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
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.
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-
- 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.
More Tea Cake recipes on the blog-
A classic banana cake is made with over ripe bananas. This cake is the perfect tea cake, super moist and spongy.
- 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
-
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!
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.
If you make this recipe, take a photo and use the hashtag #cookwiththeyellowdaal on Instagram, Facebook or Twitter. We would love to see your creations!!
If you like this post please like & share it and leave your valuable comments. You can follow my Facebook page where I share lots more. If you wish to replicate this post please link back with due credits.
Connect with me on Social Media
This post may contains affiliate links, if you choose to buy anything by clicking on it will help me earn a small commission at no extra cost to you.
It looks awesome. Thank you for sharing this recipe.
Thankyou!
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.
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.
Banana bread is always favorite. I baked your version of banana bread over the weekend. It turned out so good.
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.
The came out perfect for tea. The long weekend and school holidays together get us enjoying this banana cake recipe a lot.
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.
I often make classic banana cake and it always comes out good. Soft and delicious.
I had so many brown spotted bananas and I made this banana cake. It came out very delicious. Thanks!
That’s amazing. Banana cake is my kids favorite:)