Here I am, again, with the dilemma of what to do with ripe bananas. I do not want to freeze them. So what did I do? Make this incredible banana cake. 

I like to make this recipe into bread loaves, but today, I was in the mood for something new. I used my bundt cake pan.

banana cake

This is the most simple yet rich-in-flavor banana cake. It will definitely leave you wanting more. 

It cooked to perfection within the same amount of time as a loaf and was as moist as ever. It’s not too sweet, but it is fluffy, light, and so tasty.

Plus, it’s so pretty when made in a bundt pan.

It’s also perfect for afternoon tea. Top it with whipped cream, or add your favorite ice cream over it. The possibilities are endless with this dessert.

This is a fail-proof recipe that I have been making for the past 30-plus years.

Why You’ll Love Banana Cake

  • Minimal ingredients – Only a handful of simple ingredients are needed to make this incredibly easy banana cake recipe. 
  • Simple – This recipe for banana cake is quick and easy to make, perfect for when you have guests coming over. 
  • Adaptable – You can add all sorts of other ingredients to customize this easy cake. 

Ingredients used to make this wonderful cake

Granulated Sugar – Sugar brings out the natural sweetness and flavor of the ripe bananas. 

Unsalted Butter – Be sure to soften the butter so that it’s easy to add the other ingredients.

Ripe Bananas – Mash the ripe bananas with a fork or potato masher to break them down and make them easy to incorporate.

Eggs – Eggs are necessary to build structure in the cake. They also add moisture. Ensure that they are at room temperature.

Flour – All-purpose flour helps to bind the other ingredients together. When measuring, make sure to level off the flour in the measuring cup to get the exact amount.

Baking Soda – As a leavening agent, baking soda helps the cake to rise.

Salt – Salt brings out the flavors of the sweet sugar and bananas.

top view of the banana cake on a stand

Shop This Post For The Equipment Used

KitchenAid stand alone mixer – The best for all your baking needs

Bundt cake pan – I am a huge fan of Nordic Ware. Sturdy and easy to clean.

Measuring cups – a must in every kitchen

Spatula – Silicone is much softer on your pots and pans

Cooling rack – by placing your cake on a cooling start it help cool off faster and more even

Cake stand – Always nice to present your cake on a stand

How to Make Banana Cake

  1. Put sugar and butter in a large bowl on a stand mixer fitted with a paddle attachment. Beat until smooth and light. 
  2. Add the bananas to the sugar mixture and beat until completely combined. 
  3. In a separate bowl, combine the dry ingredients using a sifter. You can also whisk them together. 
  4. Add the dry ingredients to the wet ingredients until just combined. 
  5. Transfer the cake batter to a prepared bundt pan greased or sprayed with cooking spray. 
  6. Place the pan in a preheated oven and bake until it passes the toothpick test. The edges should be just separating from the pan. 
  7. After removing it from the oven, allow the cake to cool briefly in the pan. Then, inverting it onto a wire rack. Let the cake cool completely to room temperature before storing.

What to Serve With Banana Cake

Banana cake is a delicious treat all by itself. I love to have it with a simple cup of coffee or tea.

However, you can also dress it up with whipped cream, strawberries and ice cream, pomegranate sorbet, or affogato al caffee. You can also drizzle a sweet sauce like chocolate or caramel over top.

For a healthier treat, try serving it with fruit salad or sliced bananas.


  • Spices – Add cinnamon, nutmeg, allspice, or cloves. 
  • Citrus – Shave in some lemon zest or orange zest for bright flavor. Or, add a small splash of lemon juice to the batter.
  • Fruit – Incorporate fresh blueberries or dried cranberries. 
  • Icing – Make a powdered sugar glaze to drizzle over the cake. 
  • Frosting – Make a banana cake with cream cheese topping. Just make a simple cream cheese frosting and use a spatula to spread it over top.
  • Extract – Add vanilla extract for a warm flavor or almond extract for nuttiness.
banana cake on a stnd with white background

Other Sweet Cakes

Raspberry Buttermilk Cake

Marble Cakes

The Perfect Lemon Pound Cake

Banana Upside-Down Cake

Frequently Asked Questions

Why is my banana cake not moist? 

You need to handle banana cake delicately. You cannot overmix it.

Be sure to combine the ingredients only as much as necessary to moisten the dry ingredients. 

How ripe can bananas be for banana cake? 

Browned bananas will be the most fragrant and flavorful. Using overripe bananas will give you the best results. 

Can bananas be too old for baking? 

As long as your bananas are free from signs of mold or any unusual smell, they should be perfectly good to use for banana cake. 


Keeping this banana cake in the refrigerator or freezer will help it last a while (if you or your family don’t eat it all up first!).

Refrigerator: Store the cake in the refrigerator, wrapped in plastic wrap, or in an airtight container for up to 5 days.

Freezer: Freeze banana cake wrapped in plastic wrap or in a resealable freezer bag for up to 3 months

Banana Cake

5 from 2 votes
banana cake
Prep Time: 10 minutes
Cook Time: 44 minutes
Resting Time: 10 minutes
Total Time: 54 minutes
Servings: 6 people
A super simple yet rich-in-flavor banana cake that it will leave you wanting more. 


  • 2 cups granulated sugar
  • 1 cup unsalted buttter, softened
  • 6 ripe bananas, mashed with a fork
  • 4 eggs, well beated
  • 2 ½ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt


  • Preheat oven to 350°.
  • In a KitchenAid mixer, beat together sugar and butter until light and fluffy. Add bananas and eggs, beating until well-mixed.
  • Sift together dry ingredients. Blend with the bananas mixture but do not over mix.
  • Grease a bundt pan and drop the banana mixture evening out the top. Bake for 45 minutes to one hour, until firm in the center and the edges begin to separate from pans. Do not over bake.
  • Cool on a rack for 10 minutes before removing from pans. 


Calories: 488kcal | Carbohydrates: 106g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 796mg | Potassium: 98mg | Fiber: 1g | Sugar: 67g | Vitamin A: 158IU | Calcium: 25mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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