Nothing beats the comforting aroma of banana cake baking in the oven—it’s like a warm hug for your taste buds! Whether you’re craving a quick treat or planning a cozy dessert, these 19 easy recipes are perfect for home cooks. From classic favorites to creative twists, get ready to transform those ripe bananas into something truly delicious. Let’s dive in and find your next baking adventure!
Classic Banana Cake with Cream Cheese Frosting
Gently, as afternoon light softens across the kitchen counter, I find myself drawn to the quiet comfort of baking—a simple banana cake, really, but one that holds the warmth of many shared moments and the sweet, familiar scent of home.
Ingredients
– 3 very ripe, spotty bananas with deep brown freckles
– 1 ½ cups all-purpose flour, soft as sifted snow
– 1 cup granulated sugar, sparkling like morning frost
– ½ cup unsalted butter, rich and golden-softened
– 2 large farm-fresh eggs, yolks like liquid sunshine
– 1 teaspoon pure vanilla extract, fragrant and woodsy
– 1 teaspoon baking soda, finely aerated
– ½ teaspoon fine sea salt, delicate crystals
– 8 ounces full-fat cream cheese, cool and velvety-smooth
– 4 tablespoons unsalted butter, softened to room-temperature silk
– 1 cup powdered sugar, cloud-like and softly sweet
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan, lining the bottom with a circle of parchment paper for easy release.
2. In a large mixing bowl, mash the very ripe, spotty bananas with a fork until they form a lumpy, golden puree—small bits are fine for texture.
3. Add the softened unsalted butter and granulated sugar to the bananas, beating with a hand mixer on medium speed for 2 full minutes until pale and fluffy.
4. Crack in the farm-fresh eggs one at a time, blending just until each yolk disappears into the mixture to avoid overmixing.
5. Stir in the pure vanilla extract with a gentle fold, letting its fragrant aroma bloom into the batter.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined to ensure a uniform rise.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—a few small lumps are okay for tenderness.
8. Pour the batter into the prepared cake pan, smoothing the top with a spatula into an even layer.
9. Bake at 350°F for 30–35 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it to cool completely—this prevents sinking.
11. For the frosting, beat the full-fat cream cheese and softened unsalted butter in a clean bowl on medium speed for 2 minutes until perfectly smooth and lump-free.
12. Sift in the powdered sugar gradually, mixing on low at first to avoid a sugary cloud, then increase speed to medium-high for 3 minutes until light and spreadable.
13. Frost the cooled cake generously with an offset spatula, swirling the cream cheese frosting into soft peaks.
14. Chill the frosted cake for 20 minutes to set the frosting before slicing for neat, clean cuts. Only now, as I slice into its tender crumb, does the cake reveal its magic—moist and flecked with banana, balanced by the tangy-sweet frosting that melts on the tongue. Offer a thick wedge with a drizzle of caramel or toasted walnuts for crunch, and watch how it turns an ordinary afternoon into something softly memorable.
Moist Banana Walnut Cake
Folding the soft, speckled bananas into the batter today felt like pressing autumn leaves between pages—a quiet ritual that fills the kitchen with the sweet, earthy scent of memory and comfort. There’s something deeply soothing about this cake, with its tender crumb and the gentle crunch of walnuts, a humble treat that seems to hold the warmth of slow afternoons. It’s the kind of simple pleasure that asks for nothing more than a quiet moment and a cup of tea.
Ingredients
– 3 very ripe, fragrant bananas
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– 2 large farm-fresh eggs
– ¼ cup creamy whole milk
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup roughly chopped, toasted walnuts
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, mash the very ripe, fragrant bananas with a fork until smooth and only a few small lumps remain.
3. Add the softened unsalted butter and granulated sugar to the bananas, then beat with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Crack in the farm-fresh eggs one at a time, blending fully after each addition until the mixture is cohesive.
5. Pour in the creamy whole milk and pure vanilla extract, then mix on low speed just until combined.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to ensure even leavening.
7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain; do not overmix.
8. Fold in the roughly chopped, toasted walnuts until evenly distributed throughout the batter.
9. Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
10. Bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
11. Let the cake cool in the pan on a wire rack for 15 minutes to set its structure.
12. Carefully turn the cake out onto the rack and allow it to cool completely before slicing.
Nothing compares to the moist, dense crumb that melts on the tongue, each bite layered with the caramel sweetness of banana and the earthy crunch of walnuts. Serve thick slices slightly warmed, perhaps with a dollop of whipped cream or a drizzle of honey for an extra touch of comfort, letting its simplicity speak for itself.
Vegan Banana Cake with Maple Frosting
Kind of like finding an old photograph in a drawer, this recipe surfaced during a quiet afternoon when overripe bananas filled the kitchen with their sweet, almost fermented scent. There’s something deeply comforting about transforming those speckled, soft fruits into a tender cake, each slice a reminder that time softens everything, even fruit, into something new and lovely. And with a drizzle of maple frosting, it feels like a gentle embrace on a slow day.
Ingredients
– 3 very ripe, speckled bananas
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup creamy almond butter
– ⅓ cup melted coconut oil
– ¼ cup unsweetened almond milk
– 1 tsp pure vanilla extract
– 1 tsp baking soda
– ½ tsp ground cinnamon
– ¼ tsp fine sea salt
– For the frosting: ½ cup smooth cashew butter, ¼ cup pure maple syrup, 2 tbsp softened coconut oil
Instructions
1. Preheat your oven to 350°F and lightly grease an 8-inch round cake pan.
2. In a large bowl, mash the very ripe, speckled bananas with a fork until only small lumps remain.
3. Stir in the granulated sugar, creamy almond butter, melted coconut oil, unsweetened almond milk, and pure vanilla extract until just combined.
4. Tip: Avoid overmixing to keep the cake tender and prevent a dense texture.
5. Sift the all-purpose flour, baking soda, ground cinnamon, and fine sea salt directly into the wet ingredients.
6. Gently fold the dry ingredients into the banana mixture until no flour streaks are visible.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning.
10. Let the cake cool completely in the pan on a wire rack, about 1 hour.
11. For the frosting, whisk together the smooth cashew butter, pure maple syrup, and softened coconut oil in a small bowl until silky.
12. Tip: If the frosting is too thick, warm it briefly over a double boiler for a spreadable consistency.
13. Spread the frosting evenly over the cooled cake.
14. Slice and serve immediately, or refrigerate for a firmer frosting texture.
Creamy and moist, this cake carries the gentle sweetness of bananas and maple, with a crumb so soft it nearly melts away. The frosting, rich from cashew butter, adds a subtle nuttiness that pairs beautifully with a cup of herbal tea or as an afternoon treat. For a whimsical touch, top with sliced bananas or a sprinkle of cinnamon just before serving.
Gluten-Free Banana Oat Cake
Falling into the rhythm of a quiet afternoon, I find myself craving something simple yet deeply comforting—a cake that feels like a warm hug, made from ingredients that whisper of home and health. This gluten-free banana oat cake emerges from that gentle longing, a tender crumb that holds the sweet memory of overripe bananas and the earthy comfort of oats. It’s the kind of bake that doesn’t demand perfection, just presence and patience.
Ingredients
– 3 very ripe, speckled bananas
– 2 large, farm-fresh eggs
– 1/4 cup rich, golden maple syrup
– 1/4 cup creamy, unrefined coconut oil, melted
– 1 teaspoon pure vanilla extract
– 2 cups finely ground, gluten-free oat flour
– 1 teaspoon fragrant ground cinnamon
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and lightly grease an 8-inch round cake pan with a thin layer of coconut oil.
2. In a large mixing bowl, mash the very ripe, speckled bananas with a fork until smooth and only a few small lumps remain.
3. Crack the 2 large, farm-fresh eggs into the bowl and whisk vigorously until fully incorporated and the mixture appears slightly frothy.
4. Pour in the 1/4 cup rich, golden maple syrup, 1/4 cup melted creamy coconut oil, and 1 teaspoon pure vanilla extract, then stir until the wet ingredients are fully combined.
5. In a separate medium bowl, whisk together the 2 cups finely ground gluten-free oat flour, 1 teaspoon fragrant ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt until no streaks remain.
6. Tip: For the lightest texture, sift the dry ingredients through a fine-mesh sieve to prevent clumping.
7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined and no dry pockets remain.
8. Tip: Avoid overmixing to keep the cake tender; a few streaks of flour are okay.
9. Pour the batter into the prepared cake pan and use the spatula to spread it evenly into all corners.
10. Bake at 350°F for 28–32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
12. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
A slice of this cake reveals a moist, dense crumb that melts on the tongue, with the warm spice of cinnamon weaving through the sweet banana. For a cozy twist, serve it slightly warmed with a dollop of Greek yogurt or a drizzle of honey, letting the simplicity of each bite settle into the quiet moments of your day.
Chocolate Chip Banana Cake
Drifting through the afternoon light, I find myself drawn to the kitchen, where overripe bananas on the counter whisper of something sweet and comforting waiting to be made. There’s a quiet magic in transforming these humble fruits into a tender, chocolate-studded cake that fills the house with warmth and nostalgia. Today feels right for this simple, soul-soothing creation.
Ingredients
– 3 very ripe, speckled bananas
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan.
2. In a large mixing bowl, mash the very ripe, speckled bananas with a fork until smooth and slightly lumpy.
3. Add the softened unsalted butter and granulated sugar to the bananas, then beat with a hand mixer on medium speed for 2 minutes until pale and fluffy.
4. Crack in the farm-fresh eggs one at a time, mixing well after each addition until fully incorporated.
5. Stir in the pure vanilla extract until the mixture is evenly scented.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to ensure even leavening.
7. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain—overmixing can lead to a tough cake.
8. Gently fold in the semi-sweet chocolate chips, reserving a handful for topping, to distribute them evenly without deflating the batter.
9. Pour the batter into the prepared pan, smoothing the top with the spatula, and sprinkle the reserved chocolate chips over the surface.
10. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
11. Let the cake cool in the pan on a wire rack for 15 minutes to set, then carefully invert it onto the rack to cool completely—this prevents sogginess.
12. Slice and serve once fully cooled for the best texture and flavor release.
This cake emerges with a moist, tender crumb that melts on the tongue, punctuated by pockets of melted chocolate that contrast with the subtle banana sweetness. Try it warm with a scoop of vanilla ice cream, or enjoy a slice with your morning coffee for a gentle start to the day.
Banana Pudding Cake
Baking this cake feels like unfolding a cherished family recipe card, the kind with softened edges and handwritten notes in the margins. It’s a gentle process that fills the kitchen with the sweet, nostalgic scent of ripe bananas and vanilla, inviting quiet moments of reflection as each layer comes together. This dessert wraps comfort in every slice, perfect for those afternoons when you crave something tender and familiar.
Ingredients
– 2 cups all-purpose flour, sifted to a fine, airy consistency
– 1 cup granulated sugar, with a delicate crystalline sparkle
– 3 large farm-fresh eggs, at cool room temperature for easy blending
– 1/2 cup unsalted butter, softened to a creamy, spreadable texture
– 1 cup whole milk, gently warmed to just above room temperature
– 2 ripe bananas, mashed into a smooth, fragrant puree
– 1 teaspoon pure vanilla extract, with its warm, aromatic notes
– 1 teaspoon baking powder, for a light, fluffy rise
– 1/2 teaspoon fine sea salt, to balance the sweetness
– 1 cup whipped cream, softly peaked and cloud-like
– 1/2 cup vanilla wafer cookies, lightly crushed for a delicate crunch
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, ensuring every crevice is coated to prevent sticking.
2. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together on medium speed for 3-4 minutes, until the mixture turns pale and fluffy—this step incorporates air for a lighter crumb.
3. Add the farm-fresh eggs one at a time, beating well after each addition until fully incorporated and the batter appears smooth.
4. Stir in the mashed ripe bananas and pure vanilla extract, mixing gently until the batter is evenly flecked with banana and fragrant.
5. In a separate bowl, whisk the sifted all-purpose flour, baking powder, and fine sea salt to distribute the leavening evenly.
6. Alternately add the dry ingredients and gently warmed whole milk to the butter mixture, beginning and ending with the dry ingredients, and mix on low speed just until combined—overmixing can lead to a tough cake.
7. Pour the batter into the prepared cake pan and use a spatula to spread it evenly, tapping the pan lightly on the counter to release any air bubbles.
8. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—this prevents sogginess and ensures easy handling.
10. Once cooled, frost the top with the softly peaked whipped cream and sprinkle the lightly crushed vanilla wafer cookies over it for a textured finish.
Keeping this cake simple lets the creamy banana flavor shine through, with a moist, tender crumb that melts on the tongue. The whipped cream adds a cool, airy contrast to the soft cake, while the cookie crumbs provide a subtle crunch. For a cozy twist, serve it slightly chilled with a drizzle of caramel or alongside a cup of herbal tea, letting each bite evoke the comfort of a slow, cherished afternoon.
Caramelized Banana Upside-Down Cake
Often, I find myself drawn to the kitchen when the afternoon light slants just so, when the world outside grows quiet and my thoughts turn to something warm, something sweet that fills the house with the scent of comfort. On days like this, a simple cake feels less like a recipe and more like a quiet meditation, a way to transform humble, overripe bananas into a sticky, caramelized dream. It’s a gentle process, one that rewards patience with a dessert that feels like a soft, edible hug.
Ingredients
– 3 very ripe, spotty bananas
– 1/2 cup of unsalted, creamy European-style butter
– 3/4 cup of dark, rich brown sugar
– 1 teaspoon of fragrant, pure vanilla extract
– 1 1/2 cups of soft, all-purpose flour
– 1 teaspoon of finely ground baking powder
– 1/2 teaspoon of flaky, kosher salt
– 2 large, farm-fresh eggs at room temperature
– 1/2 cup of smooth, whole milk at room temperature
Instructions
1. Preheat your oven to a steady 350°F and generously grease a 9-inch round cake pan with a tablespoon of the creamy butter.
2. Slice the very ripe, spotty bananas into 1/4-inch thick rounds, ensuring they are uniform for even caramelization.
3. Melt the remaining unsalted, creamy European-style butter in a small saucepan over low heat until it is fully liquid and fragrant.
4. Pour the melted butter evenly into the bottom of the prepared cake pan, coating it completely.
5. Sprinkle the dark, rich brown sugar evenly over the melted butter in the pan, creating a uniform layer.
6. Arrange the banana slices in a single, overlapping layer on top of the brown sugar, covering the entire bottom of the pan.
7. In a medium bowl, whisk together the soft, all-purpose flour, finely ground baking powder, and flaky, kosher salt until well combined.
8. In a separate large bowl, beat the farm-fresh eggs with the fragrant, pure vanilla extract using a hand mixer on medium speed for about 2 minutes, until the mixture is pale and slightly thickened.
9. Gradually add the smooth, whole milk to the egg mixture, beating on low speed just until incorporated.
10. Gently fold the dry flour mixture into the wet egg and milk mixture using a spatula, stirring until no streaks of flour remain, being careful not to overmix.
11. Pour the batter evenly over the arranged banana layer in the cake pan, spreading it gently with a spatula to cover the bananas completely.
12. Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
13. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes to allow the caramel to set slightly.
14. Run a thin knife around the edges of the pan to loosen the cake, ensuring a clean release.
15. Carefully invert the warm cake onto a serving plate, lifting the pan away slowly to reveal the caramelized banana topping.
Catching the first glimpse of that glossy, amber banana topping as you flip the cake is its own small reward. The cake itself is wonderfully moist and tender, with the deep, buttery caramel seeping into every crumb, while the bananas become soft and almost jam-like. Serve it still slightly warm, perhaps with a dollop of barely sweetened whipped cream to cut through the richness, and let each forkful melt slowly on the tongue.
Banana Bundt Cake with Vanilla Glaze
There’s something quietly comforting about transforming overripe bananas into a tender, golden cake, especially when the afternoon light slants through the kitchen window. This banana bundt cake, with its delicate vanilla glaze, feels like a warm embrace, a simple pleasure born from fruit that might otherwise be forgotten. It’s a recipe that asks for little but gives so much in return—a soft crumb, a hint of spice, and the sweet nostalgia of home.
Ingredients
– 3 cups all-purpose flour, sifted for a featherlight texture
– 2 cups granulated sugar, fine and sparkling
– 1 teaspoon baking soda, to lift the batter gently
– 1/2 teaspoon salt, finely ground sea salt
– 1 teaspoon ground cinnamon, warmly aromatic
– 3 large eggs, farm-fresh and room temperature
– 1 cup vegetable oil, neutral and smooth
– 4 very ripe bananas, mashed until creamy and speckled
– 1 cup buttermilk, tangy and rich
– 2 teaspoons pure vanilla extract, fragrant and deep
– 1 cup confectioners’ sugar, powdery and soft
– 3 tablespoons whole milk, cold and creamy
Instructions
1. Preheat your oven to 350°F and generously grease a 10-inch bundt pan with butter, ensuring every crevice is coated to prevent sticking.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon until fully combined and airy.
3. In a separate bowl, beat the room-temperature eggs with the vegetable oil until the mixture is pale and slightly thickened, about 2 minutes.
4. Stir in the mashed ripe bananas, buttermilk, and 1 teaspoon of pure vanilla extract until the wet ingredients are smooth and well-blended.
5. Gradually fold the dry ingredients into the wet mixture, mixing just until no flour streaks remain to avoid overworking the batter.
6. Pour the batter evenly into the prepared bundt pan, tapping it gently on the counter to release any air bubbles.
7. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
8. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely, which helps it release easily.
9. For the glaze, whisk the confectioners’ sugar with the whole milk and remaining 1 teaspoon of pure vanilla extract until smooth and pourable.
10. Drizzle the vanilla glaze over the cooled cake, letting it cascade down the sides in delicate rivulets. Soft and moist with a tender crumb, this cake carries the gentle sweetness of bananas and a whisper of cinnamon. Serve it sliced thick with a cup of tea, or toast a piece lightly for breakfast—it’s a humble treat that feels like a quiet celebration.
Coconut Banana Cake
Mellow afternoons like this one call for baking something that fills the kitchen with warmth and nostalgia. This coconut banana cake is just that—a tender, fragrant treat that marries the tropical sweetness of coconut with the comforting, earthy notes of overripe bananas. It’s the kind of dessert that feels like a gentle hug, perfect for savoring slowly with a cup of tea.
Ingredients
– 3 very ripe, spotty bananas, mashed until smooth
– 1 ½ cups all-purpose flour, sifted for lightness
– 1 cup granulated sugar, fine and sparkling
– ½ cup unsalted butter, softened to room temperature
– 2 large farm-fresh eggs, at room temperature
– ½ cup sweetened shredded coconut, lightly toasted
– ½ cup whole milk, creamy and rich
– 1 teaspoon pure vanilla extract, fragrant and warm
– 1 teaspoon baking soda, fresh and active
– ½ teaspoon fine sea salt, for balance
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together on medium speed for 3–4 minutes, until the mixture is pale and fluffy—this step incorporates air for a lighter crumb.
3. Add the room-temperature farm-fresh eggs one at a time, beating well after each addition until fully incorporated, then stir in the pure vanilla extract.
4. In a separate bowl, mash the very ripe, spotty bananas with a fork until no large chunks remain, creating a smooth, fragrant puree.
5. Fold the mashed bananas into the butter-sugar mixture gently, using a spatula to avoid overmixing, which can toughen the cake.
6. In another bowl, whisk together the sifted all-purpose flour, fresh baking soda, and fine sea salt to ensure even distribution and prevent clumps.
7. Alternately add the dry ingredients and creamy whole milk to the banana mixture in three additions, beginning and ending with the dry ingredients, mixing just until combined after each.
8. Fold in the lightly toasted sweetened shredded coconut, reserving a tablespoon for garnish if desired, to add a subtle crunch and tropical aroma.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula, then tap the pan lightly on the counter to release any air bubbles.
10. Bake at 350°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
11. Cool the cake in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely—this prevents sinking and ensures even texture.
Gently moist and fragrant, this cake boasts a soft, tender crumb dotted with chewy coconut flecks. Serve it warm with a drizzle of honey or toasted coconut sprinkles for extra crunch, letting each slice melt slowly on the tongue like a sweet, tropical memory.
Spiced Banana Layer Cake
Baking this cake feels like wrapping yourself in a warm blanket on a crisp autumn afternoon, where the gentle spice of cinnamon mingles with the sweet comfort of overripe bananas. Each layer tells a story of patience and care, rising slowly in the oven until golden and fragrant. It’s the kind of dessert that makes a quiet kitchen feel like home.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 teaspoon fragrant ground cinnamon
– 1/2 cup creamy unsalted butter, softened
– 1 cup golden brown sugar
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 3 very ripe bananas, mashed until smooth
– 1/2 cup rich whole milk
Instructions
1. Preheat your oven to 350°F and generously grease two 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 teaspoon fragrant ground cinnamon until no streaks remain.
3. In a separate large bowl, use an electric mixer on medium speed to beat 1/2 cup creamy unsalted butter and 1 cup golden brown sugar for 3 minutes, until pale and fluffy.
4. Tip: Scrape down the bowl sides halfway through mixing to ensure everything is fully incorporated.
5. Beat in 2 large farm-fresh eggs one at a time, waiting until each is fully blended before adding the next.
6. Stir in 1 teaspoon pure vanilla extract and 3 very ripe bananas mashed until smooth, mixing just until combined.
7. Alternate adding the dry flour mixture and 1/2 cup rich whole milk to the wet ingredients, beginning and ending with the dry ingredients, and mix on low speed until the batter is smooth.
8. Tip: Avoid overmixing to keep the cake tender and prevent a dense texture.
9. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
10. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pans.
11. Tip: Rotate the pans halfway through baking for even browning if your oven has hot spots.
12. Let the cakes cool in the pans on a wire rack for 10 minutes, then turn them out to cool completely before frosting or serving.
Unbelievably moist and subtly spiced, this cake boasts a tender crumb that melts on the tongue with each banana-kissed bite. For a cozy twist, try serving warm slices with a drizzle of caramel or a scoop of vanilla bean ice cream, letting the flavors mingle like old friends.
Banana Cake with Peanut Butter Frosting
Folding the soft, speckled bananas into the batter feels like tucking in old friends, their sweet fragrance rising like a quiet morning memory. There’s something deeply comforting about this cake, with its tender crumb and the way it fills the kitchen with warmth, inviting a moment of stillness. And when swirled with that creamy peanut butter frosting, it becomes a gentle embrace on a plate.
Ingredients
– 3 very ripe, fragrant bananas, mashed until smooth
– 1 ½ cups all-purpose flour, sifted for lightness
– 1 cup granulated sugar, fine and sparkling
– ½ cup unsalted butter, softened to room temperature
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract, aromatic and warm
– 1 teaspoon baking soda, freshly measured
– ½ teaspoon fine sea salt
– ½ cup creamy peanut butter, smooth and rich
– 4 tablespoons unsalted butter, softened
– 1 ½ cups powdered sugar, lightly spooned and leveled
– 2 tablespoons whole milk, cold and fresh
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a large mixing bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar on medium speed for 3–4 minutes, until pale and fluffy.
3. Beat in 2 large farm-fresh eggs, one at a time, waiting until each is fully incorporated before adding the next to ensure a smooth batter.
4. Stir in 1 teaspoon pure vanilla extract and 3 mashed ripe bananas until just combined, being careful not to overmix.
5. In a separate bowl, whisk together 1 ½ cups sifted all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt to distribute the leavening evenly.
6. Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as no flour streaks remain to keep the cake tender.
7. Pour the batter into the prepared pan and smooth the top with a spatula to create an even layer.
8. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet crumbs attached.
9. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely to prevent the frosting from melting.
10. For the frosting, beat ½ cup creamy peanut butter and 4 tablespoons softened unsalted butter in a bowl on medium speed for 2 minutes until smooth and well blended.
11. Gradually add 1 ½ cups powdered sugar on low speed, then increase to medium and beat for 1 minute until the mixture is thick and holds its shape.
12. Pour in 2 tablespoons cold whole milk and beat for another 1–2 minutes until the frosting is spreadable and creamy.
13. Frost the cooled cake evenly with an offset spatula, creating soft swirls on top for a rustic look.
Now, the cake settles into a moist, dense crumb that melts with each bite, while the frosting adds a salty-sweet richness that lingers like a whispered secret. Serve it slightly chilled to contrast the soft cake with a cool, creamy frosting, or top with banana slices for a playful twist.
Healthy Almond Flour Banana Cake
Sometimes, when the afternoon light slants just so through the kitchen window, I find myself craving something simple, something that feels like a quiet hug. This almond flour banana cake is exactly that—a tender, gently sweet treat born from overripe bananas and the desire for a moment of peaceful baking. It’s the kind of recipe that asks for little but gives so much warmth in return.
Ingredients
– 3 very ripe, speckled bananas
– 2 large, farm-fresh eggs
– 1/4 cup pure, golden maple syrup
– 1/4 cup rich, melted coconut oil
– 1 teaspoon fragrant vanilla extract
– 2 cups finely ground almond flour
– 1 teaspoon aromatic baking soda
– 1/2 teaspoon warm ground cinnamon
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and lightly grease an 8-inch round cake pan with coconut oil.
2. In a large mixing bowl, mash the very ripe, speckled bananas with a fork until only a few small lumps remain.
3. Crack the 2 large, farm-fresh eggs into the bowl with the mashed bananas and whisk vigorously until fully combined and slightly frothy.
4. Pour in the 1/4 cup pure, golden maple syrup, 1/4 cup rich, melted coconut oil, and 1 teaspoon fragrant vanilla extract, then whisk until the mixture is smooth and uniform.
5. In a separate medium bowl, whisk together the 2 cups finely ground almond flour, 1 teaspoon aromatic baking soda, 1/2 teaspoon warm ground cinnamon, and 1/4 teaspoon fine sea salt until no streaks remain.
6. Tip: Sifting the almond flour here can help prevent clumps and ensure an even, tender crumb in your finished cake.
7. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined and no dry pockets of flour are visible.
8. Tip: Avoid overmixing the batter to keep the cake light and avoid a dense texture.
9. Pour the batter into the prepared cake pan and use the spatula to spread it into an even layer.
10. Bake at 350°F for 28–32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out completely clean.
11. Tip: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack—this helps it set and prevents breaking.
12. Allow the cake to cool completely on the wire rack before slicing.
Each slice reveals a moist, dense crumb that melts softly on the tongue, with the natural sweetness of banana and a whisper of cinnamon. Enjoy it plain for a humble snack, or dress it up with a dollop of Greek yogurt and a drizzle of honey for a simple, elegant dessert.
Banana Cake with Streusel Topping
Now, as the afternoon light softens, I find myself drawn to the kitchen, to that familiar comfort of transforming overripe bananas into something tender and sweet. There’s a quiet magic in this simple banana cake, crowned with a buttery streusel that promises little pockets of crunch in every slice.
Ingredients
– 3 very ripe, spotty bananas, mashed until smooth
– 1 ½ cups all-purpose flour, spooned and leveled
– 1 cup granulated sugar, fine and sparkling
– ½ cup unsalted butter, softened at room temperature
– 2 large farm-fresh eggs, at room temperature
– ½ cup whole milk, gently warmed
– 1 teaspoon pure vanilla extract, fragrant and warm
– 1 teaspoon baking soda, freshly measured
– ½ teaspoon fine sea salt
– ½ teaspoon ground cinnamon, freshly ground if possible
– ¼ teaspoon freshly grated nutmeg
– For the streusel: ½ cup all-purpose flour, ¼ cup packed light brown sugar, ¼ cup cold unsalted butter cubed, ½ teaspoon cinnamon
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream ½ cup softened unsalted butter with 1 cup granulated sugar for 2–3 minutes, until pale and fluffy.
4. Tip: Scrape down the bowl sides halfway through creaming to ensure no butter-sugar pockets remain.
5. Beat in 2 room-temperature eggs, one at a time, mixing just until each is incorporated, then stir in 1 teaspoon vanilla extract.
6. Add 3 mashed ripe bananas and mix on low until the batter is smooth and evenly flecked with banana.
7. Alternate adding the dry flour mixture and ½ cup warmed whole milk to the banana mixture, beginning and ending with flour, and mixing on low just until no streaks remain.
8. Tip: Warm the milk slightly to help it blend smoothly without overmixing the batter.
9. Pour the batter into the prepared pan and spread it evenly with a spatula.
10. For the streusel, in a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon.
11. Use your fingers or a pastry cutter to work ¼ cup cold cubed butter into the flour-sugar mixture until crumbly pea-sized pieces form.
12. Sprinkle the streusel evenly over the cake batter, covering the surface completely.
13. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown.
14. Tip: Check for doneness at 40 minutes—if the top browns too quickly, tent loosely with foil for the remaining bake time.
15. Cool the cake in the pan on a wire rack for 20 minutes, then run a knife around the edges and invert to remove, peeling off the parchment.
16. Cool completely on the rack before slicing.
Cradling a warm slice, you’ll find the cake impossibly moist, with the spiced banana flavor deepened by that crunchy, buttery streusel. Consider serving it slightly warmed, perhaps with a dollop of softly whipped cream or a drizzle of caramel for an extra touch of indulgence.
Banoffee Cake with Salted Caramel Drizzle
Cradling a warm mug while the afternoon light slants through the kitchen window, I find myself thinking about the quiet magic of transforming simple things—sweet bananas, brown sugar, a bit of cream—into something that feels like a gentle embrace. This cake, with its layers of soft crumb and ribbons of salted caramel, is that kind of quiet alchemy, a dessert that doesn’t shout but whispers comfort with every forkful.
Ingredients
- 2 cups all-purpose flour, soft as winter snow
- 1 cup granulated sugar, sparkling white
- 1/2 cup unsalted butter, rich and creamy at room temperature
- 3 large eggs, farm-fresh with golden yolks
- 1 cup mashed ripe bananas, fragrant and speckled
- 1/2 cup whole milk, velvety and cool
- 1 tsp pure vanilla extract, warm and aromatic
- 1 tsp baking powder, for a gentle lift
- 1/2 tsp fine sea salt, to balance the sweetness
- 1/2 cup salted caramel sauce, store-bought or homemade, thick and glossy
Instructions
- Preheat your oven to 350°F and generously grease a 9-inch round cake pan with butter, then dust it lightly with flour to prevent sticking.
- In a large mixing bowl, cream together the room-temperature unsalted butter and granulated sugar using a hand mixer on medium speed for 3–4 minutes, until the mixture is pale and fluffy—this step is key for a tender crumb.
- Beat in the farm-fresh eggs one at a time, waiting until each is fully incorporated before adding the next to avoid curdling.
- Stir in the mashed ripe bananas and pure vanilla extract with a spatula until just combined; the batter will look slightly lumpy from the fruit, which is perfectly fine.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to ensure even distribution of the leavening agents.
- Alternately add the dry ingredients and whole milk to the banana mixture in three parts, starting and ending with the dry ingredients, and mix on low speed just until no streaks of flour remain—overmixing can lead to a tough cake.
- Pour the batter into the prepared cake pan and smooth the top with the spatula for an even bake.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
- Let the cake cool in the pan on a wire rack for 15 minutes, then gently run a knife around the edges and invert it onto the rack to cool completely—this prevents sogginess.
- Warm the salted caramel sauce in a small saucepan over low heat for 2–3 minutes, stirring constantly until it’s pourable but not thin.
- Drizzle the warm caramel generously over the cooled cake, letting it cascade down the sides in glossy rivulets.
For the final touch, slice into the cake to reveal its moist, banana-flecked interior, which gives way under the fork with a tender crumble. Each bite is a harmony of sweet fruit and that deep, salty caramel, best enjoyed with a cup of black tea to cut through the richness—or crumble it over vanilla ice cream for a playful, deconstructed treat that feels like a secret indulgence.
Lemon Banana Sheet Cake
A quiet afternoon finds me craving something that bridges seasons—the bright promise of citrus meeting the gentle comfort of ripened fruit. This lemon banana sheet cake emerged from that longing, a golden square of sunshine for cloudy days.
Ingredients
– 2 cups all-purpose flour, sifted to airy lightness
– 1 cup granulated sugar, fine and sparkling
– 3 ripe bananas, speckled and fragrantly soft
– ½ cup unsalted butter, melted to golden warmth
– 2 large eggs, farm-fresh and room temperature
– ⅓ cup whole milk, creamy and rich
– ¼ cup fresh lemon juice, brightly tart
– 1 tablespoon lemon zest, finely grated for sunlit fragrance
– 2 teaspoons baking powder, for gentle lift
– ½ teaspoon fine sea salt, to balance the sweetness
– 1 teaspoon pure vanilla extract, warm and aromatic
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan, ensuring every corner is coated to prevent sticking.
2. In a large bowl, mash the ripe bananas with a fork until smooth and only tiny flecks remain, releasing their natural sweetness.
3. Pour the melted unsalted butter over the bananas and stir gently to combine, creating a silky, golden base.
4. Crack the farm-fresh eggs into the mixture one at a time, whisking after each addition until fully incorporated for an even texture.
5. Add the fine granulated sugar and pure vanilla extract, stirring until the sugar begins to dissolve into the wet ingredients.
6. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt to distribute the leavening evenly.
7. Gradually fold the dry ingredients into the wet mixture, alternating with pours of creamy whole milk, mixing just until no flour streaks remain—overmixing can toughen the cake.
8. Stir in the fresh lemon juice and finely grated lemon zest, folding gently to infuse the batter with bright, citrusy notes.
9. Pour the batter into the prepared pan and use a spatula to spread it evenly into all corners, ensuring a uniform thickness for consistent baking.
10. Bake at 350°F for 25–30 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean with a few moist crumbs.
11. Let the cake cool completely in the pan on a wire rack, allowing the structure to set before slicing—this patience rewards you with tender crumbs. Zesty lemon dances across the palate first, followed by the mellow sweetness of banana in a cake that’s impossibly moist yet light. Serve it warm with a dusting of powdered sugar for simplicity, or top with whipped cream and fresh berries for a celebratory twist.
Instant Pot Banana Cake
Just now, as the afternoon light slants across my kitchen counter, I find myself reaching for those speckled bananas on the windowsill, their sweet scent promising comfort. There’s something quietly magical about transforming overripe fruit into warm, spiced cake while the world moves outside my window. This Instant Pot version feels like a gentle secret, steaming to perfection while I putter about the house.
Ingredients
– 3 very ripe bananas with brown-speckled skins
– 1 ½ cups all-purpose flour, soft as winter snowfall
– 1 cup granulated sugar, sparkling like morning frost
– ½ cup unsalted butter, golden and softened
– 2 large farm-fresh eggs, their yolks like summer suns
– 1 teaspoon pure vanilla extract, fragrant and woody
– 1 teaspoon baking soda, finely sifted
– ½ teaspoon ground cinnamon, warm and earthy
– ¼ teaspoon fine sea salt, crystalline and bright
– 1 cup water for steaming
Instructions
1. Place 1 cup water in the bottom of your Instant Pot insert.
2. In a medium mixing bowl, mash 3 very ripe bananas with a fork until they form a lumpy, golden puree.
3. Add ½ cup softened unsalted butter and 1 cup granulated sugar to the bananas, beating with a whisk for exactly 2 minutes until pale and fluffy.
4. Crack 2 large farm-fresh eggs into the mixture one at a time, whisking vigorously after each addition until fully incorporated.
5. Stir in 1 teaspoon pure vanilla extract until the aroma blooms through the batter.
6. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon fine sea salt until evenly combined.
7. Gently fold the dry ingredients into the wet mixture using a spatula, making exactly 15 strokes—just until no flour streaks remain, being careful not to overmix.
8. Pour the batter into a 7-inch round cake pan that has been thoroughly greased with butter.
9. Cover the pan tightly with foil to prevent condensation from dripping onto the cake surface.
10. Place the covered pan on the trivet inside the Instant Pot, lowering it carefully until the handles lock.
11. Secure the lid and set the valve to sealing position.
12. Select Manual/Pressure Cook mode and set the timer for 35 minutes at high pressure.
13. When the timer beeps, allow natural pressure release for 10 minutes—you’ll hear the valve drop—then carefully quick release any remaining steam.
14. Using silicone mitts, remove the hot pan and uncover the foil to reveal the domed, fragrant cake.
15. Insert a toothpick into the center—it should emerge with just a few moist crumbs clinging to it.
16. Let the cake cool in the pan for 20 minutes before transferring to a wire rack.
Lastly, this cake emerges remarkably moist, with the bananas’ natural sweetness weaving through the warm cinnamon notes. The texture stays tender and dense, like a cross between banana bread and pudding cake. I love serving thick slices still warm from the pot, perhaps with a dollop of whipped cream melting into its steamy surface.
Conclusion
From classic comfort to creative twists, these 19 banana cake recipes offer something delicious for every baker and occasion. I hope you found inspiration to bake up something wonderful! Try your favorites, leave a comment sharing which recipes you loved most, and don’t forget to pin this roundup on Pinterest to save for your next baking day. Happy baking!
