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Home / Cakes & Cupcakes

Easy Banana Cake

This simple yet delicious cake can be thrown together in no time, a great way to use up your overripe bananas.

Erren Hart

|

last Updated:

02/25/2021
4.64 from 19 votes
Jump to Recipe
Serves: 8 slices
Prep: 10 minutes mins
Cook: 35 minutes mins
Bundt Cake with Cream Cheese Icing on acooling rack

Bundt Cake with Cream Cheese Icing on acooling rack

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This Easy Banana Cake is great for using up overripe bananas. It’s incredibly moist and takes no time at all to throw together.

Serve topped with my delicious cream cheese glaze for the perfect finishing touch.

A glazed bundt cake with spiral ridges sits on a round cooling rack. This easy banana cake flaunts a golden brown hue with a shiny white glaze that fills the grooves, creating a striped pattern. The background is white, emphasizing the cake's texture and design.
Pin This Recipe For Later!
  • Why This Recipe Works
  • Ingredient Notes
  • How To Make Your Own Buttermilk
  • How to prevent Bundt cakes from sticking
  • How To Make Easy Banana Cake
  • Erren’s Top Tips
  • Rate This Recipe
  • Recipe

Craving a delicious banana cake but don’t want to spend hours in the kitchen? We’ve got you! This easy banana cake can be whipped up in just minutes with a bowl and whisk. No need for fancy equipment or mixers.

You’ll love this moist, flavorful cake that’s perfect for any occasion. It’s so good, it really doesn’t need the icing, but I topped it with my Cream Cheese Glaze and it was fantastic! It could be also served with Chocolate Glaze or just powdered sugar on top!  Serve it at your next party or bring it to a potluck and watch it disappear!

Why This Recipe Works

  • Using fresh bananas instead of extract or flavoring gives the cake a natural banana taste that can’t be beat.
  • Condensed milk gives the cake moisture and sweetness.
  • Melting the butter with the bananas and condensed milk keeps things quick and easy and makes the bananas easier to mash.

Ingredient Notes

very ripe bananas, condensed milk, vanilla extract, and eggs
  • Bananas: Overripe bananas always work best for baking, but if you only have firmer bananas, this recipe makes it really easy to use them as they are warmed with butter and condensed milk making them super easy to mash.
  • Condensed Milk: Use sweetened condensed milk. This creates a tender, moist cake with extra flavor and golden crust. I don’t use the whole can because when I tested the recipe using the entire can, the cake came out much denser and wasn’t as tender the next day.
  • Buttermilk: You can use fat or low-fat buttermilk in the recipe. They both work just as well.
  • Butter: I always use salted butter when baking as it helps season baked goods, enhancing the flavors, but this is a personal choice. If unsalted is your preference, you can use that too.
  • Sugar: I like to sure superfine sugar when baking (AKA ultrafine sugar, bar sugar, or caster sugar), but granulated sugar works just as well.
  • Eggs: Use large eggs at room temperature. Beating them ahead of time helps them mix easily into the batter.
  • Vanilla: Use pure vanilla extract, vanilla bean paste, or artificial vanilla flavoring,
  • Flour: All-purpose (AKA plain flour) is best for this recipe.

How To Make Your Own Buttermilk

To make your own buttermilk at home, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Full-fat milk is best, low-fat or skimmed milk will still work. Stir and let stand for 5 minutes. The mixture may look a little curdled, but that’s fine.

For this recipe: ½ cup buttermilk = ½ cup milk + 1½ teaspoon vinegar.

How to prevent Bundt cakes from sticking

a freshly baked Bundt Cake in the pan

If you’ve ever held your breath when turning out your bundt cake, you are not alone. We’ve all been there – bundt cakes are famous for sticking, but I’m here to help you have the best success.

  • Use a good quality pan. Non-stick pans are the best solution to the problems with Bundt cake’s sticking, but be aware that pans with scratches or worn surfaces may no longer be nonstick enough to release your cake without problems.
  • Grease your pan well. Use a baking spray or shortening. The milk solids in butter can cause cake batter to fuse to the pan. Be sure to get every crease and crevice including the tube in the pan.
  • Loosen the edges before releasing the cake. Running a rubber or silicone spatula along the sides and tube before turning out the cake. Using metal on non-stick surfaces can damage the pan which can cause sticking in future bakes.

How To Make Easy Banana Cake

  • Mash the bananas into the melted butter and condensed milk. then mix in the vanilla, buttermilk, and eggs. Set aside.
  • Mix the dry ingredients together, make a well, and pour in the banana mixture. Mix until combined.
  • Bake for 35-45 minutes or until a cake tester comes out clean.

Step By Step Instructions

Slice the bananas and place them in a medium-sized microwave-safe bowl with the butter and condensed milk.

sliced bananas in a bowl with butter and condenced milk

Microwave on high for 2 minutes (the butter may not be completely melted, but mostly).

sliced bananas in a bowl with melted butter

Mash the mixture with a fork or potato masher until the banana is fully mashed.

the bananas being mashed with the butter mixture in a bowl

Add the vanilla, buttermilk, and eggs.

Make sure the mixture is cooled enough before adding the eggs or it could start to cook and clump them.

the eggs, vanilla and buttermilk added to the batter

Mix well and set aside. Then Add the dry ingredients to a large bowl.

The flour mixture in a bowl

Mix until well combined, make a well in the middle, and pour in the banana mixture.

the banana mixture added to the flour mixture

Mix until combined. Add the cake batter to the prepared bundt pan.

cake batter being poured into a pan

Bake until a cake tester comes out clean. Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake and place it back on the rack to cool completely. 

a freshly baked Bundt Cake on a cooling rack

Once cool, glaze with icing.

Easy Banana Cake on a cooling rack with a cake slicer next to it.

Serve and enjoy.

A slice of cake on a plate with a fork

Erren’s Top Tips

  • Keep an eye on your cake as it bakes.  After 30 minutes, check to see if it’s becoming too brown. If so, lightly tent with foil before for the remaining bake time.  
  • Be sure to follow the steps of the recipe. Mixing the wet and dry ingredients separately before combining them helps to avoid overmixing.
  • To avoid the banana cake sticking to the pan, use a good quality, non-stick pan that’s greased well with baking spray or shortening (butter can cause sticking).
A beautifully baked bundt cake with a white glaze sits on a wire cooling rack. This easy banana cake has a spiral pattern and a golden brown hue, with the glossy glaze accentuating its delicate texture.

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Bundt Cake with Cream Cheese Icing on acooling rack

Recipe

Easy Banana Cake

This simple yet delicious cake can be thrown together in no time, a great way to use up your overripe bananas.
4.64 from 19 votes
Print
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
Serves 8 slices

Ingredients

  • ½ cup Butter (sliced)
  • ½ cup Sweetened Condensed Milk
  • 3 bananas
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1½ cups granulated sugar
  • 2 large eggs (beaten)
  • 2¼ cups all-purpose flour
  • 1 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F/180°C and grease a 10 cup capacity bundt pan well and set aside.
  • Slice the bananas and place them in a medium-sized microwave-safe bowl with the butter and condensed milk. Microwave on high for 2 minutes (the butter may not be completely melted) Mash with a fork or potato masher until the banana is fully mashed then mix in the vanilla, buttermilk, and eggs (make sure the mixture isn’t too hot or it will cook the eggs). Set aside.
  • In a large mixing bowl mix the dry ingredients together until well combined, make a well in the middle, and pour in the banana mixture. Mix until combined.
  • Add the batter to the prepared bundt pan and bake for 35-45 minutes or until a cake tester comes out clean. Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake and place it back on the rack to cool completely. 

Tips

  • Keep an eye on your cake as it bakes.  After 30 minutes, check to see if it’s becoming too brown. If so, lightly tent with foil before for the remaining bake time.  
  • Be sure to follow the steps of the recipe. Mixing the wet and dry ingredients separately before combining them helps to avoid overmixing.
  • To avoid the banana cake sticking to the pan, use a good quality, non-stick pan that’s greased well with baking spray or shortening (butter can cause sticking).
Show Nutrition Hide Nutrition

Nutrition

Calories: 648 | Carbohydrates: 83g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 89mg | Sodium: 299mg | Potassium: 165mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1040IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1.9mg
Created by Erren Hart
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4.64 from 19 votes (2 ratings without comment)

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38 responses

  1. Barbara Avatar
    Barbara
    06/10/2019

    This was great! Since some comments were mentioning the fact that the cake was rather dense I decided to add an extra teaspoon of baking powder, and the result was a very moist and delicious cake! Thanks a lot! PS: I used 3 large bananas as in the list of ingredients rather than the 2 mentioned among the comments, and it was completely fine.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      06/10/2019

      Good shout Barbara, I’m happy you enjoyed it and it worked out well for you!

      Reply
  2. Melanie Avatar
    Melanie
    12/09/2018

    Curious if the amount of bananas was a typo mistake. Can’t imagine getting a lot of banana flavor with just 3 teaspoons.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      12/10/2018

      Hi Melanie haha yes definitely a typo thanks for bringing to my attention!

      Reply
  3. Memorie H. Avatar
    Memorie H.
    01/12/2016

    Easy and delicious – thanks for recipe. Only used 1 cup butter and added 1 tsp vanilla extract to batter. Also, had to bake for 45-55 minutes. Thanks again!

    Reply
  4. Charlotte from AZ Avatar
    Charlotte from AZ
    07/26/2015

    I am trying this cake right now. Wanted to make banana bread to get rid of the over ripe bananas, but came across your cake recipe. It sound awesome! Thanks for sharing! I have pinned so many of your recipes this evening and cannot wait to try each and every one of them… absolutely love your blog!!

    Reply
  5. Dee Avatar
    Dee
    06/12/2015

    I love bananas & have tried a ton of banana bread recipes. I am so glad to see something new for a cake that is also easy. I do have your Victoria Sponge Cake, never thought to add anything to it.
    Thanks, my bananas are almost ready.
    P.S. What a great tip on m/w for using “not quite ripe” bananas.

    Reply
  6. Bea Avatar
    Bea
    05/10/2015

    I don’t have a food processor, will a mixer do?

    Reply
    1. Erren Avatar
      Erren
      05/12/2015

      Yes, a mixer will work just fine. 🙂

      Reply
  7. April Avatar
    April
    03/11/2015

    I made this over the weekend and we LOVED it. I’d double the recipe to make a larger cake, but other than that we thought t was fantastic! very unusual texture – super moist and delicious!

    Reply
    1. Erren Avatar
      Erren
      03/11/2015

      Hi April, thanks so much for letting me know you liked it. I’ve had mixed reviews on this recipe so it’s always good to hear when people enjoy it! 🙂

      Reply
  8. Jill Avatar
    Jill
    03/02/2015

    Turned it delicious for me, it was underbaked at 35 minutes though so I will bake longer next time. I should have checked but I was out of the house and asked my daughter to take it out for me.

    Reply
    1. Erren Avatar
      Erren
      03/06/2015

      Hi Jill, I’m so glad you liked it! 🙂 Thanks for letting me know!

      Reply
  9. Judy Avatar
    Judy
    01/25/2015

    This turned out horribly for me. I think the recipes calls for way too much butter. I threw the whole thing out. Has there been any adjustment to the recipe since it was posted?

    Reply
    1. Erren Avatar
      Erren
      02/03/2015

      Hi, Judy. I’m really sorry it didn’t turn out right for you. The recipe I based the cake on is a recipe I’ve made time and time again without any problems. The only difference in this recipe is the addition of the fruit. I haven’t had anyone else report any issues, so I haven’t had to make any updates. Again, I’m really sorry it didn’t work out well for you.

      Reply
    2. Tammy Avatar
      Tammy
      04/07/2018

      I used half the amount of butter, only 3 eggs, 4 1/2 large ripe bananas, used baking soda and baking powder and is baking right now(batter tasted awesome though)-oh and I also added a teaspoon vanilla and salt.

      Reply
  10. Sonja Avatar
    Sonja
    11/28/2014

    I really don’t mean to be rude, but, how do you have a banana cake without bananas? There aren’t any in the recipe.

    Reply
    1. Erren Avatar
      Erren
      12/02/2014

      Oh my! What a mistake! 2 bananas! I updated the recipe! Thanks for pointing it out!

      Reply
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