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Prep Time20 minutes
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Cook Time30 minutes
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Serving6
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Serv Size1 piece
Banana cake has always held a special place in our home, especially during the banana season or those times when an overambitious bunch starts ripening too quickly on the counter. This recipe, originally made by my mom, is one of those simple, old-school bakes that never fails to deliver comfort. While the regular store-bought bananas work just fine, I love using small South Indian Yelakki bananas when I have them on hand.
Over time, I’ve made this recipe my own by playing around with add-ins depending on what’s in the pantry or what I’m in the mood for. From nuts and chocolate chips to a touch of spice, it’s a wonderfully flexible base. One tweak that really enhances the richness is using brown sugar instead of caster sugar (it adds a lovely caramel undertone). My kids aren’t huge fans (yet!), but my husband and I love it, especially as a plain, no-fuss tea-time snack. If you’ve got ripe bananas lying around, this cake is a warm, nostalgic way to make sure none of them go to waste.
Ingredients
Banana Cake
Directions
This banana cake comes together quickly with a few simple steps and pantry staples. Once you’ve gathered your ingredients, it’s just a matter of mixing wet and dry components, folding in the mashed bananas, and baking until golden and fragrant. The result is a wonderfully moist, subtly sweet cake that’s perfect for any time of day. You can easily replace the eggs with 150g of fresh cream for an eggless version.
Beat the eggs: In a medium bowl, beat the eggs along with the vanilla essence until the mixture becomes light in color and fluffy in texture.
Sift the dry ingredients: In a large mixing bowl, sift together the flour, salt, caster sugar, and baking powder.
Combine wet and dry ingredients: Add the oil and the beaten egg mixture to the dry ingredients. Mix thoroughly until everything is well combined and the batter is smooth, with no dry patches remaining.
Add bananas and nuts: Mash the ripe bananas until smooth and stir them into the batter. Fold in the chopped nuts gently, making sure they’re evenly distributed without overmixing.
Bake the cake: Pour the batter into a greased or lined baking tin. Bake in a preheated oven at 356°F (180°C) or Gas Mark 4 for about 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool completely: Once baked, remove the cake from the oven and allow it to cool completely in the tin or on a wire rack before slicing.
Slice and serve: Cut into slices and enjoy it plain for a simple tea-time treat, or serve with a dollop of whipped cream for a richer dessert-style version.
Conclusion
Whether you serve it plain alongside your afternoon tea or dress it up with a spoonful of whipped cream, this banana cake is a comforting classic. It’s also a great way to use up those ripening bananas on your counter. Lightly sweet, soft in texture, and full of flavor, this cake is sure to become a quiet household favorite.
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