A banana cake is always popular for morning or afternoon tea or a special occasion. This recipe is fuss-free, dairy-free and just the way a banana cake should be: sweet but not too sweet, dense but not too dense, and with that unforgettable banana flavour we all love!
How to make the best-ever banana cake: key tips
Before you begin mixing, grease a 20cm (base size) round cake pan and line the base and side with baking paper.
There really isn’t much to prepping this cake. You simply sift some self-raising flour and bicarb into a bowl, add some sugar, then stir in some mashed banana, eggs and oil. Bake it for an hour and you’re done! You’ll know your cake is done when a skewer inserted into the centre comes out clean.
Key ingredients in this best-ever banana cake recipe
Mashed banana brings flavour, sweetness and moisture to this cake. Be sure to use ripe or overripe bananas for the best results.
Opt for caster sugar, rather than regular white sugar in this recipe, as it will dissolve and combine more easily, especially as you don’t need beaters for this cake batter.
Need a recipe for icing? Take a look at this cream cheese icing recipe to spread over your cake. And here are more great recipes featuring banana!
This recipe was originally submitted by Kaye, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 1/2 cups Woolworths Essentials Self Raising Flour
- 1 tsp bicarbonate of soda
- 3/4 cup sugar
- 3 bananas mashed
- 1/2 cup oil
- 2 eggs lightly beaten
Method
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Step 1Grease a ring tin and line base with baking paper.
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Step 2Sift flour and soda into a bowl. Add sugar.
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Step 3Make a well in centre and add bananas, eggs and oil.
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Step 4Stir until mixture is smooth.
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Step 5Pour into cake tin and bake at 150C for 1 hour.
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Step 6Ice with cream cheese or lemon icing if desired.
Recipe Notes
How can I serve this best-ever banana cake without icing?
If you take a look at the photos on this page, you’ll see that you can also decorate this cake with banana! Just halve a banana lengthways and arrange the slices on top of the cake batter cut-side up before baking. I think you’ll agree, it makes this simple cake look very professional!
Can I freeze this best-ever banana cake?
Absolutely! Wrap your cooled cake in 2 layers of plastic wrap, then in foil (to prevent freezer burn) and freeze for up to 3 months. Thaw the cake overnight at room temperature before decorating and serving as desired.
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