You can use up ripe bananas and create a tasty treat with our best banana cake recipe. With mashed bananas, softened butter and baking staples, it’s easy to make and cooks in about 40 minutes – perfect for morning tea, afternoon tea or any time really!
Ingredients
Method
Banana cake
Preheat oven to 180°C (160°C fan-forced). Grease and line a 22cm cake tin.
Beat butter and sugars until pale and fluffy. Add eggs, one at a time, and beat until just combined. Add mashed banana and vanilla and mix until combined.
Sift together flour, bicarbonate and salt together. Stir through with milk until well combined and mixture attains a dropping consistency.
Spoon cake batter into prepared cake tin and smooth the top. Bake 40 mins or until well risen and coming away from the sides of the tin. Test with a skewer; the skewer should come out clean.
Remove cake from oven and stand 5 minutes in the tin before turning it onto a wire rack to cool.
Dust with icing sugar and then serve.
What happens if you put too much banana in?
If you add more banana than what’s required in a banana cake recipe, the cake could become too dense or even appear uncooked.
Trying to use up more ripe bananas? Check out these other banana desserts, including banana bread, custard, pies and more.
How ripe should my bananas be before making banana cake?
Spotty bananas are the best bananas to use in this recipe. Slightly spotty bananas have a developed banana flavour without that too-sweet quality that an entirely brown banana can have, which we do not recommend using. On the other hand, under ripe bananas can have a chalky texture and flavour that doesn’t suit a banana cake. However, we’ve also used just-ripe bananas to great effect.
Why did my banana cake flop?
Adding too many bananas, not mashing them and not mixing all the ingredients together properly are three common reasons a banana cake might be a flop. It’s also important to remember to pre-heat the oven and make sure you use a cake tin that’s the correct size.
This banana cake recipe has been tested in The Australian Women’s Weekly Test Kitchen, so you can follow it to get a cake that’s moist, fluffy and delicious.
What if I don’t have ripe bananas?
You can put under ripe bananas in a brown paper bag to make them ripen faster. But according to the Foodwise website, they are one of the most wasted ingredients in Australia. So if you end up with too many ripe bananas, you can try a few other recipes or store them in the freezer for next time.
Can I use frozen bananas in my banana cake recipe?
Yes, you can absolutely use frozen bananas in your banana cake recipe. Just make sure that you’ve defrosted them substantially at room temperature before beating them into your cake batter.
