Soft, moist, and full of natural banana flavor — this cake is perfect for breakfast, tea time, or a quick dessert.
Ingredients
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2 cups all-purpose flour
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1 cup sugar
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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½ cup (120 ml) vegetable oil or melted butter
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2 large eggs
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½ cup (120 ml) milk (buttermilk makes it extra soft)
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1 tsp vanilla extract
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3 large ripe bananas, mashed (about 1 ½ cups / 350 g)
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Optional Add-Ins:
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½ cup (100 g) brown sugar (for deeper flavor)
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½ cup (80 g) chopped walnuts or chocolate chips
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Instructions
1. Prepare the Bananas
Mash the ripe bananas in a bowl until smooth. Set aside.
2. Mix Dry Ingredients
In a separate bowl, whisk together:
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flour
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baking powder
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baking soda
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salt
Set aside.
3. Mix Wet Ingredients
In a large mixing bowl:
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Beat the sugar with oil (or melted butter).
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Add the eggs one at a time.
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Pour in the milk and vanilla extract.
Mix until smooth and creamy.
4. Add the Bananas
Stir the mashed bananas into the wet mixture until fully combined.
5. Combine Wet & Dry
Add the dry ingredients gradually and fold gently.
Do not overmix — this keeps the cake moist and fluffy.
6. Optional Add-Ins
Fold in chopped walnuts or chocolate chips if desired.
7. Bake
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Pour the batter into a greased and lined 8-inch (20 cm) round or square pan.
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Bake at 175°C (350°F) for 40–45 minutes, or until a toothpick comes out clean.
8. Cool & Serve
Allow the cake to cool before slicing.
Enjoy warm or at room temperature.
Tips for Best Results
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The riper the bananas, the sweeter and softer the cake will be.
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For extra moisture, replace milk with buttermilk or add 2 tbsp of plain yogurt.
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You can also sprinkle a little brown sugar on top before baking for a caramelized crust.
