Classic Banana Cake Recipe

Classic-banana-cake

Classic banana cake recipe is a tasty tea time cake recipe.

This banana cake recipe is-

✔️ Baby friendly

✔️ kids tiffin snack

✔️ easy whole wheat tea time cake

Banana-cake-recipe

The banana cake last 2-3 days on counter and about a week in fridge.

I have used whole wheat in this recipe as that’s my preferred flour for most cakes. However you can use maida/all purpose flour for this recipe too.

Banana cake recipe

Directions to make Classic Banana Cake-

Ingredients-

3 over ripe bananas mashed

3/4 cup sugar

2 eggs

3/4 cup oil *see notes

1/3 cup milk

2 tbsp curd

1 1/2 cup whole wheat flour/atta

1 tsp baking powder

1 tsp vanilla essence

Pinch of salt

Method-

In a bowl peel and mash the bananas and keep aside.

Preheat the oven for 180°C for 10 mins.

In another bowl combine sugar and eggs. Beat till light and fluffy.

Now add oil and milk one by one and combine.

Also add the curd and vanilla essence.

Once everything is combined add flour, baking powder and salt.

Mix everything till no flour is visible; avoid over mixing.

In the end add the banana that was mashed.

Mix again. At this stage you can also add nuts, dried fruits, tutti frutti if you’d like.

Pour in an 8 inch baking pan.

Bake for 35-40 min or until the centre of the cake is cooked.

Let the cake cool in the pan for 15 mins before demoulding it.

Let the cake cool down completely on a wire rack to get clean slices.

Enjoy!

Notes-

  1. You can also use maida instead of the whole wheat flour.
  2. Add any oil. I like to use light olive oil in my cakes. It never leaves any taste of that.
  3. To make an eggless version of this cake replace the eggs with 1/2 cup fresh yogurt/curd.
  4. Use over ripe bananas that have turned black but are still ok on the inside. The cake will turn out even better.
  5. Sugar in the recipe is just enough. You can also use brown sugar and then the cake will turn a bit dark. But will still taste good, a little caramely.

More Tea Cake recipes on the blog-

Banana & Chocolate Tea Cake

Vanilla Tutti Frutti Cake

Wholewheat Fresh Orange Cake

Eggless Pound Cake

Banana-cake-collage

5 from 13 votes
Classic-banana-cake
Classic Banana Cake Recipe
Prep Time
10 mins
Cook Time
40 mins
 

A classic banana cake is made with over ripe bananas. This cake is the perfect tea cake, super moist and spongy.

Course: baking
Cuisine: American
Keyword: banana cake, banana cake from over ripe bananas, classic banana cake, easy banana cake recipe, how to make banana cake at home
Servings: 8 inch cake
Author: Avin Kohli
Ingredients
  • 3 over ripe bananas mashed
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup oil *see notes
  • 1/3 cup milk
  • 2 tbsp curd
  • 1 1/2 cup whole wheat flour/atta
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • Pinch of salt
Instructions
  1. In a bowl peel and mash the bananas and keep aside.
  2. Preheat the oven for 180°C for 10 mins.
  3. In another bowl combine sugar and eggs. Beat till light and fluffy.
  4. Now add oil and milk one by one and combine.
  5. Also add the curd and vanilla essence.

  6. Once everything is combined add flour, baking powder and salt.

  7. Mix everything till no flour is visible; avoid over mixing.

  8. In the end add the banana that was mashed.
  9. Mix again. At this stage you can also add nuts, dried fruits, tutti frutti if you’d like.
  10. Bake for 35-40 min or until the centre of the cake is cooked.
  11. Let the cake cool in the pan for 15 mins before demoulding it.
  12. Let the cake cool down completely on a wire rack to get clean slices.
  13. Enjoy!
Recipe Notes

You can also use maida instead of the whole wheat flour.

Add any oil. I like to use light olive oil in my cakes. It never leaves any taste of that.

To make an eggless version of this cake replace the eggs with 1/2 cup fresh yogurt/curd.

Use over ripe bananas that have turned black but are still ok on the inside. The cake will turn out even better.

Sugar in the recipe is just enough. You can also use brown sugar and then the cake will turn a bit dark. But will still taste good, a little caramely.

Banana cake main pic

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9 thoughts on “Classic Banana Cake Recipe

  1. A must make banana cake when we have over ripe bananas in hand. Such a simple recipe and it works perfectly. Great texture of the bread as well.5 stars

  2. After reading your recipe of banana cake i was so tempted to make it immediately as few ripen bananas were sitting on my fruit counter for a while.
    I must say the cake came out so good and tasted delicious.5 stars

  3. Banana bread is always favorite. I baked your version of banana bread over the weekend. It turned out so good.5 stars

  4. My problem is I can’t eat banana when they are just ripe, and they go very ripe in just few hours. So before I came to my parents home, quickly I baked this classic banana bread for my family. We all finished it in just minutes at afternoon tea.5 stars

  5. I love banana cake and always buy extra bananas to let them overripe and then bake a banana cake with them. I followed your recipe this time and it came out perfect. Everyone loved it. Thanks for this recipe.5 stars

  6. I had so many brown spotted bananas and I made this banana cake. It came out very delicious. Thanks!5 stars

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