
You can also use a regular loaf pan or two (2) mini loaf pans.
Can I Store The Cake Overnight?
Yes, absolutely. You can store the cake overnight by wrapping it tightly with aluminum foil or plastic wrap.
This recipe yields very soft and moist cake so you won’t have dry cake if you keep it overnight.
You can also keep the cake in the refrigerator. Reheat in a toaster oven or microwave before serving.
YIELD: 6 PEOPLE
Banana Cake (The Best Recipe!)
This is the best and moist banana cake from scratch. Easy banana cake recipe with six (6) ingredients. Fail-proof, light, fluffy and you can make at home!
PREP TIME – 15 minutes
COOK TIME – 45 minutes
TOTAL TIME – 1 hour
- 200 g (7 oz.) overripe bananas
- 120 g (4.2 oz.) self-raising flour, cake flour or all-purpose flour (see Notes)
- 3/4 – 1 teaspoon baking powder
- 3 large eggs, room temperature
- 100 g (3.5 oz.) powdered sugar
- 1 stick (100g or 3.5 oz.) unsalted butter, melted (I used Challenge brand butter)
- Preheat oven to 375°F (190°C). Grease a square cake pan (8″ x 8″ or 9″ x 9″) OR a regular loaf pan OR two mini loaf pans with butter. Line the pan(s) with parchment paper.
- Mash the overripe bananas in a bowl until fine, set aside.
- Sift the self raising flour and baking powder. Set aside.
- Add the eggs into the bowl of a stand mixer. Beat on medium speed (speed 5) for 1 minute and then increase to the highest speed (speed 10) for 2 minutes. The egg should become bubbly and foamy. Add the sugar and beat on the highest speed for 3 minutes. The egg and sugar mixture should be foamy, as pictured below.
- Add the mashed bananas into the egg mixture. Gently stir 2-3 times with a spatula to combine well.
- Heat the butter in a microwave for 20-30 seconds or until it melts. Divide flour into 3 parts. Add half of the butter into the egg mixture, gently fold and stir 2-3 times with a spatula. Next add 1/3 of the flour, gently fold and stir around a few times until just incorporated. Add in the second part of the flour, stir gently to incorporate. Add the remaining butter, gently stir to mix and finally add the remaining flour. Make sure the flour is fully dissolve. DO NOT OVER MIX. Please make sure the batter retains the air bubbles in the beaten eggs.
- Pour the banana cake batter into the pan. For the best results, place the pan on another empty pan before baking. To avoid the top of the cake from becoming too brown, cover the top of the pan with aluminum foil after the cake is set at the top, about 20-25 minutes into baking.
- Bake the banana for 40-50 minutes, or until a cake tester comes out clean in the center. Remove the cake from the oven, let cool on a wire rack for 10 minutes before cutting into pieces.
Moist Banana Cake
Moist Banana Cake – This 2-layered cake is ridiculously moist, fluffy, and full of wonderful flavors, with or without frosting. It also makes an excellent breakfast treat with only 10 minutes of prep time. Super easy, stick-to-the-back of your fork moist and sweet but not overpowering!
After a long quest for the best banana cake recipe, I finally found the one that is light and moist, and you can whip it up in no time.
And I have to say, it has been an enjoyable journey for me and my not-so-little-anymore assistant (my son) – because we enjoy testing recipe after recipe and savoring every single bite during the taste test. Yum.
Imma’s Incredibly Moist Banana Cake
You will find everything you seek in a perfect banana cake in this recipe – so moist, light, and flavorful. Ahhh! The sweet smell of success!
I love how it comes out with a perfectly baked soft crust and moist center. It also has a lovely combination of buttery and banana flavors that will surely take you to the moon with happiness.
You’ll love this recipe even more because it allows you to add more flavors, such as nuts and other fruity flavor combinations. This recipe is probably the most dependable banana cake I’ve made so far. I really can’t remember one that didn’t come out absolutely fabulicious.
Classic Banana Cake Recipe Ingredients
This cake is simple to make and comes together quickly. It is the ideal spur-of-the-moment cake and perfect for beginners, too. Because it is as simple as a dump, mix, and bake kinda cake.
Bananas – Moist banana cake starts with juicy, overripe bananas with a few black spots on the peel and delightfully soft inside. The more spots your bananas have, the sweeter they are. Sweet, but not overpowering. A teaspoon of lemon juice with our mashed bananas enhances the flavor.
Butter – Not only does this decadent ingredient adds a rich buttery flavor to our cake, but it also keeps it moist. But if you want a dairy-free version, coconut or canola oil works fine.
Sugar – I used a combination of granulated and brown sugar for this cake. The white sugar will help our cake be firmer, while the brown sugar will help keep it moist while adding a caramel-like flavor. There are also a couple of sugar substitutes that you can use, like coconut sugar, date sugar, or honey. You can go for sugar-free substitutes such as erythritol, stevia, or sucralose if you’re reducing your sugar intake.
Buttermilk – While this tangy and creamy ingredient is in charge of keeping our cake moist even during the following days. You can easily replace buttermilk with an equal amount of sour cream, plain yogurt, or dairy-free yogurt.
Flavorings – I added a tablespoon of lemon zest to give it a bright and refreshing citrusy flavor. And, of course, don’t forget the vanilla extract, too.
All-Purpose Flour – I want my cake to be a little denser with the perfect crumble, so I opted for all-purpose flour. But cake flour makes it lighter, softer, and bouncier.
Cream Cheese Frosting – The combination of heavy cream, butter, cream cheese, and powdered sugar makes the best cream cheese frosting. Plus, its smooth and velvety texture makes it easier to frost our banana cake. And, most of all, you’ll love its wonderful blend of sweet, creamy, and tangy flavors, making it the perfect frosting for our banana cake. I added vanilla extract to give it a creamy taste boost, but not too overpowering.
Prep the Dry Ingredients and the Bananas
- Preheat the oven to 325℉/163℃.
- Grease the Cake Pans – Grease and flour two 9-inch round cake pans, then line them with parchment paper.
- Combine Dry Ingredients – In a mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. (Photos 1)
- Mash the Bananas, then add a teaspoon of lemon juice. (Photos 2 & 3)
Mix the Wet Ingredients
- Combine Wet Ingredients – In the bowl, whip together butter, vegetable oil, sugar, and brown sugar on medium-high speed until pale and fluffy. (Photos 4-5)
- Add Eggs – Mix in the eggs one at a time.
- Add Flavorings – Then add vanilla, lemon zest, and mashed bananas. (Photos 6)
Make the Batter and Bake
- Combine Wet and Dry Ingredients – Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk in three batches. Begin and end with the flour mix, stirring just until combined after each addition. (Photos 7-10)
- Divide the Batter evenly among prepared cake pans and spread the batter into an even layer. (Photo 11)
- Bake in preheated oven for 45-50 minutes, until a toothpick inserted into the center comes out clean. (Photo 12)
- Cool – Allow to cool completely, then proceed with frosting.
Cream Cheese Frosting
- Whip in the Powdered Sugar – Add powdered sugar and vanilla and whip on medium speed, about 2 minutes longer. (Photos 17-18)
- Fold and Mix – Add half of the whipped cream into the cream cheese mixture, gently fold until combined, and then fold in the remaining half. (Photos 19-20)
Frost and Decorate the Cake
- Frost – Place the first cake layer on a serving platter. Then spread the cream cheese frosting over the cake layer. Top with the second cake layer, add more frosting over the cake layer. (Photos 21-22)
- Spread Frosting – Spread the rest of the frosting over the top and sides of the cake.
- Pipe and Decorate – Pipe the remaining frosting and decorate your cake with banana slices and crushed pecans or walnuts. (Photos 23-24