Go Back
Dorothy Thomas

Banana Cake Recipe

A soft, fluffy, and incredibly moist banana cake made with ripe bananas, warm spices, and a hint of vanilla. Perfect for breakfast, dessert, or a sweet snack!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • medium 3 Ripe bananas (mashed)
  • 1 ½ cups All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Cinnamon (optional)
  • ½ tsp Unsalted butter (softened)
  • ¾ cup Brown sugar
  • 1 tsp Eggs
  • 2 Vanilla extract
  • ½ cup Plain yogurt or sour cream

Equipment

  • 9x5-inch loaf pan or 8-inch round cake pan
  • Mixing bowls
  • Whisk/spatula
  • Electric mixer (optional)
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
  2. Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  3. Cream butter & sugar: Beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Combine wet & dry: Alternately add mashed bananas and dry ingredients to the butter mixture. Fold in yogurt.
  5. Bake: Pour batter into the pan. Bake for 45–50 minutes (or until a toothpick comes out clean).
  6. Cool: Let it rest in the pan for 10 minutes, then transfer to a wire rack.

Notes

  • Ripe bananas work best for sweetness and moisture.
  • Add-ins: Chocolate chips, nuts, or a cream cheese frosting!
  • Storage: Keeps well in an airtight container for 3 days or freeze for up to 1 month.