This moist banana cake is incredibly soft, fluffy, and full of real banana flavor. It’s the perfect everyday cake to enjoy with coffee or tea, and it comes together with simple pantry ingredients. No mixer needed, no complicated steps—just pure comfort baking.
Why You’ll Love This Banana Cake
This recipe uses ripe bananas for natural sweetness and moisture, resulting in a tender crumb that stays soft for days. The optional caramelized banana topping turns it into a beautiful upside-down style cake that looks bakery-worthy with minimal effort.
Ingredients
For the Banana Cake
2 ripe bananas, mashed
2 large eggs
½ cup granulated sugar
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
A pinch of salt
Optional Caramelized Banana Topping
1–2 ripe bananas, sliced into rounds
2–3 tablespoons brown sugar
Fresh mint leaves for garnish (optional)
Step-by-Step Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch or 9-inch round cake pan. You may also line the bottom with parchment paper for easy release.
Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the eggs, sugar, oil, and vanilla extract. Whisk until the mixture is smooth and fully combined.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Make the Batter
Gradually add the dry ingredients to the wet mixture. Stir gently just until combined. Do not overmix, as this can make the cake dense. The batter should be thick but smooth.
Optional Caramelized Banana Topping
Sprinkle the brown sugar evenly over the bottom of the prepared pan. Arrange banana slices in a circular pattern on top of the sugar. Carefully pour the batter over the bananas and spread gently.
Bake the Cake
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden and fragrant.
Cool and Serve
Allow the cake to cool in the pan for 10–15 minutes. If using the topping, invert the cake onto a serving plate so the caramelized bananas are on top. If not, cool the cake right-side up and serve as is.
Garnish with fresh mint leaves if desired. Serve warm or at room temperature.
Storage Tips
Store the banana cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. It stays moist and flavorful even the next day.
Recipe Information
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes
Servings: 8 slices