So that novices can't go wrong, Esther enjoys devising and sharing straightforward, simple recipes that quickly yield great results.
Easy Banana Cake Recipe
This recipe needs no mixer, and it's still quick and easy to make. It produces the most delectably moist, succulent cake.
It's great for using up any overripe bananas and is so delicious you might want to routinely set aside a couple of fresh bananas just so that you have an excuse to make it more often!
STOP! Don't Throw Out Those Overripe Bananas!
|Prep time||Cook time||Ready in||Yields|
8 delicious slices (approx)
- 2 overripe bananas, mashed with a fork
- 125g butter
- 150g sugar, Muscovado sugar is great for this recipe but any sugar you have handy still makes a great cake
- 1 teaspoon vanilla extract
- 1 egg, whisked with a fork
- 190g self-raising flour
- 1 large pinch of nutmeg (optional but recommended)
- 1 large pinch of mixed spice (optional but recommended)
Preheating Your Oven
I always use a mini/toaster oven for this recipe because it heats up more quickly and is much more economical to run that a regular/large oven when baking or cooking smaller amounts of food. For this recipe, you need to preheat your oven to 170C or Gas Mark 3.
- Grease a 2 lb loaf pan or cake tin and line it with greaseproof paper to ease removal of cake after baking.
- Place butter, sugar and vanilla in a small saucepan and place over medium heat until butter melts and then remove the saucepan from heat. Mix well.
- Add the mashed overripe bananas, mix well.
- Add the whisked/beaten egg. Again, mix well.
- Stir in the flour, plus optional nutmeg and mixed spice. Mix well.
- Finally, place the cake mixture in the prepared tin and place in a pre-heated oven or toaster/mini oven to 170 C or Gas Mark 3.
- Check on the cake after it has been in the oven for 35 minutes and cover with foil if the top of the cake has reached a rich brown colour (to prevent further browning).
- Bake for a total of 45 minutes (or until a skewer comes out clean when tested). You can also top it with a ginger buttercream icing recipe (shown below).
- This same moist banana cake recipe can also be used as a birthday cake, in which case you could add an easy to make flavourful ginger butter icing topping (details below the cake recipe). Unique and Yummy.
- This banana cake is scrumptious just on its own. However, if you ever fancy a change you might try serving it as a dessert with ice cream, cream, or custard.
Ginger Buttercream Frosting
- 75g butter (NB: butter should be soft/room temperature—i.e. not straight from the fridge
- 150g icing sugar
- 2 dessertspoons of ginger preserve/jam (for a somewhat textured/chewy/ sweeter topping) OR 1 teaspoon ground ginger (for a smooth icing)
- a pinch of cinnamon (optional)
- Place the butter in a mixing bowl and gradually beat in the icing sugar (with a wooden spoon or electric whisk) until light and fluffy.
- Stir in the ginger preserve/jam OR ground ginger (and optional cinnamon if wanted) and mix well.
- Spread over cake—enjoy!
- How about making two cakes and using the buttercream icing as a filling between the two cakes—or make some extra cream icing and put some on the top too.
- You can replace the ginger preserve/jam with other flavourings. Maybe experiment with marmalade, plum or strawberry jam, or replace the ground ginger with nutmeg/mixed spices.
© 2013 Esther Strong
Moist Banana Cake: Comments Welcome
lisa on August 23, 2019:
Wonderful cake. I made it with gluten free flour( celiac family members) and add baking powder and salt to make it self rising. Baking time was 8 minutes shorter
Also added a tsp of maple extract. thanks for the recipe
Esther Strong (author) from UK on November 11, 2017:
@Todd - Apologies for the delay in responding Todd but so glad to hear your feedback - plus the creme cheese icing sounds VERY tempting. Best regards, Esther.
Todd on July 25, 2017:
Thank you Esther so very much for this amazing recipe. I have finally found the ultimate banana bread recipe. I am enjoying it as we speak, first attempt! Goes so well with a cream cheese icing (yes slightly varied, with icing sugar and freshly grated ginger). It's much better than the usual café fare banana bread. Thanks and all the best. Happy cooking!
Janis Leslie Evans from Washington, DC on March 16, 2016:
Thanks, Esther. Will do. Can't wait to try this recipe.
Esther Strong (author) from UK on March 16, 2016:
I have never made the cake using the measurements you wish to use and I don't want to guess and give you wrong information, so I suggest you search - sweet2eat baking uk us conversion - for a page which will give you conversions for a wide variety of ingredients from grams to cups, and more. Hope it helps, and thanks for dropping by.
PS: I've just edited the recipe to recommend using Muscovado Sugar. It's great with any sugar but Muscovado is my personal favourite.
Janis Leslie Evans from Washington, DC on March 15, 2016:
I've never had luck with banana bread but this recipe gives me hope. It looks easy enough. The only help I'll need from you, Esther, is measurement translation: butter, sugar, and flour. How many sticks and cups, respectively. Thank you much. It looks so yummy and moist.
Tra on February 22, 2015:
Banana bread (baanna loaf) is a bit more dense and heavier than baanna cake. Both are very moist and that comes from the baannas themselves. Be sure to use ripe baannas (the ones that have the dark skins, that look like they should be thrown out they are much sweeter when they are like that.)My grandmother used to make the most delicious baanna cake. It used cake pastry flour (not all purpose flour), and it was light and tender, not as heavy as baanna bread. I have made it, and I liked it with a buttercream frosting or a 7-minute icing that is done in a doube boiler.So many people rave about carrot cake (which is delicious, no question about that), but baanna cake is in a class of its own if it is HOME MADE (from scratch, not from a mix.)
Esther Strong (author) from UK on September 24, 2013:
Thanks Moon Daisy - you won't be disappointed.
Moon Daisy from London on September 22, 2013:
This looks so nice, I'm tempted to stop what I'm doing and make it right now!
Esther Strong (author) from UK on August 03, 2013:
I note what you say - not sure I'm up to the challenge though! Thanks for the vote and for dropping by.
peachy from Home Sweet Home on August 02, 2013:
You could bake so well, sell them on eBay and I am sure you will get daily sales which you could hardly handle !!!! Voted up
Esther Strong (author) from UK on July 31, 2013:
Hi Rajan - I'm happy to share one of our favourite recipes. So glad you liked it and for your support.
Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on July 30, 2013:
The banana cake looks very moist and yummy, Esther. Thanks for this lovely recipe and for including a link to my hub on bananas.
Voted up, useful, interesting and shared. Also, including a link to this recipe in my banana hub. Rated 5 stars too.