Recipe: Best Ever Banana Cake

by April@MyFoodTrail on July 28, 2009

in Baking, Cakes, Recipes

This banana cake is my “go to” foolproof cake recipe and the cake I make the most. Even though I didn’t really bake before starting this food blog, I did make this cake numerous times because it was so easy! No beaters are required – just gentle stirring. Most people who try this cake say that it is the best banana cake they have had and the most moist. It tastes yummy plain but tastes just as good with a layer of cream cheese icing.

On Mother’s Day when my family came over for lunch, I made Portuguese egg tarts but my mum said with disappointment in her voice “I thought you would have made me banana cake”! She loves it so I make sure every time she comes over there is banana cake for her and she gets to take home the extra!

The one thing about banana cake is that you have to have very, very ripe bananas handy. The only place that seems to have ripe bananas for you to buy immediately is Victoria Market. Otherwise you have to buy bananas in advance and hope they are ripe enough on the day you want to make the cake! I recently bought some bananas that took almost 3 weeks to start to turn black before I could make banana cake!

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Best ever banana cake

Ingredients
1 ½ cups self raising flour, sifted
1 tsp bi-carbonate soda
¾ cup castor sugar, sifted
3 (or 2 large) very ripe bananas, mashed
½ cup oil
2 eggs, lightly beaten

Method

1. Preheat oven to 150C and grease a ring tin.

2. Sift flour, sugar and bi-carb soda into a bowl and mix together.

3. Make a well in the centre and add bananas, eggs and oil.

4. Using a large spoon, stir gently until mixture is smooth.

Mixing the batter – I use a rice cooker spatula!

5. Pour into cake tin and bake for 40 minutes or until a skewer comes out clean.

6. Turn onto a wire rack and allow to cool before icing (or leave it plain).


Notes

  • I used extra light olive oil but you can use any other mild flavoured oil like vegetable or canola. I would avoid using extra virgin olive oil.
  • Uniced cake can keep out of the fridge for up to 3 days in an airtight container and still retain its moistness.

I turn this cake upside down to ice it so I have a smooth surface on top. If your icing is too thick, you might find that the crumbs come off the cake and mix with your icing. If this happens, scoop some icing in a bowl and dilute it with a bit of milk. Ice the whole cake with a thin layer of this icing and let it set, then ice again normally. The thinner consistency icing layer provides a barrier against crumbs.

Over & Out, Rilsta xx

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{ 38 comments… read them below or add one }

Ellie July 28, 2009 at 6:38 pm

I love a good banana cake. It looks very moist and dense! Yum!

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Conor @ HoldtheBeef July 28, 2009 at 8:33 pm

Looks like it rose perfectly! Nice and airy and pretty 😀

I tend to have ripe bananas in the freezer at any given time, which takes the gamble out of trying to find ripe bananas in the shops (impossible when you really really need some! It's a conspiracy). Also, apparently if you take some frozen bananas and blend/process them for a couple of minutes they turn into some sort of wondrous ice creamy type creation! Must try it one day…maybe when winter buggers off.

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OohLookBel July 29, 2009 at 10:12 am

I always have that problem too, where my bananas are never ripe enough when I want to make banana cake. Oh well, forewarned and all that. I’ll have to make sure to have some ripe ones on hand so that I can try this fabulous recipe of yours.

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Stephcookie July 29, 2009 at 12:06 pm

Ooh banana cake is one of my favs! Yours looks just how a great one should look 😉

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Maria@TheGourmetChallenge July 29, 2009 at 2:22 pm

I'm like conor, I have a stash of bananas in the fridge ready to go at any moment. I haven't had banana anything for a while, I think I might break out my beaters!

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Iron Chef Shellie July 30, 2009 at 6:12 pm

epic photos!! yummmmmm

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Agnes July 30, 2009 at 8:19 pm

I'm another one who always has bananas in the freezer – frozen bananas seem to give a great flavour to banana cake!

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Rilsta July 31, 2009 at 2:36 pm

Hi Ellie: Thanks! It was deliciously moist!

Hi Conor: Thanks for the tip about the frozen bananas! I think I will have to do that. Are you supposed to defrost them before using? Won't they go all gross?

Hi Belle: Let me know how you go!

Hi Stephcookie: Thanks!

Hi Maria: Yeah, ready to go bananas in the freezer seems like a good idea. As I asked Conor, are you supposed to defrost them before using?

Hi Iron Chef Shellie: Thanks!

Hi Agnes: Thanks! In case the other two don't respond, do you just add the bananas frozen to a recipe?

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Agnes July 31, 2009 at 4:55 pm

Hi Rilsta – I throw the bananas in the freezer peel and all. So they need to be defrosted before using so they can be unpeeled! I tend to just bring them out 30 mins beforehand. The bananas go all squishy (which seems quite yucky) but it works really well in cake. 🙂

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Conor @ HoldtheBeef August 4, 2009 at 12:33 pm

I agree with Agnes. If I have a glut of overripe bananas I just stick them in the freezer in their peel, and then take them out in advance to defrost before using. You don't really need to mush them up cos they've already done that for you! 😀

Oh and here is a link about the "banana soft serve trick"… http://suiteapplepie.blogspot.com/2009/07/banana-soft-serve.html

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Rilsta August 7, 2009 at 5:54 pm

Hi Agnes: Thanks for your reply and clearing things up. I wasn't sure if I was supposed to freeze the peel too!

Hi Conor: Thanks for your reply too and the link! Now I will be able to make banana stuff on demand instead of waiting for my bananas to ripen!

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Betty @ The Hungry Girl August 11, 2009 at 11:30 pm

I love this recipe. So simple! And lol, I love the use of the rice spatula 🙂

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Rilsta August 14, 2009 at 9:26 am

Hi Betty: Yeah, it is one of the simplest recipes I have come across but such a beautiful tasting cake! I use a rice spatula in place of a wooden spoon!

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Kat (Spatula, Spoon and Saturday) July 18, 2010 at 1:19 pm

see where I go (come) looking when I need a banana cake recipe? I can vouch first hand that it's that good.

banana cake and cream cheese frosting it is!

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April @ My Food Trail July 21, 2010 at 12:00 pm

Hi Kat: Thanks for trying it and sharing it with me! 🙂

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Best Lunch in melbourne August 1, 2011 at 3:51 pm

Hello,
It's really nice blog about melbourne restaurant food and drinks thanks for this blog

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keiko February 29, 2012 at 1:01 pm

This really is the best ever banana cake recipe!
I’ve tried so many different recipes but this one is the one that I love!
I was a bit doubtful first using oil instead of butter but the cake turned out so fluffy and moist and tasty of course.
I’m so glad that I found this recipe. Thank you so much.
You have some other nice recipes as well which I will give it a go.

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April@MyFoodTrail February 29, 2012 at 2:53 pm

Thanks for coming back and sharing your feedback! I’m glad you enjoyed the cake. It’s so easy to make – it’s definitely one of my go to recipes.

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alice tang May 2, 2012 at 8:21 pm

hi, i would like to ask how much are 1 ½ cups self raising flour, ¾ cup castor sugar and ½ cup oil in grams?

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April@MyFoodTrail May 3, 2012 at 10:49 am

This link is a great resource for working out conversions.
http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

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alice tang May 9, 2012 at 12:52 pm

thanks a lot! 🙂

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Kat (Spatula, Spoon and Saturday) June 19, 2012 at 8:51 pm

If you have just ripe banana rather than very ripe banana, you can freeze and defrost them to get that mushy banana texture and decent flavours 🙂

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April@MyFoodTrail June 21, 2012 at 11:52 am

You forgot to mention about how if you only have two small bananas, you can substitute with a grated apple! 🙂

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Norma July 29, 2012 at 9:47 am

Hi all
Thanks all comments are a big help
I will try this quick banana cake today
Norma

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April@MyFoodTrail August 2, 2012 at 8:51 pm

Thanks for commenting too! Let me know how the cake turns out for you! 🙂

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mary March 21, 2013 at 11:03 pm

How many grams of 3 bananas?

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Maureen June 18, 2013 at 4:47 pm

Lovely cake, beautifully light and moist, but it needs 1/4 tsp salt to make up for not using butter which is salted.

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Marguerite August 4, 2013 at 4:18 pm

Just made this beautiful cake. It is superb and so easy. It did take 50minutes though before being cooked. Very moist and rose beautifully. Will certainly make this one again!

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ruth October 26, 2013 at 4:05 am

Hi Rilsta,
I am so looking forwards to baking this delicious banana cake, am making for a community… your recipe will get me through 🙂

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Arzoo July 22, 2014 at 10:51 pm

Omg!! I made this cake and it was outstanding .. Yummm n how.. Super soft n moist .. I simply loved it and so did my kids.. Deleted all other banana cake recipes I had.. This is THE ONE!!
PS: I added Choco chips in mine

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Kat (Spatula, Spoon and Saturday) December 12, 2014 at 7:38 pm

Ran out of flour today and substitute half cup of flour with dessicated coconut. Also added a big handful of chopped dark chocolate. Turned out great! It was lovely and pudding-y. Really good with custard (but you already know I like custard.)

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linda July 5, 2016 at 4:53 pm

Hi, your banana cake is the best. I love it as you use olive oil and it is so moist for days.
Thank you for an easy delicious cake.

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April@MyFoodTrail July 5, 2016 at 7:16 pm

Thanks for your feedback Linda! I’m glad you like it 🙂

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neteditor August 3, 2016 at 10:09 pm

Wow! This is now my go-to banana cake recipe (and I make at least one a week). Have tried a lot of recipes, maybe 20, and this one tops the lot. So easy to make, so light and fluffy, comes out great every time. I don’t have a tin with a hole in the middle, I just use a normal one 🙂

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April@MyFoodTrail August 4, 2016 at 3:49 pm

Thanks for your feedback! I’m glad it’s a winning recipe for you. This is probably my most made cake too and a great way to use up over ripe bananas. The riper the bananas, the better for this recipe.

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neteditor September 19, 2016 at 7:41 pm

Hi it’s me again 🙂 Just want to say that one day I started to make the cake and then realised I had used up all my bicarb of soda trying to defume a smelly item of furniture. All I had was baking powder. I put a teaspoon of this in and the cake was even better, if that’s possible. Those little black flecks disappear using baking powder. Now I used that all the time and leave the bicarb out 🙂 Give it a try!

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Dianne November 15, 2016 at 6:32 pm

I have made two of your banana cakes in the past two days. Great recipe and so easy, next time I will use gluten free flour and see how it goes.

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Linda May 18, 2017 at 5:34 pm

This is the best Banana cake I have made. I sometimes add walnuts. It is so moist and it freezes very well. Thank you for sharing a great recipe.

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