Banana cake is a soft, moist, light, fluffy, delicious banana-flavored cake made with bananas(ripe bananas). Egg, flour, oil, sugar, baking powder, cinnamon, and walnut are other ingredients in my banana cake recipe. It is very simple to make. And the most interesting thing is, I bake it on a gas stove, not in a microwave oven. Banana cake is best to serve with tea or can pack as kids’ tiffin, or serve at parties to potlucks as desserts. That is sure a healthy snack for your family.
Banana cake is typically a moist, dense cake flavored with the sweetness of ripe bananas along with vanilla extract, and cinnamon. Generally prepared with flour, sugar, eggs, butter, baking powder, baking soda, and banana pulp. However, I make this cake with sugar & jaggery both, using oil instead of butter, and adding chopped walnuts and dates. As mushy pulpy banana batter goes best with walnuts. And dates I used for my kid who doesn’t like dates. So dates and walnut both are optional so you can skip them though.
For making banana cake in oven, gather all ingredients, and preheat the oven to 350 degrees Fahrenheit (or 180 C). Either grease a cake pan or line the cake tin with butter paper/parchment paper. Make the batter ready, pour it into the prepared cake tin, bake, and banana cake is ready in 35-40 minutes.
However today I am not making this cake in the oven. I have many requests about how to make a cake without oven (microwave oven), so today I make this banana cake on the stovetop. Let’s check how to do it.
Ingredients for my Banana cake recipe
Flour: All-purpose flour or plain maida is a key ingredient in my making banana cake recipe like my cake recipes. However, whole wheat flour or Atta can replace All-purpose flour. Even whole wheat flour also tastes well with ripe bananas.
Sugar or Jaggery: I made this banana cake with jaggery & sugar. Jaggery is used for bringing rich color. However, for a great texture, you can use brown sugar instead of jaggery. Even for more rich colors, you can replace sugar and jaggery with brown sugar. However, sugar, brown sugar, jaggery, and even honey contain almost the same calories. So can use any one of these if you are not calorie conscious.
Butter or Oil: In this banana cake recipe, I used oil, instead of butter. Though butter adds flavor, softness, and moisture to cakes. however, Oil keeps the cake more moist, tender & fluffy. Even oil reduces gluten formation by reacting with baking soda & baking powder.
Eggs: Eggs form a structure and bring stability within my banana cake batter, add moisture to my cake, and help to make it soft, fluffy & spongy at the same time. So do not say no to eggs if you are not vegetarian or vegan.
Baking Powder & Baking Soda: Baking powder & baking soda are leavening agents, that cause cake batters to rise while baking. However, baking powder is mandatory but not the use of baking soda. Baking soda makes the cake soft and fluffy.
Vanilla: Vanilla extract in banana cakes take a good flavor and aroma by blending with the flavors of bananas. Vanilla is also used to round out the flavors of other ingredients and help to balance the sweetness of sugar.
Cinnamon Powder: In addition, cinnamon powder brings a spicy flavor, and the aroma in this cake as cinnamon perfectly goes with ripe bananas. One more reason to use cinnamon is cinnamon is rich source of antioxidants and have anti-inflammatory effects. Benefits for blood sugar control and brain function too.
Walnuts: Walnuts are not mandatory however goes perfectly with any banana dessert especially cake or cupcakes. Walnut also provides heart-healthy fats and is high in antioxidants, so must add walnut if preparing for your family (including kids).
Dates: Dates are also not mandatory to use, however, must add if preparing for kids. Especially if your kid does not eat dates. As dates are rich in several nutrients, iron, fiber, and antioxidants.
Bananas: Banana cake is made from bananas(yellow ripe bananas). However, ripe bananas tend to be sweeter and more flavorful, which can enhance the overall taste of the cake.
Some other simple cake recipes
Banana cake recipe with walnut (without oven)Course: Cakes, DessertsCuisine: EnglishDifficulty: Easy
Banana cake is a soft, moist, light, fluffy, delicious banana-flavored cake made with bananas(ripe bananas). Best to serve with tea or can pack as kids’ tiffin, or serve at parties to potlucks as desserts.
3/4 cup Bananas(2 Mashed Ripe Bananas)
2 Large Eggs
75 g Oil/Butter
100 g Granulated Sugar
50 g Jaggery/Gur
1 tsp Vanilla Extract
125 g All-purpose Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp Cinnamon powder
50 g Walnut
35 g Dates
Almond Shavings (For Garnishing)
- Preheat a thick bottom pan on medium heat on the stovetop for 10 mins by covering the pan.
- Then grease an 8-inch round baking pan with butter or oil. Or line the pan with butter paper.
- In a large bowl, mash the bananas, and add jaggery, sugar, and oil. Beat it well until well combined.
- Add eggs one at a time & beat well until light and fluffy. Then stir in the vanilla extract.
- Put a stainer on the mixing bowl, and add flour, baking powder, baking soda, and cinnamon powder through it by whisking.
- Mix the dry ingredients with the wet ingredients until well combined. Make sure no lumps are left behind.
- Add chopped walnuts & chopped dates (rolled in 1 tsp flour to prevent sinking in cake bottom), and just combine well.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Garnish the top with almond shavings.
- Put an iron rack on the preheated pan and place the baking pan on the rack. Tightly cover the pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Serve the cake as is, or dust it with powdered sugar or top it with your favorite frosting. Enjoy!
Tips about this recipe
- Use ripe bananas: Ripe bananas are sweeter and softer, which makes them easier to mash and adds more flavor to the cake. Look for bananas with brown spots on the skin, which indicate that they are ripe.
- Mash the bananas well: Make sure to mash the bananas until they are completely smooth and there are no lumps. This will help the bananas to be evenly distributed throughout the cake.
- Don’t overmix the batter: Mix the batter just until the ingredients are well combined. Overmixing the batter can lead to a tough cake.
- Use room temperature ingredients: Make sure that your butter and eggs are at room temperature before you begin baking. This will help the ingredients to mix together more easily and result in a softer, more tender cake.
- Add some spices: For an extra flavor boost, try adding a pinch of cinnamon or nutmeg to the dry ingredients. This will give the cake a warm, cozy flavor.
- Don’t overcook the cake: Check the cake for doneness around the 35-minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a few moist crumbs, the cake is done. If the toothpick comes out with wet batter, continue baking the cake for a few more minutes and check again.
How to make Banana cake recipe
◙ Preheat a thick bottom pan on medium heat on the stovetop for 10 mins by covering the pan.
◙ Then grease an 8-inch round baking pan with butter or oil. Or line the pan with butter paper.
◙ In a large bowl, mash the bananas, and add jaggery, sugar, and oil. Beat it well until well combined.
◙ Add eggs one at a time & beat well until light and fluffy. Then stir in the vanilla extract.
◙ Put a stainer on the mixing bowl, and add flour, baking powder, baking soda, and cinnamon powder through it by whisking.
◙ Mix the dry ingredients with the wet ingredients until well combined. Make sure no lumps exist.
◙ Then add chopped walnuts & chopped dates (rolled in flour to prevent sinking in cake bottom) into the batter, just combine well.
◙ Pour the batter into the prepared baking pan and smooth the top with a spatula.
◙ Garnish with almond shavings. Though it is completely optional.
◙ Place a iron rack on the preheated pan and place the baking pan on the rack. Tightly cover the pan.
◙ Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
◙ Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Serve the cake as is, or dust it with powdered sugar or top it with your favorite frosting. Enjoy!
How do you store banana cake?
Banana cake can be stored at room temperature, covered with foil or plastic wrap, for up to 3 days. Alternatively, you can store it in the refrigerator for up to 5 days or freeze it for up to 3 months.
Can banana cake be made gluten-free?
Banana cake can be made gluten-free by using a gluten-free flour (Almond flour or Oat flour) blend in place of regular flour. You may also need to adjust the other ingredients slightly to ensure the cake turns out properly.
Can banana cake be made in a bundt pan?
Yes, banana cake can be made in a bundt pan. However, you may need to adjust the cooking time as bundt pans tend to cook cakes faster due to their shape.