Easy Banana Cake That’s Soft, Sweet, and Oh-So-Satisfying

Ever crave something sweet but not too fancy? This easy banana cake is like the cozy sweater of desserts—soft, familiar, and always hits the spot. When my youngest smashed four bananas into the mixing bowl like a tiny, joyful tornado, I knew we were onto something. What came out of the oven was more than a snack—it was a slice of family joy.

This banana cake brings big banana flavor without a fuss. You’ll only need pantry staples and about 30 minutes before your kitchen smells like pure comfort. Whether you’re whipping this up for a potluck, a late-night snack, or a “just because” moment, it’s the kind of cake that doesn’t stick around long.

So grab those overripe bananas (you know the ones), and let’s bake up a little slice of love.

---

Why You’ll Love This Easy Banana Cake

• Quick and beginner-friendly: No fancy mixers or fuss.
• Incredibly moist thanks to all those ripe bananas.
• Just the right amount of sweetness for dessert or an afternoon snack.
• Versatile: Add nuts, chocolate chips, or even a cream cheese frosting.
• Crowd-pleaser: Always disappears at family gatherings!

---

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, beaten
• 4 ripe bananas, finely crushed
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Cream the butter and sugar together until light and fluffy.
3. Mix in the eggs and crushed bananas until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the banana mixture. Stir gently.
6. Pour in the milk and vanilla, and mix just until smooth.
7. Spread the batter evenly into your prepared pan.
8. Bake for 25–30 minutes or until a toothpick comes out clean.
9. Let cool, slice, and try not to eat half the pan in one sitting.

---

Melania’s Tips for Perfect Banana Cake

• Don’t overmix the batter—gentle folding keeps the cake tender.
• Use really ripe bananas with brown spots. The uglier, the better.
• Want extra flair? Sprinkle cinnamon into the batter or toss in a handful of chopped walnuts.

---

Bake It With the Littles

Kids love:

• Mashing bananas with a fork (or their hands—brace yourself).
• Pouring ingredients into the bowl.
• Tasting the batter—we all do it.

Make it extra fun: Let them add sprinkles or chocolate chips before baking!

---

Meal-Prep Magic

This cake holds up beautifully:

• Make-ahead: Bake a day in advance—it gets even better overnight.
• Store: Keep in an airtight container for up to 4 days.
• Freeze: Wrap slices individually and freeze for up to 2 months. Thaw at room temp or microwave for 20 seconds.

---

Healthier Swaps Without Losing the Magic

• Swap half the butter for applesauce.
• Use whole wheat flour for extra fiber.
• Cut back on sugar by 1/4 cup—ripe bananas do most of the sweet talking.

---

Leftover Remix

Got extra cake? Here’s what to do:

• Banana cake French toast: Dip slices in egg and pan-fry.
• Cake parfait: Layer with yogurt and berries.
• Mini trifles: Add whipped cream and crushed cookies.

---

Gift It Like a Pro

Wrap slices in parchment and tie with twine for:

• Teacher gifts
• New neighbor hellos
• “Just thinking of you” treats

Add a handwritten note and maybe a little banana pun. (“You’re top banana!”)

---

FAQs

Can I use frozen bananas?
Yes! Just thaw them first and drain any excess liquid.

Can I add frosting?
Absolutely. Cream cheese or chocolate frosting both pair perfectly.

What if I don’t have a 9×13 pan?
Use two 8-inch round pans or one 9×9 for thicker slices—just add 5–10 minutes to the bake time.

---

Final Thought

This easy banana cake is more than just a dessert—it’s a little piece of comfort, one slice at a time. Whether you’re sharing it with neighbors, serving it at brunch, or sneaking a bite at midnight (we’ve all been there), this cake brings smiles with every bite. If you loved this, check out my one-bowl chocolate banana bread or the banana muffins my kids call “breakfast cupcakes.”

Print