Banana Cake

This is the moistest, best banana cake ever! It's soft, not too sweet with the perfect amount of banana. Perfect for breakfast or a snack for kids tiffins.
  • Passive
    0 minutes
  • Prep
    15 minutes
  • Cook
    55 minutes
  • Servings
    10 People


  • 1/2 cup Butter
  • 3/4 cup Granulated white sugar
  • 2 Eggs
  • 1 cup Bananas mashed (about 2 large bananas)
  • 1 tsp Lemon juice
  • 1 1/2 cup All-pupose flour
  • 1/4 tsp Baking powder
  • 3/4 tsp Baking Soda (see recipe notes below)
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Milk


  • 1 Preheat oven at 325 deg F (160 deg C). Mix lemon juice in mashed bananas. Keep aside in a bowl with electric beater, beat the butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour with salt, baking powder and baking soda. Fold flour in the batter alternating with the mashed banana and milk.
  • 2 Pour batter in a loaf pan lined with parchment paper.
  • 3 Bake for 55 minutes until toothpick inserted in center of cake comes out clean.
  • 4 Cool on wire rack. Slice and enjoy

Recipe Notes

  1. My experience is that adding baking soda produces a greater, more ‘spongy’ rise along with baking powder than the equivalent amount of baking powder (i.e. 1/4 baking soda versus 1 tsp baking powder). I tried banana cake (this same recipe) using 1 1/2  tsp baking powder only, it turned out quite coarse and dense. So I thought of adding 3/4 tsp baking soda and 1/4 tsp baking powder. Yes, as an alternative, if you don't want to use baking soda, then add 1 1/2 tsp baking powder to this recipe.
  2. Storage:- Not more than 2 days at room temperature, you can refrigerate it for about a week  or even freeze the cake for longer time :) Thaw completely if freezing before consuming it.

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